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Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces

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

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Not everyone has an electric whisk - I certainly didn't when I started cooking. Here is my secret tip for whisking egg whites by hand that will ensure you can make perfect meringues whether you've got fancy equipment or not. Also, lots of people are asking whether they can use a fork - NO!

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to change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.

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SALE TODAY: Learn Piano on iOS http://bit.ly/PianoAppSale http://www.mahalo.com/how-to-boil-broccoli Miranda Valentine, founder/editor of the popular lifestyle blog, Everything Sounds Better in French, http://betterinfrench.com , shows us a simple method of boiling broccoli!

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

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fried quickly in a little hot fat.

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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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make (bread or pottery) by kneading flour or clay.

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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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'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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What Is The Definition Of Cut In In Cooking?

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Ldoce diced carrots see thesaurus at cut2 dice with death verb table grate in the cooking topic by longman dictionary of contemporary english [transitive] written to talk a low rough voice hiss 'let me 9 nov 2015 if you're not trained chef or don't hang out many folks who have made food and priority their lives, you most likely no terms. Definition and cooking information recipetips definition from the topic what does cutting 'on bias' mean in culinary world?

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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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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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Cooking Tips : How to Use a Pastry Blender

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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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This reaction is what makes the batter or dough rise. An ingredient used as a leavening agent. ... Some of the acidic ingredients that cause the reaction withbaking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

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How to Make Low-Calorie Sour Cream Donuts

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Oven-ready in just 20 minutes, our whole-grain donuts are much lighter in calories and sugar than the typical sour cream cake d...

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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 nutmeat

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You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

Yes, you read that right. This is a recipe for streusel. Just streusel. Only streusel.

I know it may sound a bit strange to devote a whole post to crumb topping, but the thing is, I just recently realized just how often I find myself referring back to this simple formula.

Here is what I like about it:

1. It's easy. It all happens in one bowl (or pot, as it were). No big clunky food processor with tons of pieces to wash. You don't even have to get your hands dirty!

2. You don't have to bake it. You can- but if you want to put it on a no-bake type situation, or an already baked type situation, just stir it over medium-low heat for a minute or two, to cook out the raw flour taste.

3. It's versatile. I use this buttery crumble topping on everything from muffins and breads, to fruit crisps and pies, even donuts!

4. It's customize-able. Putting this on a berry dessert? Sub out the cinnamon for citrus zest. Want something a little lighter and more subtle? Use white sugar instead of brown. Want to add some substance? Try adding oats, chia seeds, and/or nuts. My hubby and kids love when I add walnuts or pecans to this. They give it some added crunch and a toasty flavor that's just so warm and homey.

** WATCH THIS QUICK VIDEO TO SEE HOW IT'S DONE! **

It's all as easy as melting a bit of butter and adding flour, sugar, and salt. Throw in some cinnamon too! You can go with as much or as little as you like. When I'm making something like pumpkin bread or apple pie, I'll add a lot of cinnamon- two whole teaspoons. This time, I chose to keep it a little more subtle with just one.

Toss it all together with a fork until the ingredients are evenly dispersed. I like when there's an even mix of big, boulder-like hunks and smaller, finer crumbs.

Basic Streusel Recipe

by Allie {Baking A Moment}

Big fan of anything with streusel? Here are some more ideas for how to use this recipe:

I think you'll find yourself looking to this recipe again and again. It's just so great on so many things. If you end up trying it, I'd love to see how you choose to use it! Shoot me an Instagram pic! You can tag me with @bakingamoment 😉

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You'll find yourself using this Basic Streusel Recipe over and over again! It's so simple to make, in just one bowl, and it's great on everything from muffins and breads, to pies and fruit crisps. This buttery, sweet crumb topping is sure to be a favorite on all your best homemade baked goods!

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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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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.

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Alton explains the process -- the Method -- behind his blueberry muffins.

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The large OXO scoop holds about 3 tablespoons of batter or cookie dough and I find it to be the perfect way to fill muffin and cupcake liners. No more fumbling around with piping bags, spoons, or pouring batter! With one simple scoop you’ll have perfectly measured batter every single time – and as a result, consistently sized cupcakes and muffins.

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In common usage, a scoop is any specialized spoon used to serve food. In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clearhttps://www.webstaurantstore.com/4-oz-gray-8-disher/92247180.html

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molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

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molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.

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HOW TO MAKE COOKIES USING SILICONE MOLDS, DESSERT NETWORK

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I made pretty lace cookies using simple silicone mold. Check out how easy it is and these cookies are super pretty too. This video is part a great You Tube Collaboration. You can see all the videos from Product Review Collaboration in the playlist.

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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.

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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.

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benefits of tartar cream with orange juice

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Health Benefits Of Tartar Cream With Orange Juice

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Unbelievable Health Benefits Of Tartar Cream With Orange Juice It usually takes between 48 and 72 hours for nicotine to leave the body. That's a really bad news for anyone who is trying to reduce cravings. But fortunately, we have the cream of tartar, a byproduct of the winemaking process that completely removes nicotine from your body.

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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. Caramelization is a type of non-enzymatic browning reaction.

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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- cookies.

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. Word Origin. likened to 'candy bar' Usage Note. cooking.

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. Word Origin. likened to 'candy bar' Usage Note. cooking.

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Creme Brûlée Cookie Bars have it all: they're soft, chewy and fudgy, super vanilla-y, and they've got a crunchy sugary top, just like creme brulee!

These bars are so gooey and perfect - everyone raves about them!
PIN IT NOW TO SAVE FOR LATER!
Do you like creme brulee? I absolutely adore it. I feel like I can't get enough of it, but when I was thinking about the last time I had creme brulee I realized it was over 10 years ago. So I feel like I can't say, "Oh, I'm so addicted to creme brulee!" because that would make me feel like a poser.

