The meat is first marinated in wine and herbs for a minimum of 24 hours, then assembled and baked in a paste sealed casserole until the meat is buttery tender. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. Roasting describes cooking food at a higher temperature to brown the surface of the food quickly. Common oven temperatures are: A tool with a flat, smooth surface and long handle that's used to move pizzas and yeast breads to and from an oven.

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A Middle Eastern specialty that is a mixture of roasted eggplant, tahini (sesame paste), olive oil, lemon juice, and garlic. Traditionally garnished with pomegranate seeds and mint.

A rich rum or kirsch-soaked Polish yeast cake studded with currants or raisins.

A chemical leavener combining an acid with bicarbonate of soda to form the gas which enables baked products to rise.

The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product.

The traditional baba is baked in a tall cylindrical mold but the cake can be made in a variety of shapes and sizes; called savarin when baked in a large ring mold.

a French or Italian small sweet cake made from enriched yeast dough, often flavored with candied fruits and soaked with a rum or Kirschwasser syrup after baking.

Most test kitchens use midgauge aluminum pans to formulate standards for baking time, temperature, and even baking/browning.

This term refers to Idaho and russet potatoes, the big potatoes with rough, brown skin and numerous eyes.

Crisp bacon and fried leeks are used to garnish this dish. Oil 3.5 2.8oz Sugar 3.0 24oz Milk Solids 2.5 2.0oz Honey 2.5 2.0oz Molasses 2.0 1.6oz Salt 2.0 1.6oz *May be bread, whole wheat, or blend.100%=total flour weight " Baking pan Available in a variety of shapes and sizes for baking specific cakes, cookies, biscuits, breads, pies, and specialty goods.

Most pans sold today are made from light- to heavy-gauge steel, except for two-layer, insulated baking pans, which are heavy-gauge aluminum.

Test for strength by mixing one teaspoon baking powder with 1/4 cup very hot water. A Leavening agent containing a combination of baking soda, an acid like cream of tartar and a moisture-absorber like cornstarch.