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      <title>cooking terms  by Darian Rahimzadeh</title>
      <link>https://padlet.com/232981/bo0w3vafwm13</link>
      <description></description>
      <language>en-us</language>
      <pubDate>2017-11-16 16:38:21 UTC</pubDate>
      <lastBuildDate>2026-01-24 20:20:04 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
      <image>
         <url></url>
      </image>
      <item>
         <title>Cream Method </title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208782028</link>
         <description><![CDATA[<div><strong>Creaming method</strong>. Also known as the 'sugar-shortening' <strong>method</strong>, the sugar and shortening fat are blended together first and then creamed by added mixing. During <strong>creaming</strong>, small air cells are formed and then incorporated into the mix. ... Sugar and shortening are creamed at a medium speed until soft and light.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:21:49 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208782028</guid>
      </item>
      <item>
         <title>Carmeliezatoin</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208788247</link>
         <description><![CDATA[<div><strong>Caramelization</strong> or caramelisation (see spelling differences) is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. <strong>Caramelization</strong> is a type of non-enzymatic browning reaction.</div><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:34:41 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208788247</guid>
      </item>
      <item>
         <title>cream  of tarter  </title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208790041</link>
         <description><![CDATA[<div>a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:38:16 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208790041</guid>
      </item>
      <item>
         <title>Bar cream </title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208791310</link>
         <description><![CDATA[<div>An ice <strong>cream bar</strong> is a frozen dessert on a stick or a candy <strong>bar</strong> that has ice <strong>cream</strong> in it. The coating is usually a thin layer of chocolate used to prevent the melting and dripping of ice <strong>cream</strong>.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:40:54 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208791310</guid>
      </item>
      <item>
         <title>Moldered  cookie</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208792190</link>
         <description><![CDATA[<div>Add another <strong>definition</strong> for <strong>molded cookie</strong>. <strong>molded cookie</strong>. 1 0. 1. <strong>Cookies</strong> made by shaping dough by hand into small balls, logs, and other shapes</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:42:55 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208792190</guid>
      </item>
      <item>
         <title>Drop cookie </title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208793242</link>
         <description><![CDATA[<div><strong>Drop cookies</strong> are made from a relatively soft dough that is <strong>dropped</strong> by spoonfuls onto the baking sheet. ... Chocolate chip <strong>cookies</strong> (Toll House <strong>cookies</strong>), oatmeal (or oatmeal raisin) <strong>cookies</strong>, and rock cakes are popular examples of <strong>drop cookies</strong></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:45:01 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208793242</guid>
      </item>
      <item>
         <title>Disher</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/208793983</link>
         <description><![CDATA[<div><strong>Definition</strong> of <strong>disher</strong>. plural -s. :one that dishes; especially :an ice-cream scoop.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-20 16:46:35 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/208793983</guid>
      </item>
      <item>
         <title>Knead </title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/228211229</link>
         <description><![CDATA[<div>work moistened flour or clay into dough </div>]]></description>
         <enclosure url="" />
         <pubDate>2018-02-05 16:43:19 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/228211229</guid>
      </item>
      <item>
         <title>saute</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/228211696</link>
         <description><![CDATA[<div>fried quickly in a little hot fatr </div>]]></description>
         <enclosure url="" />
         <pubDate>2018-02-05 16:43:59 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/228211696</guid>
      </item>
      <item>
         <title>Maillard reaction </title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241671926</link>
         <description><![CDATA[<div>&nbsp;is a chemical <strong>reaction</strong> between amino acids and reducing sugars that gives browned food its distinctive flavor.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:27:05 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241671926</guid>
      </item>
      <item>
         <title> Pastry brush</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241672668</link>
         <description><![CDATA[<div>A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen brushes may have silicone bristles.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:32:23 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241672668</guid>
      </item>
      <item>
         <title>Streusel</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241672879</link>
         <description><![CDATA[<blockquote>crumbly topping or filling made from fat, flour, sugar, and often cinnamon.<ul><li>a cake or pastry with a streusel topping.</li></ul></blockquote>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:33:39 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241672879</guid>
      </item>
      <item>
         <title>Muffin Method:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241673378</link>
         <description><![CDATA[<div>is used for pancakes, <strong>muffins</strong>, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:36:22 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241673378</guid>
      </item>
      <item>
         <title>Fold In:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241673502</link>
         <description><![CDATA[<div> is usually executed with a rubber spatula for liquid and dry<strong>ingredients</strong>, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:36:54 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241673502</guid>
      </item>
      <item>
         <title>Cut in:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241673956</link>
         <description><![CDATA[<div>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 <strong>cut</strong> in to a flour mixture until the particles are the size of small peas.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:39:00 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241673956</guid>
      </item>
      <item>
         <title>Biscuit Method:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241674311</link>
         <description><![CDATA[<div>The <strong>Biscuit Method</strong> for Mixing <strong>Biscuits</strong>, Scones, and Pastries</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:40:45 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241674311</guid>
      </item>
      <item>
         <title>Pastry Blender:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241674421</link>
         <description><![CDATA[<div>A <strong>pastry blender</strong> is a <strong>kitchen</strong> tool used to mix a hard (solid) fat into flour in order to make <strong>pastries</strong>.&nbsp;</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:41:16 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241674421</guid>
      </item>
      <item>
         <title>Par-Bake:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241674605</link>
         <description><![CDATA[<div>Parbaking is a <strong>cooking</strong> technique in which a bread or dough product is partially <strong>baked</strong> and then rapidly frozen for storage.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:42:14 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241674605</guid>
      </item>
      <item>
         <title>Function of Sour Cream in baked goods:</title>
         <author>232981</author>
         <link>https://padlet.com/232981/bo0w3vafwm13/wish/241674819</link>
         <description><![CDATA[<div>&nbsp;<strong>Sour cream</strong> is a dairy product produced from sweet pasteurized <strong>cream</strong>. It has a thick consistency and a flavor that is slightly tangy. It is fairly acidic, which activates the leavening action of <strong>baking</strong> soda.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-14 00:43:12 UTC</pubDate>
         <guid>https://padlet.com/232981/bo0w3vafwm13/wish/241674819</guid>
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