https://padlet.com/23630/rck70om3v8j8 en-us 2017-11-13 14:37:33 UTC 2018-03-08 16:24:52 UTC hello@padlet.com 23630 https://padlet.com/23630/rck70om3v8j8/wish/206254008 The Creaming Method is 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.]]> 2017-11-13 14:40:12 UTC https://padlet.com/23630/rck70om3v8j8/wish/206254008 23630 https://padlet.com/23630/rck70om3v8j8/wish/206259637 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. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.]]> 2017-11-13 14:47:54 UTC https://padlet.com/23630/rck70om3v8j8/wish/206259637 23630 https://padlet.com/23630/rck70om3v8j8/wish/211498137 Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust. ]]> 2017-11-29 16:48:59 UTC https://padlet.com/23630/rck70om3v8j8/wish/211498137 23630 https://padlet.com/23630/rck70om3v8j8/wish/211498385 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.]]> 2017-11-29 16:49:22 UTC https://padlet.com/23630/rck70om3v8j8/wish/211498385 23630 https://padlet.com/23630/rck70om3v8j8/wish/211498486 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. ]]> 2017-11-29 16:49:30 UTC https://padlet.com/23630/rck70om3v8j8/wish/211498486 23630 https://padlet.com/23630/rck70om3v8j8/wish/211498597  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.]]> 2017-11-29 16:49:40 UTC https://padlet.com/23630/rck70om3v8j8/wish/211498597 23630 https://padlet.com/23630/rck70om3v8j8/wish/211498686 Drop cookies are the ones you drop the dough from a spoon or a spring-loaded ice cream scoop. Think chocolate chip or oatmeal raisin. Here are a few reminders that will have you making mouth-watering drop cookies.]]> 2017-11-29 16:49:49 UTC https://padlet.com/23630/rck70om3v8j8/wish/211498686 23630 https://padlet.com/23630/rck70om3v8j8/wish/211507038 Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape so that the cookies bake evenly.]]> 2017-11-29 17:05:12 UTC https://padlet.com/23630/rck70om3v8j8/wish/211507038 23630 https://padlet.com/23630/rck70om3v8j8/wish/211507094  Pour the wet ingredients into the dry ingredients and gently mix together. This is the crucial part in the muffin mixing method. You want to gently fold the dry ingredients into the wet just until moistened. ]]> 2017-11-29 17:05:18 UTC https://padlet.com/23630/rck70om3v8j8/wish/211507094 23630 https://padlet.com/23630/rck70om3v8j8/wish/211507277 Folding is usually executed with a rubber spatula for liquid and dry ingredients, or with a wire whisk for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires. The first step in many of our bakingrecipes calls for: beating butter and sugar together until pale and fluffy.]]> 2017-11-29 17:05:30 UTC https://padlet.com/23630/rck70om3v8j8/wish/211507277 23630 https://padlet.com/23630/rck70om3v8j8/wish/214177677 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.]]> 2017-12-07 15:54:46 UTC https://padlet.com/23630/rck70om3v8j8/wish/214177677 23630 https://padlet.com/23630/rck70om3v8j8/wish/214178378 '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.]]> 2017-12-07 15:55:55 UTC https://padlet.com/23630/rck70om3v8j8/wish/214178378 23630 https://padlet.com/23630/rck70om3v8j8/wish/214179558 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.]]> 2017-12-07 15:57:56 UTC https://padlet.com/23630/rck70om3v8j8/wish/214179558 23630 https://padlet.com/23630/rck70om3v8j8/wish/214196317 The Sour Cream contains fat and the acid tenderizes the gluten in the batter.]]> 2017-12-07 16:27:01 UTC https://padlet.com/23630/rck70om3v8j8/wish/214196317 23630 https://padlet.com/23630/rck70om3v8j8/wish/214199124 A pastry brush, also known as a basting brush, is a cooking 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. In baking breads and pastries, a pastry brush is used to spread a glaze or egg wash on the crust or surface of the food.]]> 2017-12-07 16:31:35 UTC https://padlet.com/23630/rck70om3v8j8/wish/214199124 23630 https://padlet.com/23630/rck70om3v8j8/wish/214200920 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.]]> 2017-12-07 16:34:24 UTC https://padlet.com/23630/rck70om3v8j8/wish/214200920 23630 https://padlet.com/23630/rck70om3v8j8/wish/230665344 the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

]]> 2018-02-12 16:09:47 UTC https://padlet.com/23630/rck70om3v8j8/wish/230665344 23630 https://padlet.com/23630/rck70om3v8j8/wish/239745138 A rich white sauce made with milk infused with herbs and other flavorings.]]> 2018-03-08 16:17:23 UTC https://padlet.com/23630/rck70om3v8j8/wish/239745138 23630 https://padlet.com/23630/rck70om3v8j8/wish/239745228 (with reference to a liquid) reach or cause to reach the temperature at which it bubbles and turns to vapor.]]> 2018-03-08 16:17:31 UTC https://padlet.com/23630/rck70om3v8j8/wish/239745228 23630 https://padlet.com/23630/rck70om3v8j8/wish/239745346 To take or move (someone or something) in a particular direction suddenly and quickly.]]> 2018-03-08 16:17:40 UTC https://padlet.com/23630/rck70om3v8j8/wish/239745346 23630 https://padlet.com/23630/rck70om3v8j8/wish/239745430 A mixture of fat (especially butter) and flour used in making sauces.]]> 2018-03-08 16:17:48 UTC https://padlet.com/23630/rck70om3v8j8/wish/239745430 23630 https://padlet.com/23630/rck70om3v8j8/wish/239745510 Fried quickly in a little hot fat.]]> 2018-03-08 16:17:54 UTC https://padlet.com/23630/rck70om3v8j8/wish/239745510 23630 https://padlet.com/23630/rck70om3v8j8/wish/239745563 Work (moistened flour or clay) into dough or paste with the hands.]]> 2018-03-08 16:17:58 UTC https://padlet.com/23630/rck70om3v8j8/wish/239745563