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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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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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pastry blender definition - Google Search

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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. 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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biscuit method definition - Google Search

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Cut in: 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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cut in definition cooking - Google Search

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

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(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor

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

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take or move (someone or something) in a particular direction suddenly and quickly.

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

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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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fried quickly in a little hot fat.

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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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Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling to help the mixture rise. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top.

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The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.

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Escoffier Online International Culinary Academy

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Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish. One such baking process is the one used to create muffins. Here's some insight to the muffin method:

Why you should use it
You may have made muffins in the past that came out of the oven looking and smelling amazing. However, when you bit into them, there were all sorts of air pockets known as tunnels. These are the result of not using the right method. Muffins are known for their density. Tunnels are fine in cakes, as those are meant to be light and fluffy.

Basic principles
The muffin method in and of itself is rather simple. The idea is to mix the wet ingredients in one bowl and the dry in another. You then pour the wet over the try and combine, mixing as little as possible. Eggs and sugar are both considered wet. Use a spatula to combine the ingredients. The mixture does not have to be lump-free. If you use a mixer or stir too much, the gluten in the flour develops, creating those tunnels during the baking process.

Using the method
As the name suggests, the muffin method is great for that tasty treat. However, you can use it to create other baked goods as well. The muffin method works best for quick breads, which are traditionally dense. Banana, zucchini and pumpkin bread are perfect examples of items that will benefit from using the method. Note that the key ingredients in these breads (banana, zucchini and pumpkin) should be included in the wet ingredients.

When your mixture is made, pour it into a bread pan instead of a muffin tin. The baking temperature and time will be different with a bread tin. Basically, the temperature will be lower and the cook time longer as the heat has to get through to the center of the mixture.

Saving time
The muffin method of baking is also nice because you can make the batter ahead of time. Mix the wet ingredients in one bowl and the dry in another the night before cooking. Place the wet bowl in the refrigerator and the dry bowl - covered - on the counter. Combine the two and place them in the oven the next day.

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Baked goods are a favored food no matter what time of day it is. Whether you like eating muffins for breakfast, banana bread during snack time or cake for dessert, there are plenty of pastries worth making. As you complete your baking program online, you're learning about the methods that create a delicious dish.

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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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One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the "browning reaction" in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, but there are other reactions that also cause browning. The Maillard reaction creates brown pigments in cooked meat in a very specific way: by rearranging amino acids and certain simple sugars, which then arrange themselves in rings and collections of rings that reflect light in such a way as to give the meat a brown color.

The important thing about the Maillard reaction isn't the color—, it's the flavors and aromas. Indeed, it should be called "the flavor reaction," not the "browning reaction." The molecules it produces provide the potent aromas responsible for the characteristic smells of roasting, baking, and frying. What begins as a simple reaction between amino acids and sugars quickly becomes very complicated: the molecules produced keep reacting in ever more complex ways that generate literally hundreds of various molecules. Most of these new molecules are produced in incredibly minute quantities, but that doesn't mean they're unimportant.

The Maillard reaction occurs in cooking of almost all kinds of foods, although the simple sugars and amino acids present produce distinctly different aromas. This is why baking bread doesn't smell like roasting meat or frying fish, even though all these foods depend on Maillard reactions for flavor. The Maillard reaction, or its absence, distinguishes the flavors of boiled, poached, or steamed foods from the flavors of the same foods that have been grilled, roasted, or otherwise cooked at temperatures high enough to dehydrate the surface rapidly—in other words, at temperatures above the boiling point of water. These two factors, dryness and temperature, are the key controls for the rate of the Maillard reaction.

High-temperature cooking speeds up the Maillard reaction because heat both increases the rate of chemical reactions and accelerates the evaporation of water. As the food dries, the concentration of reactant compounds increases and the temperature climbs more rapidly.

Temperatures need to be high to bring about the Maillard reaction, but as long as the food is very wet, its temperature won't climb above the boiling point of water. At atmospheric pressure, only high-heat cooking techniques can dry out the food enough to raise the temperature sufficiently. It's not the water that stops the reaction, but rather the low boiling point at normal, sea-level pressure. In the sealed environment of a pressure cooker, the Maillard reaction can,— and does—, occur. This is something we exploit when making soups, like in our Caramelized Carrot Soup, or purees, like the broccoli puree in our Brassicas recipe. Adding baking soda to the pressure cooker raises the food's pH (making it more alkaline), which also helps. Chinese cooks often marinate meat or seafood in mixtures containing egg white or baking soda just before stir-frying.

So, in boiled, poached, and steamed muscle foods, an entirely different set of aromas dominates the flavor. Drying and browning the surface first will, however, allow the reaction to proceed slowly at temperatures below the boiling point of water. This is why we sear frozen steak before cooking it in a low-temperature oven. Searing food before vacuum sealing and cooking sous vide can add depth to the flavor of sous vide dishes. This step should be avoided for lamb, other meats from grass-fed animals, and a few other foods in which presearing can trigger unwanted reactions that cause off-flavors and warmed-over flavors to form when the food is later cooked sous vide. We recommend searing those foods after cooking them sous vide.

One of the challenges to getting the Maillard reaction going is getting the surface hot and dry enough without overcooking the underlying flesh—or at least overcooking it as little as possible. Cooks have developed several strategies to this end, some simple and some fairly baroque.

