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Dice. + Larger Image. 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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1. subject (something) to the heat of boiling liquid, in particular.

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1. a dish consisting of ingredients that have been sautéed.

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Parbaking is a cooking technique in which a bread or dough product is partiallybaked 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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work (moistened flour or clay) into dough or paste with the hands.

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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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A pastry blender is a kitchen tool used to mix a hard 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.

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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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The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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.

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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.

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Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.

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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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Muffin Method 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 […] 08/30/07 Baking Basics Mixing Methods The Muffin Method.

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Muffin Method 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 […] 08/30/07 Baking Basics Mixing Methods The Muffin Method.

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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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Drop Cookie 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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Drop Cookie 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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Molded Cookie1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.

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Molded Cookie1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.

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Bar Cookie1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.

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Bar Cookie1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.

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Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid

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

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or caramelisation (see spelling differences) 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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. 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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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.