Cooking terms by Syed Shahmeer Ali https://padlet.com/236862/4dp6j1jtqwkn Made with joy en-us 2017-11-03 14:39:06 UTC 2026-03-16 07:33:50 UTC hello@padlet.com Cream 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/203320747

Creaming method. Also known as the 'sugar-shortening' method, 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.







]]> 2017-11-03 14:53:28 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/203320747 Muffin method 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/213760324  Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a mix […]

  1. Preheat oven to 350F and line a muffin pan for cupcake wrappers. Set aside. HELPER
 
  1. In a medium bowl, using a wooden spoon, mix together all DRY INGREDIENTS
    (flour → salt) for the muffins until well combined. Set Aside.
 
  1. In a small bowl, measure ½ cup blueberries and toss with 1 Tablespoon dry mix from medium bowl.
 
  1. In a large  bowl, mix together all WET INGREDIENTS (eggs →vanilla) for the muffins until well combined.

  1. Combine dry into wet ingredients;  placing all dry  ingredients into the large bowl, EXCEPT BLUEBERRIES. Mix until just moistened & combined. Mixture should be lumpy.
 
  1. Gently fold in blueberries, in up and over motion,  using a rubber scraper. DO NOT OVERMIX BATTER.
 
  1. Using a disher, scoop batter into each muffin cavity - cups should be ⅔ full.
 
  1. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

  1. Remove from pan and cool. 

]]> 2017-12-06 15:56:09 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/213760324 Biscuit method 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/214542781 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.]]> 2017-12-08 16:01:18 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/214542781 pastry method 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/214543873
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, apastry brush is used to spread a glaze or egg wash on the crust or surface of the food.
]]> 2017-12-08 16:03:32 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/214543873 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/216200294 2017-12-14 15:41:22 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/216200294 caramelization 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/216209749 Caramelization or caramelisation (see spelling differences) is 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.]]> 2017-12-14 16:00:47 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/216209749 Mallard reaction 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/216210389
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

]]> 2017-12-14 16:02:24 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/216210389 Cream of tarter 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/216211148 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.




]]> 2017-12-14 16:04:08 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/216211148 cookie bar 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/216211763 1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy; add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt; beat until combined.]]> 2017-12-14 16:05:39 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/216211763 drop cookie 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/216212420
allrecipes.com
Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.
]]> 2017-12-14 16:06:53 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/216212420 Dishers 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220028925 In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream .]]> 2018-01-10 03:21:03 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220028925 Fold In 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220029114
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.]]> 2018-01-10 03:22:44 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220029114 Streusel 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220029996 a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.
  • a cake or pastry with a streusel topping.
]]> 2018-01-10 03:29:00 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220029996 Explain the function of sour cream in a baked good 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220030636  The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.]]> 2018-01-10 03:35:25 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220030636 Cut In 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220031191 '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.]]> 2018-01-10 03:41:09 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220031191 Pastry Blender 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220031247 A pastry blender is a kitchen tool used to mix a hard 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

]]> 2018-01-10 03:42:09 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220031247 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/220031381 2018-01-10 03:43:30 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/220031381 Knead 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/225339386 Is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product. Its importance lies in the mixing of flour with water.]]> 2018-01-28 03:16:32 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/225339386 Parbake 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/225339446 Parbake 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.]]> 2018-01-28 03:18:13 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/225339446 Saute 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/225339481 2018-01-28 03:19:35 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/225339481 Fermentation 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/225339507 2018-01-28 03:20:27 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/225339507 Roux 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/236981583 2018-03-01 15:51:56 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/236981583 Whisk 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/236982451 2018-03-01 15:53:04 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/236982451 Bechamel 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/236983090 2018-03-01 15:53:55 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/236983090 Boil 236862 https://padlet.com/236862/4dp6j1jtqwkn/wish/236983820 2018-03-01 15:54:52 UTC https://padlet.com/236862/4dp6j1jtqwkn/wish/236983820