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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 soft, fresh cheese that is basically cottage cheese that is drained longer and therefore has a slightly drier texture. See also cheese.
Industry:Culinary arts
This dish, a favorite in many Spanish-speaking countries, consists of ground pork and beef or veal plus tomatoes, garlic, onions and whatever else the regional version dictates. In Cuba it's served with rice and black beans. In Mexico, picadillo is used as a stuffing for various dishes.
Industry:Culinary arts
Tube-shaped noodles about 4 inches long and 1 inch in diameter. They're available packaged in supermarkets. Manicotti are boiled, then stuffed with a meat or cheese mixture, covered with a sauce and baked. See also pasta.
Industry:Culinary arts
A Russian sweet cheese mold traditionally served at Easter. It consists of a combination of sweetened pot cheese (or cottage cheese), nuts (usually almonds) and candied or dried fruit. Classically, this mixture is molded into the shape of a four-sided pyramid. The paskha is decorated with nuts or candy to form the letters xb, which stands for "Christ is risen. " Paskha is the traditional accompaniment for the sweet yeast bread kulich.
Industry:Culinary arts
One of Louisiana's best-known contributions to American regional cuisine, this dish combines red kidney beans, water, ham (or bacon or salt pork), onions and seasonings (usually including cayenne). This mélange is slowly simmered until tender and flavorful. The beans, which create a thick natural gravy, are served with bits of ham over white rice. This dish was purportedly so loved by famous trumpeteer Louis Armstrong that he used to sign his personal letters "Red beans and ricely yours. "
Industry:Culinary arts
A mixture of diced carrots, onions, celery and herbs sautéed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.
Industry:Culinary arts
Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to become solid, the oil must undergo a chemical transformation known as hydrogenation — indicated as hydrogenated (or partially hydrogenated) oils on a label. During hydrogenation, extra hydrogen atoms are pumped into unsaturated fat, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby obliterating any benefits it had as a polyunsaturate. Some researchers believe that hydrogenated oils may actually be more damaging than regular saturated fats for those limiting cholesterol in their diets, but the jury's still out on that debate. Those margarines lowest in cholesterol are made from a high percentage of polyunsaturated canola, safflower or corn oil. To make this butter substitute taste and look more like the real thing, cream or milk is often added. Food coloring, preservatives, emulsifiers and vitamins A and D are also common additives. Careful label scrutiny is advised because the ingredients affect everything from flavor to texture to nutritive value. Regular margarine must contain 80 percent fat. The remaining 20 percent consists of liquid, coloring, flavoring and other additives. Margarine is available salted and unsalted. So are butter-margarine blends, which are usually proportioned 40 to 60 percent respectively. Soft margarine is made with all vegetable oils (no animal fats) and remains soft and spreadable when cold. Whipped margarine has had air (which sometimes can equal half the volume) beaten into it, making it fluffy and easy to spread. Because of the added air, it cannot be substituted for regular margarine in baked goods. So-called liquid margarine is soft enough to be squeezable when cold and comes in pliable bottles made specifically for that purpose. It's convenient for basting and for foods such as corn on the cob and waffles. There are also many reduced-fat margarines on the market today. These products range from about 25 percent to 65 percent less fat than regular margarine. There's even fat-free margarine, the ingredients of which include gelatin, rice starch and lactose. The first ingredient listed on reduced-fat margarine labels is water, which means they can't be substituted for regular margarine for baking and frying, and which also means they can make toast soggy. Margarine comes in 1-pound packages — either in 4 (4-ounce) sticks or in 2 (8-ounce) tubs. It's also available in 1-pound tubs. All margarine readily absorbs flavors and therefore should be wrapped airtight for storage. Refrigerate margarine for up to 2 months; freeze for up to 6 months. In its early days, margarine was also known as oleomargarine. See also butter; fats and oils; label terms.
Industry:Culinary arts
Developed in the late 1800s as a butter substitute, margarine (which is less expensive but not as flavorful as butter) is made with vegetable oils. In order for margarine to become solid, the oil must undergo a chemical transformation known as hydrogenation — indicated as hydrogenated (or partially hydrogenated) oils on a label. During hydrogenation, extra hydrogen atoms are pumped into unsaturated fat, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby obliterating any benefits it had as a polyunsaturate. Some researchers believe that hydrogenated oils may actually be more damaging than regular saturated fats for those limiting cholesterol in their diets, but the jury's still out on that debate. Those margarines lowest in cholesterol are made from a high percentage of polyunsaturated canola, safflower or corn oil. To make this butter substitute taste and look more like the real thing, cream or milk is often added. Food coloring, preservatives, emulsifiers and vitamins A and D are also common additives. Careful label scrutiny is advised because the ingredients affect everything from flavor to texture to nutritive value. Regular margarine must contain 80 percent fat. The remaining 20 percent consists of liquid, coloring, flavoring and other additives. Margarine is available salted and unsalted. So are butter-margarine blends, which are usually proportioned 40 to 60 percent respectively. Soft margarine is made with all vegetable oils (no animal fats) and remains soft and spreadable when cold. Whipped margarine has had air (which sometimes can equal half the volume) beaten into it, making it fluffy and easy to spread. Because of the added air, it cannot be substituted for regular margarine in baked goods. So-called liquid margarine is soft enough to be squeezable when cold and comes in pliable bottles made specifically for that purpose. It's convenient for basting and for foods such as corn on the cob and waffles. There are also many reduced-fat margarines on the market today. These products range from about 25 percent to 65 percent less fat than regular margarine. There's even fat-free margarine, the ingredients of which include gelatin, rice starch and lactose. The first ingredient listed on reduced-fat margarine labels is water, which means they can't be substituted for regular margarine for baking and frying, and which also means they can make toast soggy. Margarine comes in 1-pound packages — either in 4 (4-ounce) sticks or in 2 (8-ounce) tubs. It's also available in 1-pound tubs. All margarine readily absorbs flavors and therefore should be wrapped airtight for storage. Refrigerate margarine for up to 2 months; freeze for up to 6 months. In its early days, margarine was also known as oleomargarine. See also butter; fats and oils; label terms.
Industry:Culinary arts
1. A frothy, gelatin-based dessert that has been lightened by the addition of beaten egg whites. Sometimes whipped cream is added, though it makes the dessert richer and not as airy. Sponges may be variously flavored, usually with fruit purees. 2. A light bread-dough mixture made by combining the yeast with some of the flour and liquid called for in a recipe. The thick, batterlike mixture is covered and set aside until it bubbles and becomes foamy, which, depending on the combination of ingredients, can take up to 8 hours. During this time, the sponge develops a tangy flavor. The remaining ingredients are added to this sponge and the bread is kneaded and baked as usual. Using a sponge also makes the final loaf slightly denser.
Industry:Culinary arts
Dried sardines, most often used in Japanese cuisine for creating a stronger-flavored soup stock than the more popular dashi. Niboshi is also eaten as a snack and used as a flavoring ingredient in various dishes.
Industry:Culinary arts
