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François offers many practical tips for meringue success in the book - emphasizing timing and following the steps, such as beating the egg whites until foamy before adding sugar.
• For soft cookies that don't flatten out while baking, use shortening. Unlike butter, shortening does not melt or spread much. If you like a cookie somewhere in the middle of flat and cakey ...
Ree Drummond's 10 Best Tips for Baking Christmas Cookies. Kara Zauberman. December 13, 2024 at 8:56 AM "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."
Desired proofer temperatures can range from 20 to 45 °C (70 to 115 °F); cooler temperatures are achieved in a dough retarder, see below. Commercial bakers typically use large, temperature- and humidity-controlled proofers, whereas home bakers employ a variety of methods to create a warm, humid environment for dough rising.
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.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
The various standard phrases, to describe oven temperatures, include words such as "cool" to "hot" or "very slow" to "fast". For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C).
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