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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
Baking soda is simpler than baking powder. It only contains one ingredient: sodium bicarbonate. The naturally alkaline compound works by interacting with acidic substances.
Central European cuisine often uses rendered lard or, more recently, vegetable oil instead of butter for the preparation of roux. [citation needed] Japanese curry karē (カレー) is made from a roux made by frying yellow curry powder and flour together with butter or oil; this is called karērū (カレールー, curry roux). [citation needed]
When baking powder gets wet, the base and the acid starts to mix, which creates the same bubbly reaction as baking soda and vinegar. Heat and moisture are required to activate the baking powder.
Bakery mix is an add water only pre-mixed baking product consisting of flour, dry milk, shortening, salt, and baking powder (a leavening agent). [1] A bakery mix can be used to make a wide variety of baked goods from pizza dough [2] to dumplings [3] to pretzels. The typical flavor profile of bakery mix differs from that of pancake mix.
To use it in place of fresh milk, simply open a can and mix it with an equal amount of water, then replace the milk in your recipe measure-for-measure. 4. Sweetened Condensed Milk
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.
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