THE SCIENCE OF GOOD COOKING II

What method do professional bakers rely on to quantify water to flour ratio?

"Baker's percentage," which presents the quantity of each ingredient as a % by weight of the amount of flour, which is always set at 100%.

What kind of milk is widely recommended as a substitute for buttermilk in baked goods?

"Clabbered" milk.

BUTTER 101: MILK SOLIDS

"Milk solids" is the term used to describe everything in butter that isn't water or fat. Milk solids are rich in protein, carbohydrates, vitamins, and minerals, which are all removed when clarifying butter, except for the fat-soluble vitamins. Milks solids represent about 1% of the compounds found in butter.

After being finely ground, sifted, and packaged, cocoa powder is marketed as what?

"Natural cocoa" powder.

What to look for: serrated knife

- 10 to 12-inch blade. - Long, somewhat flexible, slightly curved blade. - Pointed serrations that are uniformly spaced and moderately sized.

What to look for: food processor

- 14-cup capacity - Sharp and sturdy blades - Wide feet tube - Should come with basic blades and disks: steel blade, dough blade, shredding/slicing disk

What to look for: grill tongs

- 16 inches in length - Scalloped, not sharp and serrated, edges. - Open and close easily - Lightweight - Moderate amount of springy tension

What to look for: paring knife

- 3 to 3-1/2 inch blade - Thin, slightly curved blade with pointed tip - Comfortable grip

What to look for: colander

- 4 to 7-quart capacity - Metal ring attached to bottom for stability - Many holes for quick draining - Small holes so pasta doesn't slip through

What to look for: chimney starter

- 6-quart capacity - Holes in canister so air can circulate around coals - Sturdy construction - Heat-resistant handle - Dual handle for easy control

What to look for: pepper mill

- At least 1/2-cup capacity - Wide, unobstructed filler doors - Easy to adjust grind settings

What to look for: all-purpose whisk

- At least 10 wires - Wires of moderate thickness - Comfortable handle - Balanced, lightweight feel.

What to look for: roasting pan

- At least 15 by 11 inches. - Stainless steel interior with aluminum core for even heat distribution. - Upright handles for easy gripping. - Light interior for better food monitoring. - Fixed V-rack with tall handles.

What to look for: fine-mesh strainer

- At least 6 inches in diameter (measured from inside edge to inside edge) - Sturdy construction

What to look for: oven thermometer

- Clearly marked numbers for easy readability. - Hook for hanging or stable base - Large temperature range (up to 600 degrees)

What to look for: liquid measuring cups

- Crisp, unambiguous markings that include 1/4 and 1/3-cup measurements. - Heatproof, sturdy cup with handle - Good to have in a variety of sizes (1, 2, and 4 cups)

What to look for: nonstick skillets

- Dark, nonstick surface. - 12 or 12 1/2-inch diameter, thick bottom. - Comfortable, oven safe handle. - Cooking surface of at least 9 inches. - Good to have smaller (8 or 10-inch) skillets too.

What to look for: slotted spoon

- Deep bowl - Long handle - Enough holes for quick draining

What to look for: knife sharpener

- Diamond sharpening material for electric sharpeners. - Easy to use and comfortable. - Clear instructions.

What to look for: instant-read thermometer

- Digital model with automatic shut-off - Quick response reading in 10 seconds or less - Wide temperature range (40 to 450 degrees) - Long stem that can reach interior or large cuts of meat. - Water-resistant

What to look for: glass baking dish

- Dimensions of 13 by 9 inches - Large enough to hold casseroles and large crisps and cobblers - Handles

What to look for: metal baking pan

- Dimensions of 13 by 9 inches - Straight sides - Nonstick coating for even browning and easy release of cakes and bar cookies - Handles

What to look for: digital scale

- Easy to read display not blocked by weighted platform. - At least 7-pound capacity. - Accesible buttons - Gram to ounce conversion feature - Roomy platform

What to look for: Dutch oven

- Enameled cast iron or stainless steel - Capacity of at least 6 quarts. - Diameter of at least 9 inches. - Tight-fitting lid. - Wide, sturdy handles.

What to look for: oven mitt

- Form fitting and not overly bulky for easy maneuvering - Machine washable - Flexible, heat-resistant material

What to look for: pie plates

- Glass for even browning and easier monitoring - 1/2-inch rim (makes it easy to shape decorative crusts) - Shallow angled sides prevent crusts from slumping - Good to have two

What to look for: cooling rack

- Grid-style rack with tightly woven, heavy-gauge bars - Should fit inside standard 18 by 13-inch rimmed baking sheet - Dishwasher-safe

What to look for: chef's knife

- High-carbon stainless steel knife - Thin, curved 8-inch blade - Lightweight - Comfortable grip and nonslip handle.

What to look for: can opener

- Intuitive and easy to attach - Smooth turning motions - Magnet for no-touchlid disposal - Comfortable handle

What to look for: blender

- Large blades that reach close to the edge and bottom of the jar - Powerful motor (at least 700 watts) - Automatic shut-off to keep motor from overheating - Clear jar to monitor progress

What to look for: garlic press

- Large capacity that holds multiple garlic cloves - Curved plastic handles - Long and short distance between pivot point and plunger

What to look for: charcoal grill

- Large grilling area - Deep grill cover to fit large food items (such as turkey) - Hinged grill grate to tend fire - Ash catcher for easier cleanup

What to look for: gas grill

- Large grilling area (at least 350 square inches) - Built in thermometer - Two burners for varying heat levels (three are even better) - Attached table - Fat drainage system

To replace: eggs

1 large = 1 jumbo = 1 extra-large = 1 medium 2 large = 1 1/2 jumbo = 2 extra large = 2 medium 3 large = 2 1/2 jumbo = 2 1/2 extra large = 3 1/2 medium 4 large = 3 jumbo = 3 1/2 extra large = 4 1/2 medium

Test kitchen's measurements of oil to egg yolks for aïoli.

1 large egg yolks and 3/4 C of oil.

Wrapped with an extra layer of aluminum foil, how long can bread be kept in the freezer?

1 month

How long did brined chiles take to soften.

1 month, but were still perfectly usable in cooked applications for several more weeks.

What ratio should be used if the herb is ground like sage?

1 part dry: 4 parts fresh

Replacement for baking spray.

1 tablespoon flour and 1 tablespoon melted butter; this does a better job than softened butter.

How much salt should you brine chiles in?

1 tbps of salt per cup.

How to make baking soda paste.

1 tbsp baking soda and 1 tsp H2O; rinse with hot, soapy water when finished.

To replace 1 tablespoon: fresh herbs

1 teaspoon dried herbs

Pablano heat.

1,000 - 2,000 Scoville units.

Cascabel heat.

1,500 - 2,500 Scoville units.

What tool is used to remember Bundt cakes?

1-2-3-4 cake category: 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs (plus 1 cup milk, a liquid component that sets both layer and Bundt cakes apart from pound cake). Test kitchen added two more tablespoons of butter and replaced milk with buttermilk for a lighter, more tender crumb and a nice, mild tang.

If you have an unsweetened bar that is 49% cocoa solids, how much would you need to replicate the cocoa powder?

1.63 ounces

Rosemary, Thyme - whole leaves per 1/2 ounce.

1/2 cup

To replace 1/2 cup: Wine

1/2 cup broth + 1 teaspoon wine vinegar (added just before serving) OR 1/2 cup broth + 1 teaspoon lemon juice (added just before serving) * Vermouth makes an acceptable substitute for white wine.

Orange sauce (crêpe suzette)

1/4 c cognac 1 tbsp orange zest 6 tbsp butter 1/4 c sugar 2 tbsp grand manier

To replace 1 teaspoon: Baking powder

1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar (use right away).

1 dried arbol chile can be replaced with how much cayenne pepper?

1/8 teaspoon.

2 teaspoon = _______ milliliters

10

How long can clotted cream be refrigerated?

10 days and it will continue to thicken while in the refrigerator.

Percentage of protein in AP flour.

10 to 11.7%

That alcohol content range for non-fortified wine.

10 to 14%

Hydration of 10oz water and 15oz flour.

10/15 x 100 = 67 hydration level.

Bird's eye heat.

100,000 - 250,000 Scoville units.

Habanero heat.

100,000 to 350,000 Scoville units

What temp should alcohol be if lighting with a match?

100ºF produces the most moderate, long burning flames.

225 Fahrenheit = _____ ºC = ______ Gas Mark

105, 1/4

4 ounces = _____ g

113

1/2 cup = _______ milliliters

118

Protein content of bread flour.

12 to 14%

250 Fahrenheit = _____ ºC = ______ Gas Mark

120, 1/2

4 1/2 ounces = _____ g

128

275 Fahrenheit = _____ ºC = ______ Gas Mark

135, 1

1/2 ounces = _____ g

14

All yeast cells will die at what temp?

140ºF

5 ounces = _____ g

142

1 tablespoon = _______ milliliters

15

How long should fruit be macerated?

15 to 30 minutes.

Arbol heat.

15,000 - 30,000 Scoville units.

300 Fahrenheit = _____ ºC = ______ Gas Mark

150, 2

325 Fahrenheit = _____ ºC = ______ Gas Mark

165, 3

6 ounces = _____ g

170

Initially, an equal mixture of alcohol and water will boil at what temperature? What does the vapor consist of?

173 degrees Fahrenheit (which is a little lower than the boiling point of pure alcohol) and the vapor will consist of 95% alcohol; gradually, the temperature of boiling water increases and the vapor becomes richer in water - amount of alcohol becomes smaller.

3/4 cup = _______ milliliters

177

Range of alcohol content for fortified wines like sherry and vermouth.

18 to 20%

350 Fahrenheit = _____ ºC = ______ Gas Mark

180, 4

To replace 1 cup: Heavy cream

1 cup evaporated milk * NOT suitable for whipping or baking, but fine for soups and sauces.

375 Fahrenheit = _____ ºC = ______ Gas Mark

190, 5

When did Nestle begin printing the chocolate chip recipe on Toll House cookies?

1939

A properly baked loaf should register between what temperature?

195 to 210ºF

7 ounces = _____ g

198

Ratio of brown to white sugar in Toll House cookies.

1:1

Rosemary, thyme - finely minced leaves per 1/2 ounce.

2 - 2 1/2 tbsp

How long will butter last if stored in the back of the refrigerator? What happens if it's stored longer?

2 1/2 weeks, any longer and it can turn rancid as its unsaturated fatty acids oxidize.

How long can dough be kept in the refrigerator and freezer?

2 days in the refrigerator and 1 month in the freezer.

How long can unbaked biscuits be wrapped and refrigerated?

2 hours

A standard tub of whipped butter weighs 8oz, equal to how many sticks of butter?

2 sticks of butter.

How long can a vinaigrette be refrigerated?

2 weeks

Jalapeño heat.

2,500 - 8,000 Scoville units

Lemon juice has a pH of what?

2.2 to 2.4, even lower than vinegar.

pH of lemon juice.

2.2-2.4

To replace 1 ounce bittersweet or semisweet chocolate.

2/3 ounce unsweetened chocolate + 2 teaspoons granulated sugar

To replace 1 ounce: Bittersweet or Semisweet Chocolate

2/3 ounce unsweetened chocolate + 2 teaspoons sugar. * Works well with fudge brownies. Do not use in a custard or cake.

How long should you allow autolyse to take place?

20 minutes

400 Fahrenheit = _____ ºC = ______ Gas Mark

200, 6

3/4 ounces = _____ g

21

425 Fahrenheit = _____ ºC = ______ Gas Mark

220, 7

8 ounces = _____ g

227

450 Fahrenheit = _____ ºC = ______ Gas Mark

230, 8

1 cup = _______ milliliters

237

How long can you proof pizza dough in the refrigerator?

24 hours to 3 days.

Most food will take how long to thaw?

24 hours; larger items, like whole turkeys, can take far longer - count on about 5 hours per pound.

475 Fahrenheit = _____ ºC = ______ Gas Mark

245, 9

How much bacteria is removed when washing produce under cold water?

25%

9 ounces = _____ g

255

1 ounces = _____ g

28

1 ounce = _____g

28.349

10 ounces = _____ g

283

1 1/4 cups = _______ milliliters

296

Ratio of saturated to unsaturated fat when butter is used solo.

2:1

1 part dry herbs to ____ parts fresh gives flavors closest to equal strength.

3

Recipe for empinada dough.

3 (15 ounces) cups flour 1 (5 ounces) cup masa harina 1 tablespoon sugar 2 teaspoons salt 12 tablespoons unsalted butter 1/2 cup cold vodka or tequila 1/2 cup cold water 5 tablespoons olive oil

How long can aïoli be refrigerated?

3 days

Best ratio of flour to cornmeal for cornbread.

3 parts flour to 2 parts cornmeal.

Ratio of water to vinegar for washing produce.

3 parts water to 1 part distilled vinegar applied with a spray bottle; rinse under cold water when finished.

To replace 1 ounce unsweetened chocolate.

3 tablespoons cocoa powder + 1 tablespoon butter or oil.

To replace 1 ounce: Unsweetened chocolate

3 tablespoons cocoa powder + 1 tablespoon vegetable oil 1 1/2 ounces bittersweet or semisweet chocolate (remove 1 tablespoon sugar from the recipe)

What did test kitchen add to their yellow cake that improved tenderness but maintained butter flavor?

3 tablespoons of oil to 10 tablespoons of butter; use two fats.

Basil, cilantro, mint, dill, parsley, tarragon - finely minced leaves per 1/2 ounce.

3 tbsp

pH of canned tomatoes.

3.5-4.7

4 quarts (1 gallon) = ______ liter

3.8

If you have an bittersweet bar that is 21% cocoa solids, how much would you need to replicate the cocoa powder?

3.8 ounces

Basil, cilantro, mint, dill, parsley, tarragon - whole leaves per 1/2 ounce.

3/4 cup

Marjoram, oregano, sage - whole leaves per 1/2 ounce.

3/4 cup

To replace 1 cup: Half-and-Half

3/4 cup whole milk + 1/4 cup heavy cream 2/3 cup skim or low-fat milk + 1/3 cup heavy cream

2 tablespoons = _______ milliliters

30

Storing temp: fish and shellfish

30 to 34 degrees

Storing temp: meat and poultry

32 to 36 degrees

12 ounces = _____ g

340

Griddle temp for pancakes.

350ºF

What temp should you warm a pie in the oven at?

350ºF for 10 minutes.

1 1/2 cup = _______ milliliters

355

Storing temp: dairy products

36 to 40 degrees

Storing temp: eggs

38 to 40 degrees

Classic French (and correct) oil to vinegar ratio.

3:1

Best ratio of dark brown to white sugar in chocolate chip cookies.

3:2 brown to white; light brown sugar works too but cookies will be less full flavored.

Chives - finely minced per 1/2 ounce.

4 tbsp

pH of buttermilk.

4.5

1 teaspoon = ______ milliliters

4.929

Storing temp: produce

40 to 45 degrees

Pequin heat

40,000 - 58,000 Scoville units.

1 1/2 ounces = _____ g

43

16 ounces (1lb) = _____ g

454

2 cups = _______ milliliters

473

Best way to mix mayonnaise: blender, by hand or food processor. Explain.

Blending, emulsion came out too thick; by hand worked beautifully, but after four minutes, arms grew tired; food processor pulls it together in 30 seconds - top choice.

How much of the cognac's alcohol content was removed simply from flambéing?

79% and the rest was almost completely dissolved through simmering.

Two most common sizes of loaf pans.

8 1/2 by 4 1/2 and 9 by 5; even this small difference can affect rise and appearance of baked goods.

How long does test kitchen recommend letting a sponge sit out?

8 or up to 24 hours at room temperature.

Proper amount of greens for a 1/4 cup of dressing.

8 to 10 cups of lightly packed greens; shouldn't collect at the bottom of the bowl.

How long should a soaker sit?

8 to 24 hours - same as a biga.

Depending on the variety, fresh herbs leaves are what % of water?

80 to 90%

By law, fat must make up what percentage of butter?

80%

Typical hydration of ciabatta.

80%

Commercial chili powder is typically made of what?

80% dried red chiles and a mix of garlic powder, onion powder, oregano, ground cumin and salt.

For chili, what fat % was best for beef? Explain.

80% had an orange pool of fat floating to the top; 90% was a tad bland; 85% was just right.

What % of cocoa powder are cocoa solids?

80%, so 1 ounce provides 0.8 ounce of flavorful solids.

Archaeological evidence dictates that wine was first produced from grapes how long ago?

8000 years ago

Baker's %: rosemary Focaccia.

84%

3 ounces = _____ g

85

Gauging butter temp, Melted and cooled: Temperature

85 to 94 degrees.

Baker's %: whole-wheat sandwich bread.

85%

How much bacteria is removed when using a scrub brush?

85%

Butter begins to melt at what temperature?

85ºF

Baker's %: pizza bianca.

90%

Butter liquifies completely at what temp?

94ºF

Vinegar is what % water?

95

How much bacteria is removed when washing produce with vinegar?

98% which is the same as using antibacterial soap.

3 1/2 ounces = _____ g

99

How to imagine protein strands and starch granules.

A ball surround by many rubber bands.

If you're baking with 70% cacao chocolate and suspect the recipe was developed with 60% cacao chocolate, you can try adding what?

A bit more sugar; be prepared for trial and error.

What is essential for the success of a "two-stage method?" Explain.

A bleached cake flour because it can hold more water, which is necessary when the weight of the sugar exceeds the weight of the flour.

What is Ghee?

A butter product used throughout Indian cooking, takes the clarification process a step further by allowing butter to simmer until all the moisture is evaporated and the milk solids begin to brown, giving the butterfat a slightly nutty aroma.

What is pectin?

A carbohydrate that occurs naturally in fruits and vegetables, holding cell walls together like cement.

How does Ariel dealcoholize wine?

A cold filtration process, repeatedly passing the wine along mesh-like membranes to remove alcohol. The resulting alcohol free syrup is then diluted with water.

What could you add to chocolate cupcake right before baking?

A cooled chocolate ganache in the center.

How long does browning butter take?

A couple tablespoons could take 3 minutes while a full cup could take 10; surface area and heat are also factors.

Benefits of starting a dough off on high heat, then turning it down.

A crisp crust and boosting the "oven spring" (the rise that yeasted dough experiences when it first hits the heat of the oven), so the crumb is ever airier than before.

What is Vegemite?

A dark brown Australian food paste made from leftover brewers' yeast extract (a by-product of beer manufacture) and various vegetable and spice additives.

When water and flour first mix, what do glutenin and gliadin form?

A disorganized matrix of gluten that is initially very week.

What type of cornbread will a stone-ground whole-grain cornmeal yield?

A drier and less tender cornbread.

What do you want to see in canned crushed tomatoes?

A fair amount of liquid and actual tomato pieces.

What is paprika?

A fine powder made by grinding dried red peppers.

Good pound cake should have what type of texture?

A fine, even crumb and suede-like texture.

Why does grating frozen butter for scones work better than working with your hands?

A good pastry depends of distinct pieces of butter throughout the dough that melt during baking. Heat from you hands will melt the butter before baking and ruin the scones. Grating on a large box grater works best.

With a quick cooking stew, how can you recreate the body given by a long simmering process?

Bloom gelatin and add it in.

What's the secret to using cocoa powder?

Bloom the flavors by pouring hot water over the cocoa. Stirring the cocoa in hot water causes these flavor molecules, which would otherwise remain imprisoned, to burst forth, amplifying overall flavor.

What is cooking spices in fat called? What types of spices does this technique work with?

Blooming works with fat-soluble spices and intensifies the flavor of both ground and whole.

How is hot water crust made?

Boiling water is whisked into fat (usually lard) until it forms an emulsion. This lard mixture is then added to flour.

Fresh cascabel are also known as what?

Bola chile or chile bola.

Is saffron water or fat soluble?

Both

Could you put vinegar and beer in bread? Explain.

Bottled vinegars are generally %5 acetic acid--the same acid produced by bacteria during dough fermentation, when yeast produces alcohol, carbon dioxide, and sulfur compounds. These three elements are present together in another location--a bottle of beer.

How are boxed wines for cooking?

Boxed wines, which store the liquid in an airtight sack, are a good option.

If you bake, what three flours should you keep on hand? Explain.

Bread, AP and cake have a protein content that varies; they absorb water differently. The same amount of water might make a soupy batter with a cup of cake flour but a nice, firm dough with bread flour. More protein means more gluten, which, in turn, can translate to coarseness, chewiness, toughness, or crispness.

How do you remove seeds from dried chiles? Should you reserve them?

Break off the stem to open up the chiles and brush out any seeds. Dried chiles are generally quite intense; don't usually reserve the seeds.

TEST KITCHEN: TWO DOUGHS, ONE WITH SALT ADDED IN THE BEGINNING AND THE OTHER 15 MINUTES LATER.

Briefly omitting the salt hastened gluten development by an hour. After just 15 minutes, the unsalted was pliant and smooth, while salted dough was stiff and gluey.

Arbol flavor.

Bright, citrusy.

Pequin flavor.

Bright, citrusy.

Serrano flavor.

Bright, citrusy.

Jalapeño flavor.

Bright, grassy.

What happens when you toast spices whole?

Brings out its aromatic oils.

What do capers add?

Brininess

What could you call a brioche with orange zest?

Brioche with orange essence.

All dies were originally made with _______ blocks, which give the noodles' surface a rough-______ appearance.

Bronze, hewn

In most recipes, wine is usually used in conjunction with what?

Broth or another water-based ingredient.

Why is brown sugar the Test Kitchen's choice when baking chewy cookies?

Brown sugar has more invert sugar than granulated sugar and continues to pull in moisture even after cookies have been baked, thus keeping them chewy as they cool.

How can you extract more flavor from herbs when making pesto. Is a food processor enough?

Bruising the herbs is an important step for this pesto because it releases the basil's full range of herbal and anise flavor notes is a way the chopping action of the food processor can't accomplish.

Habanero appearance.

Bulbous; bright orange to red.

Name a predominantly saturated fat.

Butter

First ingredients that should be prepped for a pound cake. Why?

Butter and eggs should be the first ingredients prepared so they have a chance to stand at room temperature and lose their chill.

When melted, what happens to butter creating flaky pastry?

Butter easily works its way into the other ingredients, removing the possibility of forming layers and promoting the formation of flakes in the oven.

BUTTER 101: WATER

Butter is 16 to 18% water. Butter is one of the few ingredients in the kitchen composed of a water-in-oil emulsion, which is an emulsion of tiny droplets of water suspended in a continuous phase of fat, similar to a classic vinaigrette. A small amount of proteins coats the water droplets and keeps them from coalescing unless the butter is completely melted.

What is clarified butter?

Butter with water and milk solids removed.

Culprits of dense, heavy, ganache-like mousse.

Butter, unwrapped cream, and too much chocolate.

What is the key to great waffles and pancakes à la minute?

Buttermilk

Browning the butter creates flavors such as what?

