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

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Science: The Best Way to Use a Whisk (Have You Been Whisking All Wrong?)

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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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Watch as Better Homes and Gardens shows you how to boil chicken! To start boiling chicken, place chicken pieces in a large saucepan. Choose what cooking liquid you want to use. You can use water, broth, wine, juice, or any combination of the four.

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

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Learn to make a simple roux, the classic base for gravies and sauces.

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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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Cut butter into flour to create flaky layers in pie crust and biscuits.

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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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Kay Ireland

Kay Ireland specializes in health, fitness and lifestyle topics. She is a support worker in the neonatal intensive care and antepartum units of her local hospital and recently became a certified group fitness instructor.

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. The same sour cream can be used as a substitution for certain ingredients so you aren't caught without the right materials to make your favorite baked goods.

Utilize sour scream as a way to make thickened sauces and glazes. An easy glaze for cakes and doughnuts can be made by mixing 1/2 cup sour cream, 1 cup powdered sugar and 1 tsp. vanilla extract. Mix well and drizzle over baked goods for a sweet finish.

Swap the fat in a cake or cookie recipe for the same amount of light sour cream. If a cake recipe calls for oil, you can save on fat and calories by using light sour cream instead. You may notice a slight change in flavor, but since sour cream is generally mild, it may only be present as a slight tang in the flavor of the item.

Add a cup of sour cream to your regular cake or cookie recipe in order to create a moister result. Cakes that can sometimes come out dry, such as sponge cakes, especially benefit from the addition of sour cream. This is especially true when baking in high elevations, where baked goods tend to dry out faster.

Substitute sour cream for other items in the kitchen. For instance, a cup of sour cream can be substituted for a cup of regular cream, plain yogurt or even milk in a recipe. While you may experience a slight taste or texture change, sour cream allows you to achieve similar results without having to stop your baking for a trip to the store.

Two tablespoons of regular sour cream has 60 calories, while low-fat sour cream offers 40 and fat-free sour cream has only 25. Choose the type of sour cream based upon the texture and outcome you desire. For instance, if you're looking for a creamier, moister baked good, use full-fat sour cream, which has a creamier consistency. If you want your baked goods to be lower in fat and calories, use the nonfat variety.

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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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a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.[1] Some modern recipes add spices and chopped nutmeats. The mixture can also be layered or ribboned in the middle of the cake.

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Streusel Topping Recipe - Genius Kitchen

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this is good on muffins and cofeecakes, pies and other things...I like to keep this on hand in the freezer

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In cooking, if you fold in an ingredient or fold it into the other ingredients, you mix it very gently into the other ingredients.

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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.

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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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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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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. During baking, the mounds of dough spread and flatten. Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies. This may also include thumbprint cookies, for which a small central depression is created with a thumb or small spoon before baking to contain a filling, such as jam or a chocolate chip.[9] In the UK, the term "cookie" often refers only to this particular type of product.

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Original recipe yields 24 servings (4 dozen)

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Prep

Cook

Ready In

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Reviews
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My review

vERRY eXXCELLENT cOOOKIE! I worked 10 years as a baker and the recipe we used at the bake shop was similar except this recipe didn't call for any cream of tartar, so I added it to my version. I ...

Make sure you BARELY brown these cookies as they get hard as a rock if you cook much past that. Of course i love gooey-soft cookies. If you like very very crunchy cookies these are good, try t...

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Original recipe yields 24 servings (4 dozen) 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

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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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The Best Soft & Chewy Snickerdoodle Cookies

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Here is what you'll need! THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES Makes 24 cookies INGREDIENTS ¼ cup sugar 2 tablespoons ground cinnamon 1 cup butter, softened 2 teaspoon vanilla 1 cup sugar ⅓ cup brown sugar 2 eggs 3 cups flour 1 tablespoon cinnamon 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt PREPARATION 1.

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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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See photos about 50 Bar Cookie Recipes from Food Network

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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 is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue-not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking. Here's what it is and how to use it in recipes, and even around the house. #multitasker

What is cream of tartar?

First of all, it's not creamy. It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid (hence the name). But you can find it in the spice aisle labeled as plain ol' cream of tartar.

What is cream of tartar for?

Adding a small amount of cream of tartar when you're beating egg whites-usually 1/8 teaspoon per egg white-speeds up the creation of foam and helps stabilize the structure of those miniscule air bubbles you're whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.

