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Cooktops
-> Open elements
-> Flattop or hot top
-> Heavy-duty flattop
-> Induction cooktops
Ovens
-> Conventional ovens: Operate simply by heating air in an enclosed space.
-> Convection ovens: Contain fans that circulate the air and distribute the heat rapidly. Food cooks more quickly at lower temperatures due to the forced air.
-> Revolving ovens: Are also called reel ovens, are large chambers containing many shelves or trays the food is rotated through the oven eliminates the problem of uneven baking.
-> Combination steamer ovens - It can be operated in 3 modes: as a convection oven, as a convection steamer and as a highhumidify oven.

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≡ Carrots - 250 grams (8.8 oz)

≡ Walnuts - 60 grams (2.1 oz)

≡ Vegetable oil - 150 g (5.3 oz)

≡ Flour - 160 grams (1 cup, 5.6 oz)

≡ Sugar - 300 grams (10.6 oz)

≡ Eggs - 3 each

≡ Salt - 5 grams (1 tsp, 0.17 oz)

≡ Cinnamon - 5 grams (1 teaspoon, 0.17 oz)

Baking powder - 1 teaspoon

Mascarpone Cream

≡ Heavy cream (at least 30 % fat) - 200 ml

≡ Mascarpone - 200 grams (7 oz)

≡ Sugar - 3 tablespoons

≡ Vanilla sugar - 2 teaspoons

☆ How to make:

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Easy Carrot Cake Recipe by Video-Culinary (youtubemp4.to)

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To bake - assar
To knead - amassar
To sieve - peneirar
Boiling - a ferver (fervente)
To fill - encher/ preencher
To beat- bater
Seal - selar
Thicken (thickener) - engrossar (espessar)
Owe - dever

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Blog about cook, baking and pastry of Sthephanie

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Blog about cook, baking and pastry of Sthephanie

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With recipes and fusions ideas.

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I was born in 1992 ♥
I Love chocolate, drinks, coffee, sweet and everything that has this in them. ★
Ahhh, can't forget that i love cooking, baking and pastry. ✿
I'm a student in EHTO, of GPP. 🧁

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Wire whip - Fouet of mixers (attachment)
Unsweetened - no sugar
Fold - incorporar
Pinch - pitada (a pinch sal - uma pitada de sal)
Whip - bater
Bundt - forma
(pudim ou decorações)
Inches - polegadas

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Mixers have several attachments, normally 3 operating speeds and several bowl sizes can be used in the same mixer.

✰ Bench- model has a capacity between 5 to 20 quarts (5 to 20 L)
✰ Floor-model has a maximum capacity of 140 quarts (133L)

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✰ Wire whip:

is used for such tasks as beating cream and eggs, and making mayonnaise.

✰ Paddle:
is used for general mixing.
✰ Dough arm:
is used for mixing and kneading yeast dough.

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✮ Is used to chop, to mix or to emulsify.

With special disks attachments  it can also slice, shred, and julienne solid foods.

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✭ Is used to mix, purée and emulsify liquids.

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❍ Is used for baking cakes and cookies.

Sizes: full pan – 18 x 26 inches half pan – 18 x 13 inches

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❍ Is used for general baking.

Is a rectangular pan about 2 inches (50 mm) deep.

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Raw - cru (raw milk - leite cru normal)
Donkey - burro (jumento)
Room temperature - temperatura ambiente
Cream - natas (creme de leite)
Curdle - talhar (coalhar)
Sour cream - natas azedas
Yolks - gemas
Cocoa powder unsweetened - cacau em pó sem açúcar
Whisk - estamos usando uma vara de arame
Eletric mixer - batedeira elétrica
Smooth - consistência até que fique cremoso(a)
Beat in - metade da mistura no interior (in - dentro)
Starches - amidos
Cornstarch - amido de milho
Carbohydrate - hidratos de carbono
Wheat - trigo
Coating - revestimento
Vary - variar
Thichening - espessar (espessante)
Leavening agents - agentes levedantes (não significa somente levedura, há outros agentes.)
Steam - vapor
Cream puffs - profiteroles
Puff pastry - massa folhada
Chemical leaveners - levedantes químicos
Baking soda - bicarbonato de sódio
Molasses - Melaço
Harden - Endurecer
Tap water - Água da torneira
Wetness - Humidade
Single acting baking powder - precisa de alguma humidade
Double acting baking powder - precisa de algum calor
Baking ammonia - carbonato de amônia (é preciso cuidado com este ingrediente pois dá sabor à comida.)
Perishable - perecível
Poppy seeds - sementes de papoila
Grainy - granulado
Lard - Banha
Foaming - espuma
Lukewarm water - água morna
Proofing - verification

