https://padlet.com/23232/jeh5xgir5xn en-us 2017-11-08 14:13:38 UTC 2024-08-13 19:19:57 UTC hello@padlet.com 23232 https://padlet.com/23232/jeh5xgir5xn/wish/204815136 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 14:19:48 UTC https://padlet.com/23232/jeh5xgir5xn/wish/204815136 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207199251 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.

]]> 2017-11-15 14:22:18 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207199251 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207201003 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 14:24:39 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207201003 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207202227 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 14:26:27 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207202227 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207204367 Dessert bars, or simply bars or squares, are a type of American "bar cookie" that has the texture of a firm cake or softer than usual cookie. They are prepared in a pan and then baked in the oven. They are cut into squares or rectangles.

]]> 2017-11-15 14:29:46 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207204367 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207206653 Cookies made by shaping dough by hand into small balls, logs, and other shapes. Also called hand-formed cookie.Oct 28, 2011

]]> 2017-11-15 14:33:28 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207206653 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207208308 Drop Cookie Recipes. Drop cookies—like oatmeal raisin or chocolate chip—are those timeless classics that are easy to transfer from the mixing bowl to the baking sheet with a simple scoop and drop.

]]> 2017-11-15 14:35:53 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207208308 23232 https://padlet.com/23232/jeh5xgir5xn/wish/207208804
Dishers are usually hemispherical like an ice cream scoop, while measuring scoops are usually cylindrical, and transfer scoops are usually shovel-shaped. Some dishers have mechanical levers which help expel the disher's contents. Traditionally dishers are sized by the number of scoops per quart but may also be sized by ounces, the diameter of the bowl, or the number of tablespoons they hold.

]]> 2017-11-15 14:36:36 UTC https://padlet.com/23232/jeh5xgir5xn/wish/207208804 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214749586 Simply put, the Muffin Method is a technique whereby two mixes are created: a mix of wet ingredients (eggs, soft or liquid fat, milk and sugar) and a dry mix (flour, baking powder, salt)

]]> 2017-12-09 22:25:28 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214749586 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214749764 Folding is usually done with a rubber spatula (for liquid & dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).

]]> 2017-12-09 22:29:37 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214749764 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214749968 In baking and pastry making, streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some modern recipes add spices and chopped nutmeats.

]]> 2017-12-09 22:34:46 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214749968 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214750068 The chemical reaction releases carbon dioxide gas and causes the rising action in dough or batter. Some of the acidic ingredients that cause the reaction with bakingsoda are vinegar, lemon juice, orange juice, buttermilk, sour milk, sour cream, honey, chocolate and molasses.

]]> 2017-12-09 22:37:00 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214750068 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214750145 '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.Feb 17, 2017

]]> 2017-12-09 22:38:16 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214750145 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214750271 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.Nov 1, 2008

]]> 2017-12-09 22:40:18 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214750271 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214750360 A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food.]]> 2017-12-09 22:42:12 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214750360 23232 https://padlet.com/23232/jeh5xgir5xn/wish/214750404 A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries. 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. ]]> 2017-12-09 22:43:10 UTC https://padlet.com/23232/jeh5xgir5xn/wish/214750404 https://padlet.com/23232/jeh5xgir5xn/wish/231347112 Growth of the dough made with yeast, changes carbon dioxide and alcohol and release of the gas creates the leavening action]]> 2018-02-14 01:44:10 UTC https://padlet.com/23232/jeh5xgir5xn/wish/231347112 https://padlet.com/23232/jeh5xgir5xn/wish/231347637 Develops protein that creates gluten, enables the yeast to be distributed, helps develop the protein in the flour]]> 2018-02-14 01:47:50 UTC https://padlet.com/23232/jeh5xgir5xn/wish/231347637 https://padlet.com/23232/jeh5xgir5xn/wish/231348105 To bake in the oven for a short amount of time, then taken out, and finally baked until done]]> 2018-02-14 01:51:12 UTC https://padlet.com/23232/jeh5xgir5xn/wish/231348105 https://padlet.com/23232/jeh5xgir5xn/wish/231348461 To cook on high heat with small amount of fat in it]]> 2018-02-14 01:52:53 UTC https://padlet.com/23232/jeh5xgir5xn/wish/231348461 https://padlet.com/23232/jeh5xgir5xn/wish/236401161 a mixture of fat and butter used in making sauces]]> 2018-02-28 14:28:06 UTC https://padlet.com/23232/jeh5xgir5xn/wish/236401161 https://padlet.com/23232/jeh5xgir5xn/wish/236403594 for a substance to reach or cause to reach the temperature at which it bubbles and turns to vapor]]> 2018-02-28 14:31:39 UTC https://padlet.com/23232/jeh5xgir5xn/wish/236403594 https://padlet.com/23232/jeh5xgir5xn/wish/236410003 take or move something in a specific direction]]> 2018-02-28 14:35:42 UTC https://padlet.com/23232/jeh5xgir5xn/wish/236410003 https://padlet.com/23232/jeh5xgir5xn/wish/237389632 sauce made from white roux and milk]]> 2018-03-02 13:59:16 UTC https://padlet.com/23232/jeh5xgir5xn/wish/237389632