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Scalded and cooled milk is used in bread and other yeast doughs, as pasteurization does not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to have been based on hand-milked, slowly cooled, unpasteurized milk specify scalded milk with much more justification, and ...
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...
Cooling: Allowing your bread to cool completely before storing is key. Packaging warm bread can lead to moisture developing inside the packaging, causing sogginess or mold growth.
Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home.
Thickening of condensed milk, such as in confection-making, is done in a bain-marie. Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings. Bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful.
Coconut milk builds on the tropical vibes, making it a refreshing and satisfying choice for breakfast. ... warm and utterly delicious. Golden-Milk Shake. Heami Lee, Food Stylist: Emily Nabors Hall ...
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.