- 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 ...
This hot chile is actually a dried, smoked jalapeño. It has a wrinkled, dark brown skin and a smoky, sweet, almost chocolaty flavor. Chipotles can be found dried, pickled and canned in adobo sauce. Chipotles are generally added to stews and sauces; the pickled variety are often eaten as appetizers. See also chile.
Industry:Culinary arts
This huge family of saltwater fish has over a hundred varieties. The popular herring swims in gigantic schools and can be found in the cold waters of the North Atlantic and Pacific oceans. In the United States, two of the most popular members of this family are the American shad and the alewife, both of which are anadromous, meaning that they migrate from their saltwater habitat to spawn in fresh water. Herring are generally small (ranging between 1/4 and 1 pound) and silvery. The major exception to that rule is the American shad, which averages 3 to 5 pounds and is prized for its eggs — the delicacy known as shad roe. Young herring are frequently labeled and sold as sardines. Fresh herring are available during the spring on both the Pacific and Atlantic coasts. When fresh, the high-fat herring has a fine, soft texture that is suited for baking, sautéing and grilling. The herring's flesh becomes firm when cured by either pickling, salting, smoking or a combination of those techniques. There are many variations of cured herring. Bismarck herring are unskinned fillets that have been cured in a mixture of vinegar, sugar, salt and onions. Rollmops are Bismarck herring fillets wrapped around a piece of pickle or onion and preserved in spiced vinegar. Pickled herring (also called marinated herring) have been marinated in vinegar and spices before being bottled in either a sour-cream sauce or a wine sauce. The term can also refer to herring that have been dry-salted before being cured in brine. Kippered herring (also called kippers) are split, then cured by salting, drying and cold-smoking. Bloaters are larger than kippers but treated in a similar manner. They have a slightly milder flavor due to a lighter salting and shorter smoking period. Their name comes from their swollen appearance. Schmaltz herring are mature, higher-fat herring that are filleted and preserved in brine. The reddish Matjes herring are skinned and filleted before being cured in a spiced sugar-vinegar brine. See also fish.
Industry:Culinary arts
This huge sandwich goes by many names, depending on where it's made. Among its aliases are submarine, grinder, hoagie and poor boy (or po' boy). Generally, the hero sandwich consists of a small loaf of Italian or French bread (or a large oblong roll), the bottom half of which is heaped with layers of any of various thinly sliced meats, cheeses, tomatoes, pickles, lettuce, peppers — anything for which the cook is in the mood.
Industry:Culinary arts
This huge, funny-looking soft-shell clam hails from the Pacific Northwest. It averages 3 pounds in weight and is distinguished by a long (up to 18-inch) neck (siphon) that extends from its 6-inch shell. The neck can be cut or ground and used in chowders. The body meat, when sliced, pounded and sautéed, resembles abalone. See also clams; shellfish.
Industry:Culinary arts
This huge, funny-looking soft-shell clam hails from the Pacific Northwest. It averages 3 pounds in weight and is distinguished by a long (up to 18-inch) neck (siphon) that extends from its 6-inch shell. The neck can be cut or ground and used in chowders. The body meat, when sliced, pounded and sautéed, resembles abalone. See also clams; shellfish.
Industry:Culinary arts
This Indonesian favorite consists of a mixture of raw and slightly cooked vegetables served with a spicy peanut sauce made with hot chiles and coconut milk. Some-times the term "gado gado" refers only to the spicy sauce, which is used as a condiment with rice and various vegetable dishes.
Industry:Culinary arts
This is one of the South's favorite pies, with a simple filling of eggs, sugar, butter and a small amount of flour. Chess pie can be varied by adding flavorings such as lemon juice or vanilla, or substituting brown sugar for granulated sugar.
Industry:Culinary arts
This is the common garden pea, also known simply as green pea. But there's nothing common about its flavor, particularly during the peak months of March, April and May and again from August to November. The French are famous for their tiny, young green peas known as petits pois. Choose fresh peas that have plump, unblemished, bright green pods. The peas inside should be glossy, crunchy and sweet. Because peas begin the sugar-to-starch conversion process the moment they're picked, it's important to buy them as fresh as possible. Refrigerate peas in their pods in a plastic bag for no more than 2 to 3 days. Shell just before using. Both English peas and the French petits pois are available frozen and canned. Peas are a fair source of vitamins A and C, as well as niacin and iron. See also pea; legume.
Industry:Culinary arts
This is the long-grain rice that is most popular in the United States. It was originally planted in North Carolina in the late 17th century from East African rice brought back by a sea captain. Carolina rice is now cultivated mainly in California, Texas, Louisiana and Arkansas. See also rice.
Industry:Culinary arts
This Italian bread begins by being shaped into a large, flat round that is liberally brushed or drizzled with olive oil and sprinkled with salt. Slits cut into the dough's surface may be stuffed with fresh rosemary before the bread is baked. Focaccia can be eaten as a snack, or served as an accompaniment to soups or salads.
Industry:Culinary arts
