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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 ...
These seeded pods of various legumes are among the oldest foods known to humanity, dating back at least 4,000 years. They come in two broad categories — fresh and dried. Some beans, such as black-eyed peas, lima beans and cranberry beans, can be found in both fresh and dried forms. Fresh beans are those that are commercially available in their fresh form and are generally sold in their pods. The three most commonly available fresh-bean varieties are green beans (eaten with their shell or pod) and lima beans and fava (or broad) beans, which are eaten shelled. Store fresh beans in a tightly covered container in the refrigerator up to 5 days; after that, both color and flavor begin to diminish. If cooked properly, fresh beans contain a fair amount of vitamins A and C; lima beans are also a good source of protein. Dried beans are available prepackaged or in bulk. Some of the more popular dried beans are black beans, chickpeas, kidney beans, pink beans and pinto beans. Dried beans must usually be soaked in water for several hours or overnight to rehydrate them before cooking. Beans labeled "quick-cooking" have been presoaked and redried before packaging; they require no presoaking and take considerably less time to prepare. The texture of these "quick" beans, however, is not as firm to the bite as regular dried beans. Store dried beans in an airtight container for up to a year. The flatulence caused by dried beans is created by oligosaccharides, complex sugars that — because they're indigestible by normal stomach enzymes — proceed into the lower intestine where they're eaten (and fermented) by friendly bacteria, the result of which is gas (see digestive enzymes). Dried beans are rich in protein, calcium, phosphorus and iron. Their high protein content, along with the fact that they're easily grown and stored, make them a staple throughout many parts of the world where animal protein is scarce or expensive. See also adzuki; cannellini; fermented black beans; french bean; great northern; marrow beans; mung; navy; pea bean; pigeon pea; red beans; runner; soybean; sprouts; white bean; winged; yard-long.
Industry:Culinary arts
These shiny scarlet berries are grown in huge, sandy bogs on low, trailing vines. They're also called bounceberries, because ripe ones bounce, and craneberries, after the shape of the shrub's pale pink blossoms, which resemble the heads of the cranes often seen wading through the cranberry bogs. Cranberries grow wild in northern Europe and in the northern climes of North America, where they are also extensively cultivated — mainly in Massachusetts, Wisconsin, Washington and Oregon. Harvested between Labor Day and Halloween, the peak market period for cranberries is from October through December. They're usually packaged in 12-ounce plastic bags. Any cranberries that are discolored or shriveled should be discarded. Cranberries can be refrigerated, tightly wrapped, for at least 2 months or frozen up to a year. Besides the traditional cranberry sauce, this fruit also makes delicious chutneys, pies, cobblers and other desserts. Because of their extreme tartness, cranberries are best combined with other fruits, such as apples or dried apricots. Canned cranberry sauce — jelled and whole-berry — is available year-round, as are frozen cranberries in some markets. Sweetened dried cranberries, which can be used like raisins in baked goods or as snacks, are also available in many supermarkets. Fresh cranberries are very high in vitamin C.
Industry:Culinary arts
These small triangular pastries hold a sweet filling, either of honey-poppy seed, prune or apricot. They're one of the traditional sweets of Purim, a festive Jewish holiday. Also called Haman's hats after Haman, the wicked prime minister of Persia who plotted the extermination of Persian Jews. Haman's plot was foiled at the last minute and the joyous festival of Purim was proclaimed in celebration.
Industry:Culinary arts
These tiny, tender French kidney beans range in color from pale green to creamy white. They're rarely available fresh in the United States but can be purchased dried, canned and occasionally frozen. Flageolets are usually prepared simply, in order to showcase their delicate flavor. They're a classic accompaniment to lamb. See also beans.
Industry:Culinary arts
These traditional Scandinavian crisps are thin, crackerlike breads usually made with rye flour. Many are also based on combinations of flours including wheat, barley or potato. Flat breads (flatbrod in Norwegian) are most often served with soups, salads or cheeses.
Industry:Culinary arts
These wafer-thin slices of salted and smoked, dried beef are usually packed in small jars and were once an American staple. Chipped beef is also referred to simply as dried beef. "Shit on a shingle," known in polite society as sos, is military slang used for creamed chipped beef served on toast.
Industry:Culinary arts
These wild nuts grow in clusters on the hazel tree in temperate zones around the world. The fuzzy outer husk opens as the nut ripens, revealing a hard, smooth shell. Italy, Spain, France and Turkey lead the way in hazelnut production. Until the 1940s, the United States imported most hazelnuts; however, they're now grown in Oregon and Washington. Also called filberts and cobnuts, particularly when cultivated, these sweet, rich, grape-size nuts are used chopped, ground and whole in all manner of sweets. They also add flavor and texture to savory items such as salads and main dishes. Hazelnuts are usually packaged whole, though some producers are now also offering them chopped — a real timesaver. Hazelnuts have a bitter brown skin that is best removed, usually by heating them at 350°F for 10 to 15 minutes, until the skins begin to flake. By placing a handful of nuts at a time in a dish towel, then folding the towel over the warm nuts and rubbing vigorously, most of the skin will be removed. See also hazelnut oil; nuts.
Industry:Culinary arts
Thick cereal-type dish that's a cajun breakfast specialty. It's made by stirring boiling water into a mixture of yellow cornmeal, baking powder, salt and pepper, then turning the mixture into a skillet containing preheated lard or bacon fat. During cooking, the pan becomes coated with a toasty brown crust, which is broken up and stirred into the cereal before serving. Coush-coush is served with plenty of butter, milk or cream and cane syrup or sugar.
Industry:Culinary arts
Thick, cordlike strands of egg white that are attached to 2 sides of the yolk, thereby anchoring it in the center of the egg. The more prominent the chalazae, the fresher the egg. Chalazae don't affect the egg in any way, though some custard recipes call for straining to remove them for a smoother texture.
Industry:Culinary arts
Thin Italian pancakes that are either stacked with different fillings between the layers or filled and rolled like crêpes.
Industry:Culinary arts
