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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.

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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. Recipes with diced ingredients usually require the cubes to be no more than 1/4 inch square, however some recipes consider Dicing according to different sizes. When foods are Diced for recipes in different sized Diced cubes, a large Dice is 1/2 to 3/4 inch square, a medium Dice is 1/4 to 1/2 inch square, a small Dice is 1/8 to 1/4 inch square, and a fine Dice is 1/8 inch square or less.

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

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How to Make Bechamel Sauce - Easy Homemade Bechamel (White Sauce) Recipe

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

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Learn how to whisk! Whisks are an invaluable tool in the kitchen, and with a little technique, you'll be a master in no time. Find my Cookbook! http://www.thekitchykitchen.com/cookbook/ Check out my Blog! http://www.thekitchykitchen.com Follow me on Instagram! http://instagram.com/kitchykitchen/ Let's be friends on Facebook! https://www.facebook.com/thekitchykitchen Say hello on Twitter!

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When the temperature of a liquid bubbles and turns to vapor.

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Watch more Food Preparation Tips, Tricks & Techniques videos: http://www.howcast.com/videos/96-How-to-Boil-Water There are simple tasks and then there are incredibly simple tasks. Boiling water is even simpler than that. But hey, nobody's calling you a moron-there's a first time for everything. Step 1: Choose pot Choose a pot with a greater volume than the amount of water you plan to boil.

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

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Roux, Brown roux, Blond roux, White roux: Definition, Warenkunde, Lebensmittelkunde

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The cooked mixture of butter or other fats and flour is called roux. The flour is stirred into hot fat. During this process the starch is converted to dextrin which removes the floury taste. Roux is suited for la minute dishes.

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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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Fermentation: The process by which glucose is completely oxidized, in absence of oxygen, to form alcohol or lactic acid and a small amount of energy is said to be fermentation. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. It occurs naturally but humans have used and controlled the procedure. It is used in the making of alcohol, bread, vinegar etc.
Characteristics:

It occurs outside the cells.

It takes place in absence oxygen.

In this case, different enzymes formed within the cells secrete out of the cells and take port in the reactions.

Glucose is used here externally.

Usage:
The usage of anaerobic respiration in different industries:

Yeast converts sugar to alcohol and CO₂ through fermentation

Grape juice and apple juice are fermented to form wins and ciders respectively

Beer can also be prepared through fermentation

Fermentation is occurred by the use of yeast on bread and wine industries

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Fermentation: Definition, Characteristics and Usage - QS Study

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Fermentation: The process by which glucose is completely oxidized, in absence of oxygen, to form alcohol or lactic acid and a small amount of energy is said to be fermentation. Fermentation occurs in fruits, bacteria, yeasts, fungi, as well as in mammalian muscle. It occurs naturally but humans have used and controlled the procedure.

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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.

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What does it mean to blind bake a pie crust?

Well, hearkening back to Merrie Olde England, where the term originated, blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked.

The pie can then be placed back in the oven for the filling to bake; or the baked crust can be filled with cooked filling, the whole left to cool and set.

Why is it necessary to blind bake pie crust? Can't you just pour whatever filling you're using into the crust, and bake everything all at once?

Not always, and here's why. Some pies are filled with delicate fillings, ones that need a quick simmer on the stovetop at most. Baking this type of pie for the hour or so required to fully bake the crust would over-bake the filling.

Think Chocolate Cream Pie.

Blind baking a crust isn't quite as simple as it sounds. You don't just make the crust, pat it into the pie pan, and stick it in the oven. Because you know what happens?

A slumped mess.

(And why, pray tell, is there syrupy residue in the bottom of this crust? Well... to make a long story short, don't ask!)

OK, that's the baking fail. Now let's see how to blind bake a pie crust - successfully.

There are two simple ways to blind bake a pie crust.

1. Bake with weights in the center.

This choice is perfect when you're making a tall and/or fancy crimped edge.

1. Place your crust in the pan, and crimp the edge. Line the crust with a parchment round (9″, for a 9″ pie), or paper coffee filter.
2. Add pie weights, dry rice, dried beans or (as I've done here) dry wheat berries, enough to fill the pan 2/3 full. Chill the crust for 30 minutes; this will solidify the fat, which helps prevent shrinkage.
3. Bake in a preheated 375°F oven for 20 minutes.
4. Remove the pie from the oven, and lift out the paper and weights. Prick the bottom of the crust all over with a fork, to prevent bubbles. Return the crust to the oven and bake for an additional 15 to 20 minutes, until the crust is golden all over.

Like this.

