# data[].attributes.body
fried quickly in a little hot fat. *ex saute broccoli)

# data[].attributes.body
Parbaking is a cooking technique in which a bread 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
work (moistened flour or clay) into dough or paste with the hands.

make (bread or pottery) by kneading flour or clay.

# data[].attributes.body
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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

# data[].attributes.body
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.

# data[].attributes.body
Cut the butter into the dry ingredients with a fork, Bench Scraper, two knifes (in a scissor motion) or a pastry blender until the butter pieces are the size of small peas.

# data[].attributes.attachment_link.description
When a baking recipe calls for cutting butter into dry ingredients, it means breaking really cold butter into small pieces as quickly as possible so that the butter does not melt. To do so you use a pastry cutter (as in the video) or two forks to break up the pieces.

# data[].attributes.body
It provides sweetness, adds tenderness, and helps in the browning of baked goods. When added to yeast dough, it helps the yeast begin producing the gas for the dough to rise and helps to retain the moisture in the bread. It is also referred to as white sugar.

# data[].attributes.attachment_link.title
what is the function of sour cream in a baked good - Google Search

# data[].attributes.attachment_link.description
Milk and cream, like water, moisten dough and batters. Unlike water, they add a slight flavor to the final baked good and increase its richness. Depending upon the fat content of the milk or cream--skim, 1 percent, 2 percent, whole, half and half, or heavy whipping--it's possible to impart varying degrees of richness to the ...

# data[].attributes.body
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.

# data[].attributes.body
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.attachment_link.title
folding method in baking - Google Search

# data[].attributes.body
a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix , and the leaving agents added and not overmixing

# data[].attributes.body
A scoop thar is any specialized spoon used to serve food.  (typically cookies)

# data[].attributes.body
the ones you *where* drop the dough from a spoon or a spring-loaded ice cream scoop.

# data[].attributes.attachment_link.description
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/

# data[].attributes.body
Cookies made by shaping dough by hand into small balls, logs, and other shapes

# data[].attributes.attachment_link.description
This short video explains how to use the cookie molds you can get from www.mycookiemold.com

# data[].attributes.body
a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. Word Origin

# data[].attributes.attachment_link.description
Martha Stewart bakes Congo Bar cookies, using chopped chocolate instead of chocolate chips.

# data[].attributes.body
It’s a dry, powdery, acidic byproduct of fermenting grapes into wine.

# data[].attributes.attachment_link.title
Cream of Tartar – Substitute, Uses, Health Benefits

# data[].attributes.attachment_link.description
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.

# data[].attributes.body
A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

# data[].attributes.attachment_link.title
What is the Maillard Reaction - Food Science

# data[].attributes.body
The oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

# 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. Duringcreaming, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.