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The process of cutting food into small cubes of equal size so that the food is evenly cooked

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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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where the water reaches its highest possible temperature of 212°F.

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Poaching, Simmering & Boiling

Poaching, simmering and boiling are three different moist-heat cooking methods where food is cooked either in hot water or in some other cooking liquid such as broth, stock or wine.

Each technique is defined by an approximate range of temperatures, which can be identified by observing how the cooking liquid behaves. Each one - poaching, simmering and boiling - has certain telltale characteristics:

Poaching

Cooking in liquid with a temperature ranging from 140°F to 180°F is called poaching and is typically reserved for cooking very delicate items like eggs and fish.

Also see: What is Poaching?

Within this range of temperatures, the poaching liquid won't show any visible signs of bubbling at all, though small bubbles may form at the bottom of the pot. This means that the best way of checking that the temperature is correct is with an instant-read thermometer.

Simmering

With simmering, the cooking liquid is a bit hotter than poaching - from 180°F to 205°F. Here we will see bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil.

Because it surrounds the food in water that maintains a more or less constant temperature, simmering cooks food very evenly. It's an excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others.

One of the downsides to cooking this way is that it can cause the food to lose vitamins and other nutrients by leaching into the cooking liquid.

Boiling

The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212°F. It's actually the least likely of the three to be used for cooking.

That's because the violent agitation caused ​by the rolling boil can be too rough on food and will often damage it.

Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas.

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Poaching, Simmering & Boiling - Moist-Heat Cooking

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Poaching, simmering and boiling are three different moist-heat cooking methods where food is cooked either in hot water or in some other cooking liquid such as broth, stock or wine. Each technique is defined by an approximate range of temperatures, which can be identified by observing how the cooking liquid behaves.

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This French sauce is made out of butter, milk, flour and salt. It's the base for a range of homey, comforting recipes and is a versatile, essential sauce

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This French sauce (one of the so-called 5 Mother Sauces) is made from butter, milk, flour and salt. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master.
Source: Everyday Food, October 2009

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Ingredients

Directions

1. 1. In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

2. Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along the bottom of pan, until boiling, about 7 minutes.

3. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount is rubbed between two fingers, about 10 minutes.

Similar Recipes

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This French sauce (one of the so-called 5 Mother Sauces) is made from butter, milk, flour and salt. It's the base for a range of homey, comforting recipes, such as Creamed Spinach and Roasted Cauliflower with Cheese Sauce, and is a versatile, essential sauce that's easy to master.

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Whisks are used to blend ingredients together quickly or to incorporate air into ingredients such as egg whites or heavy cream in order to increase the volume of the mixture.

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1. A kitchen instrument manufactured with a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle. The loops, which are placed in slightly different directions from each other, form a rounded bulb shape. Whisks are used to blend ingredients together quickly or to incorporate air into ingredients such as egg whites or heavy cream in order to increase the volume of the mixture.

There are a variety of different types, shapes and sizes of whisks available depending on the requirements for their use. Some of the most common whisks include: Ball, Round Baloon, Oval Baloon, Coil, Flat End, Flat, French, Piano, Twirl, Whisk with a ball, Dough, Beverage, Twig, and Thermometer whisk. Typically made of stainless steel or hardened plastic, many whisks are available in small or large sizes, with some containing electronic sensors. Electronic sensors that measure statistics such as the temperature of ingredients is of value to many food preparers as they mix foods such as custards, chocolates, or meringues that require whisking the mixtures at specific temperatures.

A utensil similar to a whisk known as a whip is often used that is basically a larger version of a whisk. Whisks range in size from 6 to 24 inches in length while a whip ranges in size from 24 to 60 inches in length.

2. The process of using a whisk to blend ingredients together or to incorporate air into ingredients to increase their volume.

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1. A kitchen instrument manufactured with a series of thin metal wires, each formed into a loop so both ends of the wires attach to a handle. The loops, which are placed in slightly different directions from each other, form a rounded bulb shape.

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a mixture of fat like butter and flour used in making sauces that is a thickening agent

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A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups. All-purpose flour is most commonly used for making a Roux. It has moderate levels of starch and protein, so the thickening power is also moderate. The more starch content in the flour, the thicker the Roux as flour is the key ingredient that determines the thickness of the texture. As the flour combines with the fat and is heated the starch expands, thus creating the thickness in texture. The purpose of the fat is to act as a lubricant that will soften the texture and provide smoother-textured results when the cooking has ceased.