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Proofing - quando coloca-se água na levedura e mistura-se
TIN - nome que pode ser assadeira (geralmente na Inglaterra)
Peso - English 》 Imperial system of weight - Ingleses
Volume - British 》 Metric system of weight - Americanos
Butter softnede (at room temperature)- manteiga amolecida
Butter melted - manteiga derretida

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- Fudge Brownie
𓇼Ingredients:
125 grams Melted chocolate
50 grams Cocoa powder
225 grams Flour
1 tablespoons Baking powder
15 grams Brown sugar
125 grams Chocolate chips
225 ml Milk
4 tablespoons Oil
2 teaspoons Vanilla essence
1 egg
A pinch of salt

𓇼How to Make:
Into the bowl we have to do melted chocolate. Add a egg, brown sugar, vanilla essence and mix with the wisk. Add milk, oil and wisk again. Add (flour, baking powder, cocoa powder and a pinch of salt.) all the dry ingredients. And fold, bake at 180° degree.

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Fudgy Brownies | Chocolate Recipes | Chocolate Bar | Easy Desserts | Chocolate Desserts | Brownies

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INGREDIENTS:
►1 (16 oz) pkg phyllo dough; thawed by package instructions
►2½ sticks (10 oz or 1¼ cups) unsalted butter, melted
►1 lb (about 4 cups) walnuts, finely chopped
►1 tsp ground cinnamon
►1 cup granulated sugar
►2 Tbsp lemon juice (juice of ½ lemon)
►¾ cup water
►½ cup honey
►Melted chocolate chips & chopped walnuts for garnish.

☆ How to make:

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down.

This post may contain affiliate links. Read my disclosure policy.

You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It's truly delicious.

Store-bought baklava has nothing on this and trust me, I've been around the block when shopping for baklava. This baklava recipe is well loved wherever it goes and it is definitely a reader and family favorite!

How to Make the Best Baklava (See Video Below):

Ingredients for Baklava Recipe:

You will need 1 (16 oz) package of phyllo (fillo) dough*; thawed according to package instructions *Fillo dough should be paper thin - even thinner than paper. Each package has 2 rolls with a total of 40 sheets. Do not use thick sheets of fillo dough for this recipe.

Also, don't skimp on the butter or any part of the syrup (lemon juice, water and honey) since the recipe needs it to moisten and soften the sheets. Otherwise the baklava layers can end up dry and won't stay together easily.

The chocolate is optional but a nice touch to fancy up a tray of baklava.

How To Make Baklava:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).

2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Start with your honey sauce (which will need time to cool as your baklava bakes).

1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava

How to Assemble Baklava:

Preheat Oven to 325˚F.

1. Pulse walnuts about 10 times in a food processor until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon

2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.).

Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.

3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

Here's the order:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown

5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature

So many juicy layers of flavor! This is hands down, our favorite baklava. Check out the glowing reviews below and add the ingredients to your grocery list. 🙂

Watch Baklava Video Tutorial:

Any baklava is a little tedious to make, but I've shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Dessert Recipes to Explore:

Baklava Recipe
Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much better than any store-bought version.

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture
10 buttered phyllo sheets and butter the top.

♥ FAVORITE THINGS ♥
Shown in this post (Amazon affiliate links):
* Cuisinart 9×13 non-stick cake pan (also great for cakes!)
* Wusthof Cooks knife - an essential knife for any cook
* Zwilling sauce pan distributes heat evenly & handle stays cool
* This Cuisinart 11-cup food processor cuts prep time in half

What are YOU cooking up for Christmas?

If you've tried this already and are back for more, I'd love to hear from you in a comment below!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha

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Baklava Recipe, Honey Baklava, How to Make Best Baklava

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This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. It's basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. This post may contain affiliate links.

