# data[].attributes.body
Dice. + Larger Image. The process of cutting food into small cubes of equal size so that the food is evenlycooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size.

# data[].attributes.body
This technique cooks food at a relatively high temperature―212 degrees is the boiling point for water at sea level. When liquids boil, bubbles break through and pop on the surface while the whole batch of liquid churns vigorously. Bubbles are caused by water vapor, a gas, rushing to the surface.

# data[].attributes.body
fried quickly in a little hot fat.

# data[].attributes.body
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.

# data[].attributes.attachment_link.description
Uploaded by Ken's Artisan on 2016-04-07.

# data[].attributes.body
massage or squeeze with the hands

# data[].attributes.body
the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

# data[].attributes.body
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. 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.

# data[].attributes.body
Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.

# data[].attributes.body
To "cut in" in serves the function of dstributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules. This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk. This also results in a flakier product when rolled or formed before baking. The secret to success is that the solid fat must remain cold at all times before baking.

# data[].attributes.body
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.

# data[].attributes.body
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.

# data[].attributes.body
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.

# data[].attributes.attachment_link.title
Cooking Tips : How to Use a Basting Brush

# data[].attributes.attachment_link.description
Cooking Utensils: How to Use a Basting Brush

# data[].attributes.body
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

# data[].attributes.body
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.

# data[].attributes.attachment_link.title
How to Make Streusel Topping | MyRecipes

# data[].attributes.attachment_link.description
Become a baker extraordinaire with these steps for making a crumbly topping

# data[].attributes.body
When you use a spatula and get all the sides and fold in the batter into the middle.

# data[].attributes.body
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.

# data[].attributes.body
A scoop that you use to make things round. For example use use for cookie dough to make it round and even

# data[].attributes.attachment_link.description
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/

# data[].attributes.body
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

# data[].attributes.attachment_link.title
What is the Maillard Reaction - Food Science

# data[].attributes.body
Caramelization or 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.

# data[].attributes.body
The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles

# data[].attributes.attachment_link.title
Cookie Science: Why Cream Butter and Sugar?