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Their egg beater patent was one of the earliest bought up by the Dover Stamping Company, whose Dover egg beaters became a classic American brand. [ 3 ] [ 4 ] The term "Dover beater" was commonly in use in February 1929, as seen in this recipe from the Gazette newspaper of Cedar Rapids, IA, for "Hur-Mon Bavarian Cream," a whipped dessert recipe ...
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 ...
Egg-beater, egg beater, or eggbeater may refer to: Mixer (appliance), an electric kitchen appliance often referred to as an "egg-beater" Eggbeater (mixer), a hand-cranked tool for beating eggs, as for omelettes or cake-baking; Egg Beaters, an egg white–based ingredient used in cooking or baking; Eggbeater wind turbine, a wind turbine design
A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. The loops can have different shapes depending on a whisk's intended functions.
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. [1] [2] Batter is most often used for pancakes and as a coating for fried foods. It is also used for a variety of batter breads.
Egg Beaters is a product marketed in the United States as a healthy substitute [3] for whole eggs. It is a substitute for whole/fresh eggs (from the shell) that contains less cholesterol, but it is not an egg substitute (in the sense of a food to replace eggs for people with egg allergies).
Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. [14]
A recipe in a cookbook for pancakes with the prepared ingredients. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. Cookbooks, which are a collection of ...