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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
A thin batter for English pancakes Wheat batter mixed with fenugreek leaves for making dosa. Batter is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening used for cooking. It usually contains more liquid than dough, which is also a mixture of flour and liquid.
Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning.
However, a lavish variant uses sour cream as a topping, applied when the cheesecake is cooked. It is mixed with vanilla extract and sugar and replaced in the oven, so that it is twice-baked. Paximathia: Greece: A bread of Greek origin that is prepared with whole wheat, chick pea or barley flour. Traditional versions were twice-baked. [15] Rusk
And yes, no matter what kind of flour (or flour substitute) it is, it will go bad. The first lesson of flour 101 is that they are made of perishable items, most commonly grains such as wheat.
It is known that mixing adds heat to dough, and more intense mixing adds heat more quickly. [17] Doughs mixed at warmer temperatures of 79 °F (26 °C) are known to have more oxidation than doughs mixed at lower temperatures of 73 °F (23 °C). [18] Oxidation results in loss of color and flavor. [14]
In the extrusion cooking process, raw materials are first ground to the correct particle size, usually the consistency of coarse flour. The dry mix is passed through a pre-conditioner, in which other ingredients are added depending on the target product; these may be liquid sugar, fats, dyes, meats or water.
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