Butterscotch and toffee.

How does resting the sugar, melted butter and eggs help create better flavor and texture?

By allowing the sugar to rest in the liquid, more of it dissolves in the small amount of moisture before baking. The dissolved sugar caramelizes more easily and helps to create a cookie with crisp edges and a chewy center.

How is whipped butter made?

By beating air into butter, creating a creamy spread.

How are most natural sweeteners obtained?

By either extracting or squeezing them from these plant sources and then purifying the natural sugars.

How is cocoa powered made?

By removing most of the fat (cocoa butter) from cocoa liquor (produced by fermented cocoa beans), which in effect concentrates the amount of cocoa solids.

How are laminated pastries created?

By repeatedly rolling and folding the dough over itself, typically in thirds (like a business letter).

Name two classic French sauces that rely on emulsifiers?

Béarnaise and hollandaise.

CONCEPT 32

CHILE HEAT RESIDES IN PITH AND SEEDS

CONCEPT 50

COCOA POWDER DELIVERS BIG FLAVOR

What does masa harina take away from empanadas? Explain.

Gluten! Less flour means less protein in the dough; less protein means we don't need shortening (to tenderize) and can switch to all butter for better flavor.

To really understand gluten, what two proteins in flour must you know?

Glutenin and gliadin.

Ingredients for perfect mousse.

Going easy on the egg whites, omitting butter and adding a small amount of water yields the right texture.

All of test kitchens recipes are standardized with what flour?

Gold Medal, the best selling brand in the united states.

Preferred brand of tomato paste?

Goya Tomato Paste.

What are the serrations on a bread knife for?

Grabbing on to craggy surfaces (such as those on crusty bread) much better than the smooth edge of a chef's knife.

Why use superfine sugar for cookies?

Granulated sugar makes cookies with a flaky texture and some large holes. In contrast, superfine sugar yields crisp, compact cookies with a fine, even crumb that is preferable for a cookie that will be glazed.

What is key for brownies with a good shine?

Granulated sugar.

How do you ensure an easy cake removal?

Grease the pans, line them with payment, then grease and flour the parchment.

Why does loading up on unprocessed grains bad for multigrain pancakes?

Great for flavor but bad for texture.

What does cardamom consist of?

Green seed pod that holds about 20 small black seeds. Since flavor resides in seeds, it is necessary to crush the whole pod before using.

Replace 1 cup of superfine sugar.

Grind 1 cup plus two teaspoons granulated sugar in food processor for 30 seconds.

Best way to maximize zest is sherbet.

Grind the zest in, salt and sugar to maximize fruit flavor, then add juice and strain.

Best way to incorporate twigs into batter.

Grinding half into powder and leave the other whole creates muffins with an even but not heavy texture.

What are steel-cut oats?

Groats sliced into three or four pieces by steel blades.

What are old-fashioned or rolled oats?

Groats steamed and rolled flat or flaked.

Best way to buy cayenne pepper.

Ground

Best way to buy chili powder.

Ground

Best way to buy curry powder.

Ground

Best way to buy paprika.

Ground

What does hydrogenated fat accomplish?

Guarantees tenderness because it's 100% fat while butter is only 80%.

What replicates the effect of kneading?

A high proportion of water to flour and a long resting process let the natural enzymes in the wheat replicate the effect of kneading.

To replace 1 cup: Light brown sugar

1 cup granulated sugar + 1 tablespoon molasses * Pulse the molasses in a food processor along with the sugar or simply add it along with the other we ingredients.

To replace 1 cup: Confectioners' sugar

1 cup granulated sugar + 1 teaspoon cornstarch, ground in a blender (not a food processor) * Works well for dusting over cakes, less so in frosting and glazes.

To replace 1 cup: Dark brown sugar

1 cup granulated sugar + 2 tablespoons molasses * Pulse molasses in a food processor along with the sugar or simply add it along with the other wet ingredients.

To replace 1 cup: Buttermilk

1 cup milk + 1 tablespoon lemon juice or distilled white vinegar * NOT suitable for raw applications, such as buttermilk dressing.

To replace 1 cup: Sour cream

1 cup plain whole-milk yogurt * Nonfat and low-fat yogurts are too lean to replace sour cream.

To replace 1 cup: Plain yogurt

1 cup sour cream

Why does the thin belly of a salmon stay moist?

A higher percentage of fat.

These flavor molecules, like most substances, dissolve faster and to a greater extent in what?

A hot solution such as fat or oil.

What is an azeotrope?

A mixture of two different liquids that behaves as if it were a single compound.

What is distillation? What types of spirits is it used for?

A moderately alcoholic liquid is heated and the alcohol and aroma vapors are collected and then condensed; used for spirits whose alcohol content ranges from 40 to 70%.

The "high-ratio method" produces what final result?

A more velvety, tender crumb compared with other methods of mixing.

Why does putting pizza between a pizza stone and the top of an oven accomplish?

A nice brown curst on the top and bottom; the metal on top of the oven is conducting heat beater than the air.

Why is the flavor of dill lost when cooked or dried?

A number of its aroma compounds, such as the hydrocarbon phellandrene, are not stable under conditions of cooking or drying.

What flavor does replacing bread flour with whole wheat flour create?

A nuttier flavor.

Stainless Steel

A poor conductor of heat. Inexpensive cookware made entirely of thin-gauged stainless steel is prone to hot spots and warping. Stainless steel is, however, nonreactive, durable, and attractive, making it an excellent choice for coating, or "cladding," cookware made from aluminum or copper. Bottom line: Buy cookware made with stainless steel that is combined with other metals.

Wheat proteins in flour are unmoving and lifeless when dry but begin to change shape when they come in contact with water; what is this called?

A process called hydration.

What is gelatin?

A pure protein derived from animal bones and connective tissue.

What does masa harina add to empanadas?

A rich, nutty flavor and rough-hewn texture.

What is pastry flour?

A soft wheat flour with a protein content between that of AP flour and cake flour.

When water and alcohol mix, they form what?

A solution called azeotrope.

What happens with too little water in bread?

A strong gluten network won't form, and gas bubbles created within the dough cannot hold and rise, making a finished loaf with too tight a crumb.

What is autolyse?

A technique in which flour and water are first mixed together and the allowed to rest before being kneaded.

Describe gliadin. What does it provide for dough?

A tightly coiled sphere that is much smaller than glutenin and provides dough's strength.

Each set of folds in lamination is called what?

A turn.

Fresh origin of Mulato.

A type of pablano.

What's the key to flaky biscuits?

Get layers of solid fat spread between the layers of dough. This way, the thin layers of fat (butter) will melt when they hit the hot oven.

Describe glutenin. What does it provide for dough?

A very large, loosely coiled protein that provides most of the strength and elasticity of the dough, allowing it to bounce back after it has been stretched.

What should be noted about mixing dry and liquid ingredients together for quick breads (think gluten development)?

A wet batter is enough to begin unfolding the proteins and activate the formation of gluten; it really doesn't take much gluten to make a tender quick bread tough.

The challenge with creating a flaky pastry with butter.

Getting the butter evenly dispersed throughout the dough while still leaving it in distinct layers.

What is key to creating an open, airy crumb?

Getting the gas bubbles to hold their shape until the dough has risen and set.

Cereal made with bran twigs like All-Bran for muffins.

Give muffins robust flavor.

Why use a glass pie plate?

Glass conducts heat poorly but retains and distributes heat very well, so you get more evening browning than in a ceramic or metal, and glass won't react with the acidic fillings (metal can do this - it's a problem with leftovers). Last, glass allows you to check the progress of your bottom crust by lifting and checking.

BUTTER 101: FAT (MILK FAT)

Globules of fat from cream or milk (some of them crystallized) stick together when churned, creating a larger mass, which is kneaded to make the bulk of butter. In its solid state, much of the fat occurs as tiny crystals surrounding the droplets of water along with a small amount of protein.

Glucose 101

Glucose (also known as dextrose) is one of two simple sugar molecules. It is referred to as a monosaccharide. Glucose is found in a variety of living cells, especially fruits and honey. It is also found in corn syrup made from cornstarch. Glucose is only 75% as sweet as sucrose.

What two molecules is sucrose made of?

Glucose and fructose tied together with chemical bonds.

Ikeda identified the substance from the giant sea kelp as what?

Glutamate

Tomatoes, aged cheese and cured meats are rich in what?

Glutamates

As the matrix of proteins are kneaded, disorganized weaker bonds are pulled apart and reattached into straight, strong, orderly sheets of ______.

Gluten

Bread flours are designed to produce a lot of what?

Gluten

What gives cakes, cookies and breads their structure?

Gluten

As peppercorns age, the piperine in converted into closely related molecules called what? Hoe does this affect food?

Isomers have different flavor characteristics and are less irritating to the nose and throat.

Why is double-dried cornstarch added to baking powder?

It absorbs moisture and keeps the baking soda and dry acid apart during storage, preventing premature production of gas.

How does losing butter make a better mousse?

It addresses the mousse's dense, heavy texture; the mousse tasted less heavy and helps rid the waxy texture butter can impart when it resolidifies in the fridge.

Why is wine a key ingredient to so many dishes?

It adds depth, complexity and acidity.

What happens when sucrose is heated along with some acid?

It breaks down into two simple sugars, glucose and fructose. When this happens, the result is called an invert sugar.

What should be noted about baking brownies in glass?

Let the brownies cool for 10 minutes, then remove them promptly from the pan; superior heat retention of glass can led to over baked brownies.

What does yeast gives to a loaf of bread after devouring it's sugar and starches (fermentation)?

Lift and flavor.

What does whipped cream do for sherbet?

Lightened the texture.

What could you balance the sweetness in a fruit salad with?

Lime juice or lemon juice.

To get boxed-mix brownie chew in homemade, you need to right proportion of what? What was the magic ratio?

Liquid to solid fat. The ratio was 1:3 of saturate to unsaturated as opposed to the 2:1 ratio found in homemade brownies.

What happens to bread if gluten network isn't strong enough?

Loaves spread sideways instead of rising up.

Are French rolling pins better for rolling dough? Explain.

Long, tapered French rolling pins are gentler on delicate dough than standard rolling pins.

What should you avoid when buying crushed tomatoes?

Look for brands that list fresh tomatoes, not tomato puree, as the first ingredient.

How can you create a chocolate mousse with substantial chocolate flavor?

Lose the butter, reduce the number of eggs, add whipped cream, and play with the ratio of chocolate to water.

Is the food processor ok for bread and pizza dough?

No, its ok for pizza dough because the amount of flour is relatively low but it can tear apart the strands of protein that give bread structure and the ability to rise.

Are the differences between hand-kneading and machine-kneading drastically different?

No, keep your stand mixer (use low speeds).

Is there a standard size for loaf pans?

No, making it even more important (and trickier) than it seems.

Does sugar melt? Explain.

No, it decomposes when brought to temperatures between 320 and 367 degrees Fahrenheit.

Does mixing batter (quick breads) as little as possible work for all mixtures?

No, it doesn't work for drier mixture such as cookie dough; the solution, in this case, is choice of flour.

Is sugar more effective at coaxing fruit to release its liquid?

No, it has 1/10 the coaxing power of salt but is effective nonetheless.

Does freezing or roasting bananas in their peel speed the ripening process?

No, it just gives them the look of their super-sweet, overripe brethren; they do little to convert starch into sugar.

Does presoaking twigs work for bran muffins?

No, it makes them dense as a hockey puck.

In baked goods does lemon juice provide flavor?

No, it only provides tenderness only.

Do olives and dough mix together easily?

No, it's best to add them before the first rise--much like a cinnamon roll.

What is essential in cakes that don't have chemical leaveners such as pound or bundt cake?

Proper creaming.

How does adding buttermilk help biscuits?

Provides much needed flavor and add baking soda; baking soda reacts with the buttermilk and gives the biscuits a crisper, browner exterior and fluffier middle.

Two roles yeast plays in dough.

Providing leavening and flavor.

Name three pastries that use lamination.

Puff pastry, croissants and many tart dough.

Replace 1 cup light brown sugar.

Pulse 1 cup granulated sugar with 1 teaspoon molasses in food processor until uniformly blended.

Replace 1 cup dark brown sugar.

Pulse 1 cup granulated sugar with 2 teaspoons molasses in food processor.

How long will maple syrup last once opened?

Six months to a year in the refrigerator.

IS more pectin found in the skin or flesh of a fruit?

Skin

What is the point of "slash and spray?"

Slashing the risen loaf with a sharp knife or razor allows the crust to expand, preventing the bread from splitting in the oven. Misting the loaf right before it goes in the oven delays the crust from forming, allowing the bread to fully expand without tearing or splitting.

How should butter be treated for a biscuit?

Slicing the butter into very thin squares, and--instead of cutting the squares into the flour with a pastry blender--we press each piece onto the flour with our fingers, breaking them into flat, flaky pieces about the size of a nickel. This is exactly what we want for a biscuit; as we roll out the dough we can see the butter develop into long, thin sheets.

How do you quickly stop flare ups?

Slide lid over the pan.

How is instant flour made?

Slightly moistening all-purpose flour with water. After being spray-dried, the tiny flour granules look like small clusters of grapes.

Fermentation of dough is much like what?

Slowly blowing up a balloon.

How much heat should you use to precook apples? Explain.

Slowly over gentle heat gets rids of excess moisture and actually strengthens the internal structure. High heat just creates apples that are mealy and soft.

Should spices be purchased in large or small quantities?

Small

Arbol appearance.

Small, round; deep red.

Pequin appearance.

Small, round; deep red.

Cascabel appearance.

Small, round; reddish-brown.

Jalapeño appearance.

Small, smooth, shiny; green or red.

Serrano appearance.

Small; dark green.

Relationship between size of oil droplets and stability for vinaigrette?

Smaller droplets make a more stable vinaigrette; very slow drizzle.

Fresh origin of Chipotle.

Smoked-dried jalapeño.

Chipotle flavor.

Smoky, chocolaty, with tobacco-like sweetness.

When properly kneaded, how should dough look and feel?

Smooth with a shiny appearance. If you pull the dough, it should feel very stretchy and quickly spring back into place.

New Mexican appearance.

Smooth; brock red.

What can you do if egg whites are over-beaten?

Smudge and smear any stubborn clumps with the flat side of the spatula to break them up without worrying about deflating the beaten whites.

Besides cream of tartar, what other acid is found in double-acting baking soda? Explain.

Sodium aluminum sulfate, also known as alum, begins to work after the dish is put in the oven, when its temperature climbs above 120ºF.

Cake flour is made from what?

Soft winter wheat, using the inner core of the endosperm, which is easier to mill into a very finely granulated flour.

Where to the flavor molecules come from?

Some come from the cocoa beans, others are produced during fermentation and subsequent roasting of the beans.

How do manufacturers heat and dry pasta?

Some dry their pasta low (95 to 100º) and slow (over the course of many hours, even days) in drying rooms, claiming it preserves flavor. Others, like Barilla and Ronzoni, place the noodles in special ultra-high-temperature (UHT) ovens and crank the heat to 190ºF or higher, which gets the job done faster.

How do companies pick diced tomatoes?

Some grow firm walls that will stand up to dicing and others choose thin-walled tomatoes and cook them longer for a soft consistency.

Does bleached flour leave an aftertaste?

Some people can taste an off-flavor when bleached flour is used, owing to the residual chemicals.

How does limiting the eggs make a better mousse?

Some recipes call for too many eggs but too many egg whites can create a texture similar to marshmallows. Reducing the number of egg whites and replacing it with cream makes the mousse light but not foamy.

Do all varietals work the same?

Some varietals are better than others. OF course, not all Chardonnays are the same, but we do find certain traits that we like (or don't like) in most wines made from the same grape.

Why is baking soda added in the presence of extra acid?

Sometimes a recipe contains so much acid that baking soda is added to ensure baking powder is not neutralized and deactivated by all the acid.

Perfect sherbet is a cross between what?

Sorbet and ice cream; it contains fruit, dairy and sugar but no eggs.

We've often added glutamate-rich ingredients like what to food?

Soy sauce and Parmesan cheese.

Deep and complex flavor but can seem a bit harsh.

Spanish onions.

How do you keep cooked pancakes warm?

Spread them out on a cooling rack, sprayed with vegetable oil, in the oven at 200ºF for up to 20 minutes; stacking them will cause excess steam and make pancakes rubbery.

How can you stop crêpes from turning soggy?

Sprinkle a bit of sugar and stick under the broiler - sugar barrier.

How could you add sugar to a pie dough with out making it brittle?

Sprinkle it on top before baking; similar to sprinkling sugar on dough right out of the fryer.

What does chocolate contain that can ruin brownies? Solutions?

Starch, and using a lot of chocolate can negatively impact brownies. Switching from AP flour to cake flour makes the brownies fine textured, not gritty; baking powder also lightens the texture.

How to use heat when cooking caramelized onions.

Start on high heat to release moisture immediately then turn down to medium. This will create a nice caramel brown.

For a shatteringly crisp crust, what did test kitchen do for their dinner rolls?

Started the oven on high temperature, then reduced the heat to finish them.

What's the secret to billowy whipped cream?

Starting with cold cream. If the kitchen is warm, chill the mixing bowl and whisk too.

What loses more alcohol, steak Diane or cherries jubilee? Explain.

Steak Diane has heat from a burner and match, cherries jubilee only has the match - Diane wins every time.

What are quick oats?

Steel-cut oats steamed and rolled to one-third (or less) the thickness of regular oats.

Texture of poorly made noodles.

Sticky and gummy.

What is "clabbered" milk?

Stirring lemon juice into milk (1 tablespoon per cup) and let the mixture sit for 10 minutes to "clabber" (or thicken) before proceeding with the recipe.

How should whole grain flour such as wheat or rye be stored? Why?

Storing in the freezer will help prevent rancidity since they contain more fat.

What type of vegetables does bhuna work well with?

Sturdy vegetables like cauliflower, eggplant and green beans.

How do you lessen the taste of TCA in your wine? Explain.

Submerge a ball of plastic wrap in the wine and let it sit for awhile. The polyethylene material attracts TCA, effectively removing it from the wine.

Converting Fahrenheit to Celsius.

Subtract 32 from the Fahrenheit temp and divide by 1.8. Multiply Celsius reading by 9, divide by 5 and add 32.

Table sugar consists of pure what?

Sucrose

Is sugar hygroscopic? What is this?

Sucrose is hygroscopic, which means it has an affinity for water.

Is it better to add sugar before or after whipping cream? Explain.

Sugar added at the onset will dissolve in the creams moisture, sugar added at the end will create a grainy texture.

When making whole wheat bread, why would you substitute bread flour for AP flour?

Thanks to the boost in gluten development from its extra protein, you are able to increase the amount of whole wheat flour from 40 to 50%.

Reverse creaming is also called what?

The "two-stage method."

How does vinegar kill bacteria?

The acetic acid in vinegar acts to lower the internal pH of bacterial cells, which in turn inhibits several key biomechanical mechanisms, effectively destroying the bacteria.

How does a dough hook ruin final product if it over kneads?

The action of a dough hook creates friction and also kneads excessive air into the dough, bleaching it of flavor and color in a process call oxidation.

Why do restaurants often favor curly parsley?

They prefer it for chopping because of its upright carriage and drier nature make the going easier. It's also not as "tough."

Why are yellow onions best for caramelizing?

They strike a good balance between savory and sweet, with mild onion flavor and beautiful color.

What do quick-oats do to cookies?

They taste somewhat bland and cookies won't be quite as chewy.

Common criticism of dried herbs.

They taste stale and dusty while fresh tasted clean and bright.

Most modern crumb cake recipes use what?

They use butter cake rather than the traditional yeast dough.

Unlike in fruits, some plants, like potatoes, convert the sucrose they form into what?

They use photosynthesis and turn it into starch.

When cooking chili or any dish, why should you cook spices with the cooking medium instead of throwing it in with liquid?

They will develop far more flavor when being bloomed in the fat.

Why are Yukon Gold a better for soup than russets?

They won't break down so easily and turn the stew grainy.

Why do many chiles taste sweeter dried than fresh?

They're allowed to mature on the plant.

Whole hulled oats are called what? How are they processed?

They're called groats. After being heated to inhibit rancidity, they are further processed, according to the particular style.

What is said about quick bread batters that looks homogeneous?

They're likely over mixed.

What type of coils should you look for on waffle irons?

Thick heating coils extended under most of the cooking surface.

Why are thicker batters important for tenderness?

Thicker batters hold more air bubbles during baking, producing cakes with a higher volume and finer crumb.

What lies at the bottom of clarified butter?

Thin layer that includes proteins, phospholipids, and the aqueous layers, which is predominantly water along with some dissolved milk sugar (lactose) and minerals.

Sucrose 101

This complex sugar contains one molecule and glucose bonded to one molecule of fructose, in what is called a disaccharide. Like glucose and fructose, sucrose is produced by green plants during photosynthesis. All sugar derived from cane or beets, including granulated sugar, consists mainly or entirely of sucrose, as does maple syrup.

DON'T RINSE RAW MEAT AND POULTRY

This could spread contaminates around your sink.

How do you get rid of the aqueous layer?

This milky casein layer can be discarded after the butterfat solidifies as it cools.

True or False: The flavor of most herbs and spices is due to a combination of these classes of molecules: hydrocarbons, aldehydes, ketones, and phenols.

True, although a few of them owe their flavor to just one or two dominant compounds.

What gives curry its characteristic yellow color?

Turmeric

What could you use instead of a baking stone?

Turn over a preheated, rimmed baking sheet.

What does gelatin do to liquid?

Turns it into a semisolid state by trapping water and slowing its movement.

Favorite canned crushed tomato brands.

Tuttorosso Crushed Tomatoes in Thick Puree with Basil and Muir Glen Organic Crushed Tomatoes with Basil came in a close second.

Cake flour vs self rising flour according to test kitchen.

We've found the convenience of self rising flour to be pretty minor and recommend using cake flour in its stead; just add the baking powder and salt yourself.

Does autolyse make a significant difference in both the flavor and structure of many breads? Explain.

Yes,

Can Gold Medal make sandwich bread and cake?

Yes, 10.5% provides enough structure to make good sandwich bread, yet it's light enough to use for cakes of medium to coarse crumb.

Will grape juice ferment if yeast isn't added? Explain.

Yes, a strain of yeast that naturally grows on the skin of grapes ferments the sugar, turning them to ethyl alcohol.

Are active dry and instant yeast processed differently? Explain.

Yes, active dry yeast is dried at high temperatures, which kills more of the exterior yeast cells (this is why it requires an initial activation in warm water), whereas instant, or rapid-rise, yeast is dried at more gentle temperatures so it can be added directly to the ingredients.

Is their a cap on how many toppings you can add to pizza? What about meat? Explain.

Yes, an overloaded pie will become soggy and, if you're using hearty vegetables, precook to remove excess moisture. Meat should be precooked and drained of excess fat.

Do frozen and refrigerated maple syrups taste the same?

