What does combine mean in baking

How to Combine Wet and Dry Ingredients. June 09, Save Pin FB More. Measure liquids into a glass measuring cup. Pack brown sugar. Making a well.

Make a well in the dry ingredients, then gently pour wet ingredients into the center. Stop mixing while batter is lumpy. Rubber scraper. A rubber scraper is the must-have tool when it comes to mixing ingredients. Comments 1 Add Comment. View Comments. April 18, Back to story Comment on this project. Tell us what you think Why are there so many words used for stirring stuff together? Does it matter if I "whisk" something that should be "blended"?

Both beating and whisking mean to vigorously and quickly mix ingredients together for the purpose of aerating them, but there are different methods depending on what outcome you're going for.

Whisking is usually done with a wire whisk or whisk attachment if you're using a mixer. It's the best way to add air to egg whites or to whip cream. Beating is usually done with a paddle attachment if you're using a mixer or using a wooden spoon and your own strength.

Beating is best for heavier bases, like butter for a cake mix. It combines and adds air to the mix for a fluffier cake. Doing this means the bottom of your pie or tart will be cooked and not turn into a soggy mess when you add the filling.

When a recipe says to combine ingredients, it means to mix them all together until it forms one mixture. Then stop! This is usually in recipes that use a solid fat — mostly butter. Basically you're whipping the butter to aerate it before adding other ingredients such as sugar. Air trapped in cake and brownie mixes helps make them light and fluffy when baked.

This method is used when you're mixing dry ingredients with liquid ingredients and you're trying to keep as much air in the liquid mixture as possible. If you're too fast or hard with your mixing, you will lose all the air bubbles and your mixture will be heavier and denser. Often very different from when you started kneading," Ms Bell says.

Seal ends of dough. To apply a seasoned mixture, dry or a paste, onto the surface of meat, providing flavor to the meat. To cut shallow slashes, along the surface of meat, to tenderize.

The peel of a vegetable, such as cucumbers, can also be scored for a decorative look. To apply a flavor ingredient, such as salt and pepper. Cast iron pans are also seasoned by rubbing the pan with solid shortening and heating in the oven. This coats the pan and prevents sticking and rusting of the pan.

To divide in half or into parts. Sometimes referred to when removing the egg yolk from the egg white. To cut into narrow strips with a shredder or food processor, using the shredding disk. Can also mean to shred cooked meat or poultry by pulling apart with two forks.

To strain dry or wet ingredients through the holes of a strainer or sieve. To pass an ingredient, such as powdered sugar, through a sieve or sifter to make smooth and lump-free. To cook foods gently in a liquid at a low temperature at just below the boiling point.

Tiny bubbles appear on the surface. To thread meat, such as vegetables or fruit, onto metal rods or bamboo sticks called skewers for grilling.

A soft ball that flattens when removed indicates it is at the soft ball stage in candy making. If the syrup separates into hard threads, it is at the soft crack stage in candy making.

To beat whipping cream or egg whites until peaks curl over when beaters are lifted out of the bowl. To cook food in enough liquid to barely cover the ingredients in a tightly covered pan. Usually cooks for several hours on the stove-top or in the oven.

To beat whipping cream or egg whites until the peaks stand up straight when the beaters are lifted up out of the bowl. A well-flavored broth that is made by simmering meat, poultry, fish or vegetables with herbs, spices or vegetables. To fill a cavity in poultry or a vegetable eggplant, zucchini, tomato with a well-seasoned mixture prior to cooking.

To cook vegetables in a small amount of fat over low heat in a covered pan, until juices form and vegetables begin to brown. To brown food by heating in a toaster or under the broiler, such as bread, or in an oven when cooking nuts.

To turn food over lightly with a large spoon and fork to coat ingredients; often a term used with salads. To combine two or more ingredients using a wire whisk. Also can be a kitchen tool with looped wires, incorporating air as the mixture is beat. Sometimes referred to as a whisk. To combine two or more ingredients using a kitchen tool with looped wires, incorporating air as the mixture is beat.

Sometimes referred to as whip. To heat food until limp, such as to add a hot dressing to leafy vegetables like spinach for a wilted spinach salad. Search recipes, ingredients, articles, products Ingredients List. Al Dente To cook pasta until a slight firmness remains when bitten. Assemble To gather necessary ingredients for a recipe together. Baste To brush or spoon a melted fat such as butter , a liquid such as a stock or a marinade over food as it cooks to give flavor and moistness.

