Proofing (also called proving) is a step in creating yeast breads and baked goods where the yeast is allowed to leaven the dough. This step is not often explicitly named, and normally shows up in recipes as "Allow dough to rise".
Contents ...
Proof:
To test yeast for potency: If you're not sure if yeast is fresh and active, dissolve it in warm water (105° to 115°F) with a pinch of sugar. If the mixture foams after 5 to 10 minutes, the yeast is fine to use.
Definition: Dough proofs when it is allowed to sit in a warm spot, usually for several hours. The dough expands and rises because of yeast fermentation and production of carbon dioxide.
Ovenproof dish
A dish made from a heatproof material such as glass, metal or earthenware that can withstand temperatures of 250°C, gas mark 9 and is suitable for use in the oven.
The Foolproof Guide to Roasting a Moist Turkey
By: Cheryl Bowman
You have a family get-together coming up, and you have volunteered to roast a turkey.
If you're in doubt about your yeast, you should definitely proof it. Combine the yeast with 1 tsp. sugar and some or all of the warm liquid called for in the recipe (the temperature should be between 105°F and 115°F; 41°C and 46°C).
Proof
In short, swelling. Yeast proofs when it swells and becomes bubbly. And a dough proofs when it swells and rises to twice its original size.
Proof - To activate yeast, or other leavening agent, before using in a recipe. The yeast is normally added to a liquid, possibly mixed with sugar, and allowed to set a given amount of time until it bubbles.
Proof
The final rising (fermentation) of the shaped yeast dough prior to baking. Proof cabinets or 'boxes' help maintain the best temperature and humidity -Ranges from 85 (at home) to 110-115 Degrees F.
Proof - to allow a yeast mixture to rise in a warm, dry place. Also, to test yeast for potency.
Provencale, a la - a dish including garlic, olive oil, tomatoes and often black olives.
Prune - a dried red or purple plum.
Proof - 1) To "prove" yeast is alive by dissolving it in warm water and setting it aside in a warm place for 5 to 10 minutes. If it swells and becomes bubbly, it is alive. 2) Proof is an indication of the amount of alcoholic content in a liquor.
Proof-The process of adding yeast to warm water or milk.
Punch down-In regards to baking bread you push down risen yeast dough with your fist.
Purée-To blend food together until it becomes completely smooth.
proof To let yeast dough rise.
rolling boil When a liquid is boiling, and cannot be stirred down to below boiling point.
ramekin A small baking dish used for individual servings of sweet and savory dishes.
Proof: To let yeast dough rise.
Purée: To mash or sieve food into a thick liquid.
Parboil: To partially cook food in boiling water for just a few minutes.
Proof: To allow a yeast dough to rise before baking.
Punch down: To deflate a yeast dough after it has risen by pushing it down with your fist.
Proof:
In bread baking, this term indicates the period of time a product is allowed to rise after it is shaped and placed on or in pans.
Proof
To let yeast dough rise by setting it in a warm, moist place of at least 85 degrees F
Puree ...
Proof
To allow a yeast dough to rise. Also refers to the process of dissolving yeast in warm water (110 ) with sugar to see if it is alive and bubbling. A proofing box is a warm place for dough to rise.
Proof - To dissolve yeast in warm water to prove that the yeast is alive, active, and capable of leavening dough for baking.
Protein - Used in professional kitchens as a general term to describe the meat, poultry, or fish in a presented dish.
Ovenproof: This is the most common type of meat thermometer, designed to resist the prolonged heat of an oven.
Ovenproof: Cookware that can withstand oven heat.
P
Pavlova: A dessert (invented in NZ, not Australia :-) The main ingredients are sugar and egg white.
Oven-proof Thermometer
This should be inserted into the turkey at the beginning of the roasting time and remain inserted in the bird throughout the cooking time. The temperature indicator will rise slowly as the turkey cooks.
Fool-Proof Wine Values
147 Timeless Wine Bargains
A beginners guide to wine plus 147 great wine bargains. One of the best wine books I've seen in a while.
BBQ Secrets Revealed! ...
Flameproof - Cookware that can be used directly on a burner or under a broiler without damage.
Bench Proof - In yeast dough production, It is the rising stage that occurs after the dough is formed and Molded, just before baking.
Benne Seeds - An African term for sesame seeds.
[edit] Proofing
The final stage before baking dough is proofing. This is the final rising period and is done at a temperature of between 70ºF and 85ºF. This can be done in a proof box in which temperature and humidity are controlled.
Bench Proof:
The final rising state in yeast dough production, occurring between the time the dough is panned and baked.
Bench time: ...
Proofing
Fill a clean glass measuring cup with 1/2 cup warm water (110ºF to 115ºF). Add one (1) teaspoon granulated sugar and one (1) full packet of your yeast. Stir to dissolve the contents completely.
Proof
Allowing a yeast dough to rise before baking.
Pre-heat
Heating the oven to the temperature needed before using it.
Proof: To allow yeast dough to rise. A proof box is a sealed cabinet that allows control over both temperature and humidity.
