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change tempture when it turns to vapor

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Heavy rain followed by 2-4 inches of snow expected Thursday in Metro Detroit

Dark details emerge about motive behind quadruple murder in Detroit

Man, woman found dead in apparent murder-suicide in Southfield

Big Sean, Emagine plan to open new movie theater in Downtown Detroit

Man wanted in Detroit Opera House garage armed robbery, assault turns self in

Hundreds attend vigil for victims of quadruple murder on Detroit's west side

Woman's windows shot out by BB gun while driving in St. Clair Shores

Dick's Sporting Goods will stop selling assault-style rifles, raise age limit for all gun sales

Macomb County Clerk Karen Spranger takes conspiracy allegations to federal court

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Livonia remains under boil water advisory until at least Sunday

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Heavy rain followed by 2-4 inches of snow expected Thursday in Metro Detroit Dark details emerge about motive behind quadruple murder in Detroit Man, woman found dead in apparent murder-suicide in Southfield Big Sean, Emagine plan to open new movie theater in Downtown Detroit Man wanted in Detroit Opera House garage armed robbery, assault turns self in Hundreds attend vigil for victims of quadruple murder on Detroit's west side Woman's windows shot out by BB gun while driving in St.

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Béchamel sauce, also known as white sauce, is made from a white roux and milk.

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Classic Smooth and Silky Béchamel (White Sauce) Recipe

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Béchamel is one of the mother sauces in classic French cooking, and one of the most important sauces to learn for all sorts of dishes, French and otherwise. It's a key ingredient in soufflé, a classic Bolognese lasagna, and even old-school mac and cheese. And it's incredibly easy to make.

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o blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping

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

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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 nutmeats.

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the muffin method is first put wet/dry ingredients in separate bowl. next combine till just combined. lastly mix ins-untill just combined

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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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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.

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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-wateringdrop cookies.

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares

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Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly. The #70 disher is .5 ounce (1 tablespoon) and is the perfect size for cookies.

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Cream of tartar, which is actually a byproduct of the winemaking process, is an acidic powder that is typically used in baking to stabilize eggs and creams, as well as adding volume and thickness to the final product.

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The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

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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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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.