https://padlet.com/232291/boyu22u1qedx en-us 2017-11-08 13:26:01 UTC 2017-11-08 13:48:58 UTC hello@padlet.com 232291 https://padlet.com/232291/boyu22u1qedx/wish/204791187 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 13:35:47 UTC https://padlet.com/232291/boyu22u1qedx/wish/204791187 232291 https://padlet.com/232291/boyu22u1qedx/wish/204791793 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.]]> 2017-11-08 13:37:03 UTC https://padlet.com/232291/boyu22u1qedx/wish/204791793 232291 https://padlet.com/232291/boyu22u1qedx/wish/204793023 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. ... The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C (280 to 330 °F).]]> 2017-11-08 13:39:18 UTC https://padlet.com/232291/boyu22u1qedx/wish/204793023