Batter A mixture that is thin enough to pour or spoon; often made of flour, eggs and milk. Beat To stir rapidly by hand or with a mixer to combine ingredients or incorporate air into mixture eg: egg whites, whipping cream.

Bite-Sized To cut or tear food into small enough pieces to eat in one bite. Blacken To cook meat or fish in a very hot skillet to give a dark, crispy crust. Blanch To immerse food into boiling water for a short time, and then transfer to a bowl of ice water to stop the cooking process. Blend To stir together two or more ingredients until just combined.

Boil To heat a liquid mixture until bubbles break the surface; a full rolling boil cannot be stopped by stirring. Braise To brown meat or vegetables in fat over a high heat. Bread To coat food in a dry ingredient such as flour, bread crumbs, cornmeal or cracker crumbs before sauteing or frying.

Brine A strong mixture of water, salt and vinegar. Broil To cook directly above or below a heat source in the oven or on the grill. Broth To cook meat, vegetables or fish in water. Brown To cook food quickly over a high heat, often on the stove-top, to give the surface color and seal in juices. Brush To coat a food lightly with a marinade or liquid using a pastry brush.

Butterfly To cut a food, such as shrimp, down the center, almost but not completely through. Can To preserve food by placing it into a glass jar. Follow the recommended safe canning procedures. Caramelize To heat sugar until it dissolves and turns into a golden syrup, or to cook a food such as onions over low heat until they become soft, golden brown and sweet. Carve To cut food into slices usually meat using a sharp knife. Chafe To keep food warm using a container such as a chafing dish or casserole, which has a heat source underneath eg.

Chill To cool food in the refrigerator until completely cooled throughout. Chop To cut food into slightly irregular cubes or pieces. Chunk To cut food into large pieces, larger than a cube. Clarify To remove solids from a liquid to yield a clear liquid, most often used with butter to remove milk solids.

Coats a Spoon To test for doneness; a cooked egg-based mixture such as a custard leaves a thin layer on a metal spoon when dipped into the mixture. Coddle To cook eggs in simmering water, and remove from heat when eggs are cooked, as desired. Combine To stir two or more ingredients with a spoon, or to beat on Low speed with a mixer, until mixed together. Core To remove the center of a fruit or vegetable, which contains seeds, with a knife or apple corer.

Cream To beat together two or more ingredients, such as butter and sugar, until the mixture is smooth, creamy, uniform consistency. Crimp or Flute To press together two pastry layers on edge of pie crust, sealing the dough and at the same time creating a decorative edge using fingers, a fork, or other utensil. Crumble To break up into small pieces. Crush To reduce to crumbs, powder, or small pieces. Curdle To overcook a mixture, such as an egg-based recipe, causing the mixture to separate.

Cut in To mix a cold fat such as butter with flour or dry ingredients by hand until the mixture resembles coarse crumbs. Dash To add a tiny amount of an ingredient. Deep Fry To cook food by submerging in hot oil. Defrost To thaw food. Deglaze To pour water, wine or stock over browned pan drippings. Devil To add a spicy ingredient, such as hot pepper sauce or mustard, to food, such as eggs, making deviled eggs. Dilute To reduce the strength of a mixture by adding liquid. Dip To slowly, but briefly, lower food into a melted mixture such as chocolate.

Dot To place or sprinkle small pieces of an ingredient, over top of food, such as butter, over a fruit filling on a pie. Drain To pour liquid or fat from food through a strainer or colander, such as after cooking pasta. Dredge To coat food with a dry ingredient, such as flour, bread crumbs or cornmeal before frying.

Dress To apply a salad dressing to a salad before serving. Drizzle To slowly pour a thin liquid mixture over food, such as a cookie, a quick bread or to pour a thin stream of salad dressing or vinaigrette over a salad. Drop To place cookies by spoonfuls onto a cookie sheet. Dry Heat To cook by roasting, broiling or grilling. Dust To coat lightly with an ingredient, such as flour or powdered sugar. Emulsify To force ingredients, such as oil and a liquid, that normally wouldn't mix into a creamy mixture.

Fillet To cut bones from fish, meat or poultry. Firmly Packed To press an ingredient, such as brown sugar, tightly into a measuring cup.