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Because sour cream has less fat but more protein, simmering or boiling it will result in curdling, so use crème fraîche in sauces or soups instead (unless you just stirsour cream into something once it's cooked and off the heat

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'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed. When making a pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

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

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The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.

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

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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. Snicker-doodles and peanut butter cookies are examples of molded cookies.

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Definition of disher. plural -s. : one that dishes; especially : an ice-cream scoop.

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a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. Word Origin. likened to 'candybar' Usage Note. cooking.

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Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KC₄H₅O₆, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid.

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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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The mixing of tow ingredients that make a think paste

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From Wikipedia, the free encyclopedia

Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk.

Butter being creamed by electric beaters

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. 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. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent.

A bowl of creamed corn

Creamed food, in cooking, denotes food that is prepared by slow simmering or poaching in milk or cream, such as creamed chipped beef on toast.

Some preparations of "creamed" food substitute water and a starch (often corn starch) for all or some of the milk or cream. This produces a "creamy" texture with no actual cream or milk used. Creamed corn uses only the liquid "milk" from mashed corn kernels.

Creaming in milk production is the process by which cream rises to the top of un- homogenized milk. In this sense, the word is similar to the term " creaming" as it is used in chemistry.

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From Wikipedia, the free encyclopedia Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid.

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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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How to make the perfect cookies (according to science) - Stephanie Warren