https://padlet.com/23338/7zf3uz91jjh4 en-us 2017-11-08 16:27:01 UTC 2026-01-04 12:18:38 UTC hello@padlet.com 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/204910858 Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough.]]> 2017-11-08 16:38:35 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/204910858 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210503229 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) ]]> 2017-11-27 16:36:35 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210503229 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210503348 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.]]> 2017-11-27 16:36:47 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210503348 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210504628 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.

]]> 2017-11-27 16:38:28 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210504628 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210508445 The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.]]> 2017-11-27 16:43:38 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210508445 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210508592 Definition of bar cookie. A sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. ]]> 2017-11-27 16:43:51 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210508592 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210508665 Drop cookies 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.]]> 2017-11-27 16:43:56 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210508665 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210508729 n 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.]]> 2017-11-27 16:44:02 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210508729 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210508812 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)]]> 2017-11-27 16:44:09 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210508812 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/210508895 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.]]> 2017-11-27 16:44:18 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/210508895 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/214204015 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 nutmeats. ]]> 2017-12-07 16:39:42 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/214204015 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/214205027 Cookies made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-12-07 16:41:25 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/214205027 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/214205895 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.]]> 2017-12-07 16:43:03 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/214205895 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/214206392 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 16:44:02 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/214206392 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/214207610 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 16:46:22 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/214207610 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/214208532 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 with baking soda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.]]> 2017-12-07 16:48:08 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/214208532 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/236508524 Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol.]]> 2018-02-28 16:44:43 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/236508524 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/236510158 Kneading 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.]]> 2018-02-28 16:46:50 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/236510158 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/236512622 Par-baking 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.]]> 2018-02-28 16:49:59 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/236512622 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/239744073 Sautéing, defined. To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, which means "to jump," and describes not only how food reacts when placed in a hot pan but also the method of tossing the food in the pan.]]> 2018-03-08 16:15:43 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/239744073 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/239745626 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.]]> 2018-03-08 16:18:04 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/239745626 23338 https://padlet.com/23338/7zf3uz91jjh4/wish/239755119 Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.]]> 2018-03-08 16:31:04 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/239755119 230941 https://padlet.com/23338/7zf3uz91jjh4/wish/278411692 potato wooooooot 
spanishj is litttt]]> 2018-09-06 13:37:54 UTC https://padlet.com/23338/7zf3uz91jjh4/wish/278411692