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

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Cookery) to partially bake

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How to Blind-Bake Pie Crust - FineCooking

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This simple step is the key to keeping pies like pecan and pumpkin from becoming soggy

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fried quickly in a little hot fat.

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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 explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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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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Cooking Tips : How to Use a Pastry Blender

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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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Silicone Pastry Brush vs Natural Pastry Brush

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I compared a silicone pastry brush vs a natural pastry brush to show the differences between the two. They both brush well but the silicone one has a big advantage over the natural one, find out in the video. http://www.amazon.com/gp/product/B00K... Learn more about silicone compare to natural brush here: http://bigbangretail.com/wp/silicone-...

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The biscuit method is a method for making quick breads such as scones and, well, biscuits. That's American biscuits, not cookie-biscuits, if you're visiting from across the Big Blue Ocean. ... Well, the whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough.

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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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How to Cut In Cake: Basic and advanced cooking techniques from ExpertVillage.com

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

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Sour cream is often thought of as a topping for potatoes, an addition to sauces and a way to mix guacamole, but it's not often remembered as a baking ingredient. Due to its creamy texture, sour cream can be added to a variety of baked goods and recipes in order to yield moister results.

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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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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 (Baking Basics Mixing Methods.)

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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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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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Cookie Mold Cookies | STEP BY STEP RECIPES

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Search Results

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.

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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!

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www.midwestliving.com

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.

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7 LAYER MAGIC COOKIE BARS - How to make COOKIE BARS Recipe

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This Old-Fashioned SEVEN LAYERED COOKIE BAR has been around since the 1970's!! Made with a graham cracker buttery crust, layered with butterscotch chips, chocolate chips, sweetened shredded coconut, nuts and sweetened condensed milk that magically turns to caramel as these layers of deliciousness bake together!! Perfect for all occasion!! Serves many!!

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www.chefs-resources.com

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

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Scoop approximately a 1/2 cup of cookie batter, yogurt, and other soft foods using this gray, 4 oz. #8 disher. Its color-coded handle makes capacity classification and portion control a breeze when serving hot or cold foods in your restaurant, cafeteria, or bakery!

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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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Cream of Tartar – Substitute, Uses, Health Benefits

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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.

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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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Why the Maillard Reaction Makes Everything Delicious

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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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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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What's meant by the "All in One" method?