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Dry ingredients

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Below are some hints for gauging completely dry ingredients:
Flour
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.


Dry ingredients:
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 IngredientsDry ingredients are those recipe ingredients that are dry and might need to be blended before they are added to another kind of mixture in the recipe. Dry ingredients can include sugar, salt, baking cocoa, spices, flour, and herbs.

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. Dip your cup into the bin, fill to overflowing and level it off by sweeping the edge of a butter knife across the top.

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.
Proper preparation of the baking pan
will prevent the cake from sticking.

Mix ~ 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.
Kahlua Fudge Pecan Biscotti Recipe ...

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. Bake at 425 degree for 15-20 minute. Makes 15 biscuits." ...

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. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes.

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
Simmer
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.
Variations ...

To pass dry ingredients through a sieve to aerate and remove lumps.
Waitrose
Useful information ...

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.
Simmer ...

To soak dry ingredients (tea leaves, ground coffee, herbs, spices, etc.) in liquid until the flavor is infused into the liquid.
Stewing ...

To soak dry ingredients such as ground coffee, herbs, spices, etc. in liquid until the flavor is infused into it.
Stewing
Browning pieces of meat, then simmering them with vegetables seasonings and enough liquid to cover them. This method produces tender well cook items.

-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.
-Turn the pasta dough out onto a lightly floured work surface and knead for 10-15 minutes, or until the dough is smooth and elastic.

To combine dry ingredients with liquid ingredients until the dry ingredients are thoroughly moistened, but the mixture is still slightly lumpy.
Mix:
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. When using measuring spoons, remember to never measure the ingredients over the mixing bowl or pan in case the spoon overflows.

Steep
To soak dry ingredients such as tea leaves, ground coffee, herbs, spices, etc, in liquid until the flavor is infused into the liquid.

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. They will look like muffins but have a biscuit-like texture.

~: 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.
Dry Measuring Cups: Straight-sided, either plastic or metal generally with a handle attached at the top lip.

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.

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, such as flour or powdered sugar, through a sifter or sieve to remove lumps and aerate the ingredients.
Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

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.
SIMMER: To cook liquid alone or with other ingredients over low heat, not boiling.

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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.
Simmer - To cook liquid at about 185, or just below a boil. Tiny bubbles just begin to break the surface.

steep - to soak ~ 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 ~ (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.
Deep Fry: To cook in enough hot fat or oil to cover and float food.

Cut in To distribute solid fat throughout the ~ using a pastry blender, fork, or two knives in a scissors motion. Dash A measurement less than 1/8 teaspoon. Dough A soft, thick mixture of flour, liquids, fat, and other ingredients.

a measure of ~ that is normally the amount that can be held between the thumb and forefinger, usually much less than 1/8 teaspoon
Poach
To cook food slowly in simmering water, milk, stock, etc.
Puree ...

Pulse the ~ 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. Add the remaining butter and shortening and pulse again 5 times, 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 ~ together. Aluminum-free baking powder is preferred by many cooks; powders made with aluminum lend an unpleasant flavor to delicately-flavored baked goods.

Gradually beat in ~. 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. On a lightly floured surface with floured rolling pin, roll dough 1/4 inch thick.

Sift or Sifting - Sifting is a technique used to combine ~ 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 ~. This mixture ferments anywhere from an hour to a few hours before the rest of the dough is mixed together.

A technique used in pastry making (scones, biscuits) involving the mixing of a cold solid fat (butter, margarine, shortening) into ~ (flour mixture) until the mixture is blended but still contains small flour-coated pieces of cold fat.

Marinate - To add liquid or ~ 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. Liquid marinades often include an acid, such as vinegar, wine or citrus juice, mixed with herbs, spices and oil.

Cut In: Using a pastry blender or fork (not your hands) to add shortening or butter to ~.
Dice: Cutting food into small cubes of equal size and shape
Fold In: Gently adding a new ingredient to an already mixed or beaten mixture.

Definition: 'Cut in' means working solid shortening into ~ with two knives or a pastry blender until well mixed. When making pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas.

Thick paste made from ~ 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
Sweat
To cook vegetables very slowly in a little fat and their own steam so they soften but do not brown.

Mix When you mix together you are usually combining ~ (sugar and flour), creamy ingredients (butter with sugar) or liquid ingredients (milk and extract) together.

It means the same as "sift." To pass ~ through a fine-mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter.
aiguillette
A method of slicing to produce long, thin slices of poultry breast or some other meats.

Cut in- To mix shortening with ~ 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.
Deseed- To remove the inedible or fibrous seeds of fruits and vegetables.

SIFT:
To put one or more ~ through a sieve or sifter.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

- The night before: Cut and trim any meat, chop any vegetables, measure out ~ and prepare any sauce; refrigerate the components in separate containers.

Sift - To put one or more ~ 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 ~ using 2 knives or a pastry blender until flour-coated fat particles are the desired size. Typically used when making pastry.
D
Dash ...

Dredge - To lightly coat food with ~ 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 ~ stick together and hold their shape.
Blackened
Meat or fish seared over a very high heat. This term is used in Cajun cooking.

Cut in: To distribute solid fat into ~ 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.
Cutlet: a lean slice of meat, often pounded or tenderized.

Cut To work fat into ~ with a pastry blender or two knives, with the least possible amount of blending.

Dice To cut into tiny cubes.

The ~ 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 ~ such as flour so that the resulting mixture is a coarse constancy mixture. Forks, knives, fingers or pastry blender may be used for this technique.

Bench scrapers can be used for everything from cutting dough, to scraping flour or crumbs off a pastry board or counter, loosening dough from a work surface as you knead, scoring certain cookies such as shortbread, leveling a cup when measuring ~, ...

To coat an item with ~ such as flour
Dress
To trim or clean poultry or fish ...

Sift- To use a sieve or sifter to combine ~ such as flour and spices, or to remove any lumps. Also see “aerate.' ...

Packaged, premeasured mixes of ~ 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.

whisk: A metal utensil with looped wires held together with a handle; great for blending ~ and whipping.
yeast: The unscientific definition of yeast is that it's a leavening agent used to make bread dough rise.

Because it reacts immediately when moistened, it should always be mixed with the other ~ before adding any liquid; the resulting batter should be placed in the oven immediately. At one time, baking soda was used in the cooking water of green vegetables to preserve their color.

Sponge: Also known as a "preferment," a sponge is a portion of the ingredients that is mixed ahead of time, typically overnight. Using a sponge extends the fermentation process longer and generally releases more complex flavors in your loaf. It can also be used to soften ~ (such as ...

cut in - To work with a pastry blender or two knives until sold fat and ~ are evenly and finely divided, especially in making dough.

See also: See also: What is the meaning of Cooking, Cream, Egg, Cake, Apple?

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