The nut has a hard shell that is darker in color than the English, and has a stronger flavor More about Walnuts. Some delicate foods, such as custards, mousses, cheesecakes, sauces, puddings, need a gentle, moist and constant insulated heat that is away from the intense direct heat of the oven or stove. A water bath accomplishes this task.
This technique starts with a large shallow pan usually a roasting pan of some sort that is big enough to hold a smaller pan, bowl, or dish es filled with a delicate food. This prevents the dishes from moving around while they bake. Also, if using a springform pan, first wrap aluminum foil around the outside of the pan to prevent any leakage when it is placed in the water bath. Once you have placed the smaller dish inside the large roasting pan, carefully pour warm to hot water into the larger pan until it reaches about halfway up the outside of the smaller dish containing the food.
This is then placed in the oven and this technique prevents the delicate food from burning, drying out, or curdling. Occasionally check the water level during the baking time, adding more hot water as necessary. Whip or Whipping - A mixing technique used to incorporate air into an ingredient or mixture i. This is done by vigorously beating in a circular motion using a wire whisk or electric mixer. Egg whites are often whipped and then added to cake batters to make them less dense so they have more volume when baked.
Whipped heavy cream can be added to custards or sauces to make them lighter. To Whisk or Whisking - A technique to rapidly beat or whip as much air volume as possible into a mixture or one ingredient usually heavy cream or egg whites. This is accomplished using a wire whisk or electric mixer. A whisk is made of several wires that are looped together into a teardrop shape and attached to a wooden or stainless steel handle.
They come in many different sizes and shapes with the wires of various amounts, thicknesses and flexibilities. Whisks can be used to whip, blend, or stir ingredient s. White Chocolate - Officially white chocolate cannot be called "chocolate" because it does not contain chocolate liquor. Good white chocolate contains cocoa butter, sugar, milk solids, vanilla , and lecithin. Make sure when buying white chocolate that it contains cocoa butter as some inferior brands contain vegetable fat.
White chocolate is ivory-colored white chocolate made with vegetable fat is white-colored and is rich and creamy. Its sweet and subtle flavor complements other ingredients in baking More about White Chocolate.
Yeast - The word "yeast" comes from the Sanskrit 'yas' meaning "to seethe or boil". Yeast is a living organism and is in the air around us. It is a member of the fungus family and is a single-celled fungi of which there are about different species. The two forms of baker's yeast are; compressed cakes also called fresh yeast and dehydrated granules dry yeast. There are two types of dry yeast: regular active dry and rapid-rise. More on Yeast. It is a light, airy wine custard made by whipping egg yolks, sugar and sweet Marsala wine over a water bath.
Traditionally served warm or cold in wine goblets. Can also be used in making Tiramisu. Invented by the Italians but the French make their own version called sabayon pronounced sah-bah-YAWN and the Marsala wine is sometimes replaced by Champagne or dry white wine.
Zest - The outer rind of citrus fruit lemons, limes, oranges, etc. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture. Cold fruit with a thick, bumpy texture yield the most zest. This rind zest can be removed using a knife, vegetable peeler, grater or zester depending on its use.
The zest is most aromatic and flavorful when first removed, so use immediately. Inside the outer rind is a white membrane pith that is very bitter and should not be used as it is inedible. It can be used in desserts for its flavor as well as for garnishing. New Videos. Contact Us Privacy Policy. Use of materials on all pages on the domains Joyofbaking.
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A baking resource on the Internet since Subscribe Now. Glossary Q-Z. Q Quick Breads - A mainly North American term used to describe a light and moist baked good that is "quick" to make. More about Raspberries Ribbon - A baking term used to describe the consistency or texture of an egg and sugar batter that has been beaten long enough to become very thick and pale-colored this usually takes upwards of 5 minutes.
Recipe for Ricotta Cheesecake Roulade - The name given to a light and delicate sponge cake that is baked in a sheet pan jelly roll pan and rolled up in a towel while still warm. Recipe for Roulade Royal Icing - Was traditionally used to ice Wedding and Christmas cakes and consists of powdered icing sugar, egg whites or meringue powder and water.
