https://padlet.com/232924/8swd29rjcf0g en-us 2017-11-08 14:18:22 UTC 2025-11-19 20:01:11 UTC hello@padlet.com 232924 https://padlet.com/232924/8swd29rjcf0g/wish/204815043 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.]]> 2017-11-08 14:19:40 UTC https://padlet.com/232924/8swd29rjcf0g/wish/204815043 232924 https://padlet.com/232924/8swd29rjcf0g/wish/207199407 Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... Like the Maillard reaction,caramelization is a type of non-enzymatic browning]]> 2017-11-15 14:22:28 UTC https://padlet.com/232924/8swd29rjcf0g/wish/207199407 232924 https://padlet.com/232924/8swd29rjcf0g/wish/207202257 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.]]> 2017-11-15 14:26:30 UTC https://padlet.com/232924/8swd29rjcf0g/wish/207202257 232924 https://padlet.com/232924/8swd29rjcf0g/wish/207204491 Cream of tartar, a byproduct of wine and grape juice processing, is an acidic salt that acts as a stabilizer in recipes that require whipped egg whites, such as meringue, angel food cake, and soufflé. When whipped, egg whites (also known as albumen) can swell up to eight times their initial volume.]]> 2017-11-15 14:29:58 UTC https://padlet.com/232924/8swd29rjcf0g/wish/207204491 https://padlet.com/232924/8swd29rjcf0g/wish/236396081 https://www.youtube.com/watch?v=FVdKZrIadXA]]> 2018-02-28 14:20:11 UTC https://padlet.com/232924/8swd29rjcf0g/wish/236396081