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Process of cutting food into small cubes that food is evenly cooked.

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.

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Boil dictionary definition | boil defined

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boil definition: The definition of boil is the act of becoming very angry or changing from liquid to gas, or a boil is a swelling on the skin full of pus. (noun) An example of a boil is the placing of water on the stove until it bubbles in the pot...

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

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Tweaking in the Kitchen with THE MANIC CHEATER

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Definition: Bechamel Sauce/Roux BECHAMEL SAUCE noun Milk thickened with a butter and flour roux [syn: white sauce] ROUX noun A cooked mixture of butter or other fat and flour used to...

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beat or stir (a substance, especially cream or eggs) with a light, rapid movement.

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OXO Good Grips 11-Inch Better Balloon Whisk

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Our Good Grips Whisks feature polished stainless steel wires and teardrop shaped handles that fit comfortably in the palm of your hand. The soft handle won't slip out of your hand, even when wet. Beat eggs, stir batter, whip cream and stir sauces in comfort. Available in 9-inch , 11-inch , 11-inc...

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a mixture of fat (especially butter) and flour used in making sauces.

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What exactly is a roux, you ask?

A roux (pronounced "roo") is a component in cooking used to thicken sauces, gravies, soups, etc. It can transform a pot of thin liquid into something smooth and rich and magical. Well, I may be exaggerating on the magical bit slightly.

Being able to whip up a roux is an essential skill every home cook should master. As a bonus, if you casually mention that you made a roux as the base for your soup, you just might impress a few of your friends.

Let me show you the super simple process.

A roux is composed of just 2 ingredients: butter and flour. You use equal portions of each ingredient. So if you're using 2 tablespoons of butter, use 2 tablespoons of flour.

Some say that you should use equal weights instead of volumes of butter/flour, but I find that measuring by volume is easier and gives good results. But you can definitely weigh the ingredients if you prefer! So if you're using 50 grams of butter, use 50 grams of flour. This will result in using slightly more flour overall.

You can also use whole wheat flour if that's all you have on hand, but the sauce won't be quite as smooth. Any kind of fat can be used, but I really like the flavor of butter.

Start by melting the butter over medium-low heat.

Add the flour and whisk until smooth.

There are two reasons we cook the flour like this. First of all, raw flour doesn't taste very nice. So if you simply whisk flour into the liquid you want to thicken, the flavor won't be as good. Second, coating the flour in butter helps to prevent the flour from clumping together and making a lumpy sauce.

Cook over medium-low heat, whisking frequently, for 3-5 minutes, or until bubbly and fragrant.

You've just made a white roux!

If you wish, you can turn the heat down to low and continue to cook the roux until it turns a light brown color. This should take about 3-5 more minutes. Make sure you whisk nearly constantly.

You've made a blond roux!

You can continue to cook the roux (over low heat) for another 5 minutes or so until it's a deep brown color. Be very careful at this stage-your roux can easily go from brown to burnt. You want to be whisking the entire time.

You've made a brown roux!

Here you can see the three stages of the roux compared: white, blond, and brown. A white roux is used for making a white sauce. A blond roux is used for thickening stock-based soups and sauces. A brown roux is mostly used in Creole cooking to make gumbo.

Keep in mind that a roux's thickening properties decrease the longer you cook it. So you'll need to use more roux or cook your sauce down longer if you're using a blond or brown roux as opposed to a white roux.

Also, the flavor of the roux definitely changes the longer you cook it. A blond roux has an almost butterscotch flavor. A brown roux has a much deeper, toasted flavor.

So there you have a simple introduction to making a roux. If you master this skill, you can move on to learning some basic sauces (stay tuned for that tutorial!).

And if you have any questions, make sure to leave them in the comments and I'll do my best to answer them!

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What exactly is a roux, you ask? A roux (pronounced "roo") is a component in cooking used to thicken sauces, gravies, soups, etc. It can transform a pot of thin liquid into something smooth and rich and magical. Well, I may be exaggerating on the magical bit slightly.

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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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fried quickly in a little hot fat.

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

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kitchen tool used to mix a hard solid fat into flour in order to make pastries.

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Cooking utensil used to spread butter, oil or glaze on food.

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Method for making quick breads such as scones and, biscuits

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Something begin operating, especially when triggered automatically by an electrical signal.

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Explain the function of sour cream in a baked good

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Explain the function of sour cream in a baked good

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Since sour cream is acidic ingredients that cause the reaction with bakingsoda.

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Acrumbly topping or filling made from fat, flour, sugar, and often cinnamon.

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For mixing dry ingredient.

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It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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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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one that dishes; especially : an ice-cream scoop.

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

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re made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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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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It's a chemical reaction between amino acids and reducing sugars that give browned food distinctive flavor.

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What Is the Maillard Reaction? - Instant Egghead #44

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A chemical reaction discovered by French chemist Louis Camille Maillard (1878-1936) is responsible for the delicious flavors present in everything from baked bread to steak. Scientific American's Michael Moyer gives us a bite-size explanation.

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It's the browning of sugar that process used extensively in cooking for sweet nutty flavor of brown color

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A technique  of softening  solid flat, like shortening butter blending with other ingredients.