Yes, and the syrup never froze because of its high concentration of solids in the liquid--in this case sugar.

Does beating eggs together and slowly dribbling into creamed butter and sugar work for pound cake? Explain.

Yes, and this process doesn't take 5 minutes. If added very gradually it can be completed in 60 to 90 seconds, as long as the mixture is beaten a few additional minutes once the last egg is added.

Even with fats, oils, sugar and emulsifiers, can you still over mix quick breads?

Yes, and you will end up with tough results.

Is there a difference between flat leaf and curly parsley?

Yes, besides being the old-fashioned corsage propped up next to your steak, curly parsley is practically flavorless. Flat leaf, with its big green flavor, deserves the same fresh status as any fresh herb.

Does toasting certain spice like coriander and cumin bring about Maillard reactions?

Yes, between the sugars and amino acids.

Can you use biscuits to make a shortcake?

Yes, but a true shortcake should be sweet and richer; they added more sugar, half-and-half instead of milk, and an egg.

Are over mixing and overheating difficult to do by hand?

Yes, but easy when using an electric mixer.

Are serranos generally hotter than jalapeños?

Yes, but heat levels will still vary considerably.

Does "no sugar needed" pectin work?

Yes, but it's very acidic; tasters didn't like its sourness.

Do most spices glean their flavors from a host of different flavor compounds?

Yes, the mixture gives them character and complexity.

For the tomato sauce, was crushing the tomatoes enough to provide the right consistency?

Yes, they didn't need to puree.

Does cake flour feel finer than AP flour? What does this mean with regards to fat and liquid?

Yes, this means it can absorb the fat and liquid more easily than AP.

Does clarified butter have a longer shelf life?

Yes, three to four in the refrigerator or four to six months in the freezer.

Replace 1 cup of confectioners sugar.

Pulverize 1 cup granulated sugar and 1 teaspoon cornstarch in spice grinder or blender for at least 1 minute; don't use food processor. Strain through fine-mesh strainer before using.

Why does punching the dough between rises make a good sandwich bread?

Punching also "degasses" the bread, resulting in a loaf with a fairly fine crumb--perfect for sandwich bread, but not rustic loaf.

The measure of heat is also called what?

Pungency.

Drawback of using tomato puree for marinara sauce.

Pureed tomatoes go into cans already cooked, which imparts a stale, flat flavor to the final sauce.

Best way to ripen bananas.

Put them in an enclosed paper bag for a few days; bag will trap ehtylene gas produced by fruit that hastens ripening.

How would you quickly warm cold eggs?

Put them in warm (not boiling) water for 5 minutes. If already separated, just use a ban marie.

What is the germ (embryo)?

Reproductive part of a wheat kernel and is rich in enzymes, fat and, as a result, flavor. Along with the bran, it is a key component of whole grains.

What should be noted about combining buttermilk and melted butter (or any liquid)?

Requires that both ingredients be at just the right temperature; if they aren't, the melted butter clumps in the cold buttermilk.

After baking, what does a pie need to do for neat slices?

Rest around 4 hours while the filling sets.

What to classic crêpe recipes call for with the batter?

Rest it to let the gluten relax.

Best method to make a yellow cake? Why?

Reverse creaming gave a tender texture, fine crumb and rich, buttery, eggy flavor.

Go to method when tenderness is priority.

Reverse creaming.

Bird's eye flavor.

Rich, fruity.

Ancho flavor

Rich, raisiny sweetness.

Describe the taste of a sauce that has been flambéed.

Richer and sweeter.

Best way to dissolve sugar for sherbet.

Right in the fruit juice for a concentrated base (no water needed).

As with bell peppers, green chiles are pick before they are _______.

Ripe

How do you keep dough from making a mess?

Roll between two pieces of parchment paper.

Why did test kitchen use equal parts of dark brown and granulated sugar to roll the cookies dough?

Rolling the brown sugar cookies in more brown sugar further boosts their flavor but adding granulated sugar keeps the brown sugar from clumping.

Takeaway from test kitchen experiment.

Room temp yeast leavens quickly. However, the yeast was spent and no longer produced flavor after 18 hours. Cool fermentation takes longer and, because of its journey, provides much more flavor.

Cake recipes often call for what temperature eggs? Why?

Room temperature because they incorporate into the batter more readily than cold eggs.

What must you do at the half way mark to ensure even baking?

Rotate the tray.

How can you add a hint of garlic to a salad?

Rub the bowl with a garlic clove.

Weight of 1 cup bread flour, sifted and unsifted.

Sifted: 4.5 ounces Unsifted: 5.5 ounces

Many baking recipes are based on what?

Simple formulas, mnemonic tools used to pass down recipes through the generations.

When poaching a fish with less liquid (1/2 cup water and 1/2 cup wine) what can be done to cook it evenly? How does the top cook at all?

Since it's not totally submerged, the fish relies on steam to deliver heat and flavor. A higher concentration of alcohol helps create vapors at a lower temp which means better heat transfer.

Why use regular AP flour for biscuits?

Since the dough is not kneaded or rolled, you actually want a little gluten for the structure of your biscuits; AP has more protein than softer flours.

Does today's beef get less exercise than that used for Boeuf à la mode?

Yes, today's grain-fed beef gets little exercise and has much more marbling than the leaner, grass-fed beef eaten in France when this recipe was created.

Does losing an egg white and only using the yolk create a chewier cookie?

Yes, too much white can make it cakey.

Does the speed at which you add eggs to a batter make a difference? Explain differences in cookies.

Yes, when when two eggs were added one at a time, it took 30 seconds to incorporate into the creamed butter and sugar; it took 2 minutes when they were added at the same time. Eggs added one at a time led to cookies that were thick and chewy; eggs added all at once produced cookies that spread - it also produced dense and slightly rubbery cakes.

Does turning the dough during the first rise dramatically improve its elasticity and strength?

Yes, which results in larger holes and heartier chew; don't punch the dough!

Do premium brands of cocoa powder tend to have higher percentages of cocoa butter?

Yes, while mass-market Hershey's and Nestlé cocoas belong to the 10/12 category.

Does buying whole spices and grinding yourself keep them fresher longer?

Yes.

Does more water mean and airier crumb?

Yes.

Why should you use EVOO in raw sauces like pesto and salsa verde?

You can really taste the oil used; this isn't the place to skimp.

If you simply add cocoa powder to dry ingredients (as is often the case) what happens?

You don't get much flavor.

What does too much baking soda do to taste?

You end up with a metallic tasting, coarse crumbed quick bread or cake.

What happens if you use too much baking soda?

You end up with too much carbon dioxide, which causes the bubbles to get too big. These large bubbles eventually join up and burst, resulting in a flat finished product.

What is the daunting task when making chocolate mousse?

You want intense chocolate flavor with a light, airy texture.

What happens if you use too little baking soda in a recipe?

You won't have enough bubbles and the dough won't rise.

To replace 1 cup: Bread flour

1 cup AP flour * Bread and pizza crusts may bake up with slightly less chew.

What evaporates at a lower temperature, alcohol or water?

Alcohol

Why don't you taste alcohol in the pie crust?

Alcohol vaporizes in the oven.

Key to chewy texture in sugar cookies is what?

All in the fat.

What is whole wheat flour made of?

All three parts of the wheat kernel--the endosperm as well as the fiber rich bran, or outer shell, and the tiny, vitamin packed germ.

What does resting the pizza dough do for gluten?

Allows the large gluten molecules to relax (like straightening curly hair) and stretch more easily.

Unsweetened chocolate

Also called bakers chocolate, this is simply pure chocolate liquor that has been cooled and formed into bars. Among bar chocolates, unsweetened has the most intense chocolate flavor.

What are laminated pastries made of?

Alternating layers of dough and fat.

Name three "reactive" metals.

Aluminum, copper (not lined) and unseasoned cast iron.

How is Dutch cocoa made?

An alkaline, usually potassium carbonate, is added to the chocolate liquor as it is refined. The alkali raises the pH of cocoa from around 5.7 to 7.2.

Why does browning occur best in an alkaline environment?

An amino acid molecule (like those found in the proteins in flour) has two ends--one is the amino end and one is the acid; the acid end is acidic and the amino is alkaline. It's the alkaline end that has to react with the sugar molecules for Maillard reaction to occur. In an acidic solution, the alkaline ends are deactivated. In an alkaline environment created by the addition of baking soda, the amino ends thrive and they can react with the sugar to create browning.

What is autolyse?

An essential dough process. It refers to a period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast and other ingredients. This rest period allows for better absorption of water and helps the gluten and starches to align. Breads made with autolysed dough are easier to shape and have more volume and improved structure.

Pablano substitutions.

Anaheim, bell pepper.

Multo substitutions.

Ancho

Classic example of inosinate and glutamates paired together?

Anchovies and Parmesan cheese in Caesar dressing.

What is chiffon cake a cross between?

Angel food cakes and pound cake.

What happens if eggs white aren't beaten to stiff peaks in a chiffon cake?

Anxiety-inducing instructions that state "DO NOT UNDERBEAT" hold true. If the whites are not very stiff, the cake will not rise properly and the bottom will be heavy, dense, wet and custard like; it's better to over-beat than under-beat.

What if you don't have vodka in your pantry for pie dough?

Any 80-proof liquor can be used in its place. Pie doughs made with rum, whisky and gin worked just as well; tasters couldn't tell a difference or detect any alcohol.

Enamel

Any smooth glossy coating that resembles ceramic glaze.

What can canned tomatoes be used for?

Anything from pasta sauce, stews, chili and soups to salsa.

Most cupcakes sacrifice flavor for what?

Appearance.

Why do you only need four vents (as opposed to more with blueberry pie) for apple pie?

Apples are a lot less juicy than berries and, if the filling is precooked, less steam needs to escape.

List of climacteric fruits.

Apples, apricots, avocados, bananas, cantaloupes, peaches, pears, plums, tomatoes, papayas and mangoes.

When should you apply a glaze to a Bundt or pound cake?

Apply a first coat while the cake is still warm so it will melt into the cake and then dry into a thin, mottled shellac. Reserve other half of glaze for use once cake has cooled - if needed.

How do you avoid spots on pancakes?

Apply oil to an unheated pan or griddle. Allow the oil to heat up over medium heat for at least one minute, then use a paper towel to wipe away all but a thin, barely visible layer to prevent sticking.

Pequin substitute.

Arbol

Pequin substitutions.

Arbol.

% of protein is Pillsbury Gold Medal flour.

Around 10.5%

Common substitute for cornstarch.

Arrowroot replaces it with a 1:1 ratio.

Why do refrigerated bananas last longer?

As a banana ripens, it emits ethylene gas that accelerates the ripening process. Cool temperatures slow down the production of ethylene, thereby decelerating ripening.

How could you use the juice from macerating on a fruits salad?

As a flavorful dressing.

How does baking soda help cookies spread?

As long as there's an acidic ingredient in the dough, a small amount of baking soda can even things out. It raises the pH of dough (baking powder does too, but not as high), weakening gluten. Weakened gluten means less structure and cookies that spread. Goodbye humped shapes.

What does an acidic ingredient help solve in cookies?

As long as there's an acidic ingredient present, baking soda has all sorts of special powers, including the ability to solve cookies' other two pesky problems: a slightly humped shape and not enough crackle.

"Standard" loaf pans can measure from what sizes?

As small as 8 by 4 inches or as large as 10 by 5 inches.

Why does test kitchen advocate never buying preground black peppercorns?

As soon as they're cracked, volatile compounds that give their subtle flavor and bold aroma are lost; soon, only the more stable, nonvolatile piperine is left.

Why is an ice cream machine essential for sherbet?

As with ice cream, you need a machine to beat in air and to make the texture lighter and smoother.

Gauging butter temp, softened: How to test.

At 60 degrees, it should yield to slight pressure and crack when pressed. At 68 degrees, it should bend easily without breaking and give slightly when pressed.

When should you add fruits to scones?

At the end so they aren't smashed in the dough; easier if fruit is dried.

Chocolate 101: chocolate liquor

At the processing plant the nibs are roasted to dark brown seeds and ground into a liquid cocoa mass called chocolate liquor. Chocolate liquor is pure, unsweetened chocolate and is the base ingredient for all chocolate products.

Sweet tasting sugar molecules contain what?

Atoms of hydrogen linked to oxygen (called hydroxy groups) attached to a carbon framework in specific three-dimensional shapes that bind with the sweet taste receptors in your mouth.

What is autolyse called in America?

Autolysis

Another name for garlic mayonnaise.

Aïoli

CONCEPT 33

BLOOM SPICES TO BOOST THEIR FLAVOR

How should you bake shortbread cookies?

Bake high, then low, then off.

What's the best way to ensure even cooking in your cakes?

Bake them on the same rack, side by side.

What does terra cotta mean in Italian?

Baked earth

Why don't you have the luxury of letting the biscuit dough rest in the fridge to avoid softened butter?

Baking soda in the dough begins to react the moment liquid and dry ingredients come together.

Why is baking soda needed when yeasted waffles are left at room temp overnight but not in the fridge?

Baking soda is needed for lift because leaving the batter out overnight results in dead yeast; refrigerated yeasted waffles have plenty of leavening power.

How much baking soda is in baking powder? What is the rest?

Baking soda makes up about one-quarter to one-third of baking powder. The rest is a dry acid, such as cream of tartar, and double-dried cornstarch.

How does baking soda create crackly tops?

Baking soda reacts immediately in wet dough to produce large bubbles of carbon dioxide that can't all be contained by the weakened dough. Before the cookies can set in the oven, the bubbles rise to the top and burst, leaving fissures in their wake.

Why do you add salt to sherbet?

Balance the sweet and tart flavors.

Name three types of quick bread.

Banana bread, muffins and pancakes.

Name one style of cooking where spices are essential.

Barbecue

Should you add beans at the beginning or end of a chili? Explain.

Beans added toward the end taste like flavorless orbs; adding in the beginning helps them absorb flavor.

Ways to release flavors of fresh herbs.

Chopping, bruising, muddling and heating.

Usual pot roast cut.

Chuck-eye roast

One of the cheapest, beefiest cuts of beef you can buy.

Chuck-eye roast.

Coriander is the seed of what plant?

Cilantro

Best way to buy cinnamon. Why?

Cinnamon is one of few spices they test kitchen prefers to buy ground. Save whole cinnamon sticks for infusing flavor into hot liquids.

Clad

Clad cookware is what TK recommend most of the time. The "cladding" label means that it is made from layers of metal that have been bonded under intense pressure and heat. For most clad cookware, these layers form a sandwich with the "filling" made of aluminum and the other outer layers made of stainless steel. Bottom line: Clad cookware heats evenly and quickly, and is easy to care for.

% of protein in King Arthur flour.

Close to 11.7%

Manufacturers claim that sauce clings better to what type of noodle?

Coarse and craggy.

Although we rely on unsweetened and bittersweet chocolate in dessert recipes, what ingredient is the key component to creating chocolate recipes with big flavor?

Cocoa powder

Why does blooming work so well with cocoa powder?

Cocoa powder contains solid particles of fat and protein with tiny flavor molecules trapped inside. Dissolving the cocoa in hot water causes these flavor molecules, which would otherwise remain imprisoned, to burst forth, amplifying overall flavor.

Ounce for ounce, cocoa powder has more what than any other type of chocolate?

Cocoa solids, and thus more chocolate flavor.

Gauging butter temp, chilled: Why it matters.

Cold butter is cut into flour for flaky pie dough.

What is an emulsion?

Combination of two liquids that don't ordinarily mix, such as oil and vinegar.

What should a toothpick look like for perfectly baked brownies?

Coming out of the brownies with a few moist crumbs still attached.

Why does placing a baking stone at the bottom of an oven not makes sense?

Commercial pizza ovens. These wide, shallow chambers quickly reflect heat from the floor back onto the top of the pie as it cools, preventing the crust from drying out before the toppings have browned; you can't alter the shape of your oven but you can narrow the gap.

Buying granulated sugar.

Common granulated sugar starts with either sugar cane or sugar beets. In kitchen tests, they couldn't tell the difference since the end product, sucrose, is chemically the same no matter the source.

Why should you use fresh squeezed juice in a sherbet and not concentrate?

Concentrate has a cooked and less bright flavor.

Copper

Conducts heat extremely well, but it is expensive, heavy and tarnishes easily. Copper is also reactive, leaching into many foods to produce off-colors and flavors. For this reason, copper cookware is usually lined with tin or stainless steel. Bottom line: It looks great but not worth the expense.

What is a starter? How is it used?

Consists of a portion of dough saved from the last time bread was made. Classic example is sourdough starter. To begin the bread-making process with a starter, the baker adds water and flour to the starter and then lets the mixture sit and ferment.

What is yeast's function in bread?

Consume sugars and starches present in the flour and then convert them into carbon dioxide and alcohol.

What is the liquid that surrounds any droplets called?

Continuous phase (oil in a simple water-in-oil vinaigrette).

What is the reason baking will yield different results?

Convection currents

How do you solve the problem of making multigrain pancakes too chewy and gummy?

Converting muesli cereal into flour and combining it with other flour options, as well as adding two leaveners.

USDA on ground meats.

Cook all ground meats to an internal temp of 160 degrees.

How do you toast fresh garlic?

Cook in sauté pan and leave it in the peel until spotty brown.

USDA on all poultry, including ground.

Cook to an internal temp of 165 degrees.

USDA on whole cuts of meat, including pork.

Cook to an internal temp of at least 145 degrees and let rest for at least three minutes.

What happened to brown sugar cookies when only baking powder was used?

Cookies had a finer, tighter crumb but the craggy top disappeared.

Should you cook the cream or just add at the end?

Cooking can bring out the sauces sweet notes and throw off the balance of a sauce; stir in at the end.

What factors can significantly impact alcohol levels?

Cooking temp and time, as well as additional ingredients that can absorb the liquid, will greatly impact final content.

COOKWARE MATERIAL

Cookware is made from a variety of metals, each with its own pros and cons.

Since flour and peanut butter didn't perform as promised, what thickener was used for the ultimate beef chile?

Cornmeal

Besides butter, mustard and egg yolks, what is another common ingredient in emulsified sauces? Explain.

Cornstarch acts by thickening and making it more difficult for the dispersed droplets to move about and coalesce.

If you buy pre-ground spices, how often should they be replaced?

Every year.

EMERGENCY INGREDIENT SUBSTITUTIONS

Everybody does it (even though they shouldn't).

How were Scoville units traditionally detected?

Extracting the compound that produces chile heat with alcohol and adding it in tiny drops to a sugar solution until the heat is just detectable by sensory panelists; more sophisticated analytical instruments are used today.

Test kitchens recommendation for multigrain pancake mix.

Familia brand no-sugar-added muesli. Alpen is also good.

Are cloves fat or water soluble?

Fat

Is cardamom fat or water soluble??

Fat

Is cayenne pepper fat or water soluble?

Fat

Is chili powder fat or water soluble?

Fat

Is cinnamon fat or water soluble?

Fat

Is coriander fat or water soluble?

Fat

Is cumin fat or water soluble?

Fat

Is curry fat or water soluble?

Fat

Is nutmeg fat or water soluble?

Fat

Why do fats, sugar and eggs have a tenderizing effect on bread?

Fats, oils, dissolved sugars and the emulsifiers in egg yolks all interfere with the formation of gluten by either preventing or slowing protein unfolding and bonding.

How should you fill muffin tins for large, nicely domed tops?

Fill muffin tins to the rim and mound batter without leveling off.

What is beneficial about the sugar crystals incorporating more air into the butter?

Filled with the gas produced by the baking powder and baking soda, these tiny pockets of air expand when baked. This is what gives a cake its lift.

When can cold eggs cause problems? Explain.

Finicky cakes such as angel food, chiffon, and pound cake, which rely on air incorporated into the beaten eggs as a primary means of leavening. Cold eggs didn't whip nearly as well as room-temperature eggs and the cakes didn't rise properly. As a result, these cakes become too dense when made with cold eggs.

Texture of properly made noodles.

Firm and springy.

Why would you soak whole wheat flour for bread?

First and foremost, it softens the grain's bran, thereby preventing the sharp edges from puncturing and deflating the dough. Second, the hydrating effect also prevents grains from robbing moisture from the dough, which would toughen the crumb. Third, steeping the grains activates the wheat's enzymes, converting some starches into sugars and, in turn, reducing bitterness and coaxing out a sweet flavor.

After mixing and kneading dough comes fermentation, also known as ______ _______.

First rise.

Salted or unsalted butter? Three reason why.

First, The amount of salt varies from brand to brand--on average 1/3 teaspoon a stick--which makes offering a universal conversion almost impossible. Second, salted butter almost always contains more water, which can affect gluten development. Third, salt butter's naturally sweet, delicate flavors; in butter-specific recipes like beurre blanc and butter cream frosting, we found that extra salt too overwhelming.

Two key pointers to keep in mind when rolling pastry dough. Think roll and turn.

First, always work with well chilled pastry; otherwise, the dough will stick to the counter and tear. Second, never roll out dough by rolling back and forth over the same section.

Name 5 other factors, besides sugar, that create chewy cookies.

First, don't be afraid of butter; melted butter encourages the formation of gluten when flour is added to the batter. Second, use a generous amount of dough for each cookie; it's hard to keep small cookies chewy - at least 2 tablespoons if not more. Third, don't over bake. Fourth, Take cookies out of the oven when set around the edges but look a bit underdone in the center; they will continue to firm up on the baking sheet. Last, cookies become less chewy over time; store them in an airtight container.

For sugar cookies, why does melting the butter help so much?

First, it eliminates on of the trickier aspects of baking sugar cookies: ensuring that the solid butter is just the right temperature. Second, melted butter aids in our quest for chewiness. When liquified, the small amount of water in butter mixes with flour to form gluten, which makes for chewier cookies. Finally, with creaming out of the equation, we no longer need to pull out our stand mixer-- you can make them completely by hand.

Why is the baking soda crucial for test kitchens biscuits?

First, it immediately reacts with the buttermilk (an acid) to produce tiny carbon dioxide bubbles to lighten the batter. Second, it neutralizes the batter's acidity to create a more alkaline environment that promotes Maillard reaction and creates hundreds of new flavor compounds.

What two things does creaming the butter and sugar accomplish?

First, it makes the butter malleable, allowing other ingredients to be easily blended. Second, the tiny sugar crystals act like extra beaters, helping to incorporate air into the butter as it's creamed.

Positive effects of cool fermentation.

First, it reduces the size of gas bubbles that are created as the dough rises (the larger the bubbles in a dough prior to baking the more open and puffy it will be). Second it creates a more flavorful dough.

Safety issues with nonstick.

First, production can pollute local ground water. Second, ingestion of nonstick surfaces (once the coating starts to peel and flake) isn't good for you. Third, they can emit fumes if the surface reaches temperatures in excess of 600 degrees; kills birds and causes flu-like symptoms in humans.

Bran cereal can come n various forms which include what?

Flakes, buds and twigs.