Clarified butter is the most common type of fat used by professionals when making a Roux, especially when preparing a delicate white sauce. When using clarified butter, the resulting sauce is smoother. Whole butter is also commonly used, but the sauce may require skimming during preparation to remove impurities that float to the surface. The accepted standard for the quantities of flour and fat to use for a Roux is a ratio of 6 parts flour to 4 parts fat by weight. The quantity of liquid that will be added to the Roux must also be considered when preparing the Roux as well as the desired thickness of the resulting sauce, gravy, or soup. In addition to butter, fat from poultry, meat residue and drippings, margarine, or oil and also be used to make a Roux.

Roux is easy to make, but it must be done correctly in order to successfully prepare many types of sauces. It is important to use a heavy-bottomed saucepan so that heat can be evenly conducted across and throughout the pan. Pans with good conductivity also prevent the Roux from burning, which would ruin the flavor of the sauce or soup. The butter is melted over low to moderate heat and then the flour is added to the pan. While stirring or whisking for 2 to 3 minutes, the mixture should bubble and foam and the color should gradually darken the longer the Roux cooks. A color range of light yellow to golden yellow is usually best for most sauces and soups. The Roux is then removed from the heat to allow it to cool slightly. When the bubbling has stopped, hot liquid (usually meat, fish, or vegetable stock) is poured into the pan, which is then returned to moderate heat and vigorously whisked into the Roux. Caution should be applied when working with any cooking liquids. Do not add ingredients of one hot liquid to the ingredients of another hot liquid causing the combination to crackle and splatter which may result in harmful burns. After the stock has been added, the heat is reduced to a low simmer and the stirring continues until the sauce becomes smooth. A Roux that is prepared on higher heat settings will cook too fast resulting a grainy texture for the sauce. Fat particles floating on the surface of the sauce indicates a seperation of the fat and liquids, so the Roux must be discarded. If the Roux becomes lumpy and cannot be stirred or whisked smooth, strain the Roux using a seive to remove any unwanted lumps in the Roux. Unused Roux can be cooled, wrapped, and stored in the refrigerator for later use.

There are three basic types of Roux that are commonly made: white, blonde or brown Roux. The white is cooked the shortest amount of time while the brown cooks the longest to acquire the darker color and flavor for a brown Roux. The longer a Roux cooks, the thinner the sauce becomes as the starch begins to break apart as cooking times increase. White Roux is prepared for making traditional white sauces such as Béchamel or Mornay sauce. The Roux mixture is cooked for 3 minutes or slightly longer, removing it from heat prior to a darkening in color can begin to occur. A blonde Roux which is used for making velouté sauces, cooks for 5 minutes or slightly longer in order to attain an ivory to tan color with a fragrance that is mildly nutty. The longest cooking time is used for making the brown Roux, most often used for the preparation of Cajun and Creole food dishes. The brown Roux requires 8 to 16 minutes (or longer at times) for heating and cooking the mixture, enabling it to become brown in color with a more intense nut-like aroma.

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A thickening agent made from fat mixed with flour that is cooked together to be used to stiffen the texture of sauces, gravies, and soups. All-purpose flour is most commonly used for making a Roux. It has moderate levels of starch and protein, so the thickening power is also moderate.

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sauteing it to use a very hot pan and a small amount of fat to cook the food very quickly.

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The word sauté (pronounced "saw-TAY") refers to a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéeing browns the food's surface as it cooks and develops complex flavors and aromas.

When sautéeing, it's important to get the pan very hot, then add the fat (butter or oil) and let it get hot as well, before adding the food to the pan.

This hot fat helps coat the food so that the surface will brown evenly.

Another key is to avoid overloading or overcrowding the pan. In order to achieve the desired browning of the food, the pan needs to stay hot throughout the cooking process. Too much food in the pan dissipates the heat, causing the food to steam or boil rather than sauté.

Finally, when you sauté, you want to keep the food moving. The word sauté actually means "jump" in French. Tossing or flipping the food in the pan ensures that it cooks evenly, but it also helps keep the pan hot.

The reason it's important to keep the food moving around is that when a hot thing meets a cooler thing, their temperatures eventually meet in the middle. The cooler thing grows warmer while the hot thing cools down.

