https://padlet.com/235312/i0hq17v4clfe en-us 2017-11-08 16:29:26 UTC 2025-10-23 14:31:40 UTC hello@padlet.com 235312 https://padlet.com/235312/i0hq17v4clfe/wish/204909227 2017-11-08 16:36:28 UTC https://padlet.com/235312/i0hq17v4clfe/wish/204909227 235312 https://padlet.com/235312/i0hq17v4clfe/wish/208192533 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.

]]> 2017-11-17 16:41:29 UTC https://padlet.com/235312/i0hq17v4clfe/wish/208192533 235312 https://padlet.com/235312/i0hq17v4clfe/wish/208193570 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. Combine chocolate with peanut butter, add some nourishing oats, and you have a great-tasting bar cookie to take to Little League games or office parties ]]> 2017-11-17 16:43:34 UTC https://padlet.com/235312/i0hq17v4clfe/wish/208193570 235312 https://padlet.com/235312/i0hq17v4clfe/wish/208195205 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.]]> 2017-11-17 16:46:33 UTC https://padlet.com/235312/i0hq17v4clfe/wish/208195205 235312 https://padlet.com/235312/i0hq17v4clfe/wish/208196278 Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. ... As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor.]]> 2017-11-17 16:48:24 UTC https://padlet.com/235312/i0hq17v4clfe/wish/208196278 235312 https://padlet.com/235312/i0hq17v4clfe/wish/214207689 a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.]]> 2017-12-07 16:46:33 UTC https://padlet.com/235312/i0hq17v4clfe/wish/214207689 235312 https://padlet.com/235312/i0hq17v4clfe/wish/217743036 A pastry blender is a kitchen tool used to mix a hard (solid) fat into flour in order to make pastries.^[1] 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 (known as "cutting in"). It is also used to break these fats (shortening, butter, lard) into smaller pieces.]]> 2017-12-21 16:33:48 UTC https://padlet.com/235312/i0hq17v4clfe/wish/217743036 235312 https://padlet.com/235312/i0hq17v4clfe/wish/217743062 A pastry brush, also known as a basting brush, is acooking 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.]]> 2017-12-21 16:33:55 UTC https://padlet.com/235312/i0hq17v4clfe/wish/217743062 235312 https://padlet.com/235312/i0hq17v4clfe/wish/217743182 If you're making plain cookies, without add-ins, omit the milk. Drop the cookies by the traditional "tablespoonful" (actually about 2 measuring tablespoons) onto the prepared baking sheets, spacing them about 2" apart. A tablespoon cookie scoop works well here.]]> 2017-12-21 16:34:29 UTC https://padlet.com/235312/i0hq17v4clfe/wish/217743182 235312 https://padlet.com/235312/i0hq17v4clfe/wish/217743345 'Cut in' means 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 cut in to a flour mixture until the particles are the size of small peas.]]> 2017-12-21 16:35:08 UTC https://padlet.com/235312/i0hq17v4clfe/wish/217743345 235312 https://padlet.com/235312/i0hq17v4clfe/wish/217744698 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.]]> 2017-12-21 16:39:50 UTC https://padlet.com/235312/i0hq17v4clfe/wish/217744698 235312 https://padlet.com/235312/i0hq17v4clfe/wish/217745381 Molded cookies are also made from a stiffer dough that is molded into balls or cookie shapes by hand before baking. Snickerdoodles and peanut butter cookies are examples of molded cookies.]]> 2017-12-21 16:43:14 UTC https://padlet.com/235312/i0hq17v4clfe/wish/217745381 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239753830 In the technical terms used by the food service industry and in the retail and wholesale food utensil industries, there is a clear distinction between three types of scoop: the disher, which is used to measure a portion e.g. cookie dough, to make melon balls, and often to serve ice cream (although manufacturers ...

]]> 2018-03-08 16:29:15 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239753830 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239754898 The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two.]]> 2018-03-08 16:30:47 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239754898 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239755957 The term can also apply to a recipe that requires less mixing (for example, a tender crumb). Folding is usually executed with a rubber spatula for liquid and dryingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires.]]> 2018-03-08 16:32:16 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239755957 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239756592 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. The chemical reaction begins as soon as the liquid is added, so the dough or batter should be baked as soon as possible after it has been mixed.]]> 2018-03-08 16:33:08 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239756592 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239757239 The biscuit method is a method for making quick breads such as scones and, well, biscuits. ... Thebiscuit 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.]]> 2018-03-08 16:34:04 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239757239 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239757835 work (moistened flour or clay) into dough or paste with the hands.]]> 2018-03-08 16:34:52 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239757835 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239758268 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2018-03-08 16:35:27 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239758268 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239759526 Parbaking is a cooking technique in which a bread or dough product is partiallybaked 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.

]]> 2018-03-08 16:37:15 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239759526 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239759713 fried quickly in a little hot fat.]]> 2018-03-08 16:37:32 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239759713 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239760029 (with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.]]> 2018-03-08 16:38:00 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239760029 235312 https://padlet.com/235312/i0hq17v4clfe/wish/239760672 Dice. + Larger Image. 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 16:38:54 UTC https://padlet.com/235312/i0hq17v4clfe/wish/239760672