How much dairy is usually in a quart of sherbet?

Less than 1 cup.

How to bruise herbs.

Place in a ziplock bag and use meat pounder or rolling pin.

How to plump raisins before mixing in batter.

Place in hot water.

How do you add jam to blueberry muffins?

Place in the center, under the surface, and swirl in figure eight motion using chopsticks.

How to avoid hot sheet pan when baking cookies.

Place parchment paper under the cookies so you can easily slide them off out of the oven. Wait for metal to cool, run under cold water, dry and repeat.

Creative way to crush peppercorns.

Place them on a cutting board, skillet on top, rock back and forth gently.

Why should you start the oven hot for a pie?

Placing it on a preheated baking sheet on the lowest rack will help brown up the bottom and keep it from becoming soggy.

What are herbs?

Plants or parts of plants used in cooking to add flavor rather than substance.

Characteristics of a good dried chile.

Pliable and smell slightlty fruity.

Test kitchens favorite stone fruits and berry combinations.

Plums and raspberries, peaches and blueberries, apricots and blackberries.

Examples of stone fruit.

Plums, cherries, peaches, apricots and nectarines.

Best way to slice onions for French onion soup. Explain.

Pole to pole will have more presence and retain some shape.

How should you fraisage a pie dough?

Poor flour and butter crumbs onto the table in a rectangle, smear with the palm of your hand and fold over into a dough.

What's a great way to get a dark brown crunchy crust on cornbread?

Pouring the batter into a hot cast-iron skillet.

What two techniques are used to prevent dough from proofing too quickly in a warm environment?

Pre-ferments and cool fermentation.

How do you avoid a soggy fruit pie crust?

Preheating the sheet pan for 15 minutes at 400ºF created a solid and intact pie crust.

How can you ensure that cookies spread evenly?

Press the dough ball flat, then bake and use plenty of leaveners; large carbon dioxide bubbles cause the cookies to puff up, collapse, and spread out.

How do you create superfine sugar?

Process granulated sugar in the food processor for 30 seconds.

How and why should you add the flour in two separate parts?

Processing the fat with part of the flour for a good 15 seconds to thoroughly coat it, then give the mixture a few quick pulses once the remaining flour is added, so less of it gets coated. This provides protection against toughness and aids in flakiness by creating two distinct layers; one with gluten and one without.

How does Fre dealcoholize their wine?

Produced with a technique called "spinning cone" method, in which wine cascades down spinning cone-shaped cylinders in a thin stream. Nitrogen gas is sprayed over this thin layer of wine to prevent any of the flavor compounds from becoming volatile and escaping. When wine is heated to remove alcohol, the nitrogen shield protects the flavors in wine.

What to look for: saucepans

- Large saucepan with 3 to 4-quart capacity and small nonstick saucepan with 2 to 2 1/2-quart capacity. - Tight-fitting lids. - Pans with rounded corners that a whisk can reach into. - Long, comfortable handles that are angled for even weight distribution.

What to look for: kitchen timer

- Lengthy time range (1 second to at least 10 hours) - Ability to count up after alarm goes off - Easy to use and read

What to look for: loaf pans

- Light gold or dark nonstick surface for even browning and easy release - Good to have both 8 1/2 by 4 1/2-inch and 9 by 5-inch pans

What to look for: rimmed baking sheets

- Light-colored surface (heats and browns evenly). - Thick, sturdy pan. - Dimension of 18 by 13 inches. - Good to have at least two.

What to look for: hand-held mixer

- Lightweight model - Slim wire beaters without central post - Digital display - Separate ejector bottons (not part of speed dial) - Variety of speeds

What to look for: grill brush

- Long handle (about 14 inches) - Large woven-mesh detachable stainless steel scrubbing pad

What to look for: measuring spoons

- Long, comfortable handles - Rim of bowl flush with handle for easy "sweeping" off of excess ingredients - Slim design

What to look for: rolling pin

- Moderate weight (1 to 1 1/2 pounds) - 19-inch straight barrel - Slightly textured wooden surface to grip dough for easy rolling

What to look for: muffin tin

- Nonstick surface for even browning and easy release - Wide, extended rims and raised lip for easy handling. - Cup capacity of 1/2 cup

What to look for: grater

- Paddle-style grater - Sharp, extra-large holes and generous grating plane - Rubber-lined feet for stability - Comfortable handle

What to look for: cutting board

- Roomy work surface at least 15 by 20 inches. - Teak board for minimal maintenance. - Durable edge-grain construction (wood grain runs parallel to surface of board)

What to look for: tongs

- Scalloped edges - Slightly concave pincers - 12 inches in length (to keep your hand for from heat) - Open and close easily.

Three main reasons to keep your knives sharp.

- Sharp knives are safer than dull knives, which are much more likely to slip and cut your hand. - Sharp knives cut through food more quickly than dull knives. - Sharp knives produce food that is more evenly cut than dull knives; food can tastes better - big chunks of garlic vs fine.

What to look for: rasp grater

- Sharp teeth (require little pressure or effort when grating) - Maneuverable over round or irregular shapes - Comfortable handle

What to look for: vegetable peeler

- Sharp, carbon steel blade - 1-inch space between blade and peeler to prevent jamming - Lightweight and comfortable

What to look for: wooden spoon

- Slim yet broad bowl - Stain-resistant bamboo - Comfortable handle

What to look for: salad spinner

- Solid bottom for washing greens in bowl - Ergonomic and easy-to-operate hand pump

What to look for: potato masher

- Solid mashing disk with small holes - Comfortable grip

What to look for: ladle

- Stainless steel - Handle 9 to 10 inches in length - Hooked handle end for hanging on pot - Pouring rim to prevent dripping

What to look for: dry measuring cups

- Stainless steel cups (hefty and durable) - Measurement markings that are visible even when cup is full. - Evenly weighted and stable - Long handle that are level with rim of cup

What to look for: traditional skillets

- Stainless steel interior, fully clad for even heat distribution. - 12-inch diameter and flared sides. - Comfortable, oven safe handle. - Cooking surface of at least 9 inches. - Good to have smaller (8 or 9-inch) skillets too.

What to look for: square baking pans

- Straight sides - Light gold or dark nonstick surface for even browning and easy release of cakes - Good to have both 9-inch and 8-inch square pans

What to look for: round cakes pans

- Straight sides - Nonstick coating for even browning and easy release of cakes - Recommend a set of 9-inch and 8-inch pans

What to look for: parchment paper

- Sturdy paper for heavy doughs - Easy release of baked goods - At least 14 inches wide

What to look for: slicing knife

- Tapered 12-inch blade for slicing large cuts of meat. - Oval scallops (called grantor edge) carved into blade. - Fairly rigid glad with round tip.

What to look for: rubber spatula

- Wide, stiff blade with edges that's flexible enough to conform a curve of a mixing bowl. - Heatproof

What to look for: all-around spatulas

- head about 3-inches wide and 5 1/2 inches long. - 11 inches in length (tip to handle). - Long, vertical slots. - Useful to have a metal spatula to use with traditional cookware and a plastic spatula for non-stick cookware.

4 cups (1 quart) = _______ milliliters

0.946 liters

1.06 quart = ______ liter

1

Crêpe batter.

1 1/2 c whole milk 1 1/2 c flour (7.5 ounces) 3 large eggs 1/2 c water 5 tbsp unsalted butter 2 tablespoons cognac 1/2 tsp salt

Homemade clotted cream recipe.

1 1/2 cups pasteurized (not ultra-pasteurized) heavy cream 1/2 cup buttermilk Combine, stir, cover and let stand at room temp until mixture has thickened to consistency of softly whipped cream, 12 to 24 hours.

To replace 1 tablespoon: Table salt

1 1/2 tablespoons Morton Kosher Salt or fleur de sel OR 2 tablespoons Diamond Crystal Kosher Salt or Maldon Sea Salt * Not recommended for use in baking recipes.

Formula for homemade self rising flour.

1 1/2 teaspoons of baking powder and 1/2 teaspoon salt for every cup of flour.

1 teaspoon = _______ milliliters

5

TEST KITCHEN: CAPSAICIN IN SKIN, SEEDS AND PITH.

5 milligrams per kilogram of green jalapeño flesh; 73 milligrams per kg in seeds; 512 milligrams per kg in pith.

Marjoram, oregano, sage - finely minced leaves per 1/2 ounce.

5 tbsp

New Mexican heat.

5,000 - 2,500 Scoville units

Serrano heat.

5,000 - 23,000 Scoville units

pH of sugar.

5.0-6.0

pH of ground beef.

5.1-6.2

To replace 1 cup: Whole milk

5/8 cup skim milk + 3/8 cup half-and-half 2/3 cup 1% milk + cup half-and-half 3/4 cup 2% milk + 1/4 cup half-and-half 7/8 cup skim milk + 1/8 cup heavy cream

TEST KITCHEN: DIFFERENCES IN BREAD MADE WITH VARYING QUANTITIES OF WATER: 50, 60, 75 AND 80%.

50% featured a tight, fine crumb with small air pockets. 80% had large, irregular holes with a loose, open crumb; it baked up very flat and wide. 60 and 75 showed significant differences but the extremes were most illustrative - flavor of each was identical since all other ingredients were the same.

How many flowers does it take to make a pound of saffron?

50,000 to 75,000; each flower gives about 3 little strands of saffron.

Anaheim heat.

500 - 2,500 Scoville units

2 ounces = _____ g

57

1/4 = _______ milliliters

59

2 1/2 cups = _______ milliliters

591

pH of flour.

6.0-6.3

pH of chicken.

6.5-6.7

pH of water.

6.9-7.3

Standard sandwich breads hover between what hydration %?

60 - 75%

Ideal temperature for creaming butter.

60 to 65º Fahrenheit, somewhat softened but still cool; beating creates friction that will raise the temperature to 68ºF.

Gauging butter temp, softened: Temperature

60 to 68 degrees

Typical hydration of sandwich bread.

60%

What percentage of water and ethanol is vodka?

60% water and 40% ethanol.

Butter begins to soften at what temperature?

60ºF

Baker's %: New York style thin crust pizza.

63%

Baker's %: olive-rosemary bread.

63%

What is a typical hydration ratio for bread?

68%

pH of egg whites,

7.6-8.0

To replace 1 cup: Cake flour

7/8 cup AP flour + 2 tablespoons cornstarch

How can you make 1 cup of cake flour on the fly?

7/8 cup of AP flour and 2 tablespoons of cornstarch.

Baker's %: Almost no-knead bread.

70%

The FDA recommends cooling food to what temp before refrigeration?

70ºF

2 1/2 ounces = _____ g

71

3 cups = _______ milliliters

710

Baker's %: rustic dinner rolls.

72%

1/3 cup = _______ milliliters

79

Most versatile flour available.

AP flour.

Pronounce autolyse.

AUTO-LEES

Percentage of fructose in lightly spotted bananas.

About 1.8%

How much protein do Pillsbury and Gold Medal contain?

About 10.5%

How much protein does King Arthur contain?

About 11.7%

The blade angle on most European-style knives.

About 20º

How much dairy is usually in a quart of ice cream?

About 3 cups.

How much faster does a rimless baking sheet cook cookies?

About 3 minutes.

Gauging butter temp, chilled: Temperature

About 35 degrees

Percentage of fructose in heavily spotted bananas.

About 5.3%

Chocolate 101: cocoa butter

About 55% of cocoa liquor is cocoa butter, a natural, highly unsaturated fat responsible for chocolate's unique texture. Cocoa butter has a very narrow melting range and stays firm up to 92 degrees. Since the temperature inside the human mouth is just a few degrees higher than the melting point of cocoa butter, chocolate melts very slowly. In fact, it seems to melt into--rather than just in--your mouth.

Protein content of cake flour. Benefits?

About 6 to 8% and thus yields cakes and pastries with less gluten, which translates to finer, more delicate crumb.

Typical hydration percentage for average pizza dough.

About 60%

Can a small amount of acid be used to produce a slightly more delicate crumb?

Absolutely, 3 tablespoons was enough for the Bundt cake.

What acid is responsible for crescent rolls richer flavor and blistering crust when stored in the fridge over night?

Acetic acid.

Chemical leaveners work with what to create carbon dioxide?

Acid

After removing cocoa butter from chocolate liquor, the cocoa powder is still naturally _______.

Acidic

How does adding an acid, like lemon juice, influence a cakes height?

Acids interfere with the formation of gluten, the protein that's so vital to a cakes structure. The more acidic the batter, the less structure in the cake, making it literally fall-apart tender.

Two most common forms of yeast.

Active dry and instant.

What type of yeast should be placed in 110ºF water for 5 minutes?

Active dry yeast

What do you do if chocolate does seize?

Add boiling water, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.

One way to brighten up pesto.

Add equal amounts of basil and pesto.

How can you add even more wheaty flavor to wheat bread?

Add wheat germ.

How can you add lemon flavor in a cake without juice?

Adding lemon zest creates the floral, perfumed lemon flavor that doesn't go so far as to remind us of furniture polish; three lemons was enough for the Bundt cake - don't forget to mince the zest and steep in lemon juice.

Test Kitchen's feeling on the "two-stage method."

Adding the eggs and milk in two batches isn't always necessary; they like the term "reverse creaming" for that reason.

When is the best time to salt onions? Explain.

Adding them before cooking helps release moisture and thoroughly season onions. Adding after cooking only seasons the surface and leaves onions crunchy.

What's the risk of hand-kneading?

Adding too much flour while it's on the counter.

After melting and browning the butter in chocolate chip cookies, why would you whisk in the sugar and eggs, wait ten minutes, then stir again?

After 10 minutes, the sugar will have dissolved and the mixture will turn thick and shiny, like frosting. The finished cookies will emerge from the oven with a slightly glossy sheen and an alluring surface of cracks and crags, with a deep, toffee like flavor.

How fast can an edge dull? How do you fix the problem?

After just a few minutes of use, the edge can roll over, making the blade feel slightly dull. The wedge becomes less effective and the cook needs to supply more energy to push the blade through. Running the blade up and down a steel returns the blade to its original sharpness.

What happens after canned tomatoes are peeled?

After peeling, tomatoes are machine diced and canned. The juice is handled separately, heated and treated will calcium chloride, salt and citric acid (boost flavor and lower pH). The juice is then added to some cans, sealed, heat sterilized, and rapidly cooled to prevent overcooking.

How do you add cream to a sherbet base?

After the cream is whipped, take the strained (and chilled) liquid and fold it into the whipped cream right before it goes into the ice cream machine.

When does autolyse occur?

After the random matrix of proteins has come together, but before sheets of gluten have formed and aligned.

All the rise of a pound cake is provided by what?

Air incorporated into the butter and eggs; do it wrong and you'll end up with a door stop.

Since you can only add so much sugar before sherbet becomes too sweet, what to you add to create an ideal texture? Explain.

Beaten egg whites, gelatin and corn syrup all work, but the best was alcohol. Like sugar, alcohol lowers the freezing point of water. In small amounts (they used 2 teaspoons), you can't taste the alcohol but it does have a significant effect on texture without influencing sweetness.

Why do most recipes call for gelatin to be hydrated?

Because adding powdered gelatin directly to hot liquid can cause the exterior of the gelatin granules to hydrate too quickly, making them clump together and preventing the center of the granules from absorbing water.

Why does cool fermentation create a more flavorful dough?

Because at lower temperatures yeast produces less carbon dioxide and more of the initial side products of fermentation: flavorful sugars, alcohol and acids.

Why should chili powder be bloomed?

Because it is a blend of spices and blooming will bring out the complex flavors.

Why is reverse creaming Test Kitchen's choice when making classic yellow layer cake and many other kinds of holiday cookies?

Because it minimizes rise and yields cakes and cookies with flat tops that are perfect for decorating.

Why doesn't mayonnaise taste oily?

Because lemon juice is the continuos phase.

Once opened, where should you store maple syrup? Why?

Because of its high moisture level and lack of preservatives, it is perishable and susceptible to growth of yeasts, molds and bacteria. Refrigeration not only helps maple syrup retain its flavor but prevent microorganisms from growing as well--in the refrigerator or freezer.

How does sugar affect texture in cookies and cakes?

Because of the nature of hydrogen and oxygen atoms in both water and sugar, they are electrostatically attracted to each other. When water and sugar are combined, they link together and form hydrogen bonds. It takes a fair amount of heat to break these bonds and, as a result, table sugar will hold on to moisture in food. Because of this tendency, sugar can slow the evaporation of moisture from cookies and cakes as they bake.

Why does toasting spices in a dry pan and adding them later not taste like blooming them with a fat?

Because some of the flavor molecules vaporize.

Which phase is the outermost phase? What does this affect?

Because the continuous phase forms the surface of an emulsion, that's what the mouth and tongue feel and taste first.

How does the two stage method reduce the risk of tough cake?

Because the development of gluten is minimized from the onset, the cakes end up with a crumb that is more delicate and fine, almost velvety smooth and tender.

How long after mixing quick breads can they sit before baking?

Because the production of gasses begins as soon as these dry leaveners are hydrated, quick breads should be baked immediately and don't require long fermentation.

Best way to buy cloves? Why?

Because they are difficult to grind, TK buys them ground. Reserve whole cloves for infusing flavor into hot liquids (that include fat or alcohol) in which cloves are soluble.

Why would you use AP flour for cupcakes?

Because they need to be a bit sturdier than delicate, tender cake layers.

List of non-climacteric fruits.

Bell peppers, blueberries, cherries, grapefruits, lemons, oranges, grapes, melons, pineapples, raspberries and strawberries.

In flours labeled "bleached," what chemical has likely been used?

Benzoyl peroxide or chlorine gas.

In blueberry muffins, why is berry flavor often fleeting? How do you fix this?

Berries in the produce aisle have suffered from long distance shipping. Making a jam (evaporating moisture and concentrating flavor) is the best method; supermarket jam is too sweet.

Spices are generally made from what 4 things? What happens where they're dried?

Berries, plants, roots or bark. When dried, their flavor intensifies.

How should nuts be added to a brownie mixture? Explain.

Besides being toasted first, they should not be mixed into the batter; they steam and become soft. Instead, sprinkling the nuts on top just before baking keeps them dry and crunchy--toasting makes them even crunchier.

How does oil help create a richer chocolate flavor than butter?

Besides making a more tender crumb, oil doesn't contain milk solids in butter that can mute chocolates flavor.

French term for browned butter.

Beurre noisette translates literally as "hazelnut butter."

What is a sponge in Italian?

Biga

Chile do árbol is also called what?

Bird's beak or rat's tail chile.

TEST KITCHEN: BISCUITS MADE WITH 2 TSP BAKING POWDER AND 1/2 TSP BAKING SODA, 2 TSP BAKING POWDER AND 3 TSP BAKING POWDER.

Biscuits all rose to the same height; however, the similarities ended there. Two batches made without soda were anemic in color with smooth tops while dual-leavened biscuits were well browned and covered in crispy crags. Dual leavened biscuits also tasted richer and nuttier while the batch made with 3 teaspoons didn't rise any higher than the batch made with 2 but had a chemical aftertaste.

What does the green germ in garlic taste like?

Bitter

Typical Indian garam masala ingredients.

Black pepper, cloves, cinnamon, cumin, cardamom.

How do you remove the skin if peaches aren't firm enough to peel?

Blanch in a pot of simmering water for 15 seconds.

Why does bleaching do to flour?

Bleaching quickly removes the yellow color from flour, makes its proteins less likely to form gluten and helps its starch absorb more liquid.

How to create olive oil with only extra virgin and vegetable.

Blend equal parts of both.

Gauging butter temp, softened: Method

Let refrigerated butter sit at room temp for 30 to 60 minutes.

CONCEPT 46

CREAMING BUTTER HELPS CAKES RISE

For a delicate cake, you must start with what?

Cake flour

Why would instant flour be a good fit between cake flour and AP flour?

Cake flour has about 8% protein and may not provide enough structure. AP flour is usually 10 to 12% but may form too much gluten. Since the aggregated flour granules of instant flour are larger than AP, they absorb less water, making it harder for proteins to develop gluten.

What happens if your loaf pan is too large for pound cake?

Cake will bake up flat with a dry crumb because it has more room to spread.

Fresh origin of New Mexican chile.

California or Anaheim chile.

What are the effects of capsaicin on the mouth?

Can cause painful burning on the tongue and a short lived inflammation of the mouth.

What should you buy when looking for bright big chunks of tomato?

Canned whole.

The best known capsaicinoid is _______.

Capsaicin

Two compounds responsible for a majority of chile heat.

Capsaicin and dihydrocapsaicin.

Chiles get their heat from a group of chemical compounds called _________.

Capsaicinoids

Secret to rich French onion soup.

Caramelizing the onions for 2 1/2 hours in the oven and deglazing the pot several times. This can also be done on the stove with added patience. Finish on the stove and deglaze a few times to collect the fond--takes 30 to 45 min for deglazing.

What do both types of fat consist of?

Carbon atoms strung together in long chains.

The gas that causes baked goods to rise.

Carbon dioxide

Most blends of curry include what?

Cardamom, chiles, cumin, fennel, fenugreek, nutmeg, and turmeric.

Sugar, like glucose and fructose, can be a single molecule made of what?

Cardon, hydrogen and oxygen.

Alternative to nonstick cookware.

Cast iron is the most effective. Over time, cast-iron pans develop nonstick properties as the oils and fats used in cooking polymerize and essentially fuse with the surface of the pan.

Blackened fish is usually prepared in wht cooking device?

Cast-iron skillet.

What does steam do to starches?

Causes the starches to form a thin sheath that eventually dries out, giving the finished loaf a shiny crust that stays crisp.

Quick breads, muffins, and biscuits as well as cookies get their rise from what?

Chemical leaveners

This cake is usually described as "especially weightless, springy and moist."

Chiffon cake.

The Hollywood stars of the 1920s were among the first to taste Harry Baker's what?

Chiffon cakes.

How do climate conditions affect capsaicin?

Chiles grown in sunny, arid weather undergo a lot of stress, and stressed chiles produce more capsaicin than chiles grown in temperate climates.

Keys to prevent fish from sticking to the grill.

Chill the fish; at room temp, the fillets will become floppy and stick more readily to the grill. Second, heat the grill, scrape the grate and wipe it with oil-dipped towels at least 5 times.

How can you buy extra time besides chilling the butter for biscuits?

Chilling the mixing bowl and all of the ingredients before mixing.

Best way to chill wine quickly. Explain.

Covering the bottle with a damp cloth and putting it in the freezer will drop the temp to 50ºF in 30 minutes; water is a better conductor of heat than air that takes 50 minutes - towel will be fully chilled once wine is cooled.

What is the most important step if you want the cake to rise high and have a uniform texture?

Creaming

Classic cake recipes begin with what?

Creaming butter with sugar. Later, eggs and flavoring are gradually incorporated, and then dry ingredients are added.

