- Industry: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
- Company Profile:
Developed by the experts at Better Homes and Gardens, BHG.com is the premiere home and family site on the Web, and the interactive companion to Better Homes and Gardens magazine. BHG.com helps people turn home, cooking, and gardening inspiration into action.
To put one or more dry ingredients, especially flour or powdered sugar, through a sifter or sieve to remove lumps and incorporate air.
Industry:Culinary arts
A dark-red Mexican sauce made from ground chiles, herbs, and vinegar. Chipotle peppers are packed in cans of adobo sauce.
Industry:Culinary arts
A chemical leavening agent that creates carbon dioxide and is used in conjunction with acidic ingredients, such as buttermilk, sour cream, brown sugar, or fruit juices, to create the bubbles that make the product rise.
Industry:Culinary arts
A mix of granulated sugar and molasses. Dark brown sugar has more molasses, and hence, more molasses flavor than light brown sugar (also known as golden brown sugar). Unless otherwise specified, recipes in this cookbook were tested using light brown sugar. In general, either can be used in recipes that call for brown sugar, unless one or the other is specified.
Industry:Culinary arts
To allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.
Industry:Culinary arts
To work a solid fat, such as shortening, butter, or margarine, into dry ingredients. This is usually done with a pastry blender, two knives in a crisscross fashion, your fingertips, or a food processor.
Industry:Culinary arts
To randomly pour a liquid, such as powdered sugar icing, in a thin stream over food.
Industry:Culinary arts
A coating of crumbs, sometimes seasoned, on meat, fish, poultry, and vegetables. Breading is often made with soft or dry bread crumbs.
Industry:Culinary arts
To cut or slice cooked meat, poultry, fish, or game into serving-size pieces.
Industry:Culinary arts