One strategy that works well is to remove as much water from the surface of the meat as possible before cooking it (via blotting or drying at low temperature). Fast heating using deep fryers, superhot griddles and grills, and even blowtorches are also helpful tactics, such as when we deep-fry chicken wings.

You might think that raising the temperature even higher would enhance the Maillard reaction. It does up to a point, but above 180 °C / 355 °F a different set of reactions occur: pyrolysis, also known as burning. People typically like foods a little charred, but with too much pyrolysis comes bitterness. The black compounds that pyrolysis creates also may be carcinogenic, so go easy on charring your foods for visual appeal.

—Adapted from Modernist Cuisine

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One of the most important flavor-producing reactions in cooking is the Maillard reaction. It is sometimes called the "browning reaction" in discussions of cooking, but that description is incomplete at best. Cooked meats, seafood, and other protein-laden foods that undergo the Maillard reaction do turn brown, but there are other reactions that also cause browning.

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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.

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There are many changes that take place when food is exposed to heat, a process known more commonly as "cooking."

And it depends on the food. Proteins like meat and eggs become firm and opaque. Vegetables change color and soften. Fats liquefy. Starches swell and expand like little sponges.

Carbohydrates, the sugars found in starches and in fruits and vegetables, turn golden brown and form new flavors.

This transformation is called caramelization, and indeed it is literally the process that causes sugar to turn into caramel.

Caramelization in turn is caused by pyrolosis, which is a broad category of changes that a substance undergoes when exposed to certain temperatures.

Meat is another food that turns brown when you cook it, and this is also due to pyrolosis. But the difference is that with meat, pyrolosis causes a reaction in the amino acids in the protein (known as the Maillard reaction). Whereas with carbohydrates, pyrolosis reacts with sugars, causing caramelization.

In either proteins or starches, the effect of pyrolosis requires high temperatures. In the case of ordinary sugar (or sucrose), caramelization begins at around 320 degrees F (although fructose, which is found in fruits, vegetables and honey) caramelizes at a much lower temperature, around 230F). With the Maillard reaction, browning starts at about 310 degrees.

What this means is that caramelization can only happen in a dry-heat cooking environment.

That is because the highest temperature water can reach is 212F. Not hot enough to pyrolize sugars or proteins. Thus, you can't caramelize anything by boiling it, simmering it, poaching it or anything like that involves cooking it in liquid.

Caramelization does happen with toast, of course, and baked bread in general. Fun fact: If you ever heard that the crust of bread is more nourishing or has more vitamins in it or something, well, let's think it through. It's the same dough on the outside of the bread as on the inside.

The only difference is that the outside was exposed directly to the hot air in the oven, which caused it to caramelize and turn brown. The dough inside the loaf was only exposed to other dough, which contained liquid, and thus never achieved a high enough temperature to turn brown. And while caramelization does produce new colors and new flavors, it does not produce new vitamins or other nutrients. The more you know!

Another fun fact is that deep-frying will obviously produce golden-brown colors, even though french fries are made by immersing them in hot, liquefied fat. How can a liquid be dry? In the case of fat, it's considered dry because when you're deep-frying, the fat is hotter than the boiling point of water. Which means any water in the food (at least in the exterior part of it) gets cooked away, and then the caramelization begins. All those bubbles you see when something goes into the deep-fryer is the water in the food boiling off.

Another effect of caramelization is that it forms new flavors, including flavors you might describe as buttery, or sweet, or nutty, or toasty. Each of these flavors results from the creation of flavor compounds (i.e. chemicals) as byproducts of the pyrolization process.

As it happens, these compounds can be isolated and then added into foods. When you see something called "natural flavors" in the ingredients list, that is often what they are.

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Caramelization: It's What Makes Food Turn Brown When You Cook It

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There are many changes that take place when food is exposed to heat, a process known more commonly as "cooking." And it depends on the food. Proteins like meat and eggs become firm and opaque. Vegetables change color and soften. Fats liquefy. Starches swell and expand like little sponges.

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Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.

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How to beat together butter and sugar for a light, fluffy cake.

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Basic Cookie Types: Drop, Rolled, Molded, Pressed. ... Molded cookies are made using stiffer dough than drop cookies. The dough is molded by hand into balls or shapes like wreaths, crescents or canes. Sometimes the formed balls are flattened by hand, or with the bottom of a glass, to produce cookies.https://www.youtube.com/watch?v=B4CrqtwAvY8

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how to use silicone molds to shape cooki...

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How to Make Embossed (aka Molded) Cookies - An In-Depth Technique Video

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Lately I've been on an embossed cookie kick! Did you notice?! I've been using these lovely textured cookies left and right on so many of my cookie projects that I thought it was high time to REALLY explain how I make them.

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Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet. ... Chocolate chip cookies (Toll House cookies), oatmeal (or oatmeal raisin) cookies, and rock cakes are popular examples of drop cookies.

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www.midwestliving.com

Definition of bar cookie. :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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In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: 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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Scoop approximately 1 2/3 tbs. of cookie batter, yogurt, and other soft foods using this purple, 0.75 oz. #40 disher. Its color-coded handle makes capacity classification and portion control a breeze when serving hot or cold foods in your restaurant, cafeteria, or bakery!

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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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Video shows what cream of tartar means. potassium hydrogen tartrate (also called potassium bitartrate), a byproduct of wine manufacture, used in baking powder and in cooking to stabilize beaten egg whites.. Cream of tartar Meaning. How to pronounce, definition audio dictionary. How to say cream of tartar.