Below are some hints for gauging completely dry ingredients:
If the recipe asks for sifted flour, the flour is sifted first then measured. This incorporates air into the flour and makes a lighter blend.
Refers to the ingredients in a recipe, such as flours, sugar, leavening, salt, baking cocoa, spices, or herbs, that may be blended before adding to another mixture in the recipe.
Dry Ingredients - The most important thing to know about measuring dry ingredients is that they should be level with the top of your measuring cup.
Sifting dry ingredients helps distribute
them throughout the cake batter.
Use the right baking pans and prepare them according to the instructions given in the cake recipes.
Mix dry ingredients together in a glass bowl. Mix the cinnamon oil and orris root together. Toss gently. Allow to cure for 2 weeks in a tightly closed container in a cool, dark place. Shake occasionally.
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Sift dry ingredients together and add remaining ingredients. Allow to stand for 30 minutes before using.
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Sift dry ingredients together. Add and cut into flour mixture. Add milk, a little at a time, stirring with a fork. Add as much of the milk as necessary to make a very soft dough. Roll out 1/2 inch and cut with a small biscuit cutter.
Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl.
To put dry ingredients like flour, sugar, or cornmeal through a fine mesh screen order to separate the fine from the coarse particles.
To put dry ingredients like flour through a sifter or sieve
To cook in liquid over low heat so bubbles form slowly ...
Wet and dry ingredients have different volume measurements, so they require different measuring cups for accuracy.
Mix the dry ingredients and stir thoroughly. Mix in the oil.
Add a little bit of water to the mix and stir. Add more water as needed. You want a medium-thick batter. You don't want it too thin or it won't stick to the vegetables.
To pass dry ingredients through a sieve to aerate and remove lumps.
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To pass dry ingredients through a fine mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Synonymous with aerate.
To soak dry ingredients (tea leaves, ground coffee, herbs, spices, etc.) in liquid until the flavor is infused into the liquid.
To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is infused into it.
-Mix the dry ingredients in a large mixing bowl.
-Add the beaten eggs and stir with a wooden spoon until the mixture is well combined.
To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.
To combine ingredients in any way athat affects a distribution.
Measuring dry ingredients
Stainless steel or plastic measuring cups and measuring spoons are a must for dry ingredients.
Putting dry ingredients such as flour or sugar through a sifter or mesh screen to loosen particles and incorporate air.
A method of cooking food in liquid that is kept just below the boiling point.
To soak dry ingredients such as tea leaves, ground coffee, herbs, spices, etc, in liquid until the flavor is infused into the liquid.
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In a bowl, cut dry ingredients and Miracle Whip together until mixture resembles coarse crumbs. Add nondairy creamer and water; stir until mixed. Spoon into four greased muffin tins. Bake at 425 degrees F. for 12-14 minutes.
Dry Ingredients: Ingredients in a recipe, such as flours, sugar, salt, baking soda, spices, etc., that may be blended before adding to another mixture in the recipe.
Add butter to dry ingredients and attach bowl to mixer stand. Using paddle attachment, beat mixture on low speed for 2 minutes, until dry ingredients are evenly coated with butter.
To pass dry ingredients through a fine mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Synonymous with AERATE.
Sift - To put dry ingredients through a fine sieve.
Simmer - To cook in water just below the boiling point or at a temperature of about 185ºF.
Skewer - To fasten with metal or wooden pins.
Steep-To soak dry ingredients in liquid until the flavor is infused into the liquid.
Stew- Cooking meat and vegetables in broth. This works best with less tender cuts of meat.
Stir-To blend ingredients together.
SIFT: To pass dry ingredients through a fine-mesh strainer to remove lumps and lighten the texture. Dry ingredients that are free of dry lumps may also be whisked together to achieve the same result.
To pass dry ingredients, usually flour and baking powder, salt, etc., through a fine-meshed strainer or sifter to blend ingredients thoroughly and remove larger pieces thereby lightening the texture of the mixture. Silver foil (Vark) ...
Mix the liquid and dry ingredients together, adding between 1/2 and 3/4 cup of water, until the mixture can be formed into a soft ball. Refrigerate for at least an hour.
Sift - to pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.
Sift - To pass dry ingredients through a mesh sifter. Sifting breaks coarser particles down or keeps them out of the food. It also incorporates air, which makes ingredients lighter.
steep - to soak dry ingredients in water or another liquid until the flavor is infused into the liquid
stew - to gradually cook ingredients in a covered pot for a long time (until tender) ...
Cut In: To mix evenly a solid fat into dry ingredients (ie. shortening and flour) by chopping with two knives or a pastry blender.
Dash: A quick shake of a seasoning less than 1/8th of a teaspoon.
a measure of dry ingredients that is normally the amount that can be held between the thumb and forefinger, usually much less than 1/8 teaspoon
To cook food slowly in simmering water, milk, stock, etc.
Pulse the dry ingredients together for a few seconds to blend. With the processor off, add half of the butter and half of the shortening. Pulse 5 times and then process for 5 seconds.
