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

# data[].attributes.attachment_link.readable_text
The process of cutting food into small cubes of equal size so that the food is evenly cooked and/or pleasant in appearance for the recipe. Dicing, unlike chopping or mincing, is a precision cut that is consistent in size. Recipes with diced ingredients usually require the cubes to be no more than 1/4 inch square, however some recipes consider Dicing according to different sizes. When foods are Diced for recipes in different sized Diced cubes, a large Dice is 1/2 to 3/4 inch square, a medium Dice is 1/4 to 1/2 inch square, a small Dice is 1/8 to 1/4 inch square, and a fine Dice is 1/8 inch square or less.

# data[].attributes.attachment_link.description
The process of cutting food into small cubes of equal size so that the food is evenly cooked 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
To reach or cause to reach the temperature at which it bubbles and turns to vapor.

# data[].attributes.body
Made from milk and a white roux -- often called a “white sauce”

# data[].attributes.body
If possible, let your egg whites come to room temperature before beating. You can hasten this by placing your bowl of egg whites into a bowl of hot water for a few minutes, stirring occasionally. Begin whisking by vigorously swishing your whisk back and forth to break up the egg whites until they are foamy

# data[].attributes.body
A mixture of butter and flour to make a sauce. A thickening agent.

# 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
Fried quickly in a little hot fat.

# data[].attributes.body
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.body
Work (moistened flour or clay) into dough or paste with the hands.

# data[].attributes.body
A pastry blender is a kitchen tool used to mix a hard (solid) 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 (known as "cutting in").

# data[].attributes.attachment_link.description
There are several alternatives to using a pastry blender. One is to work the fat into the flour with the fingertips, though this requires having a good "touch" and knowing just how lightly to work the fat into the flour without melting it.

# 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. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

# data[].attributes.attachment_link.description
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.

# data[].attributes.body
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.

# data[].attributes.body
To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.

# data[].attributes.attachment_link.readable_text
Al dente: Pasta cooked until just firm. From the Italian "to the tooth."

Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry.

Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber). Most common type is double-acting baking powder, which acts when mixed with liquid and again when heated.

Baking soda: The main ingredient in baking powder, baking soda is also used when there is acid (buttermilk or sour cream, for example) in a recipe. Always mix with other dry ingredients before adding any liquid, since leavening begins as soon as soda comes in contact with liquid.

Barbecue: To cook foods on a rack or a spit over coals.

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Batter: An uncooked pourable mixture usually made up of flour, a liquid, and other ingredients.

Beat: To stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

Blanch: To cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing, and to ease skin removal.

Blend: To thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon, or with a mixer.

Boil: To cook in bubbling water that has reached 212 degrees F.

Bone: To remove bones from poultry, meat, or fish.

Bouquet garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving.

Braise: To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit under or over direct heat, usually in an oven.

Brown: To cook over high heat, usually on top of the stove, to brown food.

Caramelize: To heat sugar until it liquefies and becomes a syrup ranging in color from golden to dark brown.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also, to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small (about 1/2- inch) cubes.

Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Deep-fry: To cook by completely immersing food in hot fat.

Deglaze: To loosen brown bits from a pan by adding a liquid, then heating while stirring and scraping the pan.

Dice: To cut food into very small (1/8-to 1/4-inch) cubes.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dredge: To cover or coat uncooked food, usually with a flour, cornmeal mixture or bread crumbs.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry, or game for cooking.

Drippings: Juices and fats rendered by meat or poultry during cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Dust: To coat lightly with confectioners' sugar or cocoa (cakes and pastries) or another powdery ingredient.

Fillet: A flat piece of boneless meat, poultry, or fish. Also, to cut the bones from a piece of meat, poultry, or fish.

Fines herbes: A mixture of herbs traditionally parsley, chervil, chives, and tarragon, used to flavor fish, chicken, and eggs.

Flambé: To drizzle liquor over a food while it is cooking, then when the alcohol has warmed, ignite the food just before serving.

