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potatos are legnitness
be a potato

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A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The whisking method requires the wet mixture to be whisked in order to incorporate air and body.

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To precisely cut ingredients into small pieces that are equal in size. This is done so that the food is evenly cooked or to make the food more pleasant in appearance.

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A sauce also known as a "white sauce" that is made from milk and a white roux

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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

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A thickening agent that is made of an even mixture of a fat and flour. The three types of roux are white, blonde, and brown.

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Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods.Fermentation comes from the Latin word ferment are, meaning “to leaven.”

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To sauté is to cook food quickly in a minimal amount of fat over relatively high heat

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Parbaking is a 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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Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water.

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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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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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Sprinkle the chilled butter over the flour and toss with a fork.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.

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The Significance of Sour Cream in Baking

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The Significance of Sour Cream in Baking

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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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what is the purpose of sour cream in baking - Google Search

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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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The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet.

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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.

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What is fold in in baking - Google Search

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

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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

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A type of cookie made by baking batter in a sheet pan, then cutting into bars or squares.

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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly.

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Technically, it’s an acid—specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. When it’s added to egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate. And when added to simple syrup, it prevents sugar’s natural tendency to re-bond and form crystals.

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Browning, or the Maillard reaction, creates flavor and changes the color of food. ... The Maillard reaction is a chemicalreaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. An example of this would be

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Carmelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color

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caramelization in cooking - Google Search

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to soften a fat, usually butter, with a sugar until it becomes light and fluffy

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Creaming butter and sugar is a key step in making perfect baked goods. Find out how with these easy tips!