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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 ...
One of the variety meats, the kidney is a glandular organ. The most popular kidneys for cooking are beef, veal, lamb and pork. They're easily distinguishable because beef and veal kidneys are multi-lobed while lamb and pork are single-lobed. In general, the texture is more tender and the flavor more delicate in younger animals. The kidneys from younger animals are pale while those from older animals become deep reddish-brown; they're also tougher and stronger-flavored. Look for kidneys that are firm, with a rich, even color. Avoid those with dry spots or a dull surface. Kidneys should be used the day they're purchased, or store loosely wrapped in the refrigerator for up to 1 day. Before cooking, remove skin and any excess fat. Soaking helps reduce the strong odor in kidneys from more mature animals. See a general cookbook for details pertaining to the particular type of kidney you wish to cook. Kidneys may be braised, broiled, simmered or cooked in casseroles, stews and dishes like the famous steak and kidney pie. All kidneys are a good source of protein, iron, phosphorus, vitamin A, thiamine and riboflavin.
Industry:Culinary arts
A potent brandy made from apple cider and ranging in strength from 80 to 100 proof. France is famous for its apple brandy, calvados. In the United States, applejack must spend a minimum of 2 years in wooden casks before being bottled.
Industry:Culinary arts
A small, feather-light, spongy cake that is eaten like a cookie, often dipped in coffee or tea. Madeleines are baked in a special pan with scallop-shell indentations; the finished cakes take the form of the shell. In his landmark novel Remembrance of Things Past, French novelist Marcel Proust immortalized the madeleine when he wrote, "I raised to my lips a spoonful of the cake . . . a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place. " Sounds as though he rather liked it.
Industry:Culinary arts
Also called goa bean, this tropical legume is rapidly becoming a staple throughout the poorer regions of the world where it grows. The reasons are basic: it grows quickly, is disease resistant and is high in protein. The winged bean is also valued because it's entirely edible, including the shoots, flowers, roots, leaves, pods and seeds. The pods, which can be green, purple or various shades of red, are four-sided and flare from the center into ruffled ridges or "wings. " These beans have a flavor similar to that of a cranberry bean with a hint of green bean. The texture is like that of a starchy green bean. Winged beans may be found in specialty produce markets and some supermarkets. Choose small beans with no sign of discoloration. Refrigerate, tightly wrapped in a plastic bag, for up to 3 days. Wash and trim before using. Winged beans may be prepared in any way suitable for green beans. See also beans.
Industry:Culinary arts
A test for sugar syrup describing the point at which a drop of boiling syrup immersed in cold water forms a firm but pliable ball. On a candy thermometer, the firm-ball stage is between 244° and 248°F.
Industry:Culinary arts
Boston brown bread is probably the most famous steamed bread in the United States. This type of bread is made by placing a batter in a covered container on a rack set over gently boiling water in a large pot. The pot is covered and the bread steamed for about 3 hours. It can also be made in a pressure cooker in about half the time. The bread doesn't require a special container in which to be steamed — a 12-ounce coffee can covered with aluminum foil works nicely. The characteristic texture of steamed breads is moist and tender.
Industry:Culinary arts
The French call this rich, delicate, multilayered pastry pâte feuilletée. It's made by placing pats of chilled fat (usually butter) between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest. This process, which is repeated 6 to 8 times, produces a pastry comprising hundreds of layers of dough and butter. When baked, the moisture in the butter creates steam, causing the dough to puff and separate into hundreds of flaky layers. Puff pastry is used to make a variety of crisp creations including croissants, napoleons, palmiers and allumettes. It's also used as a wrapping for various foods such as meats, cheese and fruit.
Industry:Culinary arts
This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today's versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, squares and diamonds. Scones can be savory or sweet and are usually eaten for breakfast or tea.
Industry:Culinary arts
The nectarine's flesh is sweet, succulent and firmer than that of its relative, the peach. When ripe, its smooth skin is a brilliant golden yellow with generous blushes of red. Nectarines are available from midspring to late September with a peak during July and August. Look for fragrant, brightly colored fruit that gives slightly to the touch. Avoid those with bruises or other blemishes as well as those that are hard or overly green. Slightly underripe nectarines can be left to ripen at room temperature for a couple of days. Ripe fruit should be refrigerated and used within 5 days. They're wonderful eaten out of hand and can be used in salads, a variety of fresh and cooked desserts and as a garnish for many hot and cold dishes. Nectarines contain a fair amount of vitamins A and C.
Industry:Culinary arts
Named after 19th- century Russian diplomat Count Paul Stroganov, this dish consists of thin slices of tender beef (usually tenderloin or top loin), onions and sliced mushrooms, all quickly sautéed in butter and combined with a sour-cream sauce. Stroganoff is usually accompanied by rice pilaf.
Industry:Culinary arts