Why should you cream the butter for thin and crisp oatmeal cookies? Explain,

Creaming butter, rather than melting it, tends to make a crisper cookie. When solid butter is mixed with sugar, air is incorporated into the mixture and held there by crystals of solid fat. This is especially true when they're mixed on medium speed until light and fluffy. This extra air allows the cookies to dry faster in the oven, producing crispier cookies.

Easy way to remove brownies.

Create a foil sling; the two sheets of aluminum foil will be perpendicular.

What do instant oats do to cookies?

Create dense, mealy cookies lacking good oat flavor.

Ultimate goal of making bread dough.

Create gluten.

What did replacing baking powder for baking soda do to bran muffins?

Created a coarser crumb tasters preferred.

What does cooking half the fruit and adding fresh at the end accomplish?

Creates a combination of intensely cooked fruit and bright-tasting fresh fruit.

Most recommended for whites.

Crisp, clean Sauvignon Blanc.

Pablano flavor.

Crisp, vegetal.

Don't restrict reverse creaming simply to layer cakes. What else can this method be used on?

Crumb cakes, which need the support of butter crumbs; cupcakes, which can stand up to a thick filling of pastry cream; and sugar cookies that are glazed.

Drawback of using crushed canned tomatoes for marinara sauce.

Crushed tomatoes are usually canned with tomato puree; same problem as plain puree.

Sweetners come in many forms. Describe some.

Crystalline white table sugar, deep bronze brown sugar, thick, oozy molasses, and the lighter, golden honey.

When adding lemon juice to milk, how long does it take to thicken?

Curds formed almost instantly but nothing continued after that.

Trick to softening butter fast.

Cut into cubes and wrap warm towel around the bowl; it will take 15 to 30 minutes.

After pizza dough is taken from the refrigerator, what's the next step?

Cut into equal sized balls and let proof for one hour.

Gauging butter temp, chilled: Method

Cut into small pieces and freeze until very firm, 10 to 15 minutes.

Why does blanching basil make pesto bright and vibrant?

Cutting, bruising or processing releases enzymes within the basil leaf that promote rapid oxidation, darkening its color. Blanching for 20 to 30 seconds deactivates these enzymes.

What has more invert sugar, dark or light brown sugar?

Dark brown sugar.

How do you use an entire bottle of wine in a stew recipe that calls for covered cooking and not end up with a sauce that's too boozy?

Deal with the wine first - like the demi glace.

Habanero flavor.

Deeply floral, fruity.

DEFROST IN FRIDGE

Defrosting should always be done in the refrigerator, not on the counter, where the temperatures are higher and bacteria can multiply readily. Always place on a plate or bowl to avoid liquid contacting other foods.

Requires a significant amount of these herbs to have an impact on a dish.

Delicate herbs.

Stems are tender, even edible.

Delicate herbs.

Which herbs are subject to wilting and discoloration?

Delicate herbs.

Is a straight-edged pan or flared sides better for flambéing? Explain.

Flared sides allow oxygen to mingle with the alcohol vapors, increasing the chance you'll achieve the desired spark.

What do the three categories of spices mean for brines and marinades?

Flavor able to dissolve in water are better for "brinerades" while those able to penetrate fat can do much more in oil based marinades.

Can King Arthur and Gold Medal be used interchangeably? Explain.

Depends on the recipe. In test of recipes with relatively little gluten development, such as cookies, muffins, and biscuits, both flours produced virtually identical batches. But in bread recipes specifically engineered to use AP flour (not bread flour) to create a tender crumb, such as sandwich bread or challah, the switch mattered. The extra protein in King Arthur produced more gluten when the dough was kneaded, leading to loaves that were gummy and rubbery in comparison to loaves that were made with Gold Medal.

Besides heat, what can chiles add to a dish?

Depth and complexity.

Problem with bleached flour in test kitchen.

Did not perform as well as unbleached flours and were sometimes criticized for tasting flat or carrying off flavors.

TEST KITCHEN: 3 BATCHES OF BROWNIES MIXED WITH A FEW STREAKS OF FLOUR REMAINING, UNTIL FULLY HOMOGENEOUS AND BEATEN FOR 5 MINUTES.

Differences, even between the two folded samples, were dramatic. Properly mixed batter baked into a compact, tender brownies; over folded sample was relatively cake and tough. Batter prepared in stand mixer was almost twice as tall and offered serious resilience--described as downright tough and said they lacked the fudgy texture of properly folded brownies.

What is the liquid in droplet form called?

Dispersed phase (vinegar in a simple water-oil vinaigrette) because the droplets are dispersed throughout the emulsion.

What is happening to the dissolved sugar that creates crisp edges and flavor?

Dissolved sugar breaks down more quickly from crystalline sucrose into glucose and fructose, which caramelize at a lower temperature to form many new flavor compounds. As the dissolved, caramelized sugar cools, it takes on a brittle structure; more evident at the cookie's edges.

How should you substitute whipped butter for regular in a recipe?

Do it all based off of weight, not volume (adding air creates volume, not weight).

Keys to perfect pancakes.

Don't mix too much, use lower protein flour, add buttermilk and sour cream, use leaveners.

Habanero substitution.

Double dose of Thai Bird's eye.

Does test kitchen recommend single or double acting? Why?

Double-acting. Baked goods rise higher since most of the rise with baking powder occurs at oven temperatures. Also, single-acting doesn't provide sufficient leavening for doughs with little liquid such as scones or muffins.

Should you freeze dough after the second rise?

Dough frozen after the second rise was over proofed. As the already fully risen dough slowly thawed, the random remaining viable yeast cells continued to produce gas in some parts of the dough but not in the others, weakening this structure. The result: a misshapen loaf that collapsed during baking.

TEST KITCHEN: WATER, YEAST, FLOUR AND SALT WERE ADDED AND KNEADED WITH DOUGH HOOK UNTIL COMPLETELY FREE OF THE BOWL. FOR THE 2ND, WATER, FLOUR AND YEAST WERE WERE MIXED UNTIL JUST COMBINED AND RESTED FOR 20 MINUTES BEFORE ADDING SALT AND KNEADING.

Doughs given a 20 minutes respite averaged 5 minutes less kneading (about 10 minutes versus more than 15) to clear the bowl. This translated into bread with better crumb color, aroma, and wheat flavor.

When heating peppercorns in oil, how can you reduce the heat if spice isn't your forte?

Drain the heated peppercorns and add fresh oil. This rids some of the spicy flavor compounds.

Which chiles tend to have more concentrated flavor, fresh or dried?

Dried

What are cloves?

Dried flower buds.

A trick to ensure the empanada's bottom portion remains crisp.

Drizzle a little oil on a preheating pan before baking.

How should you mix flour and butter for biscuits?

Drop butter into flour, coat butter and pick up one piece at a time, pressing between well floured fingertips into flat, nickel-sized pieces.

In addition to containing less protein, cake flour is traditionally bleached with what? Does this help absorption?

Dry bleaches such as benzoyle peroxide and chlorine gas, so that the starches in the flour can absorb greater amounts of liquid and fat and form thick batters.

How to clean whole tomatoes.

Dump them in a strainer, hand crush, remove the hard core and stray bit of skin.

Many modern recipes call for two ways to blend a vinaigrette.

Dump-and-stir or dump-and-shake.

How was Dutch-processed cocoa created?

During the early 19th century, a Dutch inventor named Conrad van Houten developed a process called Dutching that has been used for over a century by most European companies to make Dutch-processed or alkalized cocoa.

Describe the Dutch-processed method of producing cocoa powder.

Dutch-processed, or alkalized, cocoa powder is produced from fermented beans that have been treated with an alkali before or after roosting to raise the pH of cocoa powder to 6.8 to 7.2. Dutch-processed cocoa powder has a milder, less bitter flavor, but darker color.

CONCEPT 36

EMULSIFIERS MAKE SMOOTH SAUCES

When fruit is tossed with sugar what does it change?

Flavor and texture.

Do amino acids play a larger role in browning of meat or the flavor of food that contain glutamates?

Flavor of foods that contain glutamates.

Truth about heavy oaked wines such as Cabernet Sauvignon and Chardonnay.

Flavors that work in the glass can become overpowering when the wine is reduced. This is especially true with heavily oaked wines.

What complex substance is made mostly of starch and lesser amounts of protein?

Flour

Why is it easier to create gluten when creaming method is used?

Flour and milk are added alternately in small batches at the end. The tendency there is to over beat the batter in order to get it fully incorporated.

Ancho substitute.

Mulato

Why is it important to never roll out dough by rolling back and forth over the same section?

Each time you press on the same spot, more gluten develops that can toughen the dough. Also, rolling back and forth makes it impossible to roll the dough into an even circle. Instead, roll the pin over the dough once, then rotate the dough 90 degrees and roll again--this ensures the dough forms a neat circle and that no part is getting overworked or tough.

What do pyrazines contribute?

Earthy, roasty, green vegetable aromas.

If you don't want to consume raw eggs what is a good substitution?

Egg beaters.

Chiffon and angel food cakes rely on what for their height?

Egg foam

What tends to make cookies cakey? Explain.

Egg white cause cookies to puff and dry out; test kitchen threw out some of their whites.

What are egg beaters made from?

Egg whites.

TEST KITCHEN: STABILITY OF VINAIGRETTES MADE WITH EGG YOLK, MUSTARD AND MAYONNAISE.

Egg yolk was most stable; still emulsified three hours after being mixed. Mayonnaise showed signs of separation after 1 1/2 hours. Mustard started to break after 30 minutes. No emulsifier lasted 15 minutes.

Did tasters prefer mustard, egg yolks or mayonnaise as an emulsifier?

Egg yolks (potent emulsifier) left and eggy flavor that wasn't popular, mayonnaise (slightly weaker) created a creamy texture they liked, and mustard (decent emulsifier) tasted best.

Are eggs and emulsifier? What makes them such?

Egg yolks are an emulsifier because they contain lecithin, a phospholipid.

Looking into their archives, test kitchen noticed almost all cake and cookie recipes that call for more than one egg do what?

Either add them one at a time or premix and add in a steady stream.

Vinaigrette relies on the principle of what?

Emulsification

mustard, egg yolks and mayonnaise are three common what?

Emulsifiers

What is your cast-iron dutch oven covered with?

Enamel

What does adding sugar and oil to pizza dough accomplish?

Encourages more crunch and color in the crust; a sprinkle of sugar on the crust is just as effect as it is on poultry for Maillard reaction.

Refined white flour is made only of what?

Endosperm

What are fruits engineered to do?

Engineered by nature to appeal, enticing animals to eat them and scatter their seeds. When ripe, they're often brightly colored, filled with sugar, and smell aggressively good.

What does cream cheese do for sugar cookies?

Enriches the dough's flavor without adding moisture like other tangy dairy products.

What is the goal of the steps in a classic cake recipe?

Ensure the ingredients are well combined and aerated.

CONVERSIONS AND EQUIVALENTS

Equivalents for US and metric measures

Why is adding eggs in a pound cake tricky?

Even when butter is properly creamed, this doesn't mean success. Eggs that are too warm will deflate the batter while eggs that are too cold or added too quickly are difficult to incorporate and air is knocked out by the time you have a smooth batter; 60ºF is also the perfect temp for eggs.

Why should you lets pancake batter rest for 10 minutes after mixing?

Even with minimal mixing some gluten develops. During a 10-minute rest, the gluten relaxes and the end result is tender pancakes.

Besides gluten formation, why does pancake batter need to be rested for 10 minutes?

Flour needs time to absorb all the liquid, ensuring that the batter sets up properly. Skipping this step will lead to pancakes that run together in the pan and cook up flat.

When a recipe calls for "1 cup flour, sifted" what are they asking for?

Flour should be sifted after measuring.

Describe the steps of a two-stage method?

Flour, sugar, baking powder and salt (dry ingredients) are combined in the mixing bowl and then softened butter is beaten into the dry ingredient, one piece at a time, before the milk and eggs are added in two batches (hence "two-stage" part of the name).

At its simplest, shortbread contains what ingredients?

Flour, sugar, salt and butter.

In many cases, the ingredient list of bread contains what?

Flour, water, yeast and salt.

When should nonstick pans be used?

For delicate items such as eggs or fish. Nonstick pans don't brown food as well as conventional pans; there's no fond left behind for pan sauce.

TEST KITCHEN: FULLY RIPENED BANANAS KEPT IN THE FRIDGE TO DETERMINE WHETHER OR NOT REFRIGERATED BANANAS, THOUGH BLACK, LAST MUCH LONGER.

For the next few days, the bananas were nearly indistinguishable. After 4 days, the room temp became markedly soft and mushy while refrigerated remained firm, despite their blackened appearance.; refrigerated lasted an additional 5 days.

What is rémoulade?

Frances version of tartar sauce; it's often mayonnaise or aioli based.

What brand of dealcoholized wine does test kitchen prefer?

Fre

Should you freeze dough just after mixing?

Freezing dough just after mixing kills too many of the yeast cells before they have a chance to ferment. In addition, freezing before the first rise reduced gluten development, so loaf didn't have enough structure to fully expand. The result: a small, squat loaf with bland flavor.

Who was autolyse developed by?

French bread making authority Raymond Calvel in the 1970s.

What two basic forms are chiles sold in?

Fresh and dried.

Like its foreign cousin, sorbet, how should sherbet taste?

Fresh and vibrant; ideally, it's smooth as ice cream but devoid of its richness and weight.

The sweetest of the sugars in fruit.

Fructose

Why are invert sugars always viscous liquids?

Fructose does not easily crystalize in the presence of glucose.

Fructose 101

Fructose is one of two simple sugar molecules. Like glucose, sucrose is referred to as a monosaccharide. Like glucose, fructose is found in many fruits as well as honey. Fructose is almost 1.5 times sweeter than sucrose.

What happens if butter becomes fully incorporated?

Fully incorporated butter (such as in cake) will cause no flakes.

What produces more ethylene gas, fully ripened or partially?

Fully ripened produces the most gas. That's why placing them in a brown bag with unripened fruit will hasten the process even faster--usually a day or two quicker.

CONCEPT 41

GENTLE FOLDING STOPS TOUGH QUICK BREADS

CONCEPT 35

GLUTAMATES, NUCLEOTIDES ADD MEATY FLAVOR

In contrast to other thickening agents, why does gelatin contribute to a unique sensation in the mouth?

Gelatin begins to melt at body temperature, creating a silky texture on the tongue.

Who invented the "two-stage method?"

General Mills and Pillsbury in the 1940s and later popularized by Rose Levy Beranbaum in her seminal book The Cake Bible, publish in 1988. The advent of chlorinated cake flour and modern shortening made this possible.

What does turning the dough mean?

Gently folding it over onto itself between the first and second rises.

Best way to mix quick breads.

Gently folding with a spatula.

How do you tell when dark colored cookies are finished?

Gently press halfway between the edge and center of the cookie. When it's done, it will form an indentation with slight resistance.

The original crumb cake was brought to New York by who?

German immigrants; sadly, the bakery-fresh version have all but disappeared.

How long will vanilla extract last in a sealed container?

Indefinitely if stored away from heat and light.

TEST KITCHEN: MAKING CLASSIC POUND CAKE WITH 60º AND 70º BUTTER USING HAND-HELD AND STAND MIXERS.

Hand-held and stand mixers produced soft, slick batter that looked shiny and wet with room temp butter; the cakes looked flat and dense. Batter made with cool butter was light fluffy, and off-white in color; finished cakes were nicely domed. Tasters found that all the cakes had similar flavor.

Name some loose open grain cuts of meat.

Hangar steak, flank steak, sirloin steak tips and blade steak; sirloin steak tips offer the best balance of tenderness and meatiness.

Salad greens dressed with a broken vinaigrette can seem what?

Harsh and bristling in one bite, dull and oily the next.

How did Professor Kikunae Ikeda test for umami?

He extracted a white compound from giant sea kelp used to give Japanese broths a savory and meaty flavor.

Two herb categories.

Hearty and delicate.

Are hearty and delicate herbs ok to use dry?

Hearty herbs are fine because of their potency; delicate herbs lose much of their oomph.

Leaves are sturdy and stems can be tough.

Hearty herbs.

Best way to maximize flavor of spices.

Heat in a pan to release essential oils and bloom.

How is heat used to clarify butter made?

Heat is used to break up the emulsion, which causes its different components to separate according to density and chemical makeup.

Why do rimmed baking sheets take longer to bake cookies?

Heat rises from the element at the bottom of the oven. A rimmed baking sheet's raised edges block the hot air currents, diverting them from the cookies to the top of the oven. A rimless baking sheet will allow the hot air to immediately sweep over the cookies, which means quicker baking.

Cast Iron

Heats up slowly but retains heat well. Cast-iron cookware is also inexpensive and lasts a lifetime, but it is heavy, reactive, and must be seasoned before use (unless you buy pre seasoned cast-iron cookware, which we recommend). Cast iron is often coasted with brightly colored enamel, which in nonreactive. Because heavy cast-iron pots retain heat so well, they are perfect for recipes like frying and stewing that require precise temperature control. Bottom line: Cast iron is great for skillets, and we like enabled cast iron for Dutch ovens.

Besides creating ethyl alcohol, what else does fermentation add to wine?

Helps create new aromatic molecules within the mixture, giving wine some of its familiar flavors.

Who invented the chiffon cake? Tell the story.

Henry Baker, a Los Angeles insurance salesman turned caterer who had been wholesaling fudge from the kitchen of the apartment that he shared with his aging mother, in 1927. When the cake became a feature attraction at the Brown Derby, then the restaurant of the stars, Baker converted a spare room into his top secret bakery, with 12 tin hotplate ovens, and personally baked 42 cakes a day. The cakes sold for a remarkable 2 dollars each to prestigious hostesses and the MGM and RKO studio commissaries. The recipe had been kept secret for 20 years. Finally, having been evicted from his apartment and fearing memory loss, Baker sold the recipe to General Mills. There ensued considerable testing, but with only a couple minor changes to the technique and new name--"chiffon cake"--the cake appeared before the American public in a 1948 pamphlet called "Betty Crocker Chiffon," containing 14 recipes and variations in addition to umpteen icings, fillings, serving ideas and helpful hints. It was an instant hit and became one of the most popular cakes of the time.

What did they use to test the red-pepper and thyme?

High performance liquid chromatography (HPLC).

When a chewy, nicely tanned pizza crust is your goal, what type of flour should you use?

High protein bread flower--about 13% by volume; proteins encourage chew and browning.

To form pasta into shapes, most dough is passed through what?

Holes of a die.

Buying honey.

Honey has a distinct flavor based on the type of plant from which the bees extracted their nectar. Honey contains water as well as fructose and glucose.

For raised waffles, should you add eggs before or after letting them ferment?

Hopefully, the batter is put in the fridge over night; you can put the eggs in if they are refrigerated.

What's the important part of a "quick bread" mix?

How exactly, and with what force, these mixtures are combined; folding, not stirring, is essential.

What makes a differences in canned crushed tomato flavor?

How tomatoes are processed (either at low temperatures for a longer time or a high temp for a shorter time) makes a difference and how they're topped; puree is cooked - the more puree, the less tomato flavor.

Preferred brands of diced tomatoes.

Hunt's Diced Tomatoes

The principle flavor compounds in herbs and spices can be divided into a few of these categories.

Hydrocarbons, aldehydes, ketones, and phenols.

In predominantly saturated fats such as shortening, beef tallow, and lard, each of these carbon atoms has the maximum number of what attached to them?

Hydrogen atoms.

Why can mayonnaise form an emulsion of oil droplets suspended in vinegar or lemon juice?

Hydrophilic and hydrophobic components of lecithin.

In their naked form, spices are almost impossible to _____.

Ingest

What is readily found in chicken, pork and anchovies?

Inosinate - it plays well with glutamates.

Cocoa powder contains solid particles of what 3 things?

Insoluble carbohydrate, fat (10 to 12%) and a smaller amount of protein, with tiny flavor molecules trapped inside.

Problem with most cakes that using classic creaming method.

Instead of melting in your mouth, these cakes were crumbly, sugary, and a little hard. And they didn't taste of butter and eggs, as all plain cakes ought to.

Molecules can absorb enough energy to do what when flambéed?

Isomerize, or change shape.

What happens if water is introduced to melting chocolate?

If even a tiny amount of moisture is introduced, the liquid and sugar will form a syrup which comments the cocoa particles together, creating clumpy grains.

What should you be careful of when blooming spices?

If fat is too hot, spices can scorch.

Why is adding enough water important?

If gluten strands are strong and extensible, they can support the starch granules and gas bubbles that hydrate and swell as the dough rises and bakes, giving you airier bread with good chew.

Why should you be careful when cutting meat for a soup?

If it's too big the product will resemble stew, too small will resemble chili.

What happens if you allow the butter to melt in the biscuits before baking?

If they soften and mix during the series of folds, the result will be biscuits that are short and crumbly instead of crisp and flaky.

How long does it take to produce carbon dioxide when baking soda and acid interact?

Immediately, forming bubble in the batter or dough.

Name a few uses for flour.

Important role in baked goods, thickener in stews and sauces and a base for breaded coatings on meat.

What do emulsifiers like mono- and diglycerides do for box mixes?

Improve the effectiveness of leaveners so you can get a taller, fluffier cake.

What are the consequences of turning molecules into isomers?

Improved solubility and changed flavor perception.

TEST KITCHEN: YEASTED WAFFLES LEFT IN A REFRIGERATOR TO FERMENT AND ON THE COUNTER. RESPIROMETER WITH TEST TUBE AND BALLON MEASURED CARBONE DIOXIDE LEVELS.

In 3 hours the room temp batter had produced enough carbon dioxide to inflate the balloon, indicating healthy yeast activity. After 18 hours, the batter was spent and no longer produced carbon dioxide, causing the balloon to deflate. Refrigerated batter produced carbon dioxide at a very slow and steady rate. Even after 18 hours, the batter was still producing enough to partially fill the balloon.

The best way to keep chiles fresh for weeks. How long will they last?

In a brine they will keep their texture, color and bright heat for several weeks; give them a quick rinse to wash off excess brine.

How long will unopened maple syrup last?

In a cool, dark place it will last several years.

Why is heating spices in a skillet more beneficial than in a simmering sauce?

In a sauce, spices can only be heated to 212ºF. In a dry skillet, temperatures can exceed 500ºF, heightening flavors exponentially - remember not to burn.

Can the timing of when you sift flour (either before or after measuring) make a noticeable difference in the finished cake? Explain.

In a word: yes. A cup of flour sifted before measuring will weight 20 to 25 percent less than a cup of flour sifted after measuring. A difference that can make a huge difference on the texture of finished baked goods.

Best way to story chewy cookies.

In a zipper-lock bag.

What are stone fruits?

In botany, refers to drupe, fruits in which an outer fleshy part (exocarp, or skin; and mesocarp, or flesh) surrounds a shell (the pit or stone) of hardened endocarp with a seed inside. These fruits develop from a single carpel, most often from flowers with superior ovaries. The definitive characteristic of a drupe is that the hard, lignified stone (or pit) is derived from the ovary wall of the flower.