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Ball cutter

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Cylindrical

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| Farenheit | Celsius | Gas Mark
| 275º F | 140º C | gas mark 1 - cool
| 300 º F | 150ª C | gas mark  2
| 325º F | 165º C | gas mark 3 - very moderate
| 350º F | 180º C | gas mark 4 - moderate
| 375º F | 190º C | gas mark 5
| 400º F | 200º C | gas mark 6 - moderately hot
| 425º F | 220º C | gas mark 7 -
hot
| 450º F | 230º C | gas mark 9
| 475º F | 240º C | gas mark 10- very hot

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| Inches | Centimeters
| 9 by 13 inches baking dish
| 22 by 33 centimeter baking dish
| 8 by 8 inches baking dish
| 20 by 20 centimeter baking dish
| 9 by 5 inches loaf pan
| 23 by 12 centimeter loaf pan
| 10 inch tart or cake pan
| 25 centimeter tart or cake pan
| 9 inch cake pan
| 22 centimeter cake pan

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Americans measures are done by volume.

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British  measures are done by weight.

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❣ are used for liquids

❣ sizes are pints, quarts, half-gallons and gallons

❣ each size is marked off into fourths by ridges on the sides.

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❣ Are used both for liquid and dry measures

❣ Are available in 1, ½ , 1/3 and ¼ cup sizes

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❣ Used for measuring small volumes

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❣ Are used for measuring and portioning liquids

❣ The size, in ounces, is stamped on the handle

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❣ Come in standard sizes

❣ Are used for portioning soft solid foods.

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The most common used egg nowadays is the hen’s egg, though duck, goose and others are still available.

The egg shell colour has nothing to do with either taste or nutritive value.

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The colour of the yolk depends on the hen’s diet – wheat-fed hens will have darker yolks than hens which are fed with other cereals.

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Fertile eggs (more expensive) are no more nutritious than non-fertile eggs. Blood spots do not indicate fertile eggs – they are simply harmless, tasteless blood spots.

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One large egg contains:

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♡ How are eggs graded?

“It’s more about appearance than anything”

♡ It’s about how:
-> The shell looks

-> Firm the white is

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Fresh eggs
❀ Dozen
❀ Flat (2.5 dozen)
❀ Case or half-case

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Frozen (pasteurized)
❀ Whole
❀ Yolk (Sugar added)
❀ White

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Pasteurized Dry (Powdered)
❀ Whole
❀ Yolk
❀ White

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❀ Commercial egg replacer

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Eggs substitutions

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If eggs are binders:
❀ Arrowroot

❀ Soy lecithin
❀ Flax-seed mix
❀ Pureed fruits or vegetables
❀ Silken tofu
❀ Unflavoured vegetarian gelatine powder (agar agar)

If eggs are leavening agents:

❀ Buttermilk
❀ Yogurt
❀ Baking soda
❀ Commercial egg replacement powder

If eggs are added for moisture:
❀ Fruit juice
❀ Milk
❀ Water
❀ Puréed Fruit

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(Baking)
1. Structure:

Eggs give structure to baked products due to their protein content.
They also help thicken some products such as custard sauces.

2. Emulsification:

Egg yolks have natural emulsifiers that help blend ingredients smoothly.

3. Aeration:

Beaten or whipped eggs assist in leavening because they trap air that expands when heated, causing baked products to rise.

4. Flavour

Eggs add a distinct flavour

5. Colour

Egg yolks add a rich yellow colour to baked products and crusts.

❀ Eggs have been called “The cement that holds together the castle of cuisine.”

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1. Coagulation - the conversion of a liquid to a gel -

❀ Separated white of egg coagulates between 60 and 65 ºC and the yolk between 62 and 70 ºC. These temperatures are raised when eggs are mixed into liquids with other additions.

E.g.: The coagulation of an egg, when mixed with milk and sugar, as in custard, will take place between 80 and 85ºC and it will start to curdle at 88 to 90ºC.

2. Sulphur:

❀ The yolk portion of an egg is high in sulphur, and that why eggs smell when they are rotten.

E.g.: If a boiled egg is overcooked, a greenish ring sometimes appears around the egg yolk due to the iron and sulphur compounds in the egg.

3. Foams:

❀ Eggs are used a lot in foams, specially the whites.