Flute: To make decorative grooves. Usually refers to pastry.

Fold: To combine light ingredients such as whipped cream or beaten egg whites with a heavier mixture, using a gentle over-and-under motion, usually with a rubber spatula.

Glaze: To coat foods with glossy mixtures such as jellies or sauces.

Grate: To rub foods against a serrated surface to produce shredded or fine bits.

Grease: To rub the interior surface of a cooking dish or pan with shortening, oil, or butter to prevent food from sticking to it.

Grill: To cook food on a rack under or over direct heat, as on a barbecue or in a broiler.

Grind: To reduce food to tiny particles using a grinder or a food processor.

Julienne: To cut into long, thin strips, matchsticklike in shape.

Knead: To blend dough together with hands or in a mixer to form a pliable mass.

Macerate: To soak in a flavored liquid; usually refers to fruit.

Marinate: To soak in a flavored liquid; usually refers to meat, poultry, or fish.

Mince: To cut into tiny pieces, usually with a knife.

Parboil: To partially cook by boiling. Usually done to prepare food for final cooking by another method.

Poach: To cook gently over very low heat in barely simmering liquid just to cover.

Purée: To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry-such as bacon or goose-over low heat to obtain drippings.

Roast: To cook a large piece of meat or poultry uncovered with dry heat in an oven.

Sauté or panfry: To cook food in a small amount of fat over relatively high heat.

Scald: To heat liquid almost to a boil until bubbles begin to form around the edge.

Sear: To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.

Shred: To cut food into narrow strips with a knife or a grater.

Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid.

Skim: To remove surface foam or fat from a liquid.

Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.

Steep: To soak in a liquid just under the boiling point to extract the essence-e.g., tea.

Stew: To cook covered over low heat in a liquid.

Stir-fry: To quickly cook small pieces of food over high heat, stirring constantly.

Truss: To tie whole poultry with string or skewers so it will hold its shape during cooking.

Whip: To beat food with a whisk or mixer to incorporate air and produce volume.

Whisk: To beat ingredients (such as heavy or whipping cream, eggs, salad dressings, or sauces) with a fork or whisk to mix, blend, or incorporate air.

Zest: The outer, colored part of the peel of citrus fruit.

# data[].attributes.attachment_link.description
Al dente: Pasta cooked until just firm. From the Italian "to the tooth." Bake: To cook food in an oven, surrounded with dry heat; called roasting when applied to meat or poultry. Baking powder: A combination of baking soda, an acid such as cream of tartar, and a starch or flour (moisture absorber).

# data[].attributes.headline
The function of a sour cream baked good.

# data[].attributes.subject
The function of a sour cream baked good.

# data[].attributes.body
Buttermilk has a thick consistency and adds a tangy flavor to baked goods, sauces, and dressings. It can be used in many recipes to replace yogurt and sour milk. ... Eggs can be cooked and eaten as a food themselves but they also serve several purposes as an ingredient.

# data[].attributes.body
Is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes.

# data[].attributes.attachment_link.description
In baking and pastry making, streusel ( German pronunciation: ) 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. The mixture can also be layered or ribboned in the middle of the cake.

# data[].attributes.body
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.

# data[].attributes.attachment_link.description
Preparing a quick bread generally involves two mixing containers. One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process).

# data[].attributes.body
Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling to help the mixture rise. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top.

# data[].attributes.attachment_link.readable_text
Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped (such as egg whites or whipped cream). 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.

The first step in many of our baking recipes calls for: beating butter and sugar together until pale and fluffy. But what does that actually mean and why do we need to do it?

The technique of beating or creaming butter and sugar (this also applies to shortening and margarine) lays the groundwork for your baked product. During this step, you're incorporating air into your batter. This process will determine how the texture of your baked goods will turn out. The coarse sugar crystals cut into the butter creating air pockets, or bubbles. These bubbles are what will give your cake or cookie "lift" and rise (with the help of baking soda and/or baking powder). The air bubbles will also cause your butter/sugar mixture to lighten, or pale, in colour. The amount of bubbles created will depend on what tool you use to cream your batter (electric mixers will work better than a whisk) and how long you cream the batter (the longer, the more air bubbles).

