expose to fresh air

the process of exposing to air (so as to purify)

to allow a food ingredient, such as gelatin or yeast, to absorb liquid and soften or expand

convert to caramel

the process of forming semisolid lumps in a liquid

lubricate with grease

a specific temperature reached during candy making where sugar syrup forms a hard, pliable ball when dropped into cold water and squeezed between the fingers

a specific temperature reached during candy making where sugar syrup forms a soft, pliable ball when dropped into cold water and squeezed between the fingers

a specific temperature reached during candy making where sugar syrup hardens to a brittle texture when cooled

a specific temperature reached during candy making where sugar syrup forms a pliable and slightly sticky texture when cooled

to combine fat and dry ingredients, typically flour, using a rubbing motion with the fingers or a pastry blender

cause to heat and crumble by treatment with water

a suspension of insoluble particles (as plaster of Paris or lime or clay etc.) usually in water

let sit in a liquid to extract a flavor or to cleanse

form a crust or form into a crust

increase in volume

bread or dough that has not been allowed to rise through the use of a leavening agent like yeast, resulting in a dense and flat texture