How Sautéeing Works

To illustrate, imagine a pan with green beans cooking in it. The beans at the bottom of the pan, closest to the heat source, are nice and hot, while the ones on top, where they're exposed to air, are cooler.

And the longer they sit like this, the greater this disparity in temperature becomes.

So far, so good. However, you're eventually going to want to cook the beans on top, too. And once you flip them, the ones from the top come into contact with the pan's surface and, because they're cooler, they actually lower the temperature of the pan.

This leads to the same problem mentioned earlier, where the food ends up steaming rather than sautéeing. That's why we try to keep everything moving more or less constantly.

To facilitate this, some sauté pans have sloped sides, which makes it easier to flip those items in the pan without flipping them all over the kitchen. However, it's worth noting that this flipping or tossing technique is only really practical with smaller pieces of food, especially vegetables.

So for steaks, larger cuts of poultry, fish fillets and so on, we're more likely to employ a technique known as pan-frying rather than sautéeing - even if the dish is actually called sautéed fillet of sole or whatever. For a demonstration, here's a video on how to sauté vegetables.

By the way, when you sauté at home, you don't actually have to toss the food around in the pan. If you've never done it before, you don't want to end up with food all over the floor, or your kids or your pets. It's fine to use a wooden spoon or heatproof spatula to move the food around. But if you want to practice your tossing, use a cool pan with some dry beans in it.

Pan-Frying Vs. Sautéeing

What's pan-frying? It's a lot like sautéeing, but with a few key differences.

Besides the fact that there's no tossing, pan-frying uses slightly more fat and slightly lower temperatures than sautéeing. This makes it a good method for cooking larger pieces of meat that would not have time to cook through because with sautéeing, the food isn't in the pan for very long.

For that reason, larger pieces of meat are often finished in the oven after the surface has been cooked to the desired degree.

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What Kind of Cooking Technique Is Sautéeing?

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The word sauté (pronounced "saw-TAY") refers to a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, sautéeing browns the food's surface as it cooks and develops complex flavors and aromas.

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Fermentation is a process in which bacteria and/or yeasts consume carbohydrates and proteins often naturally present in food, producing alcohols, lactic acid, acetic acid, and/or carbon dioxide as byproducts.

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When we realized how many ingredients we call for in recipes are fermented, we decided that a closer look at fermentation was in order.

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taking the dough on a flat surface and pressing it with the heel of the hand in a sort of forward rolling motion, then rotating it and repeating. The dough is squeezed and stretched. It is this squeezing and stretching that develops the gluten molecules.

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A Pastry Blender is a hand-held tool used both to cut solid fat into flour, and to blend it in thoroughly. The fat can be lard, butter, dripping, suet, shortening or margarine. The act of what you are doing is called "cutting in the fat."

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A Pastry Blender is a hand-held tool used both to cut solid fat into flour, and to blend it in thoroughly. The fat can be lard, butter, dripping, suet, shortening or margarine.

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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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Brushes in the kitchen serve a multitude of purposes: they can spread egg wash or glaze on a pastry before baking, coat a piece of bread with oil or melted butter for crostini-type items, or baste meat with pan sauces or marinade. You can use them to whisk crumbs from a cake before frosting or to spread pizza sauce over dough. Small brushes can also be used to apply water or egg wash as a seal to the edges of dough for ravioli, dumplings, and turnovers. You should have a couple of different brushes in your repertoire, keeping the ones used for sweet and savory applications separate... after all, you wouldn't want your sweet pastry to taste like the garlicky marinade you used for last night's chicken, would you?

Keep these tips in mind while selecting pastry and basting brushes for your kitchen:

Silicone-bristled brushes are easy to clean, but are best for thicker sauces, such as barbecue sauce.

Thin liquids like olive oil, vinegar-based marinades or butter will get a better application with a paintbrush-style brush that has finer bristles, such as natural boar bristles or the synthetic version.

Some brushes, such as those with silicone bristles, are dishwasher-safe.

Paintbrush-style brushes (i.e. natural boar bristles), particularly those with wooden handles, should be hand-washed; work liquid detergent and warm water into the bristles, rinse well, squeeze the excess water from the bristles, and air-dry, bristle side up, in a small glass. Keep in mind that natural bristles can shed, and need to be replaced eventually as the bristles get residue build-up.

Some brushes are self-basting, with a hollow handle that can be filled with your basting sauce. While these are convenient, they might be more difficult to clean and to control the amount of liquid used, than an ordinary brush.