The fat in this crust is more than half butter, so the crimp didn't hold up quite as well as that of an all-shortening crust.

What's up with that? Butter's melting point is lower than that of vegetable shortening, so a 100% butter crust will neither hold a crimp as well nor stand as tall in the pan as an all-shortening (or partial shortening) crust.

At any rate, you now have a baked crust, ready to fill.

Ah, Banana Cream Pie ...

The second method used to blind bake pie crust is perfect for pies with a flat edge, one where you don't need the extra height - and aren't particularly worried about appearance.

2. Sandwich the crust between two pans, and bake it upside down.

This method is absolutely perfect for those of you who've struggled mightily with crusts that slump - particularly all-butter crusts.

1. Place your crust in the pan. Flatten its edge - decoratively, if you wish, though any decoration will probably disappear.
2. Spray the outside of another pie pan (preferably a duplicate of your bottom pan) with non-stick spray, and nestle it into the crust. If you're at all worried about the crust potentially sticking to the second pan, line the crust with a parchment round before setting the second pan on top.
3. Chill the crust for 30 minutes, to solidify fats and prevent shrinkage.

Place the pan upside down on a baking sheet, so that the empty pan is on the bottom. Bake for 20 minutes in a preheated 375°F oven.

Gravity ensures that as your crust slips "down" the side of the pan, it's actually moving up!

Remove the crust from the oven. Use a spatula to carefully turn the pan over, so its crust side is up.

Prick the bottom of the crust all over with a fork.

Return the crust to the oven, and bake for an additional 15 to 20 minutes...

...until it's golden brown all over.

This method is ideal for pies where the edge of the pie plays second fiddle to its top - hello, Lemon Meringue!

Now, you may find recipes instructing you how to blind bake a pie crust that differ from this, especially in the oven temperature and baking time.

But however you choose to get there, your goal is a crisp, flaky, golden brown crust, ready for your choice of delicious fillings.

Like Classic Coconut Cream.

Want more? Find a wealth of pie tips, techniques, recipes, and inspiration in our Complete Guide to Pie Baking.
What's your favorite no-bake pie filling, perfect for a blind-baked crust? Please share in comments, below.

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How to blind bake pie crust - Flourish - King Arthur Flour

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What does it mean to blind bake a pie crust? Well, hearkening back to Merrie Olde England, where the term originated, blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked.

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saute is to fry quickly in a little hot fat.

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What's The Difference Between Saute, Pan Fry and Stir Fry

There was an interesting discussion over at The Reluctant Gourmet Cooking Community a while back regarding the difference, if any, between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat. The differences between the two are subtle, but it is worth making the distinction, just so there is no confusion, especially when reading a recipe.

Sauté

To sauté means to cook small pieces of food over medium-high to high heat until browned on the outside and cooked through. I think of shrimp, cut vegetables and meat that has been cut into small pieces. The term sauté comes from the French "to jump."

The jumping is of two types, one more important to the technique than the other. The jumping refers to the way the pieces of food appear to jump in the pan as the moisture is forced out by the high heat of the pan and oil. Jump also refers to the very chef-ly manipulation of the pan, allowing the cook to toss the pieces a bit into the air so they cook evenly.

While that maneuver is impressive, it is not necessary to achieve a sauté since all it really does is make the food leave the cooking surface, and therefore slow down the cooking process a bit. For myself, I make sure that the food cooks evenly while I'm sautéing by moving the food around with a wooden spatula.

Pan Fry

A pan fry takes place at a little lower heat than does a sauté. This is because the food to be pan-fried, such as chicken breasts, steak, pork chops or fish fillets, is not cut into pieces before cooking. Pan frying requires a lower heat so that the exterior of the food doesn't overcook while waiting for the interior of the food to cook.

You still use the same amount of oil - just enough to glaze the pan - but the temperature should be lower during a pan fry. It's important to note that the oil should always be hot enough to ensure that the moisture in the food can escape in the form of steam. The force of the steam keeps the oil from soaking into the food. This is important, even if you're just talking about a little bit of oil.

Dry Heat Cooking Method

The thing to remember about cooking in oil, regardless of whether you're sautéing, pan frying or stir frying, is that it is a dry heat cooking method. While the oil is a liquid, it is a fat, so there is no water component. Oil behaves much differently than water. Water boils at 212°F. If your oil is boiling, look out - it's way too hot to cook in! It shouldn't even be smoking or the flavor is ruined.

Water is also called the universal solvent for a reason. Lots of the flavor in food can be transferred to the water. That's why it's such a great medium for making stocks and broths. Some flavor compounds are fat soluble, but for the most part, foods cooked in oil have less of a chance of losing flavor to the oil than they do of losing flavor to water.