Proof - To let dough rise in a humid spot, usually in a pantry or shelf.
Purée - To force or rub strain through a sieve or colander for a thick smooth sauce.
...
Proof
To allow a yeast dough to rise before baking. Also a term that indicates the amount of alcohol in a distilled liquor.
Prosciutto ...
Proof
The term used for the growth of a yeast dough's rise prior to baking.
Proofing ...
Heatproof bowl
Fork
Quick recipe finder
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast").
Foolproof, One Bowl Banana Cake Handle
Select One
Add to Cookbook
Add to Menu
Add to Shopping List
Send to Mobile Phone ...
A heatproof jug or jam funnel will make it easier to get the hot chutney into your sterilised jars and some scraps of muslin or cotton in which you can tie up your spices can be useful.
A heatproof container that sits on a burner stand which holds a heat source (such as canned cooking fuel). Available in a variety of materials, sizes and styles. Food cooked in this pot is called a fondue
How to Buy ...
An ovenproof dish with a tightly fitting lid, made from earthenware, glass or metal. The word 'casserole' also refers to the meat dish itself which is prepared in the oven in this dish. The food is usually served from the casserole.
An oven-proof thermometer should be inserted into the thickest part of the thigh before the turkey is placed in the oven. The turkey is cooked when the internal temperature of the thigh reaches 180°F or the breast reaches 170°F.
The heat proof liner bag goes into the slow cooker, the food goes into the liner. After you've finished eating, you merely remove the liner, throw it in the trash, and your slow cooker is ready to go back to its storage space.
A small ovenproof dish, used for baking individual egg dishes, soufflés or mousses.
Clarify Coddle
TOP 10 ...
Use this goofproof recipe to guide you to a perfectly delicious bird, filled with a flavorful fruit and nut stuffing.
See the recipe
Spicy Corn Bread Stuffing ...
A small, ovenproof individual baking dish; usually ceramic.
Ravioli
1. Italian for "little wraps."
2.
the tines of a fork, fitted with grease-proof paper, filled with dried
beans or rice as a weight, and partially baked.
baked Alaska Ice cream set on sponge cake, the whole masked with ...
Cartouche A circle of greaseproof paper cut to size and placed on top of a sauce to prevent a skin forming as the liquid cools. A small hole in placed in the centre to allow steam to escape. From the French word carta meaning 'paper'.
There is proof of its culture in the Euphrates valley and in Syria four hundred years before Christ. Crawfurd, on philological grounds, considers that rice was introduced into Persia from southern India. The Arabs carried the plant into Spain.
Many food writers do not answer that question, ignoring the distinctions between wheat types, and simply see in the existence of the word lagana the proof that the Romans invented macaroni.
Eau-de-vie is a clear and colorless, aromatic, and strong (80 to 90 proof) brandy that is distilled from fermented fresh fruit. This is why their flavors are so wonderful but they do tend to be expensive.
Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking.
The development of earthenware pottery allowed for the creation of fireproof cooking vessels in a variety of shapes and sizes.
Apply melted butter, put greaseproof paper over it and apply melted butter once again over the paper.
Beat the eggs and sugar properly until it becomes thick and double in quantity. This should take 4 to 5 minutes.
An 80 - 90 proof clear fruit alcohol. Framboise (raspberry) is a popular type.
Ecossaise
The French term for Scottish.
Emincé
Cut fine, or sliced thin.
Espagnole
The French term for Spanish. A mother, or basic brown, sauce.
Evaporated milk ...
0% (80 proof)
Ginger - The roots of the ginger plant, or Zingiber officinale to use its scientific name, are an indispensable ingredient in both Chinese and Indian cuisine.
Remove onions to a covered heatproof dish. Pour off excess oil and deglaze the sauté pan with reserved 2 cups of Guinness marinade; cook over medium-high heat until reduced by half to 1 cup.
grain alcohol = ethanol = ethyl alcohol = grain neutral spirits = pure grain alcohol Notes: This is pure alcohol--odorless, tasteless, and very potent at 190 proof.
A somewhat bitter, anise flavored liqueur, distilled from wormwood that is produced with a proof of 136 and an alcohol content of almost 70%. It is a drink that has been banned in many countries, being classified as a habitual stimulant.
They are foolproof and turn out great. A little time consuming, but not difficult at all, and I am no chef! I like to put lo pro cheese on 1/2 the tortilla, fold it over and throw it in the toaster oven to crisp up. It's like a mini quesadilla.
(1) A casserole is an ovenproof or flameproof dish or pan that has a tight lid. It is used to cook meat and vegetables slowly.
Small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass. They are used in cooking soufflés, custards and other sweet or savory dishes for individual size recipes.
Tip of the Week:
Whipping Cream with More Volume ...
Put chopped chocolate into a double boiler or heatproof mixing bowl set over a pot of gently simmering water and stir gently until the chocolate is completely melted and smooth.
 See also: Cooking, Water, Flavor, Vegetable, Butter
|
