Thought of sharing this knowledge which I thought is important when you start learning to bake.
Bain Marie
It's a utensil & a cooking technique. Also Known as double boiler or Mary's bath. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat & is used for cooking delicate dishes like custards or white sauces, or melting chocolates.
Pronunciation: bane mah-REE
Baking Powder
A leavening agent used in cookies, quick breads and other baked goods to produce expansion of a batter. It is made of baking soda and cream of tartar or another acid powder. It's almost always double action - it releases carbon dioxide when mixed with liquid, & releases it again when exposed to heat. People often confuse it with baking SODA. You can make your own baking powder, which will be single action, by combining baking soda with cream of tartar.
Baking Soda or Bicarbonate of Soda
A leavening agent used in baked goods like cookies or quick breads. It's used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt. The soda, or base, combines with the buttermilk, or acid, to produce carbon dioxide and the baked goods expand, or rise. It is an ingredient in baking powder.
Beat
Also known as 'whip' which means to rapidly stir a batter to incorporate the ingredients along with air.
Blind Bake
Or bake blinding means to bake a pie crust without a filling. There are several techniques used to ensure that the pie crust holds it shape when baked empty. Pie weights can be placed in the shell to keep it from puffing. The shell can be lined with foil and dried beans or peas. Pricking the crust with a fork before baking also helps the crust keep its shape.
Cream
To rub or work soft shortening, sometimes with sugar, against the sides of a bowl until creamy or fluffy. This process, when making baked goods, forms tiny air pockets in the shortening so the finished product is light and airy.
Cut in
Or blend, means working solid shortening into dry ingredients 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. This creates a flaky texture by coating the flour proteins with shortening, interrupting the gluten formation.
Fold
Usually egg whites or whipped cream are folded into a heavier mixture, for a souffle, cake, or pie filling. The lighter mixture is placed on top of the heavier mixture, then the two are combined by passing a spatula down through the mixture, across the bottom, and up over the top. This process continues until the mixtures are combined. This traps air into bubbles in the product, allowing baked goods to rise.
Ganache
A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles. Also known as Confectioner's Coating
Pronunciation: gah NAHSH
Macerate or Soak
This term means letting food, usually fruit, soak in a liquid to absorb flavor. Fruits are usually soaked in liqueurs. In other words, fruit that is marinated in liqueurs is being macerated.
Proof
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. The gas is trapped within gluten strands which form out of protein in the flour as the bread is kneaded.
Seize
Chocolate seizes when water is added, usually accidentally, during melting. It stiffens, loses its gloss, and becomes lumpy and unworkable. Sometimes this can be fixed by stirring in some solid shortening or oil.
Stir
To use a spoon, whisk, or beater to move ingredients around in a circular motion. Stirring is a more gentle form of beating.
Temper
Temper actually has two meanings. The first is a process of heating and cooling chocolate to form stable crystals. These crystals then assure that the chocolate will be firm at room temperature. The second meaning is to gently heat egg yolks before adding to a hot sauce by adding a small bit of the sauce and beating well. This technique prevents curdling.
Truffles
There are two different types of truffles - chocolate truffles are made of chilled ganache, rolled into balls and then coated in candy coating, powdered sugar, nuts or cocoa. The other truffle is a fungus, or mushroom, which grows at the base of oak trees and is extremely expensive. These truffles are also extremely pungent, and can flavor raw eggs when simply stored in the same container! Real truffles are costly.
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