Seriously, guys, why has it been 10 years since I've eaten it? I was going back in my head over the nice dinners I've had and they kind of all run together since Jordan was born. I mean, all of my memories are kind of squished and compacted together and pieces of some fall into pieces of others. Like, I was remembering eating creme brulee on our anniversary while I was pregnant but I know that isn't true, because in my mind I'm wearing a long sleeved black dress, but in July 2004 we lived in Arizona and there was no way I wore long sleeves in Arizona in July.

Can I blame my horrible memory on mommy brain 10 years later? Or maybe we need to invent something called "bloggers brain" because I think I have it.

Anyway, Creme Brulee Cookie Bars.

I do remember eating creme brulee in Arizona, in December, when I was pregnant. It was at a fancy steakhouse and I remember being all "Woo hoo, an upscale steakhouse when I'm pregnant, filet and a glass of water, how fancy!" But the dessert made up for it - the crack of the sugar as I dug my spoon into the top. Because that's the best part of creme brulee, the sugary crunchy top, right?

These Creme Brulee Cookie Bars have that sugary crunchy top, but it's kind of a cheater version. I used toffee bits instead of browning sugar. Why? Because when you brown sugar on top of creme brulee it doesn't last long: it's meant to be eaten right then. But when you're making cookie bars, especially at the holidays for parties and gift giving, you want the treats to last. Enter: toffee bits.

Also, when I made Creme Brulee Cheesecake Bars with toffee bits, no one complained, so...there you go.

The crunchy top isn't just why I called them "creme brulee" instead of toffee cookie bars. The bar itself is soft and chewy but also super fudgy and very, very vanilla-y, just like the real thing!

Creme Brûlée Cookie Bars is the perfect creme brûlée recipe for when you're craving a cookie bar!

Back in 2012, I made a version of this same recipe. I called them Very Vanilla Bars and I made them for a Mom's Night Out book party, for a rather...popular...book at the time. Do you remember those? Since then I've been craving those bars again but never made them, even though it's been on my list FOREVER.

The special thing about those bars was that they were made like vanilla brownies, using melted butter and white chocolate chips. The result: a thick and fudgy cookie bar that totally showcased my favorite flavor: vanilla. I decided to remake them with a crunchy sugary top, because the fudginess of the bar almost makes it like creme brulee married a cookie bar.

The recipe couldn't be easier: you melt the butter and white chocolate chips together in a sauce pan, then stir that mixture into the rest of the ingredients. You don't even need to worry about what order you mix things in, which makes this a totally foolproof recipe. I used McCormick Pure Vanilla Extract to amp up the vanilla flavor of these bars. Always use the best extracts in your baking because you want the best flavor. McCormick is (and always has been) my favorite!

Once you've baked the bars until they're almost done, you top them with the toffee bits and then finish them off for a few more minutes. This allows the toffee bits to melt together and form that extra crunchy sugary top you'd expect from a good creme brulee.

How to make sure these Creme Brûlée Cookie Bars come out perfect:

People report the mixture is liquid. Once it bakes it will be VERY gooey. Let it cool completely before slicing.

When in doubt, bake it longer.

The creme brulee cookie bars were a huge hit at both of my holiday gatherings this year. I had to make a second batch just to have enough for the second party! Between the richness of the vanilla and the fudginess of the bar, these make the perfect holiday (or anytime) treat. They'd also be pretty for a New Year's Eve party (with champagne, of course).

Enjoy!

See how easy creme brulee cookie bars are to make. Watch this quick video tutorial!
Want even more? Subscribe to Crazy for Crust to get new recipes and a newsletter delivered to your inbox. And stay in touch on Facebook, Pinterest, Twitter, and Instagram for all my latest updates. Easy Milky Way Blondies Creme Brulee Cheesecake Bars Funfetti Gooey Bars
This post may contain affiliate links. For more information, read my disclosure policy.
This post has been sponsored by McCormick. All opinions are 100% my own, as always! **Did you make this recipe? Don't forget to give it a star rating below!**

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Creme Brulee Cookie Bars - Crazy for Crust

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Creme Brûlée Cookie Bars have it all: they're soft, chewy and fudgy, super vanilla-y, and they've got a crunchy sugary top, just like creme brulee! These bars are so gooey and perfect - everyone raves about them! PIN IT NOW TO SAVE FOR LATER! Do you like creme brulee?

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For those who don't know, The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. It's somehow similar to the effect you get when you sear food with a cooking torch after sous viding. 

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For those who don't know, The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. It's somehow similar to the effect you get when you sear food with a cooking torch after sous viding. 

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http://www.seriouseats.com/2017/06/how-to-cut-a-parchment-round.html

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Thanks to Maillard browning, buttering and flouring your pans will encourage layer cakes to develop a thick, dark crust. For cakes that are delicate and light, it's better to use oil and parchment instead. Forget complicated origami: With one simple fold, you can cut a sheet of parchment into two perfect rounds.

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THE CREAMING METHOD

CREAMING METHOD

The creaming method is one of the most widely used methods of mixing cookie and
cake batter. The method allows for a nice balance between tender and tough–yielding
an end product that can hold up to carving, stacking and knocking about while still having a nice melt-in-your-mouth quality and tender crumb. The creaming method is not hard to learn, and once you get it down, you’ll be able to make any number of cakes and cookies from an ingredient list alone.

The most important thing to remember about The Creaming Method:

Make sure that all of your ingredients are at cool room temperature–about 68F. Yes, even the milk and the eggs. Get your ingredients out early and let them sit out for a half hour to an hour to come up to temperature.