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Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching thecooking liquid moves but scarcely bubbles.

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If food boils, or you boil food, it is cooked by being put in water that is heated until the water is in the process of turning into a gas: [ T ] I boiled some potatoes for dinner. Phrasal verb(s). boil down something · boil down to something · boil over.

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Another name for bechamel — or béchamel — is "white sauce." Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.

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A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.

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whisk definition cooking - Google Search

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Freebase(0.00 / 0 votes)Rate this definition: Whisk. A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.

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s flour and fat cooked together and used to thicken sauces. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews.

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If you're cooking and storing a batch of roux for future use, use clarified butter as it will harden when refrigerated, trapping the flour in suspension. This suspension helps to prevent lumps when the roux is whisked into a sauce or soup.

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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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Sautéing, defined. To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how foodreacts when placed in a hot pan but also the method of tossing the food in the pan

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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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Kneading the dough makes bread and rolls light, airy, and chewy. It's a crucial step in making yeast breads. Without well-developed gluten, your bread or rolls would be flat and tough. In this video, you'll learn how to knead dough by hand to strengthen the gluten strands that give bread structure.

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Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paintbrush, while modern kitchen brushes may have silicone bristles. In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.

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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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Sprinkle the chilled butter over the flour and toss with a fork.Cut the butter into the dry ingredients with a fork, Bench Scraper, two knifes (in a scissor motion) or a pastry blender until the butter pieces are the size of small peas. 3.

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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 with baking soda or vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses

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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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To fold, the lighter mixture, such as beaten egg whites, is placed on top of the heavier one, such as batter, in a large bowl. Starting at the back of the bowl, a large rubber spatula is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side.

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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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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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one that dishes; especially :an ice-cream scoop or can dish cookie dough

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

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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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1. a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.

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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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What Is the Maillard Reaction? - Instant Egghead #44