cooking terms by Naoki Numata https://padlet.com/23629/7tsqbkx7q4ug en-us 2017-11-13 20:54:47 UTC 2018-02-13 13:20:06 UTC hello@padlet.com Creaming Method 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/206493564
  • On low speed, cream the butter and/or shortening until smooth.
  • Add the sugar(s) and continue mixing until smooth and well-blended.
  • Still on low speed, add the eggs (if there are eggs), one at a time, mixing well between each addition.
  • Mix in the dry ingredients until uniformly incorporated. You might need to finish by hand.
  • Stir in any mix-ins, such as chocolate chips, toasted nuts, raisins, etc.

    • ]]>     2017-11-13 21:09:46 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/206493564     Caramelization of sugar 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/206497394
    Caramelization (strictly speaking) is the process of sugar turning brown through heat being applied. Water may or may not be added. 　

    Caramelization generally happens after water is gone from a sugar substance, because water limits the temperature to 100 C (212 F.) However, it can start occurring where surface contact makes the immediate area hotter (eg the bottom of a pot.) 

    White table sugar starts to caramelize between 155 C to 182 C (310 F to 360 F.) When it reaches 180 C (356 F), it's light caramel. ]]>     2017-11-13 21:22:17 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/206497394     Maillard Reaction 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/206501547 Browning, or the Maillard reaction, creates flavor and changes the color of food. Maillard reactions generally only begin to occur above 285°F (140°C). Until the Maillard reaction occurs meat will have less flavor.

    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. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.

    In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.
    ]]>     2017-11-13 21:36:39 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/206501547     knead 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/228094908 2018-02-05 13:42:29 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/228094908 Cream of Tartar 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005185 2018-02-13 13:16:29 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005185 Bar Cookie 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005371 2018-02-13 13:16:55 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005371 Molded Cookie 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005457 2018-02-13 13:17:08 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005457 Drop Cookie 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005535 2018-02-13 13:17:20 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005535 Disher 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005642 2018-02-13 13:17:33 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005642 Muffin Method 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005803 2018-02-13 13:17:55 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005803 Fold In 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231005911 2018-02-13 13:18:09 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231005911 Streusel 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006077 2018-02-13 13:18:31 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006077 Explain the function of sour cream in a baked good 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006175 2018-02-13 13:18:43 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006175 Cut In 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006266 2018-02-13 13:18:56 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006266 Biscuit Method 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006368 2018-02-13 13:19:10 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006368 Pastry Brush 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006452 2018-02-13 13:19:20 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006452 Pastry Blender 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006520 2018-02-13 13:19:30 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006520 Parbake 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006627 2018-02-13 13:19:42 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006627 Saute 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006755 2018-02-13 13:19:57 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006755 Fermentation 23629 https://padlet.com/23629/7tsqbkx7q4ug/wish/231006826 2018-02-13 13:20:06 UTC https://padlet.com/23629/7tsqbkx7q4ug/wish/231006826