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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 ...
From the southern Indian word kari, meaning "sauce," comes this catch-all term that is used to refer to any number of hot, spicy, gravy-based dishes of East Indian origin. curry powder is an integral ingredient in all curries.
Industry:Culinary arts
From Tunisia, this fiery-hot sauce is usually made with hot chiles, garlic, cumin, coriander, caraway and olive oil. It's the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars in Middle Eastern markets.
Industry:Culinary arts
From Tunisia, this savory, deep-fried turnover usually contains a spicy meat or fish filling and often an egg. Though the fillings may vary, brek is traditionally served with harissa sauce.
Industry:Culinary arts
From Tunisia, this savory, deep-fried turnover usually contains a spicy meat or fish filling and often an egg. Though the fillings may vary, brek is traditionally served with harissa sauce.
Industry:Culinary arts
Frozen food that has been either improperly wrapped or frozen can suffer from freezer burn — a loss of moisture that affects both texture and flavor. Freezer burn is indicated by a dry surface, which may also have white or gray spots on it.
Industry:Culinary arts
Fruit from which the majority of the moisture has been dehydrated. The final moisture content of dried fruit usually ranges from 15 to 25 percent. Drying fruit greatly concentrates both sweetness and flavor, and the taste is much changed, as from grape to raisin or from plum to prune. Fruit can be dried in the sun or by machine. Machine-drying usually takes no more than 24 hours. Sun-drying can take three to four times as long, causing additional loss of nutrients through heat and time. Vitamins A and C are the most susceptible to depletion during the drying process, but a wealth of other vitamins and minerals remains in great force. Before drying, fruits are often sprayed with sulfur dioxide gas, which helps preserve the fruit's natural color and nutrients. Though decried by some, clinical research has shown no negative effects from sulfur intake. Imported dried fruit, however, is fumigated with chemical pesticides, which have been proven toxic to humans. Dried fruit is available year-round and comes in five basic designations: extra fancy, fancy, extra choice, choice and standard. These grades are based on size, color, condition and moisture content. Most dried fruit can be stored at room temperature, tightly wrapped in a plastic bag, for up to a year. Though dried fruits can be stored longer and take less space, they contain 4 to 5 times the calories by weight of fresh fruit. Dried fruit can be used as is or reconstituted in water. It may be eaten out of hand or put to a variety of uses such as in baked goods, fruit compotes, stuffings, conserves and so on. See also prunes; raisins.
Industry:Culinary arts
Fruit or flowers that have been boiled or dipped in sugar syrup, then sometimes into granulated sugar after being dried. Candied fruits (also called glacé fruits) are generally used in cakes, breads and other sweets. Candied flowers are generally reserved for decorating desserts; candied fruits can also be used in this manner. The most common fruits that are candied are cherries, pineapple and citrus rinds. angelica and ginger are also candied favorites. Among the crystallized flowers, violets and miniature rosebuds and rose petals are the most common. Candied fruit and flowers can be found at gourmet markets and specialty shops. They should be stored airtight in a cool, dry place.
Industry:Culinary arts
Fruit or flowers that have been boiled or dipped in sugar syrup, then sometimes into granulated sugar after being dried. Candied fruits (also called glacé fruits) are generally used in cakes, breads and other sweets. Candied flowers are generally reserved for decorating desserts; candied fruits can also be used in this manner. The most common fruits that are candied are cherries, pineapple and citrus rinds. angelica and ginger are also candied favorites. Among the crystallized flowers, violets and miniature rosebuds and rose petals are the most common. Candied fruit and flowers can be found at gourmet markets and specialty shops. They should be stored airtight in a cool, dry place.
Industry:Culinary arts
Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg and other spices. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. It's also easily prepared at home, but should be made in small batches to retain its freshness. As with all spices, it should be stored in a cool, dry place for no more than 6 months. Garam masala is usually either added to a dish toward the end of cooking or sprinkled over the surface just before serving.
Industry:Culinary arts
Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.
Industry:Culinary arts