When we cook with oil, the oil is the medium by which we transfer heat into the food. The main goal is to cook the food, not to make it taste like oil.

How Hot Should the Pan Be?

Since it takes less time to sauté, and the food is cut in small pieces, precision in temperature is not as crucial in a sauté as is moving the food to ensure even cooking. A good test for making sure the pan is hot enough to sauté is to sprinkle just a few drops of water in the pan. They should immediately boil vigorously and evaporate within a couple of seconds. In the longer process of pan frying, temperature control is a much more crucial factor. In a pan fry, you're looking for a gentle sizzle.
See video on how hot should the pan be here
Regardless whether you sauté or pan fry, the pan will still develop a fond - the browned bits that stick to the pan during cooking. In both cooking methods, making a pan sauce is the natural next step. All that is needed is some deglazing liquid""stock, wine, juice, etc - followed by a quick reduction and maybe some herbs and a bit of butter.

Shallow Frying

Another type of frying that isn't talked about as much is the shallow-fry. A shallow fry is what you do when you make fried chicken, eggplant Parmesan, or beer battered shrimp. The food sits in hot oil that comes about halfway up the sides of the food. And, it stands to reason that, when food is completely submerged in oil during cooking it is a deep fry.

All of these types of dry heat cooking are very similar. They all use oil as a medium for heat delivery. The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet.

The only difference between a shallow fry and a deep fry is the depth of the oil. In a shallow fry, you have to flip the food to make sure all sides are cooked. In a deep fry, it is possible to completely submerge the food in the oil, decreasing the necessity for flipping.

Now, where does a stir-fry factor in to this discussion?

As far as I can tell, the only real difference between a sauté and a stir fry is the shape of the pan. Both techniques require small pieces of food, high heat and a very little oil. Both techniques generally end with the making of a quick sauce through deglazing the pan.

One difference might be, although I don't have any solid evidence other than my own experience to back this up, is that in a sauté, the food is generally taken out of the pan and kept warm while you make the sauce. In a stir fry, the sauce is generally made with all the food still in the pan so it all gets evenly coated.

What's In A Name

So, while all these frying techniques are similar, the differences are worth noting. Do remember that different terms mean different things to different people in different parts of the country or the world. Often, the differences are purely semantic: what one person might call a shallow fry, another might call a pan fry. It can get a bit confusing, and I think that's why there has been so much discussion about the topic. I hope that this discussion clears things up a bit.

I would love to hear how you describe these cooking terms and what they mean to you

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The Difference Between Saute, Pan Fry and Stir Fry

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There was an interesting discussion over at The Reluctant Gourmet Cooking Community a while back regarding the difference, if any, between pan frying and sautéing. The two techniques are similar in that they are both dry heat cooking methods in which foods are cooked over direct heat.

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to knead is to work (moistened flour or clay) into dough or paste with your hands.

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How to Knead Dough: Basic and advanced cooking techniques from ExpertVillage.com

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the biscuit method is used to make quick breads and it requires not all ingredients to be at room temperature, your fats and liquids should be cold.

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working solid shortened ingredients with 2 knives or a pastry blender and solid shortening or lard or butter are cut into a flour mixture until the particles are tiny as peas.

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Demonstration on how to cut in fat when baking biscuits and pastry

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It is added because it yields moister results and it has a creamy texture

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It is the browning of sugar during the process of extensively cooking and has a result of a sweet nutty flavor. As the process occurs violent chemicals cause the characteristic of the caramel flavor.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning.

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a byproduct used in baking soda.

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

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

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

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it is a method where you mix the dry ingredients and wet ingredients separately then mix them together one on top of another and is used for muffins, cornbread, pancakes, etc.

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Dishers are usually circular shaped and scoop ingredients to make a circle. They are used to make drop cookies

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cookies that are made by using your hands to create the shape of the cookie.

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drop cookies are the ones you drop form a spoon or spring loaded ice cream scoop.

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it is a type of cookie made by baking batter in a sheet pan, then cutting into a bar or squares.

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it is the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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Creaming is mixing your butters and sugars together until it is well blended leaving you with a soft and fluffy yellow mix.

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How to cream butter and sugar - BBC Good Food

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Another video for our basic baking collection! Here we show you how to beat together butter and sugar for a light, fluffy cake. Top tip: If the butter breaks down during softening or creaming, place the butter (or the butter and sugar mixture) into the fridge for 5 to 15 minutes, then start creaming again.