Why do juices penetrate a pie crust when baking?

In its raw state, pie dough is made of cold, solid fat and moist flour. These layers are easily permeated by juices from the fruit filling (cherries in this case), which stay in the dough for the duration of baking. The key to protecting the dough is to partially liquefy the solid fat as quickly as possible so that it can better fill the spaces among the particles of flour., creating a water tight barrier.

Will baking powder along provide sufficient leavening?

In most cases, the answer is yes.

Why does MSG have a bad rap?

In part because of "Chinese restaurant syndrome."

Guidelines to prevent seizing.

In recipes that contain no liquid, take great care not to let any moisture into the chocolate. In recipes that do contain liquids such as melted butter, liqueur, or water, always melt chocolate along with these ingredients to keep the cocoa and sugar particles sufficiently wet.

Are distilled spirits made in the same fashion as wine? Explain what happens to the yeast.

In the beginning, yes. But yeast cannot survive in an environment too saturated with alcohol, and it dies when the alcohol content reaches 20%.

Besides sweetness, what is sugar well known for in cakes? Explain.

Increasing tenderness in cakes by attracting and bonding with water, thus preventing the water from hydrating the proteins in the flour. With less liquid available for them, fewer proteins are able to link together, resulting in weaker gluten.

A standard no-knead dough develops structure gradually because the individual gluten clusters are slow to combine in larger units. But gently turning the dough accomplishes what three things?

It brings the wheat proteins into close proximity with one another, keeping the process going at maximum clip; it aerates the dough, replenishing oxygen that the yeast consume during fermentation; and it elongates and redistributes the bubbles.

What happens when too much water is added?

It can dilute and weaken the gluten, likewise hindering breads ability to rise.

What happens when you use creaming method with a layer cake?

It can produce a cake that's too tall with a crumb that's too coarse and open to support the layers of a finished cake.

What happens if olive oil is added straight to focaccia dough? Explain.

It can turn bread dense and cake-like because, just as with short-bread, fat "shortens" the dough by blocking gluten's ability to form continuous networks.

Why do refrigerated bananas turn black?

It causes the cell walls to break down , releasing enzymes that cause the formation of black-brown pigments.

Why use more fat than the typical recipe?

It coats the flour more thoroughly so less gluten can form--makes it taste better, too.

The flavor of spices comes mainly from where? How do we detect it?

It comes from their aroma, which we detect from the volatile compounds they release into the air; they have a high proportion of these molecules.

Does boxed brownie mix come with the right ratio of fats?

It comes with a saturated fat component, which is broken down into tiny, powdery crystals. When a cook then adds unsaturated vegetable oil to this mix, the liquid fat and powdered solid fat combine in a ratio designed to deliver maximum chew.

Why can butter dry out a cake?

It contains 16 to 18% water that can evaporate in the oven.

What is self rising flour?

It contains a leavener and is made from a soft flour that brings it closer to cake flour than AP flour.

Why does bittersweet chocolate have less chocolate flavor than unsweetened and cocoa powder?

It contains less cocoa solids, and many more fat crystals, as well as sugar, giving it the least chocolate flavor of the three.

Why is cocoa powder good for making chewy brownies or sturdy cupcakes?

It contains little fat, which can negatively affect the texture of chewy brownies or sturdy cupcakes.

What happened to sugar cookies when butter was creamed?

It created cake, tender cookies.

What is bread flour good for?

It develops a lot of gluten to provide strong, chewy structure for rustic breads, especially those made with little or no fat. AP is better for sandwich bread because it creates a softer crumb.

Why AP flour for holiday glazed cookies?

It develops enough gluten for cookies to be glazed and decorated without too much worry they will crumble.

Why would you use confectioners' sugar instead of granulated for frosting?

It dissolves better and keeps frosting smooth.

What does the network of gluten do to starches and gas bubbles?

It engulfs swollen starch granules and gas bubbles, stretching as the dough rises and then bakes, giving the finished loaf a lot of structure and chew.

Why does alcohol work in a sherbet?

It ensure the sherbet has a smooth, silky texture.

Why should you finish caramelizing onions with water?

It gathers up drops of caramelized onion juice from around the edges of the pan without compromising flavor or texture.

What does raising the pH of cocoa powder accomplish?

It has a darkening effect on the cocoa, mellows its sometimes harsh flavor and improves solubility in liquids.

Why does unsweetened chocolate contain less chocolate flavor than cocoa powder?

It has a good deal of cocoa solids, but also contains more fat crystals than cocoa powder, and therefore less chocolate flavor.

Why is vanilla extract so stable compared to beans or paste?

It has a minimum alcohol content of 35%.

What does swapping out some butter for shortening do with biscuits? Explain.

It has a tenderizing effect because butter is 16 to 18% water while shortening is all fat; shortening reduces the hydration level in biscuits.

What happens when using too much saffron?

It imparts a metallic taste.

When making cookies, what type of ingredient is sugar?

It is a liquid (dissolved) ingredient.

Why is butter the preferred fat for cake baking?

It is able to form "beta-prime" crystals of fat, which are tiny and needle like and necessary for trapping and holding the air bubbles whipped inside. Beyond that, butter also tastes good.

Why don't manufacturers wait to "age" flour?

It is expensive so the process is expedited with chemicals.

What does steam do as it condenses on the surface of baked bread?

It keeps crust soft, allowing the bread to continue expanding until the crust dries; a dry crust is much harder to expand.

Why is lumpy buttermilk (melted butter chunked up in cool buttermilk) ok for the quick biscuit recipe?

It mimics the chunks of fat in a classic biscuit recipe. The result is surprisingly better biscuit, slightly higher and with better texture; water in the lumps of butter turn to steam in the oven, helping create additional lift.

How much liquid does it take to trigger this reaction?

It mostly depends on the amount of chocolate and sugar content. Even in the absence of sugar, however, such as in unsweetened chocolate, the cocoa particles will cling together if liquid is introduced.

What is the only downside of commercial pectin?

It needs the presence of a certain amount of sugar and acid to work.

Why is biscuit dough a catch-22? How do you fix this issue?

It needs to bet wet--a dry dough makes a dry biscuit--but it also needs to be rollable. We don't want to scatter too much flour on the counter because the wet dough will absorb it and no longer be wet. The solution is a quick counter top spray with vegetable oil, helping the dough release easily.

The trouble with pie dough is what?

It never behaves the same way twice; you need to troubleshoot.

What happened when test kitchen replaced buttermilk with regular milk in the yellow cake? What does buttermilk add?

It produced a crumb that was slightly porous and so fine it was almost downy. Buttermilk's tang also adds another dimension to the cake.

What happened when the butter was cut into the flour for sugar cookies?

It produced crumbly cookies.

Why is turning the dough better for rustic breads?

It reactivates the yeast without pressing out as much air; creates coarser crumb with better chew.

Why add extra baking soda to buttermilk biscuits?

It reacts with the acidic buttermilk creating carbon dioxide, neutralizes the acid in the buttermilk (so acid doesn't reduce the leavening power of baking powder), takes the edge off buttermilk's flavor so it's not too acidic.

Does curly-leaf parsley always taste bland?

It really depends on the particular plant, its growing conditions, and age.

Why does baking soda produce a more alkali dough than baking powder? Benefits?

It relies on the acid from other ingredients in the recipe. More alkaline doughs brown faster and have weaker gluten, producing a more tender, porous crumb.

How does turning the dough help yeast with regard to carbon dioxide?

It rids the dough of excess carbon dioxide, which otherwise inhibits yeast activity, to ensure maximum flavor and rise.

Gauging butter temp, Melted and cooled: How to test.

It should be fluid and slightly warm to the touch.

What should be done with the white membrane attached to the salmon belly?

It should be removed.

Gauging butter temp, chilled: How to test.

It should not yield when pressed with a finger and should be cold to the touch.

What should you know about storing garlic in olive oil?

It shouldn't kept for more than a few days, even if it's with roasted garlic; it can harbor the fatally toxic botulism bacteria - roasting garlic does not kill all the spores.

Why is salt an important component of bread dough?

It strengthens gluten to help form chewy bread.

Why should you use a baking stone for pizza?

It supplies a steady, dry, intense heat necessary to make pizzas with crisp, cracker-like crusts.

What happens if too much tapioca is used to thicken a filling?

It takes on a gummy texture; 2 tablespoons was not enough for a pie filling. This is why apple was used.

Does cake flour go through a bleaching process? Does this affect gluten? Explain.

It undergoes a bleaching process with chlorine gas that affects how its proteins and starch combine with water. As a result, weaker gluten is formed.

What did test kitchen find with the classic chiffon cake? How did they fix it?

It was too dry and cottony. Using cake flour was the key but the entire recipe simply needed less. An extra egg yolk was added to help make up for the reduction in structure (less gluten). Not all the egg white were whipped either, adding the remaining 2 as is, to keep the structure without causing the cake to spill over the top of the pan.

What is alcohol content of azeotropic mixture unless it evaporates?

It will remain 5% of th initial alcohol content.

Can a few streaks of dry flower remain when mixing quick breads?

It's actually preferred.

What is cool fermentation?

It's all about temperature and why it's recommended that you let dough rise overnight in the refrigerator. It takes longer than on the counter, but there are many positive effects.

Why does granulated sugar create a sheen on brownies while brown sugar and corn syrup don't?

It's all due to what might be deemed "special effects." Whether on its own or in combination with corn syrup, brown sugar forms crystals on the surface of the cooling brownie. Crystals reflect the light in a diffuse way, creating a matte effect. The pure sucrose in granulated sugar forms a smooth, glasslike, noncrystalline surface as it cools that reflects light in a focused way, for a shiny effect.

What is said about hot water crust and taste?

It's easy to work with but doesn't taste good.

Is invert sugar hygroscopic? Explain.

It's especially hygroscopic, pulling water from wherever it can be found, the best source being the air.

What makes hot water crust "mealy?"

It's higher than usual fat content and the fact that "precooking" the flour with a hot water emulsion causes some of its starches to immediately swell with water, making less liquid available to form structure building gluten.

Why does melted butter not work for biscuits?

It's incapable of forming discrete layers of solid fat between layers of dough.

Why is tomato paste so effective?

It's naturally full of glutamates, which stimulate tastebuds like salt and sugar.

Why have manufacturers switched to Teflon dies?

It's non-stick and reduces the surface tension of the dough extrusion and, as a result, creates smoother, shinier pasta.

How is wheat germ manufactured?

It's removed along with the bran during the milling process for refined flour and is a significant source of not only the whole grain's nutrition but also its sweet flavor.

Why wouldn't you add sugar or lemon juice to a dough?

Lemon juice makes the crust too tender, as acid weakens the gluten structure in dough. Sugar improves the flavor but was detrimental to the texture, even a small amount can make it brittle.

What is baking powder responsible for in cookies? How can this be bad. Explain.

It's responsible for lift. Since it's engineered to produce most of its gas after the cookies go into the oven, where the dough sets before these bubbles can burst. But too much lift can mean cookies that turn out humped; this is where baking soda comes in.

What happens if you knead a dough too much?

It's robbed of flavor and alters its texture.

Whats wrong with a frosting made with only butter and confectioners sugar?

It's somewhat gritty and very sweet.

Why can't you cream cold butter and sugar?

It's too firm to admit any air and is does not form the right crystal structure.

What else is flat-leaf parsley called?

Italian parsley

PUT UP A BARRIER

Items that come into contact with both raw and cooked food, like scales and platters, should be covered with aluminum foil or plastic wrap to create a protective barrier.

Why is oregano still strongly flavored after cooking or drying?

Its dominant flavor compounds are relatively nonvolatile, chemically stable phenols, such as carvacrol and thymol.

Why do brownies made with brown sugar or corn syrup never have a crackly crust?

Its formation depends on sugar molecules rising to the surface of the batter and drying out during baking. Since both brown sugar and corn syrup contain more moisture than granulated sugar, the surface of brownies made with either of these never dries out enough for a crisp crust to form.

What happens when chocolate melts?

Its ingredients--mainly cocoa solids, sugar and cocoa butter--disperse evenly, creating a fluid mass.

Serrano substitution.

Jalapeño

Who discovered umami?

Japanese physical chemistry professor Kikunae Ikeda in 1909.

Why would you add corn syrup to frosting?

Keep it glossy and smooth; since there isn't much liquid in a butter frosting, corn syrup helps dissolve the confectioners' sugar.

Storing honey.

Keeps indefinitely but will crystallize. To return honey to a fluid state, place the open container of honey in a sauce pot filled with 1 inch water and stir over low heat until liquefied.

What Vermont miller introduced and unbleached cake flour?

King Arthur - the recommended cake flour; don't buy bleached of you have a choice.

What about long term effects of humidity? Explain.

King Arthur Flour Company suggest that flour held in its paper bag (even unopened) can gain up to 5% of its weight in water after several months in a very humid environment. At this level, humidity might affect baked goods. But this problem is easily avoided by transferring flour to an airtight container.

The difference between biscuits and pastries that are flaky and light and biscuits and pastry that are dense and heavy.

Knowing how to handle butter.

CONCEPT 43

LAYERS OF BUTTER MAKE FLAKY PASTRY

CONCEPT 45

LESS PROTEIN MAKES TENDER CAKES, COOKIES

Two methods used to create flakey pastries.

Lamination and fraisage.

Why isn't lard used for leavened cake baking?

Lard forms much larger beta-scrystals than butter or shortening. These crystals are not effective at holding air, rendering lard unhelpful when trying to bake fine-textured cakes.

What is the endosperm?

Large collection of cells in the center of the wheat kernel that store nourishment for the germ. About 80% of the endosperm is made up of starch. The endosperm composes about 75% of a kernel of wheat and is often the only part of the kernel that is consumed after milling wheat berries.

Anaheim appearance.

Large, long, skinny; yellow-green to red.

Pablano appearance.

Large, triangular; green to red-brown.

Why is reverse creaming ok for layer cakes but not Bundt and pound cakes?

Layer cakes always contain at least one leavener so proper rise isn't an issue. But most of the time you don't want cake layer to rise all that much since they contain, well, layers sandwiched by thick coats of frosting.

Because the two stage method doesn't highly aerate the butter, the cake layers end up not quite as tall. Perfect for what?

Layers of frosting!

Phenolic black knobs are a problem for what lids?

Le Creuset and Tramontina suggest you don't use their equipment in 500ºF ovens - get an all-metal drawer knob from hardware store.

How does lecithin work?

Lecithin molecules have two ends. One is attracted to water (hydrophilic), the other is repelled by water (hydrophobic) but is compatible with oil.

CONCEPT 38

MORE WATER MAKES CHEWIER BREAD

Two pure form of sodium glutamates and nucleotides

MSG powder and inosinate powder.

What is it call when sugar is added to fruit to draw out water?

Maceration

Describe effects of hand-kneading versus machine-kneading on dough.

Machine kneading is rougher; it links gluten together only to tear them apart. Hand kneading is gentler, producing gluten that, once formed, stays together, which ultimately leads to chewier texture.

How was early shortbread baked?

Made by leaving the dough in a still-warm oven heated only by dying embers.

Cocoa Powder

Made by removing most of the cocoa butter from chocolate liquor. The resulting powder is roughly 80% cocoa solids and therefore has an intense chocolate flavor. To counter the harsh, acidic flavor, the powder is sometimes treated with alkaline solution, or "ditched." Test Kitchen finds that Dutch-processed has a milder, more complex flavor than natural cocoa, which can be harsh and astringent. They are interchangeable in most recipes.

Small bran buds for muffins.

Make dense muffins with almost no bran flavor.

What do steel-cut oats do to cookies?

Make dry, pebbly cookies.

With aïoli, how do you maintain a smooth texture with the addition of garlic?

Make sure it's finely minced; a rasp-grater works well - avoid garlic bombs.

Why would you sift flour for a pound cake?

Makes it easier to incorporate.

What does an egg do for cookies?

Makes them moist and chewy.

Drawback of using canned diced tomatoes for marinara sauce.

Manufacturers treat diced tomatoes with calcium chloride to keep them from turning to mush. That's fine many many dishes unless they call for smooth consistency; the tomatoes are too difficult to break down - texture is the issue, may taste oddly granular.

Why do most cookie recipes with brown sugar call for baking soda instead of powder? What about granulated?

Many baked goods with brown sugar call for baking soda instead of baking powder. This is because while granulated sugar is neutral, dark brown sugar can be slightly acidic.

Where can you buy lava rocks?

Many hardware stores have them for use in grills.

What ingredient is added to distinguish an empanada from a pasty?

Masa harina.

Red, orange and yellow chiles are picked when they're fully ________.

Matured

When ingredients like butter and eggs were scarce during WWII, what ingredient did home cooks use to moisten their cakes?

Mayonnaise - it helped coat the flour's protein particles for a moist and tender cake.

What type of heat should you use to brown butter?

Medium to medium-high heat.

Gauging butter temp, Melted and cooled: Method

Melt in sauce pan or microwave-safe bowl and let cool for about 5 minutes.

TEST KITCHEN: BISCUIT DOUGH FORMED USING FLOUR AND BUTTER IN A FOOD PROCESSOR, MELTED BUTTER AND THIN CUT SLICES PRESSED BETWEEN WELL FLOURED FINGERS.

Melted butter biscuits sat squat, dense and uniform next to the moderately flaky traditional biscuits (food processor), both of which paled in comparison to the height and flakiness of biscuits made with thin pieces of butter.

What type of butter is better for a crumble? Explain.

Melted butter creates a topping that is too sandy. Softened butter, pulsed in the food processor, creates a cohesive dough that is easily broken apart and bakes up crisp.

What did test kitchen do to their butter for chewy sugar cookies?

Melted it.

Best way to return cookie' moisture.

Microwave for 30 seconds.

Anaheim flavor.

Mildly tangy, vegetal.

Less acidic buttermilk substitute used for pancakes.

Milk and lemon juice; regular buttermilk made multigrain pancakes too sour.

How long can chocolate be stored?

Milk and white chocolates should be keep for 6 months; dark and unsweetened chocolates will keep for a year.

Milk chocolate

Milk chocolate is similar to bittersweet or semisweet chocolate but with the addition of milk solids, which give this product its unique caramel and butterscotch flavors and soft texture. Most milk chocolate contains less chocolate liquor and more sugar than bittersweet or semisweet chocolates.

Can diluted chocolate be used in baking?

No, it can no longer reliably be used in baking. Use it instead for chocolate sauce, hot chocolate or chocolate drizzle.

Food containing nucleotides and their amount.

Milligrams per 100 grams (3.5 ounces): Dried Bonito Flakes: 700 Anchovies: 300 (+4300 mg glutamates) Chicken : 288 Pork: 262 Sardines: 193 (+300 mg glutamates) Tune: 188 Dried Shiitake Mushrooms: 150 Beef: 94 (+100 mg glutamates) Shrimp: 92 (+45 mg glutamates) Dried Morel Mushrooms: 40 Nori: 13 Dried Oyster Mushrooms: 10 Dried Porcini Mushrooms: 10 Snow Crab: 9 Sea Urchin: 2

Food containing glutamates and their amount.

Milligrams per 100 grams (3.5 ounces): Kombu (kelp): 2240 Marmite: 1900 Parmigiano-Reggiano: 1680 Vegemite: 1400 Nori (seaweed): 1378 Soy Sauce: 1100 Fish sauce: 950 Oyster Sauce: 900 Tomato Paste: 556 Cured Ham: 340 Tomatoes: 246 Garlic: 246 Onions: 102 Green Tea Extract: 32 Red Wine: 12.2

What is AP flour made from?

Mix of hard spring wheat and soft winter wheat.

What flour should you use for bran muffins?

Mixing AP and whole wheat reinforces the bran flavor.

What is the "quick bread" method of mixing?

Mixing all the dry ingredients together, then mixing all the wet ingredients together. Now, bring together.

What is reverse creaming?

Mixing the flour and sugar before adding butter; it creates less aeration.

Buying brown sugar.

Modern brown sugar is basically granulated sugar with molasses added (6.5% for dark and 3.5% for light brown). Except for certain recipes, they are interchangeable, with some slight differences in flavor and texture. Note that some natural brown sugars, such as Demerara and turbinado, are derived from sugar cane (like granulated sugar), but are slightly less processed and thus retain a gentle molasses flavor and larger crystal size.

What does steam do to the air pockets in bread?

Moist air conduct heat more rapidly, causing air bubbles inside to expand much faster, leading to a more open crumb structure.

What transfers heat more efficiently, moist or dry air?

Moist air.

Instead of prunes and Coca-Cola, what was used to balance sweetness in the chili?

Molasses

Buying molasses.

Molasses in a byproduct of the process by which sugar cane is refined. Depending on when in the process the molasses is extracted, it can be fairly mild or quite strong. Blackstrap molasses is derived late in the refining process and has a harsh flavor we don't like in recipes.

List 4 acidic ingredients used for baking.

Molasses, buttermilk, sour cream, eggs, yogurt.

How was umami confirmed as one of the 5 basic tastes?

Molecular biologist discovered the receptor for glutamate around 2000.

TEST KITCHEN: 4OZ FRESH STRAWBERRIES SLICED INTO 1/4 INCH PIECES AND PLACED IN A NAPKIN.

Moments after berries came into contact with sugar they started glistening. At the 5 minute mark they'd saturated almost an inch of the napkin; 10 minute mark was an extra 1/2 inch; 15 minutes later they'd hit the napkins edge, registering over 2 inches.

Natural sweeteners are based on different types of sugar molecules called what?

Mono- and disaccharides, composed of only carbon, hydrogen and oxygen.

Sitting in your home cupboard, how long would it take for piperine to turn into isomers?

Months

Why was cream cheese a good substitute in cookies?

More butter can make a dough sticky and hard to handle. However, cream cheese is softer than butter when chilled making dough easier to roll out. It also adds a nice tang.

How do you add more tang to pancakes? Why doesn't more buttermilk work?

More buttermilk means a greater concentration of acid in the mix, which causes the baking soda to bubble too rapidly. Result: pancakes that over-inflate when first cooked, then deflate becoming dense and wet. A little sour cream adds a ton of flavor but doesn't radically affect the consistency.

Why are some curry powders spicier than others?

More chiles are used.

What causes alcohols flambé levels to change?

More heat means more vapors; they can rise to dangerous heights.

What does the presence of germ and bran do for whole wheat flour?

More nutritious, flavorful, dense and less able to rise.

Difference between European and American cocoa.

Most European cocoa is Dutch, whereas most American ones are natural.

AVOID THE DANGER ZONE

Most bacteria thrive between 40 and 140ºF. Within this danger zone, bacteria double every 20 minutes, quickly reaching harmful levels. Food shouldn't stay out in this zone for longer than 2 hours (1 hour if it's over 90ºF).

Why is it hard to detect bleached flour?

Most cake recipes that rely on cake flour rely on so much butter and sugar that it is very hard to detect any off-flavor from the bleaching--you have to be looking for it.

