Create with Cream Glossary
Ever got excited with making those creamy creations, reading cook books and online recipes to get you started? The dish looks so delish that you just can’t wait to come up with your own version to set your loved ones’ hearts and tummies aflutter. Yet sometimes, you encounter cooking terms that will stop you in your tracks.
Worry no more! With this article as easy reference, you’ll be more prepared in whipping up spoonsful of delight for your loved ones.
Here`s a glossary of creamy goodness to help prepare you for your next cooking adventure:
CREATE WITH CREAM TECHNIQUES AND TERMS
- BAKE: A general term to mean to come up with delish dishes for your loved ones as you cook food, usually batters and doughs, by prolonging dry heat at high temperatures in an oven.
- BEAT: To incorporate air as you rapidly stir a batter to make the mixture smooth and light. This is needed for light and airy creamy delights such as chiffon cakes and meringues.
- BLEND: To combine two different mixtures together so that they lose their individual properties and become seamless and uniformed. Usually done for sauces, dressings, soups, and beverages.
- COOL: To bring your creamy creations to room temperature or below room temperature. Usually encountered for baked goods, as they continue to cook even upon removing from the oven and continue to do so until brought to room temperature. It is important to learn how to cool properly to make sure food is perfectly baked.
- DREDGE: Also known as breading, it means to coat food (usually poultry, fish, and meat) in flour or breadcrumbs before cooking to give it a crispy outer layer.
- DRIZZLE: To slowly and steadily pour a stream of fine liquid over food, usually for flavoring or for decoration.
- FOLD: To gently combine delicate ingredients without causing deflation, usually done to incorporate a light and airy mixture together with a heavier mixture, such as whipped cream (light) with batter (heavy). This is usually done with a big spoon or a spatula.
- MIX: A general term which means to combine various mixtures together. Mixing includes blending, folding, and stirring.
- PIPE: To decorate food, usually pastries, with cream and icing by forcing it through a shaped nozzle from a piping bag.
- SIFT: To remove or separate something using a sifter or a sieve, usually done to remove lumps or large particles of a fine, powdery substance like flour.
- SIMMER: To cook in low heat or below boiling point, usually done in savory dishes.
- STIR: To move something, usually with a spoon or something similar, repeatedly in order to combine a number of ingredients or substances together.
- WHIP: To mix vigorously with a whisk or mixer in order to incorporate air into the batter and make the mixture lighter and more voluminous, which in turn results in light and airy treats. Whipping is usually done to eggs, whipping cream, and in making vinaigrettes.
- BATTER: This is the product of blending flour and liquid together, unbaked mixtures thin enough to pour or be scoopable, because of the relatively high moisture. Examples are cakes, cupcakes, muffins, and crepe batters.
- DOLLOP: A small quantity or portion, typically a lump, blob or shapeless mass of a semisolid substance, like cream
- DOUGH: This is the union between flour, cream, liquids and other ingredients. Unlike batters, they are thick and moldable because they are relatively low in moisture. Examples are pizza doughs, bread doughs, pie doughs, cookie doughs, and biscuit doughs.
- ROUX: A thickening agent usually used for sauces and soups, made of equal quantities of melted fat and flour cooked together
- SOFTENED: When talking about butter, it is best when in a soft state perfect for blending or whipping.
- SOFT PEAKS: After whipping the cream, this would look like the fluffy and velvety iced peaks in your cream.
- STIFF PEAKS: they exactly look like soft peaks, except that it feels hard and would look more pointed than fluffy.
KITCHEN PARTNERS FOR YOUR CREAMY CREATIONS
Of course, to achieve that tasteful heaven-like form of cream in any type of recipe, you`ll need the following essential kitchen partners:
- BAKING PAPER: – to keep your cake in perfect form, use this non-stick paper for lining your bowls and tins before putting them in the oven.
- BLENDER: A kitchen equipment used to break down, puree, or mix different substances together.
- BROILER: A kitchen equipment similar to an upside down grill, where food is placed directly under a heat source in order to cook it.
- COOLING RACK: – It is usually used after cooking or baking to prevent your dish from being soggy because it allows air to circulate your freshly-baked cookies or cake.
- CUTTERS: –Creating shapes and unique decorations is possible with different styled cutters, usually used for cookies, biscuits, and even tea sandwiches.
- DREDGER / SHAKER: –This allows you to sprinkle flour or powdered sugar in cakes and doughs or doughnuts evenly.
- GRILL: An equipment used to cook food over an open fire or high heat surface.
- MEASURING CUP: In cooking and baking, quantity is very important; a measuring cup makes these ingredients – whether in solid form such as flour or sugar, or liquid form such as cream - easy for you to size up.
- MIXER: A kitchen utensil used to mix food together, by employing a set of rotating beaters. Usually used to replace the mechanical and repetitive process of stirring, whisking, or beating.
- MIXING BOWLS: This is where you whip, whisk, beat and do all the blending with cream. It is also useful to have at least one large and one medium-sized mixing bowl.
- OVEN: A heated, closed, appliance used for cooking and baking food.
- PALETTE KNIFE: This kitchen tool is essential because it has a rounded end that makes it easier to smoothen icing or cake fillings as well as scraping cream in bowls.
- SIFTER: A device used to separate wanted parts of the ingredient from unwanted parts of the ingredient, usually used to separate fine particles from the course particles such as in the case of flour.
- SPATULA: A bendy or flexible spatula would be recommended when folding and mixing cream or any foamy mixture.
- STEAMER: A small appliance used to put food above boiling / heated water that produces steam used to cook the food. This method allows food to keep their natural flavor and nutritional value better compared to boiling or simmering.
- STOVETOP: The top part of a stove used for cooking.
- STRAINER: A kitchen device used to separate and filter solid pieces from a liquid.
- TOASTER: A kitchen appliance used to make food toasted, such as in the case of bread being crispy, hot, and brown.
- WHISK: One of the most reliable tools in the kitchen when it comes to incorporating air and volume in creamy-dreamy mixtures.
Feeling more confident of your cooking skills after reading these terms? Why not head on over to our Creamy Recipes section and start leveling up your dining moments with creamy creations to serve your family today.
How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni