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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 twice-baked Italian biscuit (cookie) that's made by first baking it in a loaf, then slicing the loaf and baking the slices. The result is an intensely crunchy cookie that is perfect for dipping into dessert wine or coffee. Biscotti can be variously flavored; the most popular additions are anise seed, hazelnuts or almonds.
Industry:Culinary arts
A type of dried, black seaweed that's reconstituted in water and used as a vegetable in soups and other dishes. Hijiki's flavor has a slight anise character.
Industry:Culinary arts
A unit measuring the energy value of foods, calibrated by the quantity of heat required to raise the temperature of 1 gram of water by one degree celsius at a pressure of one atmosphere. The four sources from which calories are obtained are alcohol, carbohydrates, fats and proteins, however all these sources are not equal. For example, fat packs a hefty 9 calories per gram, over twice as much as the 4 calories per gram carried by both carbohydrates and proteins. Alcohol has 7 calories per gram, almost as many as fat. Clearly, fats and alcohol have a much higher caloric density than carbohydrates and proteins, so it's obvious that a 6-ounce serving of steak will be much more expensive calorically than 6 ounces of cauliflower.
Industry:Culinary arts
A utensil designed to remove the core (or center) from fruit or vegetables. Corers are usually made of stainless steel and come in different shapes for different uses. An all-purpose corer, used for apples, pears and the like, has a medium-length shaft with a circular cutting ring at the end. The core can be cut and removed with this tool. Another kind of apple corer is shaped like a spoked wheel with handles and not only cores the apple, but cuts it into wedges as well. A zucchini corer has a long, pointed, trough-shaped blade that, when inserted at one end of the zucchini and rotated, will remove the center, leaving a hollow tube for stuffing. A pineapple corer is a tall, arch-handled utensil with two serrated, concentric cutting rings at the base. After the top and bottom of the pineapple are sliced off, the corer is inserted from the top and twisted downward. The tool not only removes the core, but also the outer shell, leaving pineapple rings.
Industry:Culinary arts
A variety of turban squash that ranges from 4 to 8 inches in diameter and 2 to 3 inches high. It has a light blue-gray turban with a dark green shell flecked with gray. The flesh is orange and the flavor reminiscent of sweet potato. It can be baked, steamed or simmered. See also squash.
Industry:Culinary arts
A variety of yellow or green pea grown specifically for drying. These peas are dried and usually split along a natural seam, in which case they're called split peas. Whole and split dried field peas are available packaged in supermarkets and in bulk in health-food stores. Field peas do not usually require presoaking before cooking. See also pea; legume.
Industry:Culinary arts
A vegetable or meat soup so thick it could be considered a stew or casserole dish. Garbure has many variations, but most commonly contains cabbage, beans, potatoes and bits of pork, bacon or preserved goose. It's usually served with toasted or fried bread. Garbure is immensely popular with Basques and the most famous version comes from Béarn, France.
Industry:Culinary arts
A vegetable related to both the cabbage and turnip family, the leafy green broccoli raab has 6- to 9-inch stalks and scattered clusters of tiny broccolilike buds. It's also called brocoletti di rape, rape and rapini. The greens have a pungent, bitter flavor that is not particularly popular in America where, more often than not, they're used as animal fodder. Italians are particularly fond of broccoli raab, however, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads. Broccoli raab can be found from fall to spring in markets with specialty produce sections. It should be wrapped in a plastic bag and refrigerated for no more than 5 days.
Industry:Culinary arts
A vegetable related to both the cabbage and turnip family, the leafy green broccoli raab has 6- to 9-inch stalks and scattered clusters of tiny broccolilike buds. It's also called brocoletti di rape, rape and rapini. The greens have a pungent, bitter flavor that is not particularly popular in America where, more often than not, they're used as animal fodder. Italians are particularly fond of broccoli raab, however, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads. Broccoli raab can be found from fall to spring in markets with specialty produce sections. It should be wrapped in a plastic bag and refrigerated for no more than 5 days.
Industry:Culinary arts
A very large winter squash with a thick, bumpy, hard shell ranging in color from dark green to bright orange. Hubbards are available from early September to March, either whole or, if extraordinarily large, cut into pieces. Look for those with clean-colored rinds free from blemishes. Store unwrapped in a cool (under 50°F) place (or in the refrigerator) up to 6 months. Hubbard squash is best boiled or baked. Because of its rather grainy texture, the yellow-orange flesh is often mashed or pureed and mixed with butter and seasonings before serving. Hubbard squash is an excellent source of vitamin A and contains a fair amount of iron and riboflavin. See also squash.
Industry:Culinary arts
