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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 ...
Named for a castle in Italy, the true cantaloupe is a European melon that is not exported. American "cantaloupes" are actually muskmelons. When perfectly ripe, these cantaloupes have a raised netting on a smooth grayish-beige skin. The pale orange flesh is extremely juicy and sweet. Choose cantaloupes that are heavy for their size, have a sweet, fruity fragrance, a thick, well-raised netting and yield slightly to pressure at the blossom end. Avoid melons with soft spots or an overly strong odor. Store unripe cantaloupes at room temperature, ripe melons in the refrigerator. Cantaloupes easily absorb other food odors so if refrigerating for more than a day or two, wrap the melon in plastic wrap. Just before serving, cut melon in half and remove the seeds. Cantaloupe is an excellent source of vitamins A and C.
Industry:Culinary arts
Chiamati anche "turtle beans" o fagioli neri messicani, questi fagioli essiccati sono da molto tempo diffusi in Messico, nell'America centrale e in quella meridionale, i Caraibi e negli Stati Uniti del sud. Hanno una buccia nera, polpa color panna e un sapore dolce e sono la base della nota zuppa di fagioli neri. Si trovano normalmente nei supermercati. Vedi anche "fagioli".
Industry:Culinary arts
Malaysia is the motherland of the coconut palm, which now grows in parts of South America, India, Hawaii and throughout the Pacific Islands. This prolific tree yields thousands of coconuts over its approximately 70-year lifespan. Each coconut has several layers: a smooth, deep tan outer covering; a hard, dark brown, hairy husk with three indented "eyes" at one end; a thin brown skin; the creamy white coconut meat; and, at the center, a thin, opaque coconut juice. The smooth outer shell is usually removed before the coconut is exported. The coconut palm maximizes its potential by producing several products including food (coconut meat and buds) and drink (coconut juice, vinegar and toddy — the latter a potent fermented drink made from the tree's sap). Dried coconut meat, called copra, is pressed and used to make coconut oil, which is used in commercial frying and as a component in many packaged goods such as candies, margarines, soap and cosmetics. Coconut oil — one of the few nonanimal saturated fats — is used widely in the manufacture of baked goods such as commercial cookies. Certain major manufacturers have replaced it with the more expensive unsaturated fats with an eye toward cholesterol consciousness. The coconut palm's hard shells can be used for bowls, the fiber for ropes and nets, the wood for building, the roots for fuel and the leaves for baskets, hats, mats and thatching. The flesh of unripe coconut (usually not exported) has a jellylike consistency and can be eaten from the shell with a spoon. Upon ripening, the flesh becomes white and firm. Fresh coconuts are available year-round, with the peak season being October through December. Choose one that's heavy for its size and that sounds full of liquid when shaken; avoid those with damp "eyes. " Whole, unopened coconuts can be stored at room temperature for up to 6 months, depending on the degree of ripeness. The liquid in a coconut is drained by piercing two of the three eyes with an ice pick. This thin juice can be used as a beverage, though it shouldn't be confused with coconut "milk". Then the meat is removed and the inner skin scraped off. Chunks of coconut meat can be grated or chopped, either in the food processor or by hand. One medium coconut will yield 3 to 4 cups grated. Grated fresh coconut should be tightly covered and can be refrigerated up to 4 days, frozen up to 6 months. Packaged coconut is available in cans or plastic bags, sweetened or unsweetened, shredded or flaked, and dried, moist or frozen. It can sometimes also be found toasted. Unopened canned coconut can be stored at room temperature up to 18 months; coconut in plastic bags up to six months. Refrigerate both after opening. Coconut is high in saturated fat and is a good source of potassium. Coconut milk and coconut cream are sometimes called for in recipes, particularly in curried dishes. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut cream is made in the same manner, but enriches the mix by using 1 part water to 4 parts coconut. Milk can be substituted for water for an even richer result. Discard the coconut meat after making these mixtures. Coconut milk and cream also come canned and may sometimes be found frozen in Asian markets and some supermarkets. Do not confuse sweetened "cream of coconut" — used mainly for desserts and mixed drinks — with unsweetened coconut milk or cream.
Industry:Culinary arts
Named for a town outside Milan where it was originally made, Gorgonzola is one of Italy's great cheeses. It has an ivory-colored interior that can be lightly or thickly streaked with bluish-green veins. This cow's-milk cheese is rich and creamy with a savory, slightly pungent flavor. When aged over 6 months, the flavor and aroma can be quite strong — sometimes downright stinky. The cheese usually comes in foil-wrapped wedges cut from medium-size wheels. Gorgonzola is a perfect accompaniment for pears, apples and peaches, and pairs nicely with hearty red wines. It's delicious when melted over potatoes or crumbled in salads. See also cheese.
Industry:Culinary arts
Named for Aphrodite, the Greek goddess of love, aphrodisiacs are substances (including food or drink) that are purported to arouse or increase sexual desire. Among the better known edible aphrodisiacs are caviar, frog legs, oysters and truffles.
Industry:Culinary arts
Named for Bourbon County, Kentucky, this all-American liquor is distilled from fermented grain. Straight bourbon is distilled from a mash of at least 51 percent corn; blended bourbon must contain not less than 51 percent straight bourbon. Sour mash bourbon is made by adding a portion of the old mash to help ferment each new batch, in the same way that a portion of sourdough starter is the genesis of each new batch of sourdough bread.
Industry:Culinary arts
Named for its luxurious creamy texture and golden color, this cocktail is made with galliano, white crème de cacao and heavy cream.
Industry:Culinary arts
Named for its town of origin, Esrom, Denmark, this semisoft cheese has a mildly pungent flavor that's well complemented by dark beer or bold red wines. As it ages, its flavor intensifies until strong and earthy. Esrom has a thin, yellow-brown rind and a pale yellow interior studded with irregular holes. See also cheese.
Industry:Culinary arts
Named for the famous American "Gibson Girl" illustrator, Charles Dana Gibson, this cocktail is identical to the martini (gin and dry vermouth), differing only in that it is served garnished with a tiny white onion instead of an olive.
Industry:Culinary arts
Named for the French chef who created it, Choron sauce is a hollandaise or Béarnaise sauce that has been tinted pink by the additon of tomato puree. It can be served with poultry, meat or fish.
Industry:Culinary arts
