the act of making food without using direct flame
Baking refers to the cooking process in which food is prepared by exposing it to dry heat in an oven or other enclosed space without using direct flame. During baking, heat is evenly distributed throughout the oven, causing the food to cook thoroughly and evenly. This method is commonly used to prepare a wide variety of foods, including bread, cakes, cookies, pies, pastries, and casseroles. Baking is a versatile cooking technique that allows for the creation of both sweet and savory dishes and is a fundamental skill in culinary arts.
to introduce air into a substance, typically a liquid or soil, to improve its texture, taste, or overall quality
the process of incorporating air into ingredients to create a light and fluffy texture in baked goods or desserts
Aeration refers to the process of incorporating air into a substance, typically by whisking, beating, or otherwise agitating it. In cooking and baking, aeration is often used to lighten and add volume to ingredients such as batters, doughs, and creams. When air is incorporated into these mixtures, it creates tiny air bubbles that expand during cooking or baking, resulting in a lighter, softer texture in the finished product. Aeration is particularly important in recipes for cakes, soufflés, mousse, and whipped creams, where a light and airy texture is desired. It can be achieved using various tools such as whisks, mixers, or even folding techniques, depending on the desired outcome.
a group consisting of thirteen things or people
The idiom "baker's dozen" has its origins in medieval England when there were strict laws governing the weight and pricing of bread. To avoid the risk of underweight loaves and potential penalties, bakers would often add an extra loaf to a dozen (which originally meant 12) to ensure they met the required weight. This practice became customary, and "baker's dozen" came to mean 13 rather than 12. This expression is used to describe a group of 13 items or things. It is often used when someone wants to emphasize that they are providing a little extra or going beyond the expected quantity, similar to the original practice of bakers adding an extra loaf to a dozen.
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a white powder that is used in baking products in order to make them rise and light
Baking powder is a leavening agent used in baking that consists of a mixture of alkaline and acidic components. It is typically a fine powder with a neutral taste. Baking powder is made by combining an alkaline substance, such as baking soda (sodium bicarbonate), with one or more acidic compounds, such as cream of tartar. This combination creates a reaction when exposed to moisture and heat, producing carbon dioxide gas that causes dough or batter to rise. Unlike baking soda, which requires an acidic ingredient to activate its leavening properties, baking powder is a self-contained leavening agent. It is commonly used in recipes where there are no acidic ingredients present or when a more predictable rise is desired.
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a chemical compound used in cooking to help doughs and batters rise, as well as for cleaning and medicinal purposes
Bicarbonate of soda, also known as baking soda, is a versatile white powder commonly used in cooking, cleaning, and personal care. In cooking, it acts as a leavening agent, causing baked goods to rise by producing carbon dioxide gas when mixed with acidic ingredients. This gas creates bubbles in the batter or dough, causing it to rise and become light and fluffy during baking. Its alkaline properties make it effective for removing odors and cleaning surfaces, from scrubbing pots and pans to freshening carpets. Additionally, bicarbonate of soda can be used as a gentle exfoliant in skincare routines, helping to remove dead skin cells and balance pH levels.
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to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand
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to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma
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a powdery acidic substance used in cooking and baking to stabilize whipped egg whites and as a leavening agent
Cream of tartar, also known as potassium bitartrate, is a powdery white substance that is a byproduct of wine production. It is commonly used in baking as a leavening agent and stabilizer. Cream of tartar is acidic and reacts with baking soda to produce carbon dioxide gas, which helps baked goods rise. It is often used in recipes for cakes, cookies, and meringues to achieve a lighter texture and better volume. In addition to its leavening properties, cream of tartar is also used to stabilize egg whites when making meringue, preventing them from collapsing and improving their volume and stability. Beyond baking, cream of tartar is used in some cleaning and household applications, such as removing stains and cleaning metals.
