Crimp

Crimp
To seal two pieces of pastry, usually round the edge of a pie, by applying pressure with fingers or a fork. A crimped pastry edge may be moulded into a decorative finish using fingers such as a fluted or scalloped edge.
Waitrose ...

-Crimping involves making small twists along the sealed edge. Traditionally Cornish pasties have around 20 crimps.

Crimp: To seal edges of a two crust pie by pinching at intervals with the fingers or by pressing them together with a fork.
Crudites: An assortment of raw veggies. Often served as an appetizer with a dip.

Crimp - to seal pastry edges together by pinching.
Croissant - French breakfast bread pastry, delicate, flaky and rich.

Crimp:
To seal the edges of a two-crust pie either by pinching them at intervals with the fingers or by pressing them together with the tines of a fork.
Crudites: ...

Crimp: To create a decorative edge on a piecrust or seal edges together.
Crisp: To restore the crunch to foods; Soaking vegetables in an ice water bath or heating stale crackers in a medium oven.

Crimp- To decorate the edges of a pie crust by pinching the top and bottom crusts together with your fingers.
Crisp-tender- To cook food to the stage where it is tender but still crisp.

Crimp - To pinch or press dough edges - especially pie crust edges - to create a decorative finish and/or to seal two layers of dough so the filling does not seep out during baking.

Crimp - To pinch together two pastry edges to prevent the filling from escaping.
Crisp - To refresh vegetables in a bath of ice water so as to make them firm or crisp.

Crimp: To seal the edges of two pieces of pastry together by pressing with fingers or fork tines.
Croissant: a light, flaky, crescent-shaped roll.

Crimping - Process of making a decorative border on pie crusts; gashing fresh skate, then soaking it in cold water and vinegar before cooking, in order to firm the flesh.

crimp - (1) To seal a double crusted pie by pinching the edges together. (2) To gash a freshly caught fish on both sides of the body at intervals of about one and one-half inches. The fish is then plunged into ice-cold water for about one hour.

Crimp:
To create a decorative edge on a piecrust. On a double piecrust, this also seals the edges together.
Crimping: ...

CRIMP
To seal the edges of a 2-crust pie either by pinching them together at regular intervals with the fingers or pressing them together with the tines of a fork.

Crimp Cooking Term
To create a decorative edge on a piecrust. On a double piecrust, this also seals both crust edges together.

crimp: To press together with your fingers or a fork and seal the rim of a double-crust pie to form a double thickness of dough that you can then shape into a decorative pattern.

Pressing or crimping an attractive edge into the edges of a piecrust before baking, using a fork or fingers. The fluted edge should be pressed under the rim of the pan in several places to prevent shrinkage.

Casunziei (It.): a stuffed pasta that is made into the shape of a half circle and crimpled along the edges.

Crimp: To seal the edges of a two-crust pie either by pinching them or pressing them together with the ties of a fork.
Crudites: An assorment of raw vegetables, i.e. carrots, broccoli, mushrooms, served as an hors d'oeuvre often accompanied by a dip.

Food is wrapped inside a durable packet of tin or aluminum foil, crimped to seal, and placed on or under hot coals. Baked potatoes are commonly cooked this way but entire meals can be cooked in one packet.

Fold over the wrapper to create a pouch and crimp the edges shut with your fingers. Place on a baking sheet and cover with a damp dishtowel. This prevents the potstickers from becoming dry.

The filling is scooped onto one half of the dough round, which is folded over and crimped to make a tight seal. The calzone can vary widely in size from a single serving to a monster calzone meant to be split among several people.

Trim; crimp edge as desired.
For filling, in a medium bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.

The solid ridge of pastry, hand crimped along the top of the pasty, was so designed that the miner or traveler could grasp the pastie for eating and then throw the crust away.

Formed from a piece of dough made into a round shape and flattened, the Empanada is filled, folded over into a half round shape and crimp-closed on the open sides before being baked.

Place on the bottom circle of puff pastry, and crimp the edges together. Cut off any excess, and brush the top with the honey. If the honey is too thick, put it in the microwave for a few seconds to thin it out. This will make spreading easier.

Fold the short ends up and over again. Crimp closed to seal the foil packet.
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Tightly crimp the short ends up
and over to seal the packet.

Paint exposed pastry border with beaten egg. Top round with second round, crimping to seal edges.
Paint entire top with rest of egg (making sure it doesn't drip down the sides this will prevent pastry from rising), then sprinkle with sugar.

Fold edges under so that there is a double layer of dough on the crust edge (photo 5). Using your thumb, crimp the edges of the dough around edge of pie, as shown in photo 6.

Fluting the pastry edge makes your pie crust picture perfect. Choose from these different crimping and fluting techniques: ...

The main reason to keep it frozen and thaw only when you're ready to use it, is that you have to be more gentle with it once it has thawed. Use it as a baseball bat while it's frozen, but don't crimp it or smash it when thawed, ...

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Firm, dense consistency mushroom; earthy flavor. Best used stuffed with herbs and nuts. Crimping ...

Press on the knob to then instantly crimp the edges sealed. Bake if desired, or it makes a neat little filled sandwich. The kids love this and it is something they can do themselves. It sells for just $8-$9.

Crimp: Pressing together two pastry layers on the edge of pie crust, sealing the dough and at the same time creating a decorative edge using your fingers, a fork, or utensil.

See also: Kitchen, Dough, Fruit, Flour, Water