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potato wooooooot
spanishj is litttt

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

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Gordon Ramsay Demonstrates How to Dice, Julienne & Baton Peppers

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Sautéing, defined. To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan.

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Par-baking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage. The raw dough is baked normally, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen.

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Uploaded by Ken's Artisan on 2016-04-07.

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Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water.

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Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol.

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Fermentation explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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This reaction is what makes the batter or dough rise. An ingredient used as a leavening agent. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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how to make sour cream easy homemade sour cream recipe

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How to make Sour Cream - Easy Homemade Sour Cream Recipe

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In this episode of In the Kitchen with Matt, I will show you how to make sour cream. This recipe for homemade sour cream is really easy to make, if I can make it, you can make it!

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A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed.

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Cooking Tips : How to Use a Pastry Blender

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A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

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To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat.

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How to Cut In Cake: Basic and advanced cooking techniques from ExpertVillage.com

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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

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Apple Streusel Cake Recipe Demonstration - Joyofbaking.com

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Recipe here: http://www.joyofbaking.com/AppleStreuselCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make an Apple Streusel Cake. This Apple Streusel Cake is a great way to showcase the apple's delicious flavor and texture. It falls into the 'coffee cake' category as it combines a light and buttery cake with sliced apples and a streusel topping.

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Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In cooking it is known as cream of tartar.

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Cream of Tartar – Substitute, Uses, Health Benefits

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In this video, you will learn about the health benefits, medicinal uses, and with what to substitute cream of tartar (better known as potassium hydrogen tartrate). Uses Cream of tartar, that is actually a byproduct of the winemaking process, is an acidic powder that is typically used in baking to stabilize creams and eggs, as well as adding volume and thickness to the final product.

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Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires)

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n common usage, a scoop is any specialized spoon used to serve food. In the technical terms used by the food service industry and in the retail and wholesale food utensil industries.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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Definition of bar cookie. A sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape.

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Chocolate Chip Cookie Brownie Bars! An Easy Chocolate Treat | Cooking With Carolyn|

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It's time to bake! This is an easy semi-homemade recipe for my Chocolate Chip Cookie Brownie Bars. You can settle that craving for a chocolate fix or you can make them with your kids. They're easy to make and easy to eat :D Enjoy and thanks for watching!

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The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Why the Maillard Reaction Makes Everything Delicious

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Caramelization or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method.

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Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar)

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Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.

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"Creaming" butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.