- Branche: 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 ...
Thought to have been brought to America by the Chinese railroad laborers, chow-chow is a mustard-flavored mixed-vegetable-and-pickle relish. Originally, the term was used to describe a Chinese condiment of orange peel and ginger in a heavy syrup.
Industry:Culinary arts
Thought to have been brought to America by the Chinese railroad laborers, chow-chow is a mustard-flavored mixed-vegetable-and-pickle relish. Originally, the term was used to describe a Chinese condiment of orange peel and ginger in a heavy syrup.
Industry:Culinary arts
Thought to have originated in Guinea, West Africa, this small bird is a relative of the chicken and partridge. The meat of the guinea fowl is dark, somewhat dry and has a pleasantly gamey flavor. Guinea hens are more tender than the male of the species. The hens range in size from 3/4 pound (called guinea squab) to about 4 pounds. Guinea fowl are available fresh and frozen. If fresh, loosen package wrapping slightly and remove any giblets from the body cavity before storing in the refrigerator for up to 2 days. Frozen guinea fowl should be thawed overnight in the refrigerator and used within 2 days. Never refreeze fowl once it's thawed. Guinea fowl may be prepared in any way suitable for chicken, keeping in mind that because the meat is drier, moist cooking methods will produce a more satisfactory end result. Any fowl over 2 1/2 pounds should probably be barded with fat before cooking to ensure moistness.
Industry:Culinary arts
Throughout Europe, "corn" has always been the generic name for any of the cereal grains; Europeans call corn maize, a derivative of the early American Indian word mahiz. In fact, before settlers came to the New World Europeans had never seen this food — called Indian corn by colonists. What a wonderfully versatile and useful gift the Indians gave the world. Everything on the corn plant can be used: the husks for tamales, the silk for medicinal tea, the kernels for food and the stalks for fodder. Corn is not only a popular food, but the foundation of many by-products including bourbon, corn flour, cornmeal, corn oil, cornstarch, corn syrup, corn whiskey and laundry starch. The multicolored Indian corn — used today mainly for decoration — has red, blue, brown and purple kernels. Horticulturists developed the two most popular varieties today — white (Country Gentleman) and yellow (Golden Bantam) corn. Yellow corn has larger, fuller-flavored kernels; white corn kernels are smaller and sweeter. The hybrid butter and sugar corn produces ears of yellow and white kernels. The peak season for fresh corn is May through September. As soon as it's picked, the corn's sugar immediately begins its gradual conversion to starch which, in turn, lessens the corn's natural sweetness. Therefore, it's important to buy corn as soon after it's picked as possible. Look for ears with bright green, snugly fitting husks and golden brown silk. The kernels should be plump and milky, and come all the way to the ear's tip; the rows should be tightly spaced. Fresh corn should be cooked and served the day it's purchased, but it can be refrigerated up to a day. Strip off the husks and silk just before cooking. Corn can also be purchased canned or frozen. Tiny baby corn, particularly popular with Thai and Chinese cooks, can be purchased in cans or jars. Unfortunately, its flavor bears little resemblance to the fresh (or even frozen) vegetable. hominy is specially processed kernels of corn. See also popcorn.
Industry:Culinary arts
Tiny (3- to 6-ounce) fish found along the Southern California coast, known for their spawning habits. The "running of the grunion" occurs by the light of the full moon as these silvery fish wriggle their way above high tide to spawn in the wet sand. Legally, grunion can only be caught by hand, though many people snare them with nets or scoops. The moderately fat grunion are best broiled, deep-fried or sautéed. See also fish.
Industry:Culinary arts
Questa miscela di acciughe ridotte in pasta, aceto, spezie e acqua si trova in tubetti e torna utile per molti usi in cucina. Si può anche usare per tartine.
Industry:Culinary arts
To agitate cream briskly so that the fat separates from the liquid, thereby forming a solid (butter). The old-fashioned butter churn consisted of a container fitted with wooden blades that, when a crank was rotated, would whirl the cream inside until it turned to butter. The modern household substitute for a butter churn is the food processor.
Industry:Culinary arts