Keep your brushes used for sweet and savory applications separate by labeling them with a permanent marker.

Take a look at the wide variety of culinary brushes available for every need.

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Brushes in the kitchen serve a multitude of purposes: they can spread egg wash or glaze on a pastry before baking, coat a piece of bread with oil or melted butter for crostini-type items, or baste meat with pan sauces or marinade.

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The biscuit 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.  The colder, the better. the whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough.

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Updated with a new photograph, expanded information, recipe links and shopping options on November 16, 2015

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.

The biscuit 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. The colder, the better. Why? Well, the whole point of the biscuit method is to keep discrete little pieces of fat dispersed throughout your dough. That way, when they melt in the oven, the steam the little pieces creates assists in with the rise. Also, you get all of these wee little buttery pockets. I love me some biscuits.

How to Perform The Biscuit Method

So, here's how it goes.

1. Mix all your dry ingredients together with a whisk: flour, baking powder and/or baking soda, salt, sugar, dry spices, etc.

2. Cut your very cold fat into about 1/2 inch chunks (if you're using shortening, or part shortening, put that stuff in the freezer. I vote all butter, personally, for flavor and for no trans fats, but do what you want).

3. Toss the butter/shortening with the dry ingredients.

4. Using your fingers, break up the butter/shortening, rubbing it into the flour. When you're done, the pieces should be anywhere from the size of grits to the size of peas. Nothing too much bigger than a pea. If your hands are warm, throw everybody into the fridge to firm up.

5. Pour in your liquid (milk/cream/half and half/buttermilk-whatever the recipe calls for). Toss together with the dry. Don't mix viciously.

6. Turn your dough out onto a lightly floured surface and pat into a square about 1/2″ thick.

7. Cut into squares (no waste) or circles. (You can re-roll the scraps, but those biscuits will be tougher. I vote squares).

8. Brush with cream/butter/egg wash. Bake at about 400 degrees, F, until risen and golden brown and lovely.

I will now take your questions. Yes? You in the back. "Why can't I mix viciously. I need to get out my aggression."

Me: If you need to take out your aggression on something, make some bread or take a kick boxing class. You want to handle your dough gently once the liquid is in there. Biscuits are supposed to be tender, and a bunch of mixing will just activate the gluten in the flour and you'll end up with chewy biscuits.

Yes, sir. You there, in the brown sweater. "Can I use my stand mixer or food processor?"

Me: I would stay away from the food processor because it can generate a bunch of heat, and you don't want your butter to melt. You can use a mixer as long as you use the paddle attachment and stop and check the consistency and the size of your butter pieces every 30 seconds or so. You don't want to end up with paste. Once you get the liquid in there, I would take the bowl off the mixer and fold the liquid in with a spatula. You don't want to develop that gluten."

That's enough for today. Thank you all for coming.

PS The Biscuit Method is also the method most often used for making pie crust. Any time you're cutting pieces of fat into smaller pieces of fat mixed into flour and adding a little bit of liquid, you can bet your biscuit you're using The Biscuit Method.

Biscuits and other Biscuit-like items on Ye Olde Blogge that Utilize The Biscuit Method for Mixing

Here are some biscuit and pie crust recipes you might want to try out. Take a look in the instruction section of all the recipes. I'm sure you'll be able to recognize the basic method.

Pie Crust Recipes on Ye Olde Blogge that Utilize The Biscuit Method for Mixing

Shop the Method

Like most of the basic mixing methods, you don't need a ton of fancy equipment to perform them properly, but here are a few of my recommendations for baking sheets, pie plates, biscuit cutters, etc, you might find useful. These are affiliate links. Thank you for helping me keep the lights on. I appreciate the support.

First up, a bench knife is a must-have. For me, I usually cut my biscuits in squares so I don't have any dough to re-roll. A bench knife does this beautifully. As well, you'll find tons of ways to use it in performing the biscuit method and beyond. Best less-than-six dollars you will ever spend.

If you do like round biscuits, I can recommend this set of graduated cutters. Choose your biscuit size from petite to mondo to any size in between. And of course you can use them to cut cookies and pie crust, as well. If you like fluted biscuits, this set of fluted cutters also gives you a choice of size.

I love a good aluminum pie pan. Light weight, conductive so you get great browning of the bottom crust, and inexpensive What's not to love? The standard size is 9″ or you can go crazy and get a 10″ pie pan.

