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      <title>Cooking terms : ) by Thomas Zeiner</title>
      <link>https://padlet.com/232563/42zalsn71k1j</link>
      <description>Made with eyes on the prize</description>
      <language>en-us</language>
      <pubDate>2017-11-03 12:21:32 UTC</pubDate>
      <lastBuildDate>2023-02-13 11:01:40 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
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      <item>
         <title>Cream</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/203252997</link>
         <description><![CDATA[<div>The mixing of tow ingredients that make a think paste </div>]]></description>
         <enclosure url="https://en.wikipedia.org/wiki/Creaming_(food)" />
         <pubDate>2017-11-03 12:38:26 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/203252997</guid>
      </item>
      <item>
         <title>Caramelization</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/203253034</link>
         <description><![CDATA[<div>The oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. <strong>Caramelization</strong> is a type of non-enzymatic browning reaction.</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=n6wpNhyreDE" />
         <pubDate>2017-11-03 12:38:32 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/203253034</guid>
      </item>
      <item>
         <title>Maillard Reaction</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/203253361</link>
         <description><![CDATA[<div> The Maillard reaction is a chemical <strong>reaction</strong> between amino acids and reducing sugars that gives browned food its distinctive flavor.</div>]]></description>
         <enclosure url="http://www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png" />
         <pubDate>2017-11-03 12:39:21 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/203253361</guid>
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      <item>
         <title>Cream Of Tarter</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/216145302</link>
         <description><![CDATA[<div>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.</div>]]></description>
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         <pubDate>2017-12-14 13:53:31 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/216145302</guid>
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      <item>
         <title>Bar cookie</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217850866</link>
         <description><![CDATA[<div>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.</div>]]></description>
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         <pubDate>2017-12-22 13:26:18 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217850866</guid>
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      <item>
         <title>molded cookies</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217851193</link>
         <description><![CDATA[<div>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.</div>]]></description>
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         <pubDate>2017-12-22 13:29:17 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217851193</guid>
      </item>
      <item>
         <title>drop cookies</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217851650</link>
         <description><![CDATA[<div>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</div>]]></description>
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         <pubDate>2017-12-22 13:33:42 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217851650</guid>
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      <item>
         <title>Disher</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217851945</link>
         <description><![CDATA[<div>Definition of disher. plural -s. : one that dishes; especially : an ice-cream scoop.</div>]]></description>
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         <pubDate>2017-12-22 13:36:10 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217851945</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852041</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:02 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852041</guid>
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         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852043</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:02 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852043</guid>
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         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852044</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:02 UTC</pubDate>
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         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852047</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:02 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852047</guid>
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         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852048</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:03 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852048</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852050</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:03 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852050</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852051</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:04 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852051</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852052</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:04 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852052</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852053</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:04 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852053</guid>
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         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852054</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:04 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852054</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852055</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:04 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852055</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852056</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:05 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852056</guid>
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      <item>
         <title></title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852057</link>
         <description><![CDATA[
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         <pubDate>2017-12-22 13:37:05 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852057</guid>
      </item>
      <item>
         <title>Muffin method</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852364</link>
         <description><![CDATA[<div>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.</div>]]></description>
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         <pubDate>2017-12-22 13:40:15 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852364</guid>
      </item>
      <item>
         <title>Fold in</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217852720</link>
         <description><![CDATA[<div>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.</div>]]></description>
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         <pubDate>2017-12-22 13:43:13 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217852720</guid>
      </item>
      <item>
         <title>Strussel</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217853146</link>
         <description><![CDATA[<div>a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.</div>]]></description>
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         <pubDate>2017-12-22 13:46:22 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217853146</guid>
      </item>
      <item>
         <title>Cut in</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217853404</link>
         <description><![CDATA[<div>'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.</div>]]></description>
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         <pubDate>2017-12-22 13:48:29 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217853404</guid>
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      <item>
         <title>Sour creams purpose in cooking</title>
         <author>232563</author>
         <link>https://padlet.com/232563/42zalsn71k1j/wish/217853719</link>
         <description><![CDATA[<div>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</div>]]></description>
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         <pubDate>2017-12-22 13:51:11 UTC</pubDate>
         <guid>https://padlet.com/232563/42zalsn71k1j/wish/217853719</guid>
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