The Culinary Connoisseur
Mix It!
13
Jun
Jun
At The Peppermill
we often get phone calls asking us to explain culinary terms found in cookbooks
that are not as simple as the generic word “mix.” Some of these words are necessary to denote
slight differences in the way a recipe is prepared but some are just used for
variety and can be used interchangeably.
We’ve put together a list of terms you might find in baking books and
we’ll explain the differences between them.
All of the following words are related to “mixing” and will give you a
better understanding of why certain steps are important to proper recipe
technique.
we often get phone calls asking us to explain culinary terms found in cookbooks
that are not as simple as the generic word “mix.” Some of these words are necessary to denote
slight differences in the way a recipe is prepared but some are just used for
variety and can be used interchangeably.
We’ve put together a list of terms you might find in baking books and
we’ll explain the differences between them.
All of the following words are related to “mixing” and will give you a
better understanding of why certain steps are important to proper recipe
technique.
Batter—a thin mixture consisting of flour, liquid
and leaveners, that can be poured or spread.
Pourable batters are most often used for chiffon cakes, bundt cakes and
pancakes. Pound cake batters are usually
thicker and need to be spread in the pan with a spatula.
and leaveners, that can be poured or spread.
Pourable batters are most often used for chiffon cakes, bundt cakes and
pancakes. Pound cake batters are usually
thicker and need to be spread in the pan with a spatula.
Beat—to mix ingredients rapidly until they are
well combined. Usually used in relation
to eggs or cream.
well combined. Usually used in relation
to eggs or cream.
Blend—lightly combine ingredients by hand. This term may also refer to using an electric
blender to combine ingredients.
blender to combine ingredients.
Cream—to beat an ingredient, usually a fat like
butter or margarine, until well softened and combined with sugar.
butter or margarine, until well softened and combined with sugar.
Dough—a mixture of flour, liquid and a leavening
agent such as yeast or eggs, that is combined to form a mixture that is stiff
but still pliable. Dough is either
rolled out using a rolling pin or formed by hand.
agent such as yeast or eggs, that is combined to form a mixture that is stiff
but still pliable. Dough is either
rolled out using a rolling pin or formed by hand.
Emulsion—a mixture of two or more liquids that
don’t combine easily, like oil and vinegar.
Emulsions can be made with a hand-held whisk or electric blender and
food processor. The most common
emulsions are salad dressing vinaigrettes
don’t combine easily, like oil and vinegar.
Emulsions can be made with a hand-held whisk or electric blender and
food processor. The most common
emulsions are salad dressing vinaigrettes
Fold—to incorporate a light, fluffy mixture, suchas egg whites or whipped cream, into a heavier mixture. Folding is done by lifting the mixture from
the bottom of the bowl and literally “folding” it over the batter at the top of
the bowl. The act of folding prevents
the delicate structure of the egg whites from being crushed by strong strokes. It’s a good idea to use a silicone spatula or spoonula to fold batter. Never use an electric mixer—even a low
speeds. The strength of the mixer will
flatten the egg whites. Folding is a
technique used when preparing mousse, chiffon or sponge cakes and meringues.
Knead—to mix workable dough with your hands, a
mixer or food processor in order to develop gluten, the proteins which make
dough elastic. The longer a dough is
kneaded the more gluten it develops, a feature that is desired when baking
bread. However, when preparing pie
dough, the less you knead the better.
Too much gluten will cause the dough to shrink unattractively in your
pie plate.
mixer or food processor in order to develop gluten, the proteins which make
dough elastic. The longer a dough is
kneaded the more gluten it develops, a feature that is desired when baking
bread. However, when preparing pie
dough, the less you knead the better.
Too much gluten will cause the dough to shrink unattractively in your
pie plate.
Sift—to pour flour or other dry ingredients
through a sifter; a tool with a mesh bottom used to remove lumps and impurities
from dry ingredients. Large sifters are
useful for flour when baking in large quantities while smaller sifters are used
for a sprinkle of confectioners’ sugar which tends to be lumpy. When adding dry ingredients, many recipes
suggest sifting together flour, baking powder, baking soda and salt. This makes the ingredients light and airy as
well as prevents them from forming lumps in the batter.
through a sifter; a tool with a mesh bottom used to remove lumps and impurities
from dry ingredients. Large sifters are
useful for flour when baking in large quantities while smaller sifters are used
for a sprinkle of confectioners’ sugar which tends to be lumpy. When adding dry ingredients, many recipes
suggest sifting together flour, baking powder, baking soda and salt. This makes the ingredients light and airy as
well as prevents them from forming lumps in the batter.
Toss—to quickly mix ingredients such as vegetables
for a salad. Tossing is most often done
with a fork or spoon.
for a salad. Tossing is most often done
with a fork or spoon.
Whip—beat rapidly, by hand or with an electricmixer to incorporate air and increase volume.
This term is most often used in conjunction with egg whites or cream
Whisk—used as a noun or verb, the term whisk can
refer to a tool used to combine ingredients by hand or to the act of combining
the ingredients by using a whisk. A
whisk is a tool that consists of looped wires attached to a long handle that
break up lumps when used to stir ingredients.
refer to a tool used to combine ingredients by hand or to the act of combining
the ingredients by using a whisk. A
whisk is a tool that consists of looped wires attached to a long handle that
break up lumps when used to stir ingredients.