Last up, it's absolutely necessary to have at least one heavy-duty half-sheet pan that will not warp in the oven. I like my Nordic Ware half-sheet pan. Give it a look.

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The Biscuit Method for Making Tender Biscuits and Flaky Pie Crust

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Updated with a new photograph, expanded information, recipe links and shopping options on November 16, 2015 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.

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To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

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Al dente: Pasta cooked until just firm. From the Italian "to the tooth."

Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.

Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.

Barbecue: To cook foods on a rack or a spit over coals.

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.

Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.

Boil: To cook in bubbling water that has reached 212 degrees F.

Bone: To remove bones from poultry, meat, or fish.

Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.

Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit under or over direct heat, usually in an oven.

Brown: To cook over high heat, usually on top of the stove, to brown food.

Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small (about 1/2- inch) cubes.

Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Deep-fry: To cook by completely immersing food in hot fat.

Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.

Dice: To cut food into very small (1/8-to 1/4-inch) cubes.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.

Drippings: Juices and fats rendered by meat or poultry during cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Dust: To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.

Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.

Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs.

Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.

Flute: To make decorative grooves. Usually refers to pastry.

Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

Glaze: To coat foods with glossy mixtures such as jellies or sauces.

Grate: To rub foods against a serrated surface to produce shredded or fine bits.

Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.

Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.

Grind: To reduce food to tiny particles using a grinder or a food processor.

Julienne: To cut into long, thin strips, matchsticklike in shape.

Knead: To blend dough together with hands or in a mixer to form a pliable mass.

Macerate: To soak in a flavored liquid; usually refers to fruit.

Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.

Poach: To cook gently over very low heat in barely simmering liquid just to cover.

Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry-such as bacon or goose-over low heat to obtain drippings.

Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.

Sauté or panfry: To cook food in a small amount of fat over relatively high heat.

Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.

Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.

Shred: To cut food into narrow strips with a knife or a grater.

Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

Skim: To remove surface foam or fat from a liquid.

Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.

Steep: To soak in a liquid just under the boiling point to extract the essence-e.g., tea.

Stew: To cook covered over low heat in a liquid.

Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.

Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.

Whip: To beat food with a whisk or mixer to incorporate air and produce volume.

Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Zest: The outer, colored part of the peel of citrus fruit.

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Al dente: Pasta cooked until just firm. From the Italian "to the tooth." Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry. Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber).

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The sour cream contains acidity as well as sizable amounts of fat.  This combination generated a cake with a very appealing texture.

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The liquid portion of a cake recipe can be easily overlooked as an insignificant ingredient but, it plays an important role in the character of the cake. In this segment I will take a look the differences in three different types of dairy products and how varying these will change the resulting cake. The three dairy products are whole milk, buttermilk and sour cream. Let's delve in and see what changes happen and the properties that of the dairy items that lead to these changes.

The main properties of the liquids that affect cake are acidity and fat.

Acids in a batter have an effect on protein interaction and starch gelation.

Fat in batter provides moisture, and by coating gluten forming proteins, reduces gluten formation and thus tenderizes the cake.

When you alter the type of liquid that goes into a cake batter you redefine the balance and interplay of the fats and acidity. Whole milk is a relatively neutral liquid and provides around 9 grams of fat per cup. It provides little acidity but is moderate in the fat department. Buttermilk, which is generally derived from low-fat or non-fat milk contains little fat at approximately 2.5 grams per cup but offers greater acidity at around 1% acid content. Sour cream has acidity akin to buttermilk at about 0.8% but unlike buttermilk, sour cream also imbues a batter with 40 grams of fat per cup.

How does changing these ingredients actually play out in a cake recipe? It seems that acidity truly is an important factor of cake liquid. The cake baked with whole milk was slightly darker in color that the acid containing cakes and the milk cake had a coarse crumb. The coarseness of the crumb is likely caused by the lack of acidity, which allows gluten proteins to readily form, and the neutral liquid which can bolster gluten formation. The milk cake was also slightly bland in flavor compared to the others because of its mild flavor.

The buttermilk cake was lighter in texture and had a tenderer crumb. Interestingly, the cake did not seem to suffer significantly from the reduction of fat. It was as moist as the whole milk cake. The buttermilk cake did have the advantage for flavor though. It provided a mild complexity that was not too tangy.

The sour cream cake had a very fine, tender crumb. The sour cream contains acidity as well as sizable amounts of fat. This combination generated a cake with a very appealing texture. 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. My preference is for a cake containing sour cream which offers a beautiful balance of acidity and fat that translates into a flavorful cake with a fine moist crumb.

Happy baking!

Now read my article, Mixing Up The Perfect Cake.
See exactly how long to mix butter and sugar together!

Next see If Sifting Makes a Better Cake.
I think you'll be surprised by my results!

And don't miss my article, The Meringue Buttercream Myth!
It's a unique new way to make Swiss Meringue Butterceam.

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The liquid portion of a cake recipe can be easily overlooked as an insignificant ingredient but, it plays an important role in the character of the cake. In this segment I will take a look the differences in three different types of dairy products and how varying these will change the resulting cake.

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

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The word is often confused with "strudel" here in the States, but they're not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means "scattered" or "sprinkled", or more literally "strewn." A classic streusel is a mixture of flour, white sugar and soft butter, sometimes with a little cinnamon mixed in. It's a nice way to add sweetness, richness and texture to a cake. Now me, I like a little more pizazz in a streusel, so I gravitate to recipes that contain nuts and brown sugar. Sorta like this:

3 ounces (1/2 cup plus 2 tablespoons) all-purpose flour
3 ounces (1/2 cup minus two tablespoons) brown sugar (light or dark)
2 ounces (4 tablespoons) softened butter
3 ounces (3/4 cup) walnuts or pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg (fresh grated is best)
a few drops vanilla extract

Combine all the ingredients in the bowl of a food processor...

...and pulse until the mixture is coarse and crumbly.

I should emphasize that this recipe is really only a rough guide. For my coffeecake I used extra pecans because I wanted to use up the bag. That made the streusel not only a little darker in color but a bit more crumbly. Some people like a little more butter, some less. All I can say is - experiment! Streusel keeps very well at room temperature for a few days or in the fridge for a few weeks.

VARIATION 1: For a lighter streusel, for Danish or kolache or coffee cakes, use this recipe:

2.5 ounces (1/2 cup) flour
3.5 ounces (1/2 cup) packed brown sugar
2 ounces (1/2 stick) soft butter
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon grated lemon zest

Combine all together in a bowl and work by hand into a crumbly topping.

VARIATION 2: For the lightest possible streusel of use on muffins or coffee cakes, try this:

3 ounces (1/2 cup plus 2 tablespoons) all-purpose flour
3 ounces (3/4 cup) powdered sugar
2 ounces (4 tablespoons) softened butter
1 teaspoon grated lemon zest

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The word is often confused with "strudel" here in the States, but they're not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means "scattered" or "sprinkled", or more literally "strewn."

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Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients and a mix of dry ingredients

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No it's not some odd, pastry-based form of birth control. It's one of the simpler of the Big Five mixing methods, something every baker should know. 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 of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared - and the oven is preheated - the two are combined and stirred together very briefly before the finished batter is panned and baked.

So what are the advantages of the Muffin Method for making things like muffins? Chiefly tenderness, since so little blending leads very little activated gluten, as well as larger pockets of fat which tend to make a crumb, well...crumble.

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No it's not some odd, pastry-based form of birth control. It's one of the simpler of the Big Five mixing methods, something every baker should know. 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 of dry ingredients (flour, leavening and flavorings like cocoa powder).

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Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped.

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Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped (such as egg whites or whipped cream). The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with 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.

The first step in many of our baking recipes calls for: beating butter and sugar together until pale and fluffy. But what does that actually mean and why do we need to do it?

The technique of beating or creaming butter and sugar (this also applies to shortening and margarine) lays the groundwork for your baked product. During this step, you're incorporating air into your batter. This process will determine how the texture of your baked goods will turn out. The coarse sugar crystals cut into the butter creating air pockets, or bubbles. These bubbles are what will give your cake or cookie "lift" and rise (with the help of baking soda and/or baking powder). The air bubbles will also cause your butter/sugar mixture to lighten, or pale, in colour. The amount of bubbles created will depend on what tool you use to cream your batter (electric mixers will work better than a whisk) and how long you cream the batter (the longer, the more air bubbles).

Watch me demonstrate this baking technique:

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Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped (such as egg whites or whipped cream).

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop.

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Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth-watering drop cookies.

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bar cookies are made from a batter or stiff dough that is poured or pressed into a baking pan or baking dish, then baked, cooled and cut into bars, squares or diamonds. Bars can be single-layered, like brownies, or multi-layered with cake-like or chewy textures.

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Baking 101 - Bar Cookies | QuakerOats.com

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A potluck staple, bar cookies (or bars) are made from a batter or stiff dough that is poured or pressed into a baking pan or baking dish, then baked, cooled and cut into bars, squares or diamonds. Bars can be single-layered (like brownies) or multi-layered - with cake-like or chewy textures.

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Dishers are more commonly used for dishing ice cream, but also work well for scooping cookie dough, creating truffles, portioning-off muffin or cupcake batter, serving a variety of entree sides and they come in a variety of sizes and styles.

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It's Both!

These portion-controlled kitchen tools are referred to as dishers in the food service industry, but to the rest of the cooking community they are more commonly referred to as ice cream scoops.

Dishers are more commonly used for dishing ice cream, but also work well for scooping cookie dough, creating truffles, portioning-off muffin or cupcake batter, serving a variety of entrée sides and much more. And because they come in a variety of sizes and styles, they have come to be an essential tool in the food service industry for quick, easy, and accurate food prep.

How Do You Choose a Disher?

Dishers measure portions. Traditionally, dishers are sized by the number of scoops per quart, but may also be sized by ounces, the diameter of the bowl, or the number of tablespoons they hold. We've created a couple of reference guides to help you find exactly what you're looking for.
Standard Duty Color Coded Dishers

Standard Duty

Stainless Steel Scoop Bowl

Color Coded Handles

Heavy Duty Color Codes Dishers

Heavy Duty

Stainless Steel Scoop Bowl

Color Coded Handles

Squeeze Dishers Are Manufactured For Right & Left Hand Use

Stainless Steel Scoop Bowl

Heavy Duty Construction

Next time you're whipping up a batch of decadent cupcakes, famous chocolate chip cookies, or serving flavorful ice cream try using a disher - these practical scoops are a sure way to make sure your food presentation is impressive!

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Is it a Scoop? Or is it a Disher? | Tundra Restaurant Supply

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These portion-controlled kitchen tools are referred to as dishers in the food service industry, but to the rest of the cooking community they are more commonly referred to as ice cream scoops. Dishers are more commonly used for dishing ice cream, but also work well for scooping cookie dough, creating truffles, portioning-off muffin or cupcake batter, serving a variety of entrée sides and much more.

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molded cookies are cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie

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Definition of molded cookie - Food Dictionary - Cooking For Engineers

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Have an analytical mind? Like to cook? This is the site to read!

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cream of tartar is a tartaric acid and helps baking soda rise. it is a white odorless powder and is made from wine.

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You've probably come across this item in a cabinet or pantry and been like, "cream of what now?" or, "like tartar control toothpaste?" It's not cream or a toothpaste component - the name makes no sense. Not much of a baker? You probably don't need this stuff around. But if you've ever felt the need to break out the spring-form pan and pastry bag and bake your feelings away, pick up a little can of this stuff. You only need a tiny bit.

Cream of tartar is the culinary name for potassium bitartrate, a by-product of winemaking. It's actually a purified form of the residue found in wine fermentation tanks. It's used to stabilize egg whites when beating them to stiff peaks, helping them hold their shape and add volume to meringues. Another useful trait is its ability to keep whipped sugar (like in frosting) from crystalizing, helping to keep it smooth and uniform.

If you run out of baking powder but still have cream of tartar, you might still be able to to churn out that cake. Two parts cream of tartar plus one part baking soda and one part cornstarch equals baking powder.
More Whatchamacallit on Food Republic:

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What Is Cream Of Tartar? - Food Republic

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You've probably come across this item in a cabinet or pantry and been like, "cream of what now?" or, "like tartar control toothpaste?" It's not cream or a toothpaste component - the name makes no sense. Not much of a baker? You probably don't need this stuff around.

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The maillard reaction occurs when the denatured proteins on the surface of the meat recombine with the sugars present. The combination creates the "meaty" flavor and changes the color.

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Exploratorium: the museum of science, art and human perception

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Science of Meat: What Gives Meat its Flavor? | Exploratorium

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As a result of the health risks that may be associated with consuming too much red meat, pork is now a popular alternative to beef. Pigs that are slaughtered are, for the most part, fairly young, and their muscles haven't built up energy reserves.

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Caramelization is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction.

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Master this technique with our foolproof tips.

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to mix foods together until they become a thick soft mixture