Cooking terms by Alexander Goodman https://padlet.com/230211/61aosu0fzkdn en-us 2017-11-08 14:14:52 UTC 2023-05-06 07:05:34 UTC hello@padlet.com Creaming Method 230211 https://padlet.com/230211/61aosu0fzkdn/wish/204815085 THE CREAMING METHOD

CREAMING METHOD

The creaming method is one of the most widely used methods of mixing cookie and
cake batter. The method allows for a nice balance between tender and tough–yielding
an end product that can hold up to carving, stacking and knocking about while still having a nice melt-in-your-mouth quality and tender crumb. The creaming method is not hard to learn, and once you get it down, you’ll be able to make any number of cakes and cookies from an ingredient list alone.

The most important thing to remember about The Creaming Method:

  • Make sure that all of your ingredients are at cool room temperature–about 68F. Yes, even the milk and the eggs. Get your ingredients out early and let them sit out for a half hour to an hour to come up to temperature.

]]> 2017-11-08 14:19:44 UTC https://padlet.com/230211/61aosu0fzkdn/wish/204815085 For those who don't know, The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. It's somehow similar to the effect you get when you sear food with a cooking torch after sous viding. https://padlet.com/230211/61aosu0fzkdn/wish/207200811 http://www.seriouseats.com/2017/06/how-to-cut-a-parchment-round.html]]> 2017-11-15 14:24:22 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207200811 a type of cookie made by baking batter in a sheet pan, then cutting into bars or squares. Word Origin. likened to 'candy bar' Usage Note. cooking. https://padlet.com/230211/61aosu0fzkdn/wish/207202676 2017-11-15 14:27:09 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207202676 https://padlet.com/230211/61aosu0fzkdn/wish/207203661 Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth- cookies.]]> 2017-11-15 14:28:40 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207203661 https://padlet.com/230211/61aosu0fzkdn/wish/207204731 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.]]> 2017-11-15 14:30:20 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207204731 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. https://padlet.com/230211/61aosu0fzkdn/wish/207206305 2017-11-15 14:32:54 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207206305 molded cookie. 1 0. 1. Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie. https://padlet.com/230211/61aosu0fzkdn/wish/207207070 2017-11-15 14:34:07 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207207070 https://padlet.com/230211/61aosu0fzkdn/wish/207208108 In common usage, a scoop is any specialized spoon used to serve food. In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clearhttps://www.webstaurantstore.com/4-oz-gray-8-disher/92247180.html]]> 2017-11-15 14:35:33 UTC https://padlet.com/230211/61aosu0fzkdn/wish/207208108 Disher 230211 https://padlet.com/230211/61aosu0fzkdn/wish/213293402 The large OXO scoop holds about 3 tablespoons of batter or cookie dough and I find it to be the perfect way to fill muffin and cupcake liners. No more fumbling around with piping bags, spoons, or pouring batter! With one simple scoop you’ll have perfectly measured batter every single time – and as a result, consistently sized cupcakes and muffins.]]> 2017-12-05 14:19:51 UTC https://padlet.com/230211/61aosu0fzkdn/wish/213293402 Muffin method 230211 https://padlet.com/230211/61aosu0fzkdn/wish/213299394 No it’s not some odd, pastry-based form of birth control. It’s one of the simpler of the Big Five mixing methods, something every baker should know. 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 of dry ingredients (flour, leavening and flavorings like cocoa powder). Once they are prepared — and the oven is preheated — the two are combined and stirred together very briefly before the finished batter is panned and baked.]]> 2017-12-05 14:29:31 UTC https://padlet.com/230211/61aosu0fzkdn/wish/213299394 Fold in 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214112651 Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires]]> 2017-12-07 14:10:48 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214112651 Streusel 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214113269 In baking and pastry making, streusel 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 nutmeat]]> 2017-12-07 14:11:51 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214113269 Function of sour cream in baked goods 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214117198 This reaction is what makes the batter or dough rise. An ingredient used as a leavening agent. ... Some of the acidic ingredients that cause the reaction withbaking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.]]> 2017-12-07 14:18:15 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214117198 Pastry brush 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214118288 A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food]]> 2017-12-07 14:19:56 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214118288 Pastry blender 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214119693 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]]> 2017-12-07 14:22:09 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214119693 biscut method 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214120910 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.]]> 2017-12-07 14:24:02 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214120910 cut in 230211 https://padlet.com/230211/61aosu0fzkdn/wish/214121964 '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.]]> 2017-12-07 14:25:40 UTC https://padlet.com/230211/61aosu0fzkdn/wish/214121964 Fermentation 230211 https://padlet.com/230211/61aosu0fzkdn/wish/225628155 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-01-29 14:17:45 UTC https://padlet.com/230211/61aosu0fzkdn/wish/225628155 knead 230211 https://padlet.com/230211/61aosu0fzkdn/wish/225628782 make (bread or pottery) by kneading flour or clay.]]> 2018-01-29 14:18:56 UTC https://padlet.com/230211/61aosu0fzkdn/wish/225628782 par bake 230211 https://padlet.com/230211/61aosu0fzkdn/wish/225629273 Parbaking 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.]]> 2018-01-29 14:19:42 UTC https://padlet.com/230211/61aosu0fzkdn/wish/225629273 saute 230211 https://padlet.com/230211/61aosu0fzkdn/wish/225630384 fried quickly in a little hot fat.]]> 2018-01-29 14:21:21 UTC https://padlet.com/230211/61aosu0fzkdn/wish/225630384 Raux 230211 https://padlet.com/230211/61aosu0fzkdn/wish/236393039 a mixture of fat (especially butter) and flour used in making sauces.]]> 2018-02-28 14:15:51 UTC https://padlet.com/230211/61aosu0fzkdn/wish/236393039 boil 230211 https://padlet.com/230211/61aosu0fzkdn/wish/236393963 to change from a liquid to a gaseous state, producing bubbles of gas that rise to the surface of the liquid, agitating it as they rise.

]]> 2018-02-28 14:17:12 UTC https://padlet.com/230211/61aosu0fzkdn/wish/236393963 Whisk 230211 https://padlet.com/230211/61aosu0fzkdn/wish/236395225 beat or stir (a substance, especially cream or eggs) with a light, rapid movement

]]> 2018-02-28 14:18:54 UTC https://padlet.com/230211/61aosu0fzkdn/wish/236395225 echamel 230211 https://padlet.com/230211/61aosu0fzkdn/wish/236396745 Béchamel sauce, also known as white sauce, is made from a white roux and milk. It is, since the seventeenth century and on, one of the mother sauces of French cuisine. It is used as the base for other sauces]]> 2018-02-28 14:21:09 UTC https://padlet.com/230211/61aosu0fzkdn/wish/236396745