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The water will freeze solid and won’t be absorbed by the sugar and flour. Essentially, by freezing the dough, you’re locking in the moisture, rather than allowing it to redistribute throughout ...
A bacteriostatic agent or bacteriostat, abbreviated Bstatic, is a biological or chemical agent that stops bacteria from reproducing, while not necessarily killing them otherwise. Depending on their application, bacteriostatic antibiotics , disinfectants , antiseptics and preservatives can be distinguished.
Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production , but concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. [ 2 ]
1 (1-pound) log refrigerated sugar cookie dough. 2/3 cup jam or preserves. ... Nuts: Sprinkle up to 1/3 cup of chopped walnuts or pecans on top before baking for a bit of nutty crunch.
As this pastry bakes, steam created from the water in the dough and butter makes the dough rise up and pull apart to create that flaky, many-layered crunch we all crave.
Examples include a home oven with a bowl of water and the pilot light on, a box with a bowl of hot water in it (the water is replaced periodically to maintain warmth), or a counter top proofer (an electric appliance) designed for home use. A dough retarder is a refrigerator used to control the fermentation of yeast when proofing dough. Lowering ...
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
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