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      <title>cooking terms  by Amare Jordan</title>
      <link>https://padlet.com/236852/opsxt5nm53e5</link>
      <description></description>
      <language>en-us</language>
      <pubDate>2017-11-08 13:33:32 UTC</pubDate>
      <lastBuildDate>2025-10-17 15:38:50 UTC</lastBuildDate>
      <webMaster>hello@padlet.com</webMaster>
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      <item>
         <title>Cooking method </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/204790681</link>
         <description><![CDATA[<div>a list of ingredients and directions for making something, esp a food preparation. 2. (med) (formerly) a medical prescription. 3. a method for achieving some desired objective: a recipe for success.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-11-08 13:34:46 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/204790681</guid>
      </item>
      <item>
         <title>Creaming method </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/214099463</link>
         <description><![CDATA[<ol><li>I use the reverse creaming method with this recipe.</li><li>2 cups (400g) granulated sugar.</li><li>2 3/4 cup (322g) all-purpose flour.</li><li>1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)</li><li>2 teaspoons ((10g) baking soda.</li><li>1/2 teaspoon (2g) baking powder.</li><li>1/2 teaspoon (2g) salt.</li></ol><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-07 13:47:40 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/214099463</guid>
      </item>
      <item>
         <title>cream of tarter </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/214102472</link>
         <description><![CDATA[<div>a white, crystalline, acidic compound obtained as a byproduct of wine fermentation and used chiefly in baking powder.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-07 13:53:16 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/214102472</guid>
      </item>
      <item>
         <title>bar cookie </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216002914</link>
         <description><![CDATA[<ol><li>Italian Wedding Cookies II. This recipe is an old time favorite of ours. ...</li><li>Lemon Pie Bars. 572. ...</li><li>Chewy Coconut Bars. 128. ...</li><li>Easy Toffee Bars. A quick and easy treat everyone will love! ...</li><li>Candy Bar Brownies. ...</li><li>Peanut Butter/Chocolate Chip Cookie Bars. ...</li><li>Granny Mabel's Best Bar Cookies. ...</li><li>Apple Squares.&nbsp; &nbsp; &nbsp; &nbsp;</li></ol><div><br></div><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:12:23 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216002914</guid>
      </item>
      <item>
         <title>Molded Cookie </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216003221</link>
         <description><![CDATA[<ol><li>and mix til fluffy. ...</li><li>In a separate bowl mix together all the dry ingredients. Stir them into the butter. ...</li><li>Preheat oven to 350 degrees F (180 degrees C).</li><li>Form the cookies as directed above. Bake for 10 - 12 minutes or until the edges brown.</li></ol><div><br></div><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:14:43 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216003221</guid>
      </item>
      <item>
         <title>Streusel</title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216003485</link>
         <description><![CDATA[<ol><li>6 tablespoons unsalted butter.</li><li>1 1/2 cups all-purpose or whole wheat flour.</li><li>1/2 cup light brown, dark brown, or granulated (white) sugar.</li><li>1/4 teaspoon kosher salt.</li><li>1 to 2 teaspoons ground cinnamon, or 1 tablespoon citrus zest (optional)</li><li>1/3 cup oats, nuts, or seeds (optional)</li></ol><div><br></div><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:16:19 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216003485</guid>
      </item>
      <item>
         <title>Biscuit Method</title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216003751</link>
         <description><![CDATA[<ol><li>Mix all your dry ingredients together with a whisk: flour, baking powder and/or baking soda, salt, sugar, dry spices, etc.</li><li>Cut your very cold fat into about 1/2 inch chunks (if you're using shortening, or part shortening, put that stuff in the freezer.</li></ol><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:17:52 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216003751</guid>
      </item>
      <item>
         <title>Drop Cookie</title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216003991</link>
         <description><![CDATA[<ol><li>Preheat oven to 375 degrees F (190 degrees C).</li><li>Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well.</li><li>Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar.</li></ol><div><br></div><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:19:21 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216003991</guid>
      </item>
      <item>
         <title>carmelization method </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216004339</link>
         <description><![CDATA[<ol><li>During the cooking, clean the sides of the pot with a we brush to keep the sugar from burning.</li><li>Bring up to 150°/ 155°C or 300/310°F .</li><li>At this point, stop the cooking of the sugar by immersing the pan in a bowl of cold water.</li></ol><div><a href="http://www.academiabarilla.com/italian-recipes/how-to/caramelizing.aspx">More items...</a></div><div><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:21:26 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216004339</guid>
      </item>
      <item>
         <title>disher</title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216004546</link>
         <description><![CDATA[<div>Definition of disher. plural -s. : one that dishes; especially : an ice-cream scoop.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:22:29 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216004546</guid>
      </item>
      <item>
         <title>fold in </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216004682</link>
         <description><![CDATA[<div>Folding is usually done with a rubber spatula (for liquid &amp; 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</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:22:50 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216004682</guid>
      </item>
      <item>
         <title>Pantry blender </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216004972</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="" />
         <pubDate>2017-12-13 22:25:04 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216004972</guid>
      </item>
      <item>
         <title>Cut in </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216005134</link>
         <description><![CDATA[<div>'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.<br><br></div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:26:04 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216005134</guid>
      </item>
      <item>
         <title>Milliard Reaction </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216005348</link>
         <description><![CDATA[<div>The Maillard reaction  is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:27:14 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216005348</guid>
      </item>
      <item>
         <title>Explain the function of sour cream in a baked good</title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216005790</link>
         <description><![CDATA[<div>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 baking soda are vinegar</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:29:18 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216005790</guid>
      </item>
      <item>
         <title>pastry brush </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/216006308</link>
         <description><![CDATA[<div>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.</div>]]></description>
         <enclosure url="" />
         <pubDate>2017-12-13 22:32:28 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/216006308</guid>
      </item>
      <item>
         <title>Boil </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/240810460</link>
         <description><![CDATA[<div>&nbsp;is the method of cooking food in boiling water or other water-based liquids such as stock or milk.&nbsp;</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-12 12:30:10 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/240810460</guid>
      </item>
      <item>
         <title>dice </title>
         <author>236852</author>
         <link>https://padlet.com/236852/opsxt5nm53e5/wish/240810987</link>
         <description><![CDATA[<div>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.</div>]]></description>
         <enclosure url="" />
         <pubDate>2018-03-12 12:31:16 UTC</pubDate>
         <guid>https://padlet.com/236852/opsxt5nm53e5/wish/240810987</guid>
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