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      <title>Cooking terms  by Lucas Blair</title>
      <link>https://padlet.com/233332/h3gk97v04qm4</link>
      <description></description>
      <language>en-us</language>
      <pubDate>2017-11-08 15:41:00 UTC</pubDate>
      <lastBuildDate>2018-02-28 16:00:14 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
      <image>
         <url></url>
      </image>
      <item>
         <title>Creaming methods </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/204876230</link>
         <description><![CDATA[<div>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.</div>]]></description>
         <enclosure url="https://www.bbcgoodfood.com/videos/techniques/how-cream-butter-and-sugar-video" />
         <pubDate>2017-11-08 15:48:24 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/204876230</guid>
      </item>
      <item>
         <title>Caramelization  </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/204879453</link>
         <description><![CDATA[<div><strong>Caramelization</strong> is a type of non-enzymatic browning reaction. As the process occurs,  chemicals are  producing the characteristic caramel flavor.</div>]]></description>
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         <pubDate>2017-11-08 15:52:58 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/204879453</guid>
      </item>
      <item>
         <title>Maillard Reaction</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/204882027</link>
         <description><![CDATA[<div>The Maillard Reaction  a chemical <strong>reaction</strong> between amino acids and reducing sugars that gives browned food its distinctive flavor.</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=paLPaEKkcMs" />
         <pubDate>2017-11-08 15:56:36 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/204882027</guid>
      </item>
      <item>
         <title>Cream of Tarter(ingredient)</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/206304233</link>
         <description><![CDATA[<div>A white, crystalline, acidic powder used to help byproduct the  baking powder.</div>]]></description>
         <enclosure url="http://files.recipetips.com/images/glossary/c/cream_of_tartar2.jpg" />
         <pubDate>2017-11-13 15:51:22 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/206304233</guid>
      </item>
      <item>
         <title>Disher (equipment) </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/206308351</link>
         <description><![CDATA[<div>different sized scopers that help you scoop the dough onto the parchment paper.  </div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=Lo7Q6uyOS2U" />
         <pubDate>2017-11-13 15:56:44 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/206308351</guid>
      </item>
      <item>
         <title>Bar cookie </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/206314058</link>
         <description><![CDATA[<div>a sweetened baked good that is made from a dough, is typically denser than cake, and is cut into a rectangular or square shape. </div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=CKPbCVYYzbw" />
         <pubDate>2017-11-13 16:04:24 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/206314058</guid>
      </item>
      <item>
         <title>Drop Cookie </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/206315443</link>
         <description><![CDATA[<div>Cookies that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop </div>]]></description>
         <enclosure url="http://www.post-gazette.com/image/2015/10/02/ca44,15,2593,1714/20151002MWHbarsFood02-1.jpg" />
         <pubDate>2017-11-13 16:06:21 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/206315443</guid>
      </item>
      <item>
         <title>Molded Cookie</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/208165196</link>
         <description><![CDATA[<div>Cookies that are made by shaping dough with your hands and making them into small balls, logs an other shapes.</div>]]></description>
         <enclosure url="http://d2gk7xgygi98cy.cloudfront.net/325-3-large.jpg" />
         <pubDate>2017-11-17 15:55:42 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/208165196</guid>
      </item>
      <item>
         <title>Fold in</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/210478807</link>
         <description><![CDATA[<div>To fold in is  to use a spoon or knife to add something slowly and gently to a mixture.</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=vP4vbktd-PM" />
         <pubDate>2017-11-27 16:02:44 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/210478807</guid>
      </item>
      <item>
         <title>Muffin Method </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/210479533</link>
         <description><![CDATA[<div>The muffin method 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="https://www.escoffieronline.com/baking-using-the-muffin-method/" />
         <pubDate>2017-11-27 16:03:55 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/210479533</guid>
      </item>
      <item>
         <title>Streusel </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/213357106</link>
         <description><![CDATA[<div>a crumbly topping or filling made from fat, flour, sugar, and often cinnamon</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=F_UbsnQwKN0" />
         <pubDate>2017-12-05 15:58:53 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/213357106</guid>
      </item>
      <item>
         <title>Sour Cream baked good </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/213358040</link>
