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cut (food or other matter) into small cubes.

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Ever wondered what "dice" means in cooking terms, or how large to cut something to "dice"? We have the answer. In this episode of KitchenLingo, our Food Channel Chef expands our kitchen vocabulary with "dice" and demonstrates the skill set involved.

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Ever wondered what "dice" means in cooking terms, or how large to cut something to "dice"? We have the answer. In this episode of KitchenLingo, our Food Channel Chef expands our kitchen vocabulary with "dice" and demonstrates the skill set involved.

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a rich white sauce made with milk infused with herbs and other flavorings.

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For the perfect white sauce:

Melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute - known as a roux.

Stir in milk, a little at a time, making sure to stir well so that no lumps form.

Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy. Boil for a couple of minutes.

To make a cheese sauce, add grated cheese off the heat. Season well.

TIPS

MAKING BECHAMEL (WHITE SAUCE)

Don't cook the roux for too long - it can impede the flour's thickening abilities.

MAKING BECHAMEL (WHITE SAUCE)

Stir constantly so the mixture doesn't go lumpy, or catch at the bottom and affect the taste and appearance of the sauce.

MAKING BECHAMEL (WHITE SAUCE)

Add different ingredients to make different variations: cheese, parsley, watercress.

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Melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute - known as a roux. Stir in milk, a little at a time, making sure to stir well so that no lumps form.

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a utensil for whipping eggs or cream.

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the temperature at which a liquid bubbles and turns to vapor.

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Video shows what boil means. A localized accumulation of pus in the skin, resulting from infection.. boil synonyms: abscess, carbuncle, cyst. boil pronunciation. How to pronounce, definition by Wiktionary dictionary. boil meaning. Powered by MaryTTS

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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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fried quickly in a little hot fat.

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Partially baked. Now used especially of a yeast product (as bread, etc.) which is partially baked and then packaged and sold for home baking.

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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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Explain the function of sour cream in a baked good

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Explain the function of sour cream in a baked good

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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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Sour cream is incredible in desserts. From beautiful chocolate layer cake to luscious blueberry mousse, here are seven fantastic desserts featuring sour cream.

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

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

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

a cake or pastry with a streusel topping.

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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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Something used to scoop up dough or others to a pan

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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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a thing that one particularly enjoys or does well.

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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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Cookies made by shaping dough by hand into small balls, logs, and other shapes.

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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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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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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. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties

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Food Blog Featuring Recipes for Baking, Desserts & Easy Comfort Food | Brown Eyed Baker

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Browse thousands of approachable made-from-scratch desserts, comfort foods and easy dinner recipes that anyone can prepare. Be it sweet, savory or sinful, the Brown Eyed Baker has a recipe for you!

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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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What Is the Maillard Reaction? - Instant Egghead #44

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Caramelization or caramelisation 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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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning.

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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.