Glossary
Cool immediately-- Allow baked cakes or hot sauces to come to lower temperature over ice water.
Batter (dough)-- Mixture of lour, butter, eggs, etc is called batter (dough when it is hard enough to handle with hands) before baked or cooked.
Cream-- Beat butter or cheese with wire whisk until light and fluffy.
Beat until stiff peaks form-- Beat egg whites or heavy cream until stiff peaks form when wire whisk is raised.
Dust with flour-- When rolling out dough or pouring batter into baking pan, dust pastry board, rolling pin or pan with flour to prevent from sticking. Don't flour too much, if you do, surface of cakes or cookies will become tough and will not taste good.
Rest-- After making dough for pies or cookies, place it in refrigerator to rest for 15 to 30 minutes in order to allow all ingredients blend well.
Melt or warm over hot water-- Boil water in large saucepan and place bowl with chocolate, butter or other food over boiling water.
Batter (dough)-- Mixture of lour, butter, eggs, etc is called batter (dough when it is hard enough to handle with hands) before baked or cooked.
Cream-- Beat butter or cheese with wire whisk until light and fluffy.
Beat until stiff peaks form-- Beat egg whites or heavy cream until stiff peaks form when wire whisk is raised.
Dust with flour-- When rolling out dough or pouring batter into baking pan, dust pastry board, rolling pin or pan with flour to prevent from sticking. Don't flour too much, if you do, surface of cakes or cookies will become tough and will not taste good.
Rest-- After making dough for pies or cookies, place it in refrigerator to rest for 15 to 30 minutes in order to allow all ingredients blend well.
Melt or warm over hot water-- Boil water in large saucepan and place bowl with chocolate, butter or other food over boiling water.
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