From The Deluxe Food Lover's Companion
A baking term that describes the rapid rising action of yeast doughs during the first 10 to 20 minutes after being placed in a hot oven.
From The Deluxe Food Lover's Companion
Made by placing pats of chilled fat (usually butter) between layers of pastry dough, then rolling it out, folding it in thirds and letting it rest.
From The Deluxe Food Lover's Companion
A leavener containing a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (such as cornstarch).
finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc.
From The Deluxe Food Lover's Companion
Agents that are used to lighten the texture and increase the volume of baked goods such as breads, cakes and cookies.
From The Deluxe Food Lover's Companion
Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide.
From The Deluxe Food Lover's Companion
Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient to another while at the same time mixing rapidly.
From Dictionary of Food: International Food and Cooking Terms from A to Z
Dough formed into a ball, cross cut on the top, corners pulled out and rolled out to a square with a thick centre and thin corners.
From The Deluxe Food Lover's Companion
Because at high altitudes boiling water is 14° cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature.
