Cooking Terms by Kai Graves https://padlet.com/236121/yluhl7az5cp8 en-us 2017-11-03 12:21:34 UTC 2018-03-15 12:22:09 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Cornershop.png Cream 236121 https://padlet.com/236121/yluhl7az5cp8/wish/203248678 The creaming method is primarily used to cut fat, during creaming sugar crystals cut into the fat making air pockets, and it also raises it to make the food more puffy. ]]> 2017-11-03 12:26:47 UTC https://padlet.com/236121/yluhl7az5cp8/wish/203248678 Carmalization 236121 https://padlet.com/236121/yluhl7az5cp8/wish/203255901 (Skip to 3:20 for Carmalization) Caramilization is when sugar molecules break down under high heat making something like caramel. Carmalization starts at 356 Degrees Fahrenheit. ]]> 2017-11-03 12:45:20 UTC https://padlet.com/236121/yluhl7az5cp8/wish/203255901 Maillard reaction 236121 https://padlet.com/236121/yluhl7az5cp8/wish/203258321 Browning, or the Maillard reaction changes the flavor and the color of the food. Maillard reactions generally only begin to occur above 285°F.]]> 2017-11-03 12:50:51 UTC https://padlet.com/236121/yluhl7az5cp8/wish/203258321 Cream of TarTar 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214473161 One of the best known uses for cream of tartar is for stabilizing egg whites while whipping them. A pinch of cream of tartar added while the whites are being whipped will strengthen the matrix of bubbles and help prevent the egg foam from collapsing too quickly. The tartar also helps to increase the volume of the egg foam and keeps them bright and white. Cream of tartar is also often added to baked products to help activate the alkaline baking soda. In fact, cream of tartar mixed with baking soda is what gives us baking powder.

]]> 2017-12-08 13:33:01 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214473161 Bar Cookie 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214474057 A potluck staple, bar cookies (or bars) are made from a batter or stiff dough that is poured or pressed into a baking pan or baking dish, then baked, cooled and cut into bars, squares or diamonds. Bars can be single-layered (like brownies) or multi-layered – with cake-like or chewy textures. These cookies raise the bar on delicious.]]> 2017-12-08 13:35:31 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214474057 Molded Cookie 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214474855 Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.

]]> 2017-12-08 13:37:55 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214474855 Drop Cookie 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214477242 Preheat oven to 375 degrees F (190 degrees C). Cream together butter or margarine and white sugar. Add egg, vanilla and milk. Mix well.
Gradually add flour, baking soda and salt. Mix well. Roll spoonfuls of dough in your hands and dip one end in colored sugar. Place on baking sheets and press top down with a glass. Bake for 12 minutes.

]]> 2017-12-08 13:44:25 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214477242 Disher 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214478617 Portion scoops, or dishers, come in a wide range of sizes and are handy for quickly dispensing uniform servings of cookie dough, muffin batter, potato salad, ice cream, and other soft, difficult-to-manage foods. The trouble is, it can be surprisingly hard to figure out what size the scoops actually are.
Manufacturers identify scoops in very different ways: by volume (listed in fluid ounces, tablespoons, or milliliters), by diameter, or, most commonly—and most confusingly—according to a numbered system unique to portion scoops. In this system, scoops are given numerical “sizes” based on the number of level scoops it would take to empty a quart. It would take twenty level scoops with a #20 scoop, for example.
]]> 2017-12-08 13:48:10 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214478617 Muffin Method 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214480146 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 mix […] 08/30/07 Baking Basics Mixing Methods The Muffin Method 1 Comment.]]> 2017-12-08 13:52:02 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214480146 Fold In 236121 https://padlet.com/236121/yluhl7az5cp8/wish/214481170 2017-12-08 13:54:37 UTC https://padlet.com/236121/yluhl7az5cp8/wish/214481170 Roux 236121 https://padlet.com/236121/yluhl7az5cp8/wish/236887100 2018-03-01 13:39:57 UTC https://padlet.com/236121/yluhl7az5cp8/wish/236887100 Whisk 236121 https://padlet.com/236121/yluhl7az5cp8/wish/236887840 You make roux by mixing the flour with a whisk and then cooking it at least long enough to eliminate the raw flour flavor (about three minutes).
]]> 2018-03-01 13:41:21 UTC https://padlet.com/236121/yluhl7az5cp8/wish/236887840 Bechamel 236121 https://padlet.com/236121/yluhl7az5cp8/wish/236890048 This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

]]> 2018-03-01 13:45:05 UTC https://padlet.com/236121/yluhl7az5cp8/wish/236890048 Boil 236121 https://padlet.com/236121/yluhl7az5cp8/wish/236890917 When boiling your mac and cheese, you can just put the Macaroni inside the boiling water for a few minutes. ]]> 2018-03-01 13:46:30 UTC https://padlet.com/236121/yluhl7az5cp8/wish/236890917