- Industry: Printing & publishing
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Founded in 1941, Barron's Educational Series is a leading publisher of test preparation manuals and school directories. Among the most widely recognized of Barron's many titles in these areas are its SAT and ACT test prep books, its Regents Exams books, and its Profiles of American Colleges. In ...
A concentrated stock, particularly one made from fish or mushrooms, used to add flavor to less intensely flavored stocks or sauces. See also fond.
Industry:Culinary arts
Short, thick links of precooked beef and/or pork sausage that is well flavored with garlic. Knackwurst is usually boiled or grilled before serving, often with sauerkraut. The name comes from the German knack ("crack") and wurst ("sausage"). It was so named from the crackling sound the sausage makes when bitten into. See also sausage.
Industry:Culinary arts
An extremely large, dark brown mushroom that is simply the fully mature form of the crimino, which in turn is a variation of the common cultivated white mushroom. The name "portobello" began to be used in the 1980s as a brilliant marketing ploy to popularize an unglamorous mushroom that, more often than not, had to be disposed of because growers couldn't sell them. The portobello mushroom, which can easily measure 6 inches in diameter, has an open, flat cap. Because it's the elder of the species, the portobello's gills are fully exposed, which means that some of the mushroom's moisture has evaporated. The reduced moisture concentrates and enriches the flavor and creates a dense, meaty texture. Portobellos can be found in gourmet produce markets as well as many supermarkets. Their stems are very woody and should be removed (but saved for soups, stocks, etc. ). The caps can be used chopped, as with most mushrooms, but the portobello is much more dramatic used whole. It's particularly popular grilled and used in a sandwich, or cut into thick slices for a salad or entrée. See also mushroom.
Industry:Culinary arts
Hailing from Hawaii, packaged sugarcane stalks are now sold in some specialty produce markets. Also called sugarcane batons and sticks, these stalks have been boiled to make them edible. They should be stored, tightly wrapped, in the refrigerator. Though sweet, sugarcane contains only about one-fifth the amount of sugar found in most candies. It's generally used as a snack or garnish. To use, strip the light brown skin away from the white flesh, then cut into chunks or strips.
Industry:Culinary arts
A spicy, heavily smoked sausage made from pork chitterlings and tripe. French in origin, andouille is a specialty of cajun cooking. It's the traditional sausage used in specialties like jambalaya and gumbo, and makes a spicy addition to any dish that would use smoked sausage. Andouille is also especially good served cold as an hors D'oeuvre. See also sausage.
Industry:Culinary arts
1. Similar to pernod, this clear, strong (90 proof), licorice-flavored apéritif is very popular in the south of France. It's usually mixed with water, which turns it whitish and cloudy. 2. Any of various yeast-leavened pastries of southwestern France such as pastis Beranais, which is flavored with brandy and orange-flower water.
Industry:Culinary arts
A popular chilled yogurt drink in India, which can also be made with buttermilk or extra-rich milk. Lassi is like a healthy milk shake, the thickness of which depends on the ratio of yogurt to water. Thick lassi is made with four parts yogurt to one part water and/or crushed ice. Lassi can be flavored variously with salt, mint, cumin, sugar, fruit or fruit juices — even spicy additions such as ground chiles, fresh ginger or garlic. The ingredients are all placed in a blender and processed until the mixture is light and frothy.
Industry:Culinary arts
A hot drink once popular in England and Scotland, especially with the elderly and infirm because of its purported restorative powers. Caudle was generally a blend of wine or ale, gruel, eggs, sugar and spices.
Industry:Culinary arts
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300° and 310°F.
Industry:Culinary arts
A light, frothy dessert made by chilling a mixture of stiffly beaten egg whites, sugar, gelatin and various flavorings. Adding lemon juice, for example, creates lemon snow.
Industry:Culinary arts