Recipe for Sables Scant - Recipes commonly use the term "a scant teaspoon or cup" of an ingredient. More on Scones Scoring - To lightly mark or make shallow cuts into the top surface of pastries pies and shortbreads or breads with a sharp knife or prongs of a fork.
Also see Sorbet Shortbreads - Scottish in origin, this rich, tender and crumbly straw colored biscuit cookie was once only served during Christmas and New Year's Eve Hogmanay. More on Shortbreads Sift or Sifting - Sifting is a technique used to combine dry ingredients so the mixture has a uniform consistency.
See also Sherbet Sponge Cake - A light and airy cake that contains three basic ingredients: room temperature eggs, sugar, and flour and is leavened solely by the air beaten into the eggs. Recipe for Sponge Cake Stiff, but not dry - A culinary term commonly used to describe egg whites that have been beaten by hand using a wire whisk or in an electric mixer, with the whisk attachment, until they have formed glossy firm peaks that are still moist but not too finely grained.
More about Strawberries Streusel - Streusel comes from the German word 'streuen' which means 'to sprinkle' or 'to scatter'. More on Sugar Sugar or Simple Syrup - Sugar or simple syrups are a combination of sugar and water that is cooked over low heat until the sugar dissolves and liquid is clear and then boiled for about 1 minute. T Tart - Defined as a single-layered base of pastry plain or puff with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet.
Recipe for Tiramisu Torte - Torte is German for cake and refers to both a multi-layered cake filled with buttercream, jam, or cream and to a rich, moist, and dense single-layered cake. Recipe for Chocolate Torte Recipe for Chocolate Almond Torte Trifle - What a stunning dessert the trifle makes with its multiple layers that delight our senses with so many colors, textures and flavors.
More on Trifle Truffles - These rich and elegant, bite-sized round petit fours are made from a mixture of dark or white chocolate and cream ganache to which various flavorings can be added: butter, liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits.
Recipe for Truffles Tuiles - French for tile. More on Tuiles U Unsweetened Chocolate - Unsweetened chocolate is also called baking, plain or bitter chocolate. V Vanilla - Pure vanilla, with its wonderful aromatic flavor, is the most widely used flavoring in pastries, confections, and other desserts. More on Vanilla W Walnuts - Walnuts are a type of hickory grown in temperate climates, like California.
Old Fashioned Banana Cake Video. Chocolate Zucchini Bread Video. Crispy Oatmeal Cookies Video. Mocha Muffins Video. Pumpkin Cake Video. Chocolate Wafers Video. Chocolate Chip Scones Video. Yogurt Crumb Cake Video. Pecan Tassies Video. Yellow Cupcakes Video. Apple Crisp Bars Video. Marble Yogurt Cake Video. Apple Custard Tart Video. Scant is a very bad term to use in a recipe.
Meaning of scantly in English. Scarce, inadequate and not enough. Antonyms of SCANT plentiful, sufficient, copious, swarming, blooming, enough, bursting, significant, flourishing, thriving, fat, satisfactory, ample, adequate, proliferative, tolerable, important, thick.
Antonyms: full, ample, liberal, generous, bountiful, unmeasured. Synonyms: short, insufficient, mean, niggardly, stingy, narrow, limited, chary, sparing. Psychological or motivational hedonism claims that only pleasure or pain motivates us. Ethical or evaluative hedonism claims that only pleasure has worth or value and only pain or displeasure has disvalue or the opposite of worth.
As an adjective boring describes something or someone that is tedious, dull, and lacking in interest. In medical terms, the word scant is used to describe something that is not enough. An insufficient amount of anything that is secreted from the body is known as scant.
What is the opposite of scant? The word scant is mostly used for cooking purposes. However, scant, in its literal meaning is any amount that is barely sufficient. Its antonym would be ample or full. Cite This! Try Our Sudoku Puzzles! More Awesome Stuff.
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