- 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 protein obtained from various foods (like soybeans, corn or wheat), then broken down into amino acids by a chemical process called acid hydrolysis. Hydrolyzed plant or vegetable protein is used as a flavor enhancer in numerous processed foods like soups, chilis, sauces, stews and some meat products like frankfurters. See also vegetable protein.
Industry:Culinary arts
Milled from a hardy cereal grass, rye flour contains less gluten (protein) than all-purpose or whole-wheat flour. For that reason, it won't produce a well-risen loaf of bread without the addition of some higher-protein flour. Rye flour is also heavier and darker in color than most other flours, which is why it produces dark, dense loaves. There are several different types of rye flour, the most common of which is medium rye flour, available in most supermarkets. Light or dark rye flours, as well as pumpernickel flour (which is dark and coarsely ground), are available in health-food stores and some supermarkets. See also flour.
Industry:Culinary arts
A dish of grilled or broiled meats, which can include lamb chops, beefsteak, liver, kidneys, bacon and sausages and is usually accompanied by grilled or broiled mushrooms, tomatoes and potatoes.
Industry:Culinary arts
A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other desserts. In the Orient and in India it's used as a flour and in the United States it's occasionally used as a thickener.
Industry:Culinary arts
1. To cut a vegetable or meat lengthwise into very thin strips. Beans and potatoes are two vegetables that are commonly "frenched. " 2. To cut the meat away from the end of a rib or chop, so that part of the bone is exposed.
Industry:Culinary arts
A traditional southern gravy made by combining the drippings from fried ham (purists insist on country-cured ham only) with water and hot coffee — the latter being optional. The mixture is cooked until thickened. It's served with the ham and spooned atop biscuits, cornbread . . . and whatever else the diner fancies.
Industry:Culinary arts
Containers that come in graduated sizes, used to measure amounts of food. Dry measuring cups come in nested sets that can include 2-cup, 1-cup, 1/2-cup, 1/3-cup, 1/4-cup and 1/8-cup (2-tablespoon) sizes. The dry ingredient can either be stirred first (as with flour and confectioners' sugar) or simply spooned lightly into the cup, then leveled off with the straight edge of a knife. Brown sugar and shortening should be packed tightly into the cup before being leveled off. For foods such as coconut, nuts and chocolate chips, the cups should be filled, then leveled off with your fingers. Liquid measuring cups range in size from 1 to 4 cups. To use, simply pour in liquid and read measurement at eye level. See also metric system.
Industry:Culinary arts
Early Greeks wove marjoram into funeral wreaths and planted it on graves to symbolize their loved ones' happiness both in life and beyond. There are many species of this ancient herb, which is a member of the mint family. The most widely available is sweet marjoram, usually simply called "marjoram. " It has oval, inch-long, pale green leaves and a mild, sweet, oreganolike flavor. In fact, wild marjoram is another name for oregano. Marjoram is available fresh in some produce markets and supermarkets with large fresh-herb sections. More often, it is found dried in small bottles or cans. There's also a very hardy species called pot marjoram, which has a stronger, slightly bitter flavor. It's found throughout Mediterranean countries but rarely seen in the United States. Marjoram can be used to flavor a variety of foods, particularly meats (especially lamb and veal) and vegetables. Because marjoram's flavor is so delicate, it's best added toward the end of the cooking time so its essence doesn't completely dissipate. See also herbs; herb and spice chart; A field guide to herbs.
Industry:Culinary arts
Marron is the French word for "chestnut. " Marrons glacés are chestnuts that have been preserved in a sweet syrup. They can be found in jars or cans in the gourmet section of most supermarkets and are quite expensive. They're eaten as a confection, chopped and used to top desserts such as ice cream and mixed fruit or used to make desserts such as the rich mont blanc.
Industry:Culinary arts