Are Dutch and natural cocoa powders interchangeable in recipes?

Mostly, they are interchangeable. However, in recipes for baked goods such as cakes that rely on baking soda or powder for some or all of their leavening, it is best to use the type specified; cocoa's acidity may affect the leavener's effectiveness.

How is cocoa powder made?

Much of the cocoa butter must be removed from the chocolate liquor, leaving a dry powder.

Best way to add herbs, spices and zest to a fruit salad.

Muddle everything with the sugar for even flavor and sprinkle it on the fruit; tossing these flavors right on doesn't work as well - their texture won't disappear either unless muddled with the sugar.

Test kitchen two favorite brands of canned tomatoes.

Muir Glen Organic Whole Peeled Tomatoes and Hunt's Whole Plum Tomatoes.

Storing brown sugar.

Must be kept in an airtight container. Overtime, brown sugar will dry out. To revive hardened brown sugar, cover bowl with plastic wrap and microwave on high power for 10 to 20 seconds. This should soften the sugar enough to measure it; sugar will harden once it cools.

CONCEPT 34

NOT ALL HERBS ARE FOR COOKING

Bird's eye appearance.

Narrow and petite; bright red.

What can you use to thicken a pie filling besides flour or cornstarch?

Natural pectin from fruit (grated granny smith apples) and/or tapioca (ground up so no pearls remain).

SEPARATE RAW AND COOKED

Never place cooked food on a plate or board that has come into contact with raw food.

Cascabel substitution.

New Mexican

Do Americans typically use spices in savory cuisine?

No

Do you need to soak instant yeast in warm water?

No

Does "corking" indicate chile heat?

No

Does test kitchen recommend buying powdered forms of glutamates or insinuate?

No

Should you freeze fresh chiles?

No

Were bronze dies responsible for producing a firmer texture?

No

When it comes to cooking, are all wines the same?

No

Will substituting equal amounts of instant yeast for active dry produce similar results?

No

TEST KITCHEN: RESTING CLABBERED MILK FOR 10 MINUTES AND NOT AT ALL. USED ON PANCAKES AND BISCUITS.

No difference was found in any of the baked goods.

When cooking white chicken chili (as opposed to red), why are flavor like chiles, herbs and spices more prominent?

No tomatoes to mask other flavors.

Why should the crumble topping be baked before adding to the peach crumble?

No topping baked on top of steaming fruit will ever become really crisp. The solution is to bake the crumble until it's lightly browned, then add the baked topping to the fruit and put the crumble in the oven. A sprinkle of sugar over the crumble topping adds a sweet crunch on top.

Chives - whole leaves per 1/2 ounce.

No whole leaves.

Should you buy a specialty crêpe pan?

No, a nonstick works just fine.

While creaming butter and sugar is the first step in most cake recipes, is it the only option?

No, another technique has become popular: reverse creaming.

Do most home ovens get hot enough to form a deeply browned pizza crust? How can you fix this?

No, at least not before the interior crumb dries out and toughens. Using a baking stone atop the oven is the best way to maximize heat exposure.

Is it better to make a simple syrup for fruit salads? Explain.

No, besides the irritation of turning on a stove, water doesn't make the fruit taste better. Sprinkling on the sugar allows fruit to sit in their own natural juices; they make the salad taste better.

Is TCA harmful to humans?

No, but it renders wine undrinkable.

Can soft, low-protein flour absorb as much liquid as high-protein flour?

No, but low-protein flour that has been bleached with chlorine can hold more liquid.

Is the cell structure of fruit different from the cell structure of vegetables?

No, but unlike vegetables who need salt to release juices, to fruit we add sugar.

Are all knobs on Dutch oven lids safe at 500ºF?

No, check it first.

Should you rinse basil before storing?

No, don't rinse until using it; shelf life will be reduced by half.

Is an oven's temperature constant? What does a pizza stone do for an ovens temperature fluctuations?

No, electric and gas ovens are furnished with thermostats that switch on and off to maintain the oven's internal temp - opening and closing also causes fluctuations. Preheating with a baking stone for an hour evens out the heat and the stone's ability to absorb, retain and radiate heat, insulating it from major temperature swings (just add mass).

Should salt be added during autolyse?

No, hold it until you finish mixing.

Does cream cheese just add flavor?

No, it also adds acidity. And this allows us to add baking soda.

Baking stones are also called what?

Pizza stones.

Do gelatin and pectin require similar temperatures to reverse thickening power? Does pectin work for a fruit fool?

No, pectin requires high temperatures for its thickening action to be reversed. It also proved an unsuitable thickener for the fruit it TK's fool, requiring so much sugar to work that it turned the berries into jam.

Does appearance have anything to do with chile heat? Explain.

No, small chiles have no more heat than larger ones.

Should you put raw cookie dough on a hot sheet pan? Why?

No, the dough begins to melt and spread before it even reaches the oven, which can adversely affect the texture of the cookies; larger cookies weren't effected as much but smaller, thinner cookies were.

Do all fruits ripen the same way?

No, there are two different methods.

Did rimmed sheet pans produce better results than flat?

No, they produced similar results.

Do bakers use the whole starter and sponge for baking?

No, whereas the sponge is added in its entirety to the ingredients for the final dough, a small portion of the starter is put back in the crock (in the refrigerator) and saved for the next round of baking.

Does marinating the beef in red wine, carrots, celery and onions for two days work? Explain.

No, wine flavor only penetrates the exterior and vegetables really don't add much - this accumulated with not reducing the wine could cause a sour, astringent or harsh taste.

Do all biscuits need cold butter incorporated into flour?

No, you can use the quick-bread method: combine melted butter with buttermilk and add liquid mixture to dry mixture.

Is it possible to tie proteins together in their coiled state? How do you accomplish this?

No, you must first straighten them out - accomplished by kneading.

Why would you choose lager over other types of beer for bread? Explain.

Non lager beers undergo a process called "top fermentation," whereby yeast floats to the top of the wort (mashed grain in hot water), which is exposed to oxygen and kept warm. Oxygen and warmth persuade yeast to produce spicy, astringent flavor compounds called phenols and fruity, floral compounds called esters that are desirable in beer but not breads. Lager undergo "bottom fermentation," where yeast is kept submerged in the low-oxygen environment at the bottom of the wort at colder temperatures, which causes yeast to produce fewer phenols and esters, but more sulfur compounds, so the breadier yeast and sulfur flavors come forward.

Chipotle substitution.

None

Accounts for half of all cookware sales in the US.

Nonstick cookware

Why does blackened fish make no sense at home?

Not enough ventilation.

When a recipe calls for bittersweet or semisweet chocolate, can you substitute a chocolate with a higher cacao percentage than 60% generally used for cooking, making no other adjustments?

Not if you expect identical results.

What do terpenes contribute?

Notes of turpentine, clove, and citrus.

Beef, sardines and mushrooms are rich in what?

Nucleotides

The sensation of glutamates was greatly enhanced when naturally occurring substances called _________ were introduced.

Nucleotides, especially inosinate and guanylate.

Best way to buy nutmeg. Why?

Nutmeg loses its aroma when ground; best to buy it whole.

Cascabel flavor.

Nutty, woodsy.

Why pick oats and/or cornstarch of rice flour to reduce gluten formation?

Oats contain very few of the proteins necessary for gluten development, plus they have a nice flavor; rice flour is acceptable but flavor is sacrificed.

Unlike most kinds of canned produce, which pale in comparison to their fresh counterparts, a great can of tomatoes offer?

Offers flavor almost as intense as ripe, in-season fruit.

What is pre-ferments?

Often known as sponges or starters, are often made before the bread dough itself is even put together.

Bran flakes for muffins.

Often made with whole wheat in addition to bran and give muffins very little flavor.

Why isn't oil often used in cakes that require leavening?

Oils cannot hold bubbles when whipped like a solid fat.

Best types of oats for baking.

Old-fashioned oats are far superior to other choices.

Test kitchen's reasoning for use (or no use) of old-fashioned oats, quick oats, instant oats and steel cut oats.

Old-fashioned oats for the best texture and flavor. Quick oats can be used in many recipes, in a pinch; their flavor is weaker and texture of the baked good might be slightly less chewy. Instant oats are very bland and their powdery texture can negatively impact many baked goods. Never bake with steel-cut oats; anything from scones to cookies can end up like aquarium gravel--great for breakfast, however.

Why can't you cream warm butter?

Once butter starts to melt (85ºF), it won't hold any air bubbles because all of its crystals have melted.

TEST KITCHEN: YELLOW LAYER CAKE MADE WITH CAKE AND BREAD FLOUR. BOTH WERE STRESS TESTED ON RAMEKINS.

One of the easiest taste tests they'd been asked to perform; cake flour was tender while bread flour created an unpleasant, tough, resilient texture. Cake flour buckled under its own weight after 5 minutes, bread flour lasted 30 and still didn't break.

Why does an emulsion need to be whisked so vigorously?

One of the two ingredients needs to break down into tiny droplets so tiny that they remain separated by the other liquid.

Best way to create steam (besides Dutch oven) in a home oven.

Place a large sheet tray with lava rocks in the bottom until heated and add boiling water. Keep oven door closed for one minute, add bread and more water to stones.

Good way to release flavorful oils in dried herbs?

Place in a strainer and press down with fingertips.

Describe the climacteric method of ripening.

One type of fruit, called climacteric fruit, produces a sudden burst of ethylene right when it is ready to ripen. During this process, fruits like bananas, peaches and pears convert starch into sugar and begin to digest their cell walls, thereby becoming sweeter as they ripen. Most importantly, climacteric fruits continue to ripen in this way even after they're separated from the plant. For this reason, they are harvested before ripening when they are more capable of handling the rigors of transporting and storage.

How many sheets should you bake at a time? Explain.

One, baking two trays can lead to uneven cooking; the cookies on top are usually browner around the edges than the bottom tray.

How many kinds of baking powder are there? Explain.

One, single-acting baking powder has only one acid combined with the baking soda--a quick-acting acid that begins to work when liquid is added to the batter. Two, a double-acting baking powder (virtually all supermarket brands) has two or more acids added to the baking soda.

Why do onions taste different depending on heat and duration?

Onions contain different types of sulfur compounds. Chopping and low heat release the enzyme alliinase, which zeroes in on some of these molecules, breaking them in half and producing pungent compounds that, over time, transform into sweeter-tasting disulfides and trisulfides. The longer exposure to low heat produces more molecules and greater complexity. High heat deactivates the enzymes, so fewer of these flavor molecules are produced.

TEST KITCHEN: BROWNIES MADE WITH BROWN SUGAR, GRANULATED SUGAR, THEN BROWN SUGAR AND CORN SYRUP.

Only brownies made with granulated sugar took an attractive crackly sheen.

Why can you add chocolate chunks to the brownies final mixture if the cocoa butter will throw off the saturated and unsaturated fat ratio?

Only chocolate that is melted and incorporated into the batter actually affects the ratio of fats in the mix.

When should you refrigerate peaches? Explain.

Only if they're ripe. Storing peaches at or below 40 degrees deactivates the enzyme that breaks down pectin during ripening; this creates a mealy texture in the flesh - store peaches on the counter.

What form of glutamic acid produces the sensation of umami?

Only the salt form of the amino acid will.

More water generally means a more ______ crumb.

Open

What does cayenne pepper consist of?

Originally made from cayenne peppers, this spice is now made from a variety of ground dried chiles. Cayenne pepper is rich in volatile oils, making it susceptible to flavor loss within a few months.

When added to fruit (often chopped, with skin removed, to maximize surface area) sugar produces what?

Osmotic pressure, pulling moisture out of the fruit's cells.

What is the last rise called (after 1st and 2nd)?

Oven spring, which last until all the yeast is killed.

Fermentation of active dry yeast slows at water temp?

Over 120

Anaheim substitution.

Pablano

Fresh origin for Ancho.

Pablano

Chemesthesis is the perception of ______, _______ and _______.

Pain, touch, heat.

Cumin is a highly aromatic spice that comes from a plant in what family?

Parsley

Shortening is also called what?

Partially hydrogenated vegetable oil.

Chocolate 101: cocoa solids

Particle of ground cocoa solids are suspended in the cocoa butter and make up the other 45 percent of chocolate liquor. Cocoa solids carry hundreds of flavor compounds we recognize as chocolate. Most of the characteristic chocolate flavor compounds are produced during the fermentation and roasting steps.

Empanadas are South Americas version of Britain's what?

Pasties, or meat turnovers.

A soggy topping and watery, flavorless filling are the norm for the simple, humble what?

Peach cobbler

Secret to the great texture of a well made jam.

Pectin

What happens when pectin is introduced to heat, sugar and acid?

Pectin molecules loosen their grip on the cell walls and bond directly with each other, creating a matrix that traps water in much the same way gelatin molecules do.

Arbol substitutions.

Pequin

What is pastry flour often used for?

Pie crusts, tart pastry, scones, and other similarly buttery baked goods (biscuits and shortbread).

What is the # two seller of flour brands?

Pillsbury

How do you release flavor of saffron?

Pinch with your fingers before adding.

What heat bearing compound provides the sharp bite in peppercorns?

Piperine

CONCEPT 39

REST DOUGH TO TRIM KNEADING TIME

CONCEPT 47

REVERSE CREAM FOR DELICATE CAKES

Challenge with creamy tomato sauce.

Ramp up enough savory, meaty notes to stand up to the richness and sweetness imparted by the cream.

Cascabel chile is also known as what?

Rattle chile

Does garlic add bite?

Raw garlic does.

While a muffin or quick bread can have some chew, a yellow cake should be what?

Really tender.

When are dry herbs passable?

Recipes that involve fairly long cooking time (20 minutes plus) and a good amount of moisture.

Most recommended among reds.

Red blends made from multiple varietals.

Turn very dark when caramelized and can be pleasantly sweet despite their sticky and jammy consistency.

Red onions.

What colors are dried chiles?

Red, brown and black.

How could you boost chocolate flavor and texture in a cupcake when the initial dessert was too tender and not chocolaty enough (cocoa powder, flour, dairy, chocolate and blooming liquid)?

Reduce the amount of cocoa powder because it has no gluten forming capabilities and works to dilute the flour. Use less chocolate to cut back on fat; a lot of fat makes the cupcakes too tender. Throw away some dairy and use more coffee to amp up chocolate flavor; reduced negative impacts of dairy on chocolate. Use bread flour for more gluten; also allows you to use more chocolate and cocoa.

Name two techniques used for reducing alcohol.

Reducing before adding water based products, flambéing (works better with spirits than wine).

How can you reduce greasiness in brownies?

Reducing the overall fat content makes them dry so they used emulsifiers to help the fats from separating. Mayonnaise worked surprisingly well but, after diving deeper, they identified the active emulsifiers in mayonnaise as lecithin, a phospholipid that occurs naturally in egg yolks; two eggs yolks in exchange for a little oil did the trick.

Describe the regular method of producing cocoa powder.

Regular cocoa powder produced from fermented, roasted beans has an intense flavor and light color, and is naturally acidic with a pH around 5.7.

Besides cooking, how else have spices been used?

Religious rituals and medicine.

What happened when cookies were stored in zipper-lock bag with an apple slice after 5 days?

Remained moist but started picking up the apple flavor.

Best way to fill cupcakes.

Remove a cone shaped section of the cake from the top; glaze will make it invisible.

How does flambéing improve a sauces flavor?

Removing much of the alcohol and reconfiguring the molecules as a result of the high heat.

How do you switch manipulate King Arthur to make it more like Gold Medal or Pillsbury?

Replacing 1 tablespoon of flour per cup with 1 tablespoon or cornstarch made King Arthur behave like Gold Medal.

KNIFE BASICS

SPECIFIC KNIVES ARE PERFORMED TO SERVE A VARIETY OF TASKS, WHICH IS WHY YOU NEED SEVERAL KNIVES.

CONCEPT 37

SPEED EVAPORATION WHEN COOKING WINE

CONCEPT 49

SUGAR AND TIME MAKE FRUIT JUICIER

CONCEPT 48

SUGAR CHANGES TEXTURE (AND SWEETNESS)

What is saffron?

Saffron, the world's most expensive spice, is the hand harvested stigma of a type of crocus.

Why should salt be after autolyse is over?

Salt inhibits both the ability of flour to absorb water and the activity of the enzymes that break down proteins to begin the process of forming gluten. If allowed to rest without salt, the flour is able to get a jump start on gluten development by absorbing as much water as it can and letting enzymes work sooner to develop gluten networks.

Does salt dissolve in oil? When should you season a vinaigrette?

Salt won't dissolve in oil, so for even seasoning add the salt (and other seasonings and the emulsifiers) to the vinegar.

Four basic decision of supermarket butter.

Salted or unsalted, cultured or uncultured, regular or premium, whipped or stick.

What is a "shallow brine?"

Salting meat and hour or two before cooking draws out moisture and helps salt migrate back in over time, seasoning it throughout rather than just the exterior.

Why are olives, raisins, vinegar and hard boiled eggs added to the empanada?

Salty, sweet, tart and rich.

For optimal chew, a recipe must contain what? Explain.

Saturated and unsaturated fat in approximately a 1:3 ratio. When combined, the two types of fat molecules form a sturdier crystalline structure that requires more force to bite through than the structure formed from a high proportion of saturated fats.

Fat can be divided into two broad types.

Saturated and unsaturated.

Butter is predominately what type of fat?

Saturated.

What did test kitchen find in regard to sauce adhesion with different noodles?

Sauce clung equally well to pasta made with both types of dies.

An Indian cooking method called bhuna does what?

Sautéing the spices and main ingredients together to enhance and meld flavors.

TEST KITCHEN: 4 CUPS OF WATER FILLED WITH NOTHING, NUCLEOTIDES, MSG ADN BOTH NUCLEOTIDES AND MSG.

Savoriness on a scale of 1 to 10: plain water 0, nucleotide 5, msg 5, both msg and nucleotides 10.

Southern version of cornbread.

Savory and light.

Rating for the heat of chile peppers.

Scoville units

Aluminum

Second to copper in conductivity among the metals used for cookware. It is also light, inexpensive and retains heat well--provided it is of sufficient thickness--although the soft metal dents and scratches easily and it can react with acidic ingredients. Anodized aluminum cookware has a harder and less reactive outer surface. But its dark color can make it tricky to monitor the development of fond. Bottom line: Unless anodized, aluminum is best used in combination with other metals.

Bird's eye substitution.

Serrano

Jalapeño substitution.

Serrano

What does a dough that was just barely mixed look like (one word)?

Shaggy

Besides shortening having less water, why else does it have a tenderizing effect on biscuits?

Shortening contains higher amounts of unsaturated oil than butter, which has a higher level of saturated fats. The higher level of liquid oil in the room-temperature shortening more effectively coats the protein in the flour, also reducing the level of hydration. Less hydration means less gluten formation and a more tender biscuit.

Weight of 1 cup cake flour, sifted and unsifted.

Sifted: 3.25 ounces Unsifted: 4 ounces

Weight of 1 cup AP flour, sifted and unsifted.

Sifted: 4 ounces Unsifted: 5 ounces

What happens if chocolate is exposed to rapid changes in humidity or temperature? What is this called?

Sugar and fat may dissolve and migrate, causing a white film to develop on the surface of the chocolate. This cosmetic condition, known as bloom, does not harm the flavor of the chocolate.

Gauging butter temp, softened: Why it matters.

Sugar can be creamed with softened butter (60 degrees) or completely softened butter (68 degrees) to make different types of cakes.

What is table sugar produced from?

Sugar cane or sugar beets.

Why does sugar pull out moisture from fruit?

Sugar is hygroscopic, so it draws out water by osmotic action, then holds on to the water.

What is sugar a key ingredient in sherbets and sorbets?

Sugar is the key ingredient that determines the size of the frozen crystals and the overall texture of desserts.

Once a breads crust dries and and gets very hot, what happens?

Sugar molecules caramelize and react with proteins to form the wonderful flavor and dark brown color of crusty bread.

When manufacturers increase cacao content, they correspondingly decrease the amount of ______ and usually add _______ _______?

Sugar, cocoa butter

Most homemade brownies are what? What's the difference?

Super-rich and fudge or more cake-like and less rich. The difference between the two styles is simply the ratio of chocolate to flour.

Northern version or cornbread.

Sweet and cakey.

Describe the taste of dealcoholized wine.

Sweet with little to no acidity.

Why do sweeteners like brown sugar make chewier cookies than granulated?

Sweeteners that contain invert sugar help to retard the crystallization of sucrose, therefore holding more moisture than white sugar.

The chemical culprit responsible for a "corked," or tainted, bottle of wine--which will have an unmistakeable musty smell and acrid taste.

TCA (2,4,6-trichloroanisole)

FOOD SAFETY

THE BASICS

CONCEPT 40

TIME BUILDS FLAVOR IN BREAD

Is it worth spending the money on pastry flour?

Test kitchen believes it performs well in certain applications but it's not worth the money unless you're a professional baker.

For a rich velvety sauce, does adding powdered gelatin add up with veal bones, split calves' feet, pork rind etc?

Test kitchen says yes.

How do you know if a pan is hot enough for pancakes?

Test the skillet with a half-dollar sized pancake (about 1 tablespoon). If the pancake is a blonde color after one minute the skillet isn't ready, if it's golden brown you're ready to cook; speeding up the process by heating the pan at a higher temperature will result in a dark, unevenly cooked pancake.

CONCEPT 42

TWO LEAVENERS ARE OFTEN BETTER THAN ONE

Great way to add banana flavor in banana bread.

Take ripened bananas and stick in the microwave. Reduce the banana juice and put in place of some dairy ingredient.

TEST KITCHEN: TOMATO SAUCE SIMMERED IN ALUMINUM, SEASONED AND UNSEASONED CAST IRON AND STAINLESS STEEL.

Tasters noticed a strong iron flavor in the sauce from the unseasoned cast-iron pot and a more subtle metallic taste in the sauce from the aluminum pot. Sauce cooked in seasoned cast iron and stainless steel tasted just fine.

Between yogurt, mascarpone, crème fraîche and sour cream, which ingredient made whipped cream richer and studier?

Tasters preferred sour cream; provided the right degree of richness with a mild tang.

Many American manufacturers have switched to what type of dies?

Teflon-coated dies.

What are qualities huge, high cakes usually lack?

Tender and moist.

Perfect pie dough has the right balance of what?

Tenderness and structure; the former comes from fat, the latter from long protein chains called gluten.

How long have spices been used in cooking.

Tens of thousands of years.

What is Chinese restaurant syndrome?

Term coined in the late 1960s when people complained of headaches and digestive upset after eating Chinese food and suspected MSG the cause; various studies failed to find a link.

Baking stones for home use are usually made of what?

Terra cotta or clay.

Do hearty herbs contain "hardy" flavor compounds?

Yes and delicate contain volatile ones.

How do you reverse this reaction?