Watch me demonstrate this baking technique:

# data[].attributes.attachment_link.description
Folding is a term used to describe the process of combining ingredients together gently without stirring, beating or otherwise agitating the mixture. It is a technique most commonly used when you are combining one or more ingredients that have already been whipped (such as egg whites or whipped cream).

# data[].attributes.body
Cookies made by shaping dough by hand into small balls, logs, and other shapes.

# data[].attributes.attachment_link.description
Six basic types of cookies: 1. Drop 2. Bar 3. Rolled 4. Molded 5. Pressed 6. Refrigerator

# data[].attributes.body
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.

# data[].attributes.body
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 …

# data[].attributes.attachment_link.description
Bar cookie definition is - a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. How to use bar cookie in a sentence.

# data[].attributes.body
Scoops cookie dough and ice cream.

# data[].attributes.attachment_link.description
one that dishes; especially : an ice-cream scoop... See the full definition

# data[].attributes.body
It is a stabilizer in recipes that requires whipped egg whites, such as meringue, angel food cake, and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume.

# data[].attributes.attachment_link.readable_text
Cream of tartar is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue-not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking. Here's what it is and how to use it in recipes, and even around the house. #multitasker

What is cream of tartar?

First of all, it's not creamy. 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.

What is cream of tartar for?

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. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes that practically float off the plate.

Why is cream of tartar in snickerdoodle cookies?

It's what separates a tangy, chewy snickerdoodle from an ordinary cinnamon-coated sugar cookie. The acid in cream of tartar gives snickerdoodles their distinctive tangy flavor, and the chew happens because cream of tartar prevents sugar in the cookie dough from crystalizing into crunchiness. Science!

How else is cream of tartar used in recipes?

When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.

Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color.

A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.

Make colorful, edible play dough!

What can I substitute for cream of tartar?

Use 2 teaspoons lemon juice or vinegar to create the acidic effect of 1 teaspoon of cream of tartar in a recipe.

What is cream of tartar's shelf-life?

Cream of tartar keeps its freshness indefinitely, as long as you store it in a cool, dry spot. When in doubt, you can test it by looking at it and smelling it. It should look white and powdery, and it should smell mildly acidic.

How else is it used around the house?

Cream of tartar makes an effective non-toxic household cleaner all by itself or combined with other earth-friendly kitchen ingredients such as lemon juice or vinegar. Try these ideas:

Metal polish: Add water to make a paste to polish stainless steel and aluminum. This also removes scratches on white bowls and plates caused by knives and forks.

Copper polish: Add lemon juice in a 1:1 mixture. Rub on, rinse off.

Poreclain sink, tub, toilet scrub: Add distilled white vinegar in a 1:1 solution.

All-purpose scrub: Add distilled white vinegar in a 4:1 solution (i.e., 1 cup vinegar to 1/4 cup cream of tartar). This also cleans stainless steel sinks like nobody's business.

Related

# data[].attributes.attachment_link.title
Cream of Tartar: What It Is and How to Use It - Allrecipes Dish

# data[].attributes.attachment_link.description
Cream of tartar is one of those mystery ingredients you might have seen in your grandma's pantry without knowing what it's used for. After all, its name doesn't give you a clue-not like baking powder or baking soda. Yet just a touch of it makes a big difference in your baking and cooking.

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

# data[].attributes.attachment_link.description
Temperatures during cooking -- The Maillard Reaction

# data[].attributes.body
It 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.

# data[].attributes.attachment_link.description
Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colours are produced by three groups of polymers: caramelans (C 24H 36O 18), caramelens (C 36H 50O 25), and caramelins (C 125H 188O 80).

# data[].attributes.body
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.