         <description><![CDATA[<div>The chemical reaction releases carbon dioxide gas in whic the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with baking soda are vinegar, lemon juice, sour cream and more</div>]]></description>
         <enclosure url="https://www.google.com/url?sa=i&amp;rct=j&amp;q=&amp;esrc=s&amp;source=images&amp;cd=&amp;cad=rja&amp;uact=8&amp;ved=0ahUKEwijz-X_-PPXAhVIPN8KHZfyBKoQjRwIBw&amp;url=https%3A%2F%2Fwww.huffingtonpost.com%2Fentry%2Fsour-cream-recipes-leftover_us_565da3e6e4b072e9d1c32209&amp;psig=AOvVaw1-WIk_L6twxed0JwdWXeOr&amp;ust=1512600166503150" />
         <pubDate>2017-12-05 16:00:29 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/213358040</guid>
      </item>
      <item>
         <title>Cut-In</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/214174922</link>
         <description><![CDATA[<div>Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=CrZ6ZeEN9KI" />
         <pubDate>2017-12-07 15:50:29 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/214174922</guid>
      </item>
      <item>
         <title>Biscuit Method</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/214175967</link>
         <description><![CDATA[<div>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.&nbsp;</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=oVNe14U7vVQ" />
         <pubDate>2017-12-07 15:52:01 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/214175967</guid>
      </item>
      <item>
         <title>Pastry Brush </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/214177145</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.</div>]]></description>
         <enclosure url="https://www.webstaurantstore.com/1...pastry-brush/407BRPB1.html" />
         <pubDate>2017-12-07 15:53:55 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/214177145</guid>
      </item>
      <item>
         <title>Pastry Blender  </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/214178036</link>
         <description><![CDATA[<div>A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=T4gObuCCFvE" />
         <pubDate>2017-12-07 15:55:23 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/214178036</guid>
      </item>
      <item>
         <title>Knead </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/226631663</link>
         <description><![CDATA[<div>work (moistened flour or clay) into dough or paste with the hands. Helps the dough expand</div><div><br></div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=ySOj0fFWo1U" />
         <pubDate>2018-01-31 15:56:45 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/226631663</guid>
      </item>
      <item>
         <title>Fermentation </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/226633013</link>
         <description><![CDATA[<div>The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.</div><div><br></div>]]></description>
         <enclosure url="http://www.qsstudy.com/biology/fermentation-definition-characteristics-and-usage" />
         <pubDate>2018-01-31 15:58:43 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/226633013</guid>
      </item>
      <item>
         <title>Saute </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/226634009</link>
         <description><![CDATA[<div>fried quickly in a little hot fat.</div><div><br><br></div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=CTyV3JExDT8" />
         <pubDate>2018-01-31 15:59:59 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/226634009</guid>
      </item>
      <item>
         <title>Parbake </title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/226634581</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="https://www.youtube.com/watch?v=SbE8ggO1U0U" />
         <pubDate>2018-01-31 16:00:54 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/226634581</guid>
      </item>
      <item>
         <title>roux</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/236467049</link>
         <description><![CDATA[<div>a mixture of flour and butter used in making suaces</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=qx6tZ8ZU0qc" />
         <pubDate>2018-02-28 15:49:19 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/236467049</guid>
      </item>
      <item>
         <title>whisk</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/236468491</link>
         <description><![CDATA[<div>to beat or to stir with a light quick movement</div>]]></description>
         <enclosure url="https://www.youtube.com/watch?v=zglSRFlFH-s" />
         <pubDate>2018-02-28 15:50:54 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/236468491</guid>
      </item>
      <item>
         <title>bechamel</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/236470138</link>
         <description><![CDATA[<div>a rich white sauce made with milk</div>]]></description>
         <enclosure url="https://www.thespruce.com/bechamel-sauce-recipe-996082" />
         <pubDate>2018-02-28 15:53:04 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/236470138</guid>
      </item>
      <item>
         <title>boil</title>
         <author>233332</author>
         <link>https://padlet.com/233332/h3gk97v04qm4/wish/236471636</link>
         <description><![CDATA[<div> to heat or be heated until the liquid inside reaches a temperature at which it bubbles </div>]]></description>
         <enclosure url="http://www.cooksinfo.com/rolling-boil" />
         <pubDate>2018-02-28 15:54:56 UTC</pubDate>
         <guid>https://padlet.com/233332/h3gk97v04qm4/wish/236471636</guid>
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