# data[].attributes.body
reach or cause to reach the temperature at which it bubbles and turns to vapor.

# data[].attributes.body
Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine.

# data[].attributes.body
A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.

# data[].attributes.body
Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight.

# data[].attributes.body
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.

# data[].attributes.body
autéing is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high 

# data[].attributes.body
Parbake 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.

# data[].attributes.body
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.

# data[].attributes.body
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

# data[].attributes.body
'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

# data[].attributes.body
allrecipes.com

Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

# data[].attributes.body
In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream .

# data[].attributes.body
The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

# data[].attributes.body
a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.

a cake or pastry with a streusel topping.

# data[].attributes.headline
Explain the function of sour cream in a baked good

# data[].attributes.subject
Explain the function of sour cream in a baked good

# data[].attributes.body
The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. 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.

# data[].attributes.body
1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.

# data[].attributes.body
Creaming method. Also known as the 'sugar-shortening' method, the sugar and shortening fat are blended together first and then creamed by added mixing. During creaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.

# data[].attributes.body
first of all, it's not creamy. It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol' cream of tartar.

# data[].attributes.body
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

# data[].attributes.body
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.

# data[].attributes.body
Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paintbrush, while modern kitchen brushes may have silicone bristles. In baking breads and pastries, apastry brush is used to spread a glaze or egg wash on the crust or surface of the food.

# data[].attributes.body
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.

# data[].attributes.body
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) and a mix […]

1. Preheat oven to 350F and line a muffin pan for cupcake wrappers. Set aside. HELPER

1. In a medium bowl, using a wooden spoon, mix together all DRY INGREDIENTS
(flour → salt) for the muffins until well combined. Set Aside.

1. In a small bowl, measure ½ cup blueberries and toss with 1 Tablespoon dry mix from medium bowl.

1. In a large  bowl, mix together all WET INGREDIENTS (eggs →vanilla) for the muffins until well combined.

1. Combine dry into wet ingredients;  placing all dry  ingredients into the large bowl, EXCEPT BLUEBERRIES. Mix until just moistened & combined. Mixture should be lumpy.

1. Gently fold in blueberries, in up and over motion,  using a rubber scraper. DO NOT OVERMIX BATTER.

1. Using a disher, scoop batter into each muffin cavity - cups should be ⅔ full.

1. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

1. Remove from pan and cool.