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work (moistened flour or clay) into dough or paste with the hands

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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a rich white sauce made with milk infused with herbs and other flavorings.

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A pastry blender is a kitchen tool used to mix a hard (solid) 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 (known as "cutting in").

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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. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

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'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.

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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.Nov 1, 2008

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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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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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The sour cream cake was also light in texture and at the same time moist. This cake, like the buttermilk had a lovely flavor that was brought about by the subtle sour acid notes in the sour cream. Acidity and fat derived from liquids can have a great impact on the outcome of a cake.

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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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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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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 […] 08/30/07 Baking Basics Mixing Methods The Muffin Method1 Comment.

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Definition of disher. plural -s. :one that dishes; especially :an ice-cream scoop.

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Add another definition for molded cookie. molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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can i use bicarbonate of soda instead of baking powder

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cream of tartar and baking soda substitute

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Difference Between Cream of Tartar and Baking Soda

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Difference between baking soda, bicarb soda and baking powder . , . . . . Baking soda vs. Cream of tartar . Livestrong livestrong article baking soda vs cream of tartar a class "_zkb" href " url?q webcache.Googleusercontent search. Here are some more compilation of topics and latest discussions relates to this video, which we found thorough the internet.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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By FoodChannel Editor | April 16, 2015 10:58 pm

In this episode of KitchenLingo, follow along with Chef Cari as she walks through the kitchen basics of caramelizing onions. Who said onions had to give us tears?

Click to see more kitchen skills defined in easy terms, in KitchenLingo.

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By FoodChannel Editor | April 16, 2015 10:58 pm In this episode of KitchenLingo, follow along with Chef Cari as she walks through the kitchen basics of caramelizing onions. Who said onions had to give us tears? Click to see more kitchen skills defined in easy terms, in KitchenLingo.

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

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Quick Breads and Cookies - ppt video online download

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Lesson Objectives Be able to explain the different types of quick breads and cookies. Describe the methods used to prepare such foods. Define two classifications of quick breads. Understand characteristics of a good product. Lesson Objectives: Be able to explain the different types of quick breads and cookies.

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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. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties …

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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.

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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.

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Cookie Science: Why Cream Butter and Sugar?