In my Home My kitchen is the center of my life. It appears you also spend plenty of time there either eating or cooking. "From my Kitchen Table to Yours" is where I will share recipes and cooking tips. I hope to give you information you may not know and to share some of the things I have learned & gleaned from other cooks and even a few famous chefs. I am starting with Baking Terminology. Some you may already be familiar with others maybe not... "Now we are cookin"
A Glossary of Baking Terms.
Bain Marie is a water bath. The baking pan or dish is placed in another containing hot water, resulting in a very gentle cooking.
Bake Blind- The term given to the process of par-baking pastry shells.
Baking Beans- Used to weight pie dough down while baking blind. Baking Beans can be purpose-made ceramic or metal beans, or dried beans or rice. All can be used.
Beat- Method of incorporating air into ingredients, or combining or softening an ingredient with a fork, spoon or whisk.
Creaming- The process of beating sugar and fat together until the mixture is creamy in both color and texture.
Dough- A mixture of flour and liquids dough can be described as either soft or firm, depending on its stiffness.
Dredge- Sprinkle generously
Dust- Sprinkle lightly
Fermentation-A term to describe the chemical action produced by yeast as it converts sugars in the flour to carbon dioxide and alcohol (which evaporates during baking)
Folding In-the term used to describe carefully incorporating flour into mixture using a cutting and folding-over movement.
Glaze - a thin shiny coating that may be of egg, egg white, milk, water or jelly.
Gluten- Protein in flour that can be developed by kneading in the form of a dough which makes the dough elastic.
Kneading- Working together of a dough with the hands. For pastry, scones, and cookies light kneading is required. For Bread heavy prolonged kneading is required to develop gluten.
Knock Back- To knead dough for a second time after the first rising. This helps to ensure an even texture.
Piping- The process of pushing a mixture through a bag fitted with a piping tip to shape. Some cookies and choux pastry can be shaped. Piping is also used to shape frosting to decorate cookies and cakes.
Prove- To let bread rise a second time after knocking back and shaping it.
Rub In- Rub fat into flour with the fingertips until evenly distributed.
Sift To shake dry ingredients through a sifter. Sifting flour helps to incorporate air.
Syrup- A concentrated solution of sugar water.
Unleavened a term for bread that do not use a raising agent.
Whip- The same as whisk, but is usually used in relation to cream and creamy mixtures.
Whisk To beat ingredients rapidly to incorporate air into them.