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cut food into small cubes

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to reach the temperature at which it bubbles and turns to vapor

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a sauce made from milk and a white roux

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How to Make Bechamel Sauce - Easy Homemade Bechamel (White Sauce) Recipe

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beat of a stir with a light rapid movement

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an even mixture of fat and flour, used as a thickening agent

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a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage

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Uploaded by Perky's Pizza on 2013-10-24.

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fried quickly in a little hot fat

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the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms

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work into dough or paste with hands

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Here's what you knead to know: Manipulating your yeast dough just takes practice. Watch our tip video to see the correct form for kneading dough. Follow along and see how the finished result should look, then practice on your own.

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A kitchen tool used to mix a hard fat into flour in order to make pastries

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a cooking utensil used to spread to butter, oil, or glaze on food

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put all your dry ingredients into a bowl and then cut in

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A Super Easy Way to Make Cheddar Biscuits- Kitchen Conundrums with Thomas Joseph

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Thomas Joseph shares a fool proof way to make light and fluffy cheddar biscuits using a simple method that will guarantee biscuit-making success. Get the recipe: http://www.marthastewart.com/862725/cheddar-drop-biscuits Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- Want more? Sign up to get the Everyday Food video recipe email, served daily.

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Shortening into dry ingredients until the particles are like peas

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How to Cut In Cake: Basic and advanced cooking techniques from ExpertVillage.com

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the chemical reaction releases carbon dioxide gas and causes the rising action in the dough

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a crumbly top or filling made with fat, flour, sugar, and often cinnamon

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This is a technique where two mixes are created a mix of wet ingredients and a mix of dry ingredients

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Folding is usually done with a rubber scraper or wire whisk they are often beneficial to whipped cream and egg whites so the mixture gently incorporates as it falls through the wire.

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

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are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.

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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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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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one that dishes

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

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How to make the perfect cookies (according to science) - Stephanie Warren

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a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor

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Master this technique with our foolproof tips.

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sugar and shortening fat are blended together small air cells are formed the incorporated into the mix to make the dough soft and light.

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"Creaming" butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.