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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 ...
This Philippine version of the egg roll consists of a lumpia wrapper (a thin "skin" made of flour or cornstarch, eggs and water) wrapped around a filling and fried. Sometimes a lettuce leaf is used to enfold the filling mixture, in which case lumpia is not fried. The filling can be made of chopped raw or cooked vegetables, meat or a combination of the two. Lumpia can be served as an appetizer or side dish.
Industry:Culinary arts
Though there are no precise age standards for veal, the term is generally used to describe a young calf from 1 to 3 months old. Milk-fed veal comes from calves up to 12 weeks old who have not been weaned from their mother's milk. Their delicately textured flesh is firm and creamy white with a pale grayish-pink tinge. Formula-fed veal can come from calves up to about 4 months old, fed a special diet of milk solids, fats, various nutrients and water. The meat from formula-fed veal is not as rich or delicate as milk-fed veal because of the diet's missing milk fat. The term Bob veal applies to calves younger than 1 month old. Their pale, shell-pink flesh is quite bland and the texture is soft. In all true veal, the animals haven't been allowed to eat grains or grasses, either of which would cause the flesh to darken. Calves between 6 and 12 months old are called baby beef, and have flesh that's coarser, stronger-flavored and from pink to light red in color. True veal is usually plentiful in the spring and late winter. At other times of the year, calves over 3 months old are often sold as veal. The USDA grades veal in six different categories; from highest to lowest they are Prime, Choice, Good, Standard, Utility and Cull. The last three grades are rarely sold in retail outlets. When choosing veal, let color be your guide. The flesh should be creamy white — barely tinged with grayish-pink — and the fat white. Meat that's pink turning red means the so-called "veal" is older than it should be. Veal's texture should be firm, finely grained and smooth. For storage information, see listing for beef. Veal is often cooked by moist-heat methods to compensate for its lack of natural fat. It is easy to overcook and dry out, so careful attention must be paid during preparation. The delicate flavor and fine texture of veal have appealed to diners for centuries. Among the numerous dishes created to highlight this meat are veal cordon bleu, veal marengo, veal orloff, veal oscar, osso buco, veal parmigiana, veal piccata and veal scaloppine.
Industry:Culinary arts
1. Another name for broccoli raab. 2. The residue of grape stalks, stems and skins after the juice has been extracted for winemaking.
Industry:Culinary arts
Large and heart-shaped, the Tartarian cherry has a dark purple, almost black, skin and flesh. Inside the thin skin the flesh is sweet, juicy and extremely flavorful. The Tartarian cherry is available from May to September. See also cherry.
Industry:Culinary arts
The sediment (dregs) of wine or liquor that occurs during fermentation and aging.
Industry:Culinary arts
To soak dry ingredients such as tea leaves, ground coffee, herbs, spices, etc. in liquid (usually hot) until the flavor is infused into the liquid. See also infusion.
Industry:Culinary arts
An alcoholic drink made with lemon juice, powdered sugar and a liquor such as brandy, gin, vodka or whiskey. Slings are usually served in an old-fashioned glass, but occasionally they're served in a tall glass and topped off with soda water as in the singapore sling.
Industry:Culinary arts
A Native American bread made by the pueblo-dwelling Indians of the Southwest and baked in the adobe ovens common to their dwellings. The bread's made from unbleached flour, salt, yeast, water, lard or shortening and sometimes sugar and/or eggs. A hot fire is started in the adobe oven and allowed to burn out. The ashes are immediately removed and the bread is then baked.
Industry:Culinary arts
A dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc. Because it tends to form lumps, cornstarch is generally mixed with a small amount of cold liquid to form a thin paste before being stirred into a hot mixture. Mixing it with a granular solid like granulated sugar will also help it disperse into a liquid. Sauces thickened with cornstarch will be clear, rather than opaque, as with flour-based sauces. However, they will thin if cooked too long or stirred too vigorously. Cornstarch is also used in combination with flour in many European cake and cookie recipes; it produces a finer-textured, more compact product than flour alone. In British recipes, cornstarch is referred to as cornflour.
Industry:Culinary arts