Why is cream of tartar in snickerdoodle cookies?

It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science!

How else is cream of tartar used in recipes?

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color.

A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.

Make colorful, edible play dough!

What can I substitute for cream of tartar?

Use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe.

What is cream of tartar's shelf-life?

Cream of tartar keeps its freshness indefinitely, as long as you store it in a cool, dry spot. When in doubt, you can test it by looking at it and smelling it. It should look white and powdery, and it should smell mildly acidic.

How else is it used around the house?

Cream of tartar makes an effective non-toxic household cleaner all by itself or combined with other earth-friendly kitchen ingredients such as lemon juice or vinegar. Try these ideas:

Metal polish: Add water to make a paste to polish stainless steel and aluminum. This also removes scratches on white bowls and plates caused by knives and forks.

Copper polish: Add lemon juice in a 1:1 mixture. Rub on, rinse off.

Poreclain sink, tub, toilet scrub: Add distilled white vinegar in a 1:1 solution.

All-purpose scrub: Add distilled white vinegar in a 4:1 solution (i.e., 1 cup vinegar to 1/4 cup cream of tartar). This also cleans stainless steel sinks like nobody's business.

Related

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Cream of Tartar: What It Is and How to Use It - Allrecipes Dish

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Cream of tartar is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue-not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking.

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The Maillard reaction 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 or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color.

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The creaming method starts with sugar and fat (shortening, butter, or other) beaten until light and creamy.

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Wouldn't it be neat to look at a list of ingredients and know exactly what to do with them, without having to read the rest of the recipe? By understanding the basic methods of baking, you can do just that!

We're going to start with the most basic, the creaming method. You've likely used it countless times to make cookies, cakes, muffins, and more and knowing how (and why) it works will give you consistent successful results every time.

What you'll need

The creaming method starts with sugar and fat (shortening, butter, or other) beaten until light and creamy. In order to achieve this, you need a stand mixer fitted with a paddle attachment. Unfortunately, no other kitchen appliance (hand-held mixer, food processor) will do it right. You can of course do it by hand, it will just take more time and elbow grease.

An important note about butter: it needs to be at room temperature. Not straight out of the fridge, and not at all melting. The butter should be firm, but your finger easily leaves an imprint when pressed into it. Thirty minutes before you're ready to prepare your recipe, remove the butter from the fridge, cut into cubes, and let rest on the counter.

How the Creaming Method works

Place the sugar and fat in the bowl of your stand mixer.

With the mixer on a good medium speed (I use "4" on my KitchenAid), beat the sugar and butter together for several minutes, stopping the mixer and scraping down the beater and bowl as needed.

What happens during this time is the sugar granules are cutting tiny holes into the fat (butter), which incorporates air, and causes the fat to soften and increase in volume. You'll notice the batter change drastically in color and texture.

Are you guilty of inadequate aeration? Undercreaming is quite common. Stop mixing when the mixture appears light and creamy. You should no longer be able to see sugar granules, but you can still feel them if you rub a little of the batter between your fingers (try this next time you make cookies!).

Next, add the eggs one at a time, mixing after each. This is so that the fats have a chance to emulsify and come together with the batter. Add them all at once and you'll overwhelm the batter, causing it to separate and appear curdled.

Add the dry ingredients slowly while mixing on low, alternating with any other liquids (such as in a cake recipe). Again, adding these ingredients slowly helps to not overwhelm the batter, which can encourage overmixing.

Finally, add any additions, such as chocolate chips, mixing only until incorporated.

The creaming method is most responsible for texture in the final baked good. Do it properly and you'll have a tender cake and chewy cookie every time.

Questions? Leave me a comment or send me a message.

Recipes using the Creaming Method

Brown Butter Chocolate Chip Cookies | Brown Butter Skillet Cookie | Chocolate Oatmeal Cookies | Burnt Sugar Bundt Cake | Peanut Butter Chocolate Chip Cookies | Gooey Cinnamon Squares | Whole Wheat Chocolate Chip Cookie Bars | Peanut Butter Buttercream | Southern Coconut Cake

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Baking Essentials: The Creaming Method - Completely Delicious

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Wouldn't it be neat to look at a list of ingredients and know exactly what to do with them, without having to read the rest of the recipe? By understanding the basic methods of baking, you can do just that! We're going to start with the most basic, the creaming method.