The addition of more liquid can reverse the seizing and bring chocolate back to a fluid state; it can be any liquid (such as milk or water) to dissolve most of the sugar and disperse the cocoa particles in the sea zed chocolate clumps.

A common misconception when cooking with alcohol.

The alcohol cooks out completely.

Typical problems with an apple pie are a gap between the fruit and top crust and too much liquid. How do you solve the issues.

The apples lose moisture and shrink as they cook; precooking the apples avoid both problems.

What happens if you add too much cocoa powder?

The baked good becomes dry and chalky; add a few ounces of chocolate instead.

Why does baking spray work so well for coating baking pans?

The blended four-oil mixture makes it easy to achieve an even coating, and the more solid texture of baking sprays keeps grease from pooling in the crevices, which can dull the ridges of a Bundt cake or other baked good.

What happens when cakes are stacked in bottom-heating ovens?

The bottom one acts as a barrier, creating hot air currents that flow up and over the top cake. The result is an overcooked bottom cake.

TEST KITCHEN?: CHOCOLATE CHUNK OATMEAL COOKIES MADE WITH BROWN AND GRANULATED SUGAR.

The brown sugar cookies had serious chew and the flexibility to conform to the curvature of a rolling pin. Cookies made with granulated sugar quickly snapped when bent.

What does laminating pastries create in the oven?

The butter melts and steam fills the thin spaces left behind, creating hundreds of flaky, buttery layers.

Chocolate 101: cocoa beans

The cacao tree grows in tropical regions around the world and produces large fruits that look like fibrous pods. Each fruit contains about 40 white cocoa beans, which are dried, fermented and then shipped to a processing plant where they are stripped of their hulls to form cocoa nibs.

When cocoa powder and a frosting that uses butter are combined, why is it difficult to detect any grittiness?

The cocoa butter crystals in cocoa powder blend with the fat in butter to coat and lubricate particles of cocoa powder, helping to mask grittiness.

TEST KITCHEN: HOT CHOCOLATE MADE WITH COCOA POWDER, UNSWEETENED AND BITTERSWEET CHOCOLATE.

The cocoa powder won hands-down, followed by the unsweetened and finally the bittersweet.

Traditionally, how is butter mixed with flour in shortbread?

The cold butter is cut into the dry ingredients as if making a pie dough. However, test kitchen found that beating the cold butter into the dry ingredients (reverse creaming) works better.

Is there a difference between yellow cake made with room temp eggs and cold?

The cold eggs had a slightly thicker batter and took 5 minutes longer to bake. Room temp eggs produced a slightly finer, more even crumb, but the cold egg cake was entirely acceptable; tasters strained to tell the difference--they're both fine for most basic cake recipes.

Why does test kitchen use a combination of baking powder and soda in most recipes?

The combination gives better control over how fast gas is released as well as the alkalinity of the dough.

What is cacao percentage?

The combined percentages of cocoa butter and nonfat cocoa solids.

Why does buttermilk work with a finishing glaze?

The combo of confectioners' sugar and lemon juice was too sour, adding zest made it too floral, butter muted the flavor, but buttermilk did the trick. Supplementing some of the sour juice with buttermilk smooths out the flavor without dulling the brightness.

What is isomerize?

The conversion of a compound into an isomer of itself.

What happened when cookies were stored in zipper-lock bag with white bread after 5 days?

The cookies became damp in parts that touched the bread; hygroscopic sugar in cookies attracted water from the bread - bread dried out and became brittle. Different amounts of bread all produced similar results.

What happened to brown sugar cookies when only baking soda was used?

The cookies had an open, coarse crumb and craggy top. Tasters loved craggy top but not the coarse crumb.

Why shouldn't you use a nonstick pan for browning butter?

The dark coating makes it difficult to gauge when the butters sufficiently browned.

Why doesn't adding one whole egg at a time work well with pound cake?

The delicate batter just couldn't absorb a whole egg at once yet retain its aeration.

Why don't dry herbs have the same potency as fresh?

The delicate herbs lose flavor compounds during cooking or drying.

TEST KITCHEN: PIZZA DOUGH RESTED FOR 4 HOURS AT ROOM TEMP AND 24 HOURS IN THE FRIDGE.

The dough left to rise at room temp produced a crust that puffed up like focaccia, while the dough that rose in the fridge baked up with smaller bubbles and boasted far more flavor.

What is nutmeg?

The dried seed like kernel of an evergreen tree.

What happens when moisture is added to baking powder?

The dry acid comes into contact with the baking soda, producing carbon dioxide.

How do you make a classic butter cream?

The eggs, sugar and vanilla are heated to 160ºF and then whipped until airy before the softening butter is beaten into the mixture. Results in a satiny texture.

What happens when egg yolks are added along with vinegar in a simple vinaigrette?

The emulsion changes: it's now an oil in water emulsion, or more stable with the oil droplets suspended in vinegar, rather than the other way around.

Why doesn't alcohol form gluten when introduced to flour?

The ethyl alcohol in vodka and other liquors doesn't attach itself in the same way as water. Because of this, it does not hydrate the proteins and help form gluten.

Can quick bread be ruined by excessive gluten development?

Yes because they rely on tenderness not chewiness.

What is the key element of revers creaming?

The fat in the softened butter (which should be around 68 degrees) coats the flour and therefore minimizes the development of gluten that begins when the liquid is added. But just as important, the softened butter contains fewer fat crystals so less air is retained within the batter.

What is happening when you bloom spices?

The fat-soluble flavor molecules are released from a solid state into solution form, where they mix and interact, thereby producing an even more complex flavor.

How can you tell the fat content of cocoa powder?

The final fat content is indicated by the numbers on the cocoa label. A 10/12 cocoa contains 10 to 12% cocoa butter while a 22/44 cocoa contains 22 to 24% cocoa butter.

All too often, chocolate cakes, brownies, puddings and mousses look dark and decadent, but take a bite and what happens? Why is this?

The flavor is pretty wimpy because an insufficient amount of chocolate was used or the type of chocolate.

Why is it so difficult to capture the assertive flavor of lemon in a Bundt cake?

The flavor of lemon is drastically muted when exposed to the heat from a hot oven, and its acidity can wreak havoc on the delicate nature of baked goods.

What can you do with liquid left over from maceration?

The flavor-rich liquid that's created can be used to moisten dishes like fruit salad or berry shortcakes, or it can be discarded to help keep crumbles and pies from becoming a soggy mess.

Non-stick or regular sauté pan when caramelizing onions?

The flavorful juices do not cling to non-stick pans, forcing them to mingle with the onions.

When a recipe calls for "1 cup sifted flour" what are they asking for?

The flour to be sifted before measuring.

What did test kitchen find when resting the step to rest crêpe batter?

The gluten help form sturdier crêpes.

What is bran?

The hard outer layer of the wheat kernel that is often removed for the production of refined white flour. It is filled with fiber and a small amount (9% by weight) of fatty acids; it include the protein rich aleurone layer as well.

Why toast spices before blooming? What makes them taste better?

The heat induces Maillard reaction products, which greatly boost flavor. These reactions do not occur as readily when the spices are bloomed in oil.

How does the extruder affect texture?

The heat, friction and pressure applied to dough wear down and loosen the extruder parts over time. When this happens, the machine is no longer able to press the dough with enough force to make perfectly compact strands of spaghetti.

How does heat affect pasta?

The high heat cross-links some of the gluten strands and can strengthen pasta. But UHT drying tends to cook out some of the pasta's flavor.

Why is the "two-stage method" also known has the "high-ratio method?"

The high ratio of liquid to flour.

What do the hydrogen atoms do to the carbon atoms?

The hydrogen acts as a buttress to keep carbon chains rigid so that they can pack together like a box of pencils, forming a fat that is solid even at room temperature.

Why is oil suspended in vinegar when lecithin is added?

The hydrophilic end of lecithin dissolves in vinegar while the exposed hydrophobic ends form a shield around the droplets of oil.

What is a flambé?

The ignition of alcohol vapor that lies above the pan, a reaction that creates significant amounts of heat.

What happens to protein molecules during hydration?

The individual protein molecules, which consist of the loosely coiled gluten in and the more tightly wound gliadin, begin to link up and form long, elastic chains called gluten - the strands of gluten combine to form a membrane-like network.

Most of the capsaicin is concentrated where?

The inner whitish pith, with progressively smaller amounts in the seeds and flesh.

Why do breads from artisan bakers taste so good?

The key is time. Stretching the bread making process over two days isn't any more work but it can yield fantastic bread with much better flavor.

With each turn, what increases exponentially?

The layers.

Which cocoa does test kitchen prefer?

The less harsh flavor of Dutch-processed.

TEST KITCHEN: TWO LOAVES BAKED TO 210ºF. ONE PULLED OUT AT 210ºF AND THE OTHER LEFT IN.

The loaf that was pulled exactly at 210ºF had a pale, soft crust and gummy interior. The loaf that stayed 15 minutes longer was barely over 210ºF and displayed a nicely browned, crisp crust and perfectly baked crumb.

What happens if your loaf pan is too small when baking pound cake?

The loaf will rise out of the pan.

What floats to the top when making clarified butter?

The milk solids turn into foam at the top, which can be scooped away.

Why is internal temperature for bread not always a good indicator?

The moisture inside bread prevents its internal temp from going over boiling point, which is just above the proper temp for baked bread.

What is the relationship between flour and water in your bread?

The more water in a dough, the stronger and more extensible the gluten strands.

What happens once the sugars are converted to alcohol?

The new wine is set to age, allowing the slow procession of chemical reactions to impart even more, and more complex flavor.

How is chocolate liquor made?

The nibs are ground up and heated until they form a thick liquid called chocolate liquor, the basis of most chocolate products.

TEST KITCHEN: PIE DOUGH MADE WITH 1:1 RATIO OF WATER AND VODKA AND ANOTHER MADE WITH ALL WATER. PENNIES WERE PLACED AT THE CENTER OF EACH CRUST WHILE THEY WERE BALANCED ON TWO SMALL METAL CUPS.

The vodka crust crumbled immediately while the all water was noticeably tougher.

Describe the non-climacteric method of ripening.

The non-climacteric produces ethylene only very slowly and does not continue to ripen after being separated from the plant. Non-climacteric fruits like blueberries, cherries, and oranges do not convert starch to sugar but must receive it from the parent plant. As a result, non-climacteric fruits will not ripen any further after harvesting and should be purchased as ripe as possible.

TEST KITCHEN: PEPPER FLAKES AND THYME BLOOMED IN OIL AND WATER AT 200ºf FOR 20 MINUTES.

The oil infusion was far more flavorful than water when tested on rice. Water infused registered 1113 Scoville Heat Units (SHU), while pepper-infused oil doubled that number at 2233 SHU. Water contained 19.4 parts per million (ppm) of thymol, a tenth as much as oil - 197 ppm.

How do you avoid temperatures in excess of 600 degrees?

The only ray to reach it is with an empty pan. Make sure you have an oil that will smoke around 400ºF so this problem doesn't occur.

Why does a food processor work for pie dough but not biscuits?

The pebble shape, created by a food processor, is ideal for the small, irregular flakes in a pie crust but not for the pronounced layers we need in a biscuit.

Why is "pebbled" dough made in a food processor not good for biscuits?

The pebbles can't begin to form layers of fat between layers of dough. Even when they do start to spread in the oven, the softening pebbles can't spread far enough apart, forming only small regions of fat that won't give rise to flakey biscuits.

What oil wasn't successful in aïoli? Explain.

The peppery, fruity flavor of extra-virgin olive oil was too overpowering; tasters preferred regular olive oil.

What does the ability of some vegetables becoming sweeter in the fridge say about turning their sucrose into starch?

The process is reversible.

What does fraisage refer to?

The process of smearing the dough with the heel of your hand, thereby spreading the butter into long, thin streaks between skeletal layers of flour and water.

What needs to happen with proteins in order to strengthen the initial matrix of weak gluten?

The proteins must be aligned next to each other so they can better link together; imagine the proteins as coiled up balls of yarn you are trying to tie together into one longer piece, which will be sewed together in a wider sheet.

Cultured or uncultured butter? Explain.

The real distinction between premium and regular butters is culturing--the process of fermenting the cream before churning it that builds tangy, complex flavors. Cultured butters are produced by adding certain strains of bacteria that produce unique flavors. That said, these nuances are subtle in most cooked applications, so we safe the expensive cultured stuff for spreading on toast.

Where should you never store chocolate? Explain.

The refrigerator or freezer; cocoa butter can easily pick up off-flavors from other foods.

The ripening process of fruit is triggered by what?

The release of ethylene, a simple gas produced by the plant when it is ready to ripen.

By definition, what are fruits?

The reproductive part of plants, the ones containing all the seeds.

Why would you transfer beurre noisette into a different bowl when finished?

The residual heat can cause it to continue cooking, turning it into beurre noir.

Why is hot coffee better than hot water for blooming cocoa powder?

The roasted notes of the coffee reinforce the nutty, roasted notes in chocolate.

Problem with "cooking wines."

The salt used to preserve supermarket "cooking wines" can ruin a recipe and make it inedible. Don't ever use anything labeled "cooking wine."

TEST KITCHEN: TOMATO SAUCE COOKED WITH SLOWLY COOKED, QUICK COOKED AND RAW ONIONS.

The sauce with gently cooked onions was rich, rounded and sweet; fast cooked was sharp and flat; sauce made with raw was thin-tasting.

If capsaicin is produced mainly in the membranes/ribs, how do seeds let off some heat?

The seeds absorb capsaicin from the ribs because they are embedded in the pith.

Possible issues when caramelizing onions in a pot.

The sides encourage condensation causing onions to take a longer when caramelizing.

Why do skin-on fish filets buckle when cooked? How do you fix this?

The skin shrinks, pulling back flesh along with it. Fix by scoring the fish skin or removing it.

What is MSG compared to glutamate?

The sodium salt form or naturally occurring glutamate, produced by growing bacteria on cane molasses and ammonia.

Is there a difference between a hand-held and stand mixer?

The stand mixer offers greater versatility and allows the cooks to accomplish other tasks while mixing. However, the hand-held mixer generally yields baked goods that are identical to those prepared in a stand mixer.

When glutamates and nucleotides are present at equal levels in food strength what happens?

The strenght of umami is as much as 20 to 30 times greater than for glutamates alone.

Name two compliments to Granny Smith and Empire (tart) apples.

The sweeter variety of Golden Delicious and Braeburn

TEST KITCHEN: BAKING TWO LOAVES, EACH WITH A 3:2 RATIO OF WHOLE WHEAT FLOUR TO REFINED BREAD FLOUR. WHOLE WHEAT FLOUR WAS SOAKED OVERNIGHT IN ONE, THE OTHER REMAINED UNTOUCHED.

The texture and flavor of the bread made with the soaked flour were markedly better than those of the loaf in which it wasn't soaked. Soaking dulls the flour's hard, fibrous bran, blunting its ability to disrupt gluten development and produce a denser crumb. Also converted some of the starches to sugars, thereby sweetening the bran's natural bitterness.

What happens when you add baking soda to pound cake?

The texture is too light; more like a yellow layer cake than pound cake.

What is the challenge of making whole wheat bread?

The very thing that gives it character and distinguishes it from white bread--the presence of bran--is also an impediment to gluten development.

What happens to what in dough during baking? What does extra or too little water do (besides gluten)?

The water turns to steam, creating hollow pockets as moisture rushes to escape. Extra water also creates a looser dough, which allows the steam bubbles to expand more easily.In a drier dough, gas bubbles have a harder time forming and are more likely to collapse.

What really makes a difference in the flavor (and intensity) of spices?

The way we use heat.

Explain 60% hydration in a baker's %.

The weight of the liquid is 60% the weight of the flour.

TEST KITCHEN: FLOUR LEFT OUT FOR 8 HOURS WITH A HUMIDITY OF 85% (New Orleans) AND 25% (Phoenix).

The weight varied by less than 0.5% between the two and, after being baked, the crusts were indistinguishable.

Why were brownies in the stand mixer twice as tall?

The whisk incorporated more air bubbles and a strong gluten network was able to trap them.

What happens to the beans once they're picked?

The white beans are fermented, turning them dark and developing a characteristic aroma. The dried beans are then cracked open and the nibs separated from the shells and roasted to bring out flavors.

What is "corking?"

The white striations visible on the skin of some chiles.

Why shouldn't you add buttermilk to yeasted waffles?

The yeast provide plenty of tang, buttermilk would be overkill.

When flour is first milled, what do some consumers find unappealing? What causes this?

The yellowish cast caused by yellow pigments called carotenoids.

What should you do with water-based ingredients and egg yolks before adding oil? Explain.

The yolks contain both liquid and fats that must be emulsified before oil is added.

Cocoa beans grow on what tropical plant?

Theobroma cacao

Why is using cream for sherbet a better option than half and half or milk?

There's less water so it makes the sherbet less icy.

Why use confectioners sugar for a shortbread recipe that doesn't contain much liquid?

There's not enough liquid for granulated sugar to fully dissolve in this cookie dough, even in eggs; fine-textured confectioners' sugar gives it a tender crumb.

When does test kitchen add butter to cornbread batter? Why?

They add it last to create a subtle streaks of unmixed butter in the batter and, as the bread bakes, the butter rises to the surface and creates a more deeply browned top crust and stronger butter flavor.

How did test kitchen add tang to their berry fool?

They added 1/4 cup of sour cream to their 1 cup of whipped cream.

With drying, what happens to volatile essential oils?

They are left closer to the surface. Because of this, ounce for ounce, dried herbs are more potent than fresh.

Why doesn't test kitchen generally like breads made with 100% whole wheat flour?

They are more dense and can be sour tasting; a combo of AP and whole wheat is better.

What is the issue concerning chiffon cake and frosting?

They are too light to stand up to a serious slathering of frosting.

What happened when cookies were stored in zipper-lock bag after 5 days?

They became dry around the edges but were still acceptable.

How do red onions affect French onion soup?

They bleed out to produce a dingy-looking soup.

Why are pre-ferments great for recipes with minimal ingredients? Explain.

They boost the flavor in bread dramatically. With a lengthy rest, long carbohydrate chains, starches and other polysaccharides that have little taste break down into a multitude of sugars, acids and alcohol with lots of flavor.

How much cocoa butter do the nibs contain?

They contain about 55% cocoa butter.

Why are apples great sources of pectin?

They contain high amounts of high-methoxyl pectin.

TEST KITCHEN: LAYERS CAKES MADE WITH CREAMING AND REVERSE CREAMING.

They created two very different products. The cakes that were creamed were springy with an open, coarse crumb, while-reverse creaming baked up extremely tender with a fine crumb and soft, cottony interior.

Why did the advent of chemical leaveners in the 19th century make it easier for cooks to bake at home?

They didn't have to rely on fickle yeast in order to make cake; chemical leaveners are quick and reliable.

Problems with supermarket whole wheat bread.

They either pay lip service to being "whole wheat," yielding loaves containing so little of the whole grain stuff that they resemble the fluffy, squishy bread you find in supermarkets, or they call for so much that the loaves bake up coarse and dense, crumbling as soon as you slice into them.

When our forbears set out to make buttermilk pancakes what advantage did they have?

They had real buttermilk instead of the thinly flavored liquid processed from skim milk and cultured bacteria that passes for buttermilk today; early Americans turned to the fat-flecked byproduct of churning cream into butter.

Why are cuts with a loose open grade good for quick cooking stews?

They have a shredded texture that fools people into thinking it has been cooked for hours.

Why aren't unsaturated solid?

They have fewer hydrogen atoms providing support, resulting in carbon chains that don't stick together tightly and a fat that is liquid at room temperature.

How do Vidalia onions affect French onion soup?

They make the broth candy-sweet.

What happens to the yellow pigments after a few months?

They naturally whiten.

How do yellow onions affect French onion soup?

They offer sweet and savory notes.

To make wine, grapes are first crushed to free their juices, which include what?

Water, sugars and some acids.

Buying corn syrup.

This modern sweetener is derived from cornstarch and contains glucose along with chains of glucose molecules that make it very viscous and keep it from crystallizing like honey or maple syrup. Corn syrup is less sweet than most other sweeteners.

What is the point of "punching down" the dough between its first and second rises?

This process exposes the yeast to new food sources, which keeps it going strong longer.

The process of turning flattens butter into what?

This sheets sandwiched between thin layers of flour.

Buying superfine sugar.

This superfine sugar has extra small crystals that dissolve quickly, making it a must for drinks. Superfine sugar promotes a melt-in-the-mouth texture in delicate cookies such as shortbread.

Why should you poke focaccia bread before baking?

This will pop large bubbles of air and allow any extra gas to escape.

Spices generally fall into these three categories.

Those with water-soluble flavor compounds, fat-soluble flavor compounds and those that form new flavor molecules when exposed to dry heat alone.

SAFER SEASONINGS

Though bacteria can't live for more than a few minutes in direct contact with salt (which quickly dehydrates bacteria, leading to death), they can live on the edges of a box shaker. Have separate bowl with 4 parts kosher salt (or 2 parts table salt) 1 part pepper.

COUNTERINTUITIVE COOLING

Though it may go against your instincts, don't put hot foods in the fridge immediately after cooking; this will raise the temp of the refrigerator, potentially making it hospitable for bacteria to spread.

Main flavor component in thyme.

Thymol

How do you know if a chile is good quality?

Tight, unblemished skin and flesh that's firm to the touch.

How long can cakes be stored at room temperature?

Tightly wrapped in plastic for a day.

How do you freeze cakes?

Tightly wrapped in plastic, then foil; frozen up to one month.

What are ovens made more pizza usually lined with?

Tile

Why should you use different varieties of apple for pie filling?

To achieve a fuller, more balanced flavor.

Why do people say empty muffin cups should be filled with water? Does it work?

To ensure the metal doesn't warp and acting as a "heat sink" to ensure that muffins next to empty cups heat evenly (avoid stunted growth). Test kitchen found no differences or warping no matter how muffins were made. If pan warps it's a sign that u need a better quality pan.

Why are the eggs, sugar and vanilla heated to 160ºF in a classic butter cream?

To make the eggs safe and unlock their thickening properties.

Why do you leave the zipper-lock bag open for basil?

To prevent build up of moisture - this turns basil black.

Buying confectioners' sugar.

To prevent clumping, this pulverized sugar contains a small amount of cornstarch, making it ideal for dusting over cakes or dissolving in a quick glaze.

How far back does pound cake date?

To the 18th century and originally called for a pound of each: flour, sugar, butter and eggs.

What type of bread can you add to the base of a salsa verde? Explain.

Toasted bread (moist will produce gummy sauces) buffers some of the strong flavor and and gives (when blended initially with lemon juice and oil) the sauce a smoother texture while keeping oils from separating into pools.

Quick way to toast bread for salsa verde is you don't have croutons.

Toaster

Best way to buy cumin? Why?

Toasting whole cumin seeds gives the spice a more complex peppery flavor than when purchased ground.

Why can you skip the traditional marinating