Simple egg whites can expand six to eight times in volume when whipped. Egg foams can be incorporated in a variety of dishes: meringues, cakes, soufflés, sauces, mousses and cocktails.

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❄ It can be used as a cooking and baking ingredient and as a raw material.

❄ Origin:
cow, sheep, goat, water buffalo, donkey

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❄ Raw milk:
As it comes from the cow. It may contain disease-causing bacteria.

❄ Pasteurized milk:
Has been heated to 161º F and held at this temperature for 15 seconds and then quickly chilled.
This process kills the diseas-causing bacteria

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This process involves heating the milk to hight temperatures and is then packed in sterile cartoons.
It can last for about 10 months at room temperature if unopened.
Once opened it must be refrigerated. It is better suited to cooking than for drinking as a beverage.

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It goes to a more severe form of treatment.
First the milk is preheated at about 50º C, then homogenised and poured into glass bottles which are closed with an airtight seal.
This process may result in a change og taste and colour and the loss of some B and C group vitamins.

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❄ Whole milk - is fresh milk with nothing removed and nothing added. it contains 3,5% fat.
❄ Semi skimmed milk - also known as Low-fat milk. It can have a fat content from 0,5% to 1,7%.
❄ Skim or non-fat milk - its fat content is 0,5% or less. It contains slightly more calcium than whole milk, but it contains less calories and lower levels of vitamin A.

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Homogenised – is a process that forces the milk through very tiny holes, breaking the fat into particles so small that they stay distributed in the milk.

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Ordinary milk

❄ Condensed milk -
it is not sterilised but is preserved due to its hight sugar content.
It also has a concentration of three time that of standard milk and has lost about 60% of water content.
❄ Evaporated milk -
is a concentrated, sterilised milk product. It has a concentration of twice that of standard milk. It has a characteristic cooked flavour as well as a colour.
❄ Dried milk powder - powdered milk

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❄ Is a dairy product composed of highter-layer of the fatty component that accumulates at the top surgace of un-homogenised milk.

❄ Highter fat creams tend to taste better, have a richer texture and don't curdle when used in cooking.

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❄ Sour cream- it tastes mildly acidic or sour. it has bout 18% fat and has been fermented by added lactic acid bacteria.
❄ Crème fraiche- it has a slightly sour taste. It is a thick cream with 30 to 40%
❄ Buttermilk- is frsh, liquid milk which has been cultured or soured by bacteria
❄ Yogurt- is milk cultured by special bacteria.

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❄ It has about 80% (USA) or 82% milk fat.
❄ Salted butter: maximum of 2% of salt
❄ Unsalted butter: is more perishable

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❄ Has saveral origins
❄ Is classified according to its firmness and by the way it is ripened.
❄ Is produced throught the coagulation of the milk protein
❄ The three main cheese components are water, fat and protein.

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❄ Ripening

- Bacteria ripened from inside:
Includes most hard-ripened and hard grating cheeses.

- Washed-rind cheeses:
Their surface is periodically washed with with a slat brine solution.

- Blue-veined cheeses:
Contain mould cultures that spread through the interior of the cheese.

- Mould-ring cheeses:
Have a mould crust or rind that is white and velvety while the cheese is young but that may darken as the cheese ages.

- Unripened cheeses:
are made by coagulating milk proteins (casein) with acid.

❄ Hardness
- Unripened cheeses
- Semisoft cheese:
Rang from bland and buttery when young to more earthy and full flavoured when older.

- Soft-ripened cheeses:
Are firm and cakey with little flavour when young.

- Hard cheeses:
Are cured cheeses

- Blue-veined cheeses:
Owe their flavour and appearance to the blue or green mould.

- Goat cheeses:
As ages it becomes firmer and the peppery, acidic flavour becomes stronger.

- Hard grating cheeses
Have a grainy texture.

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☮ The flour used in baking comes mainly from wheat.
And it can be milled from corn, rice, nuts, some fruits and vegetables.

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☮ All wheat flour contains a protein called gluten. Gluten is responsible for the stretchiness of the dough, which allows it to hold air bubbles during rising, producing light and shapely baked goods.

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Under the laws, White Flour must have added to it:

1. Niacin/Niacin amide (vitamin B3)

2. Thiamine (a B1 vitamin)

3. Riboflavin (vitamin B2)

4. Folic Acid (a B vitamin)

5. Iron