https://padlet.com/23187/nspfv5ej018l en-us 2017-11-08 15:44:21 UTC 2023-10-25 13:24:53 UTC hello@padlet.com 23187 https://padlet.com/23187/nspfv5ej018l/wish/204878118 The creaming metho is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients.]]> 2017-11-08 15:50:59 UTC https://padlet.com/23187/nspfv5ej018l/wish/204878118 23187 https://padlet.com/23187/nspfv5ej018l/wish/204883736 Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.]]> 2017-11-08 15:59:02 UTC https://padlet.com/23187/nspfv5ej018l/wish/204883736 23187 https://padlet.com/23187/nspfv5ej018l/wish/204887241 The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

]]> 2017-11-08 16:04:33 UTC https://padlet.com/23187/nspfv5ej018l/wish/204887241 23187 https://padlet.com/23187/nspfv5ej018l/wish/206313022 Cream of tartar is a fine white powder with many culinary applications. It is an acid.]]> 2017-11-13 16:02:53 UTC https://padlet.com/23187/nspfv5ej018l/wish/206313022 23187 https://padlet.com/23187/nspfv5ej018l/wish/209151081 Drop cookies are made from a relatively soft dough that is dropped by spoonfuls onto the baking sheet.]]> 2017-11-21 15:55:39 UTC https://padlet.com/23187/nspfv5ej018l/wish/209151081 23187 https://padlet.com/23187/nspfv5ej018l/wish/209156024 Molded cookies are made by shaping dough by hand into small balls, logs, and other shapes.]]> 2017-11-21 16:05:00 UTC https://padlet.com/23187/nspfv5ej018l/wish/209156024 23187 https://padlet.com/23187/nspfv5ej018l/wish/209156147 Dishers are usually used to measure a portion.]]> 2017-11-21 16:05:14 UTC https://padlet.com/23187/nspfv5ej018l/wish/209156147 23187 https://padlet.com/23187/nspfv5ej018l/wish/209156216 Bar cookies are sweetened baked goods that are made from a dough, are typically denser than cake, and are cut into a rectangular or square shape.]]> 2017-11-21 16:05:23 UTC https://padlet.com/23187/nspfv5ej018l/wish/209156216 https://padlet.com/23187/nspfv5ej018l/wish/210472003 "Folding" is a more gentle mixing technique than "stirring" or "mixing". Stirring and mixing both denote a more vigorous action. Folding is usually done with a rubber spatula.

]]> 2017-11-27 15:53:29 UTC https://padlet.com/23187/nspfv5ej018l/wish/210472003 https://padlet.com/23187/nspfv5ej018l/wish/210472350 The muffin method calls for measurement of dry and wet ingredients separately, then quickly mixing the two.]]> 2017-11-27 15:53:54 UTC https://padlet.com/23187/nspfv5ej018l/wish/210472350 23187 https://padlet.com/23187/nspfv5ej018l/wish/218268213 Streusel is a crumbly topping or filling made from fat, flour, sugar, and often cinnamon.]]> 2018-01-01 23:11:48 UTC https://padlet.com/23187/nspfv5ej018l/wish/218268213 23187 https://padlet.com/23187/nspfv5ej018l/wish/226629786 Sour cream is acidic, which activates the baking soda, which is the leavening agent.]]> 2018-01-31 15:53:50 UTC https://padlet.com/23187/nspfv5ej018l/wish/226629786 23187 https://padlet.com/23187/nspfv5ej018l/wish/226631884 Cut in means working solid shortening into dry ingredients with  a pastry blender until well mixed.]]> 2018-01-31 15:57:06 UTC https://padlet.com/23187/nspfv5ej018l/wish/226631884 23187 https://padlet.com/23187/nspfv5ej018l/wish/226633432 The biscuit method involves cutting cold fat into the flour and other dry ingredients before any liquid is added.]]> 2018-01-31 15:59:07 UTC https://padlet.com/23187/nspfv5ej018l/wish/226633432 23187 https://padlet.com/23187/nspfv5ej018l/wish/226634282 A pastry brush is a cooking utensil used to spread butter, oil or glaze on food.]]> 2018-01-31 16:00:25 UTC https://padlet.com/23187/nspfv5ej018l/wish/226634282 23187 https://padlet.com/23187/nspfv5ej018l/wish/226635573 A pastry blender is a kitchen tool used to mix a hard fat into flour in order to make pastries.]]> 2018-01-31 16:02:25 UTC https://padlet.com/23187/nspfv5ej018l/wish/226635573 23187 https://padlet.com/23187/nspfv5ej018l/wish/226636815 Kneading is a process in the making of dough, used to mix the yeast in evenly.]]> 2018-01-31 16:04:13 UTC https://padlet.com/23187/nspfv5ej018l/wish/226636815 23187 https://padlet.com/23187/nspfv5ej018l/wish/226636944 Fermentation is the process of yeast or bacteria converting carbohydrates to alcohol and leavens dough.]]> 2018-01-31 16:04:23 UTC https://padlet.com/23187/nspfv5ej018l/wish/226636944 23187 https://padlet.com/23187/nspfv5ej018l/wish/226637225 To sauté is to cook food quickly in a minimal amount of fat over relatively high heat.]]> 2018-01-31 16:04:52 UTC https://padlet.com/23187/nspfv5ej018l/wish/226637225 23187 https://padlet.com/23187/nspfv5ej018l/wish/226637332 Parbaking is a cooking technique in which a bread or dough product is partially baked and then frozen for storage.]]> 2018-01-31 16:05:01 UTC https://padlet.com/23187/nspfv5ej018l/wish/226637332 23187 https://padlet.com/23187/nspfv5ej018l/wish/236469715 An even mixture of fat (usually butter) and flour used in making sauces; helps thicken sauces and soups.]]> 2018-02-28 15:52:26 UTC https://padlet.com/23187/nspfv5ej018l/wish/236469715 23187 https://padlet.com/23187/nspfv5ej018l/wish/236469791 The whisk technique nused to blend ingredients smooth or to incorporate air into a mixture]]> 2018-02-28 15:52:32 UTC https://padlet.com/23187/nspfv5ej018l/wish/236469791 23187 https://padlet.com/23187/nspfv5ej018l/wish/236469937 A French Mother Sauce made by combining white roux with milk.]]> 2018-02-28 15:52:47 UTC https://padlet.com/23187/nspfv5ej018l/wish/236469937 23187 https://padlet.com/23187/nspfv5ej018l/wish/236470022 The temperature at which water bubbles rapidly (212F) ]]> 2018-02-28 15:52:54 UTC https://padlet.com/23187/nspfv5ej018l/wish/236470022