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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 ...
The name of this all-American Wisconsin cheese is said to have come from the fact that bricks were once used to weight the curd and press out the whey; it's also brick shaped. Pale yellow and semisoft, brick cheese has a mild, earthy flavor when young. As it ripens, however, it becomes almost as strong as limburger. See also cheese.
Industry:Culinary arts
The name of this German specialty means "hand cheese," referring to the fact that it's hand-shaped into irregular rounds, cylinders or other forms. It's made from skimmed, sour cow's milk, which gives the cheese a sharp, pungent flavor and very strong (some say overpowering) smell. The rind is gray and the interior off-white and soft. Handkäse is usually eaten as a snack. See also cheese.
Industry:Culinary arts
The natural, cream-colored vegetable fat extracted from cocoa beans during the process of making chocolate and cocoa powder. It's used to add smoothness and flavor in some foods (including chocolate) and in making cosmetics and soaps.
Industry:Culinary arts
Il kernel alta-amido di questo grano coltivato in italiano sono più brevi e più grasso rispetto a qualsiasi altro riso corto-grano. Arborio è tradizionalmente utilizzato per risotti, perché l'amido aumentata si presta a questo classico piatto la necessaria consistenza cremosa. Vedere anche il riso.
Industry:Culinary arts
La sostanza grassa naturale di color panna che si estrae dai fagioli di cacao durante il procedimento per la produzione del cioccolato e della polvere di cacao. Viene impiegata per aggiungere morbidezza e gusto ad alcuni alimenti (compreso il cioccolato) e per produrre cosmetici e saponi.
Industry:Culinary arts
La forma più comune di questo zucchero è dextroglucose, una forma naturale comunemente come destrosio (anche chiamato zucchero di mais e zucchero dell'uva). Questa forma di glucosio ha molte fonti tra cui miele, alcune verdure e succo d'uva. Ha circa la metà il potere dolcificante dello zucchero normale. Perché esso non cristallizza facilmente, esso ha usato per fare caramelle commerciale e glassa, così come nei prodotti da forno, bibite e altri alimenti trasformati. Sciroppo di mais è una forma di glucosio fatto da amido di mais.
Industry:Culinary arts
Il kernel del frutto del mandorlo, ampiamente coltivato in California, Mediterraneo, Australia e Sud Africa. Ci sono due tipi principali di mandorle — dolce e amaro. Il sapore di mandorle dolci è delicato e leggermente dolce. Sono facilmente reperibili nei mercati e, ove non diversamente indicato, sono la varietà utilizzata nelle ricette. Le mandorle amare più fortemente aromatizzate contengono tracce di letale acido prussico se crudo. Anche se la tossicità dell'acido è distrutto quando i dadi sono riscaldati, la vendita di mandorle amare è illegale negli Stati Uniti. Mandorle amare trasformate vengono utilizzate per insaporire estratti, liquori e sciroppo orgeat. Il kernel di noccioli di albicocca e pesche hanno un sapore simile e lo stesso effetto tossico (distrutta dal riscaldamento) di mandorle amare. Mandorle sono disponibili pelate o no, nel complesso, affettato, tritato, canditi, affumicato, in pasta e in molti sapori. Tostare le mandorle prima di utilizzare nelle ricette intensifica il loro sapore e aggiunge crunch. Mandorle sono un concentrato nutrizionale, ricco di calcio, fibre, acido folico, magnesio, potassio, riboflavina e vitamina e. Vedi anche mandorla estrarre; olio di mandorle; pasta di mandorle; Jordan mandorla; dadi.
Industry:Culinary arts
The only alcohol suitable for drinking is ethyl alcohol, a liquid produced by distilling the fermented juice of fruits or grains. Pure ethyl alcohol is clear, flammable and caustic. Water is therefore added to reduce its potency. In the United States, the average amount of alcohol in distilled spirits is about 40 percent (80 proof). Pure alcohol boils at 173°F, water at 212°F. A mixture of the two will boil somewhere between these two temperatures. A USDA study has disproved the theory that alcohol evaporates completely when heated. In truth, cooked food can retain from 5 to 85 percent of the original alcohol, depending on various factors such as how and at what temperature the food was heated, the cooking time and the alcohol source. Even the smallest trace of alcohol may be a problem for alcoholics and those with alcohol-related illnesses. Because alcohol freezes at a much lower temperature than water, the amount of alcohol used in a frozen dessert (such as ice cream) must be carefully regulated or the dessert won't freeze. Calorie-wise, a one-and-a-half-ounce jigger of 80-proof liquor (such as Scotch or vodka) equals almost 100 calories, a four-ounce glass of dry wine costs in the area of 85 to 90 calories and a twelve-ounce regular (not light) beer contributes about 150 calories.
Industry:Culinary arts
The only edible part of a frog is its hind legs. The delicate meat is tender and lightly sweet and can be most closely compared to the white meat of a very young chicken. Fresh frog's legs can be found from spring through summer in the fish section of many gourmet markets. They're usually sold in connected pairs ranging from 2 to 8 ounces. Look for those that are plump and slightly pink. Store, loosely wrapped, in the refrigerator for up to 2 days. Frozen frog's legs can usually be purchased year-round, though the flavor doesn't compare to fresh. Thaw in the refrigerator overnight before cooking. Because their flavor is so subtle, frog's legs should be cooked simply and briefly. A quick dusting of seasoned flour before sautéing in butter or olive oil will gild the lily perfectly. Overcooking frog's legs will cause them to toughen.
Industry:Culinary arts