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the separation of a liquid into solid curds and liquid whey, often caused by acidity or heat
Curdling refers to the separation of liquids, such as milk or sauces, into solid curds and liquid whey. This process occurs when proteins in the liquid clump together, typically due to the introduction of heat, acid, or enzymes. In cooking, curdling can be both intentional and unintentional. Intentional curdling is often used in cheese-making or yogurt production, where specific conditions are created to encourage the proteins to clump together and form curds. However, unintentional curdling can occur when cooking dairy-based sauces or custards at high temperatures or when acidic ingredients are added too quickly. When a sauce or custard curdles unintentionally, it can result in a lumpy or grainy texture, which may affect the overall taste and appearance of the dish.
to lightly coat something with a fine substance, often for seasoning or flavoring
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to coat or cover food, typically with flour or breadcrumbs, before cooking
to cover something with a sweet and often shiny coating
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to apply a layer of grease or fat onto a surface, usually to prevent sticking or to provide lubrication
to form and press dough or wet clay with the hands
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to allow a dough or yeast mixture to ferment or rest, causing it to rise or expand before baking
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to combine fats and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender
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to heat a liquid, especially milk or water until it boils or gets close to that degree
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a mixture consisting of a liquid and solid particles suspended within it
A slurry is a mixture consisting of a liquid, such as water or broth, combined with solid particles, such as flour, cornstarch, or other thickening agents, that are suspended within it. Slurries are commonly used in cooking and food preparation to thicken sauces, gravies, soups, and stews, as well as in industrial processes such as mining and wastewater treatment. The solid particles in the slurry help to absorb and distribute the liquid, resulting in a smooth and evenly thickened consistency. Slurries are typically formed by gradually adding the solid ingredients to the liquid while stirring continuously to prevent lumps from forming.
to soak or immerse something in a liquid to extract flavors
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to beat or mix rapidly, typically with a utensil such as a whisk
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to form a hard outer layer or covering on the surface of something, often as a result of baking, drying, or cooling
(of food) having a hard or crisp covering or outer layer
a thick mixture of flour, liquid and sometimes yeast that is baked into bread or pastry
Dough is a soft, flexible mixture made by combining flour with water or other liquids, along with other ingredients like yeast, salt, and sugar. It serves as the base for various baked goods, including bread, pizza, and pastries. Dough can be kneaded, rolled, shaped, and baked to create a wide range of delicious treats. It's an essential component in baking, providing structure and texture to finished products while also allowing for creativity in shaping and flavoring.
to add a substance, such as yeast, to dough or batter, causing it to rise and become lighter during the baking process
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a tiny, oil-rich seed derived from the poppy plant, commonly used as a culinary ingredient and for their nutty flavor
Poppy seed is a type of small, kidney-shaped seed obtained from the opium poppy plant. They have a distinct nutty flavor and are often used as a garnish or ingredient in various culinary dishes, such as bread, pastries, and salads. Poppy seeds are also known for their oil content and are valued for their medicinal properties. However, it's important to note that consuming large quantities of poppy seeds can result in the presence of trace amounts of opiates in the body, so moderation is advised.
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(of dough) to increase in volume, become lighter, and develop a fluffy texture
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a type of fungus capable of converting sugar into alcohol and carbon dioxide, used in making alcoholic drinks and bread swell
Yeast is a type of fungus commonly used in food preparation, especially in baking. It serves as a leavening agent, aiding in the fermentation process by converting sugar into carbon dioxide, which causes the dough to rise. Yeast adds a distinct flavor and aroma to bread, pastries, and other baked goods. It plays a crucial role in creating light, airy textures and contributing to the overall taste and structure of the final product.
a flat surface, usually made of wood, specifically designed for slicing bread
A bread board is a flat, sturdy surface used for preparing and cutting bread. It is typically made of wood, plastic, or bamboo and comes in various shapes and sizes. Bread boards provide a stable and hygienic surface for slicing bread or kneading dough. They often feature a groove around the perimeter to catch any crumbs, preventing mess on the countertop. Some bread boards also have non-slip feet or grips to keep them in place during use. Additionally, bread boards can be used as serving platters for bread, cheese, or charcuterie, adding a rustic touch to meal presentations.
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a container or vessel used for holding or serving bread
a person who makes bread, either professionally or as a hobby
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a container, often made of wood, metal, or plastic, used for storing bread
A breadbox is a container specifically designed for storing bread and other baked goods to keep them fresh for longer periods. Traditionally made of wood, metal, or plastic, breadboxes come in various shapes and sizes, but they typically feature a hinged lid that opens and closes easily. The enclosed space helps to regulate humidity, preventing bread from drying out too quickly and keeping it from becoming stale. Some modern breadboxes also have ventilation holes or slits to allow air circulation while still maintaining the optimal moisture level for storing bread.
(of foods) coated with a smooth, shiny, or glossy layer, often made from ingredients such as sugar, honey, or syrup
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