When using this kind of baking powder, you have to get the batter into a preheated oven immediately after you mix the wet and dry ingredients together.
Gradually beat in dry ingredients. Divide dough in half; flatten into disks. Wrap and refrigerate at least 4 hours or up to 3 days.
Heat oven to 375 degrees F. Grease 2 cookie sheets.
Sift or Sifting - Sifting is a technique used to combine dry ingredients so the mixture has a uniform consistency.
Sponge - A pre-ferment mixture in bread baking that is a loose mixture of most or all of the liquid, yeast and a small portion of the dry ingredients.
A technique used in pastry making (scones, biscuits) involving the mixing of a cold solid fat (butter, margarine, shortening) into dry ingredients (flour mixture) until the mixture is blended but still contains small flour-coated pieces of cold fat.
Marinate - To add liquid or dry ingredients to food that enhance flavor and/or tenderize after it sets for a given amount of time. Usually used in reference to meats and vegetables.
Cut In: Using a pastry blender or fork (not your hands) to add shortening or butter to dry ingredients.
Dice: Cutting food into small cubes of equal size and shape ...
Definition: 'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.
Mix When you mix together you are usually combining dry ingredients (sugar and flour), creamy ingredients (butter with sugar) or liquid ingredients (milk and extract) together.
The way you measure dry ingredients will affect the outcome of the finished product.Make sure that you're measuring your flour the correct way. Are you spooning the flour into a metal measuring cup and leveling it off with a knife or spatula?
- The night before: Cut and trim any meat, chop any vegetables, measure out dry ingredients and prepare any sauce; refrigerate the components in separate containers.
Thick paste made from dry ingredients like herbs, breadcrumbs and nuts, bound together with egg. Can be used to stuff the inside of roast meats or baked separately and served as an accompaniment.
Cut in- To mix shortening with dry ingredients using a pastry blender or two knives.
Degrease- To remove the fat from food. Fat rises to the top of food, making it easier to scoop the fat out.
It means the same as "sift." To pass dry ingredients through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter.
Sift - To put one or more dry ingredients through a fine strainer or a sieve once or several times.
Simmer - To cook in water or a liquid below the boiling point, very gently.
Mixing solid fat throughout dry ingredients using 2 knives or a pastry blender until flour-coated fat particles are the desired size. Typically used when making pastry.
Dredge - To lightly coat food with dry ingredients like flour, cornmeal, or bread crumbs.the usual preparation for frying.
Dress - To prepare poultry for cooking. Could also refer to adding dressing to a salad ...
To use a liquid to make dry ingredients stick together and hold their shape.
Meat or fish seared over a very high heat. This term is used in Cajun cooking.
Cut To work fat into dry ingredients with a pastry blender or two knives, with the least possible amount of blending.
Dice To cut into tiny cubes.
To sprinkle food with dry ingredients. Use a strainer or a jar with a perforated cover, or try the good, old-fashioned way of shaking things together in a paper bag.
Aerate - The term means the same as "to sift". Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. It also incorporates air into ingredients making them lighter.
Cut - Or Cut In
To combine fat into dry ingredients with a pastry blender, two knives, or fingers with the least possible amount of blending.
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The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles.
Cutting in This is the technique used to combine a chilled solid fat such as butter with dry ingredients such as flour so that the resulting mixture is a coarse constancy mixture.
Cut in: To distribute solid fat into dry ingredients with a pastry blender (or two table knives, scissors fashion) until particles are desired size.
Cut: to divide into pieces or to shape using a knife.
Cut in - To incorporate solid fat into dry ingredients using a pastry blender or knives.
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To coat an item with dry ingredients such as flour
To trim or clean poultry or fish ...
Sift- To use a sieve or sifter to combine dry ingredients such as flour and spices, or to remove any lumps. Also see “aerate.' ...
Packaged, premeasured mixes of dry ingredients can also be purchased, which require only the addition of the liquid ingredients in order to prepare the cake batter. Cakes can be made with layers, frosted, and decorated in an infinite number of ways.
It is simple to make and you can also mix the dry ingredients, add a hang-tag listing the wet ingredients and baking instructions and you have an outrageously good gift. This is an absolutely authentic Irish recipe, and if you..." ...
Cut In A technique for combining solid fat with dry ingredients until the mixture resembles small crumbs; it is done with a pastry fork, pastry blender, two knives, fingers, a food processor or an electric mixer.
whisk: A metal utensil with looped wires held together with a handle; great for blending dry ingredients and whipping.
yeast: The unscientific definition of yeast is that it's a leavening agent used to make bread dough rise.
“This method is like the liquid sugar used in making commercial baking products, and it gives the cake more volume,' Corriher says. She favors it because blending dry ingredients with fat “greases the protein, ...
Sifters, with a crank or pressure handle and a fine-mesh screen, give a uniform consistency to flour for even blending. They may also be used for sifting together dry ingredients or for dusting desserts with confectioners' (icing) sugar.
Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately.
cut in - To work with a pastry blender or two knives until sold fat and dry ingredients are evenly and finely divided, especially in making dough.
See also: Cooking, Cream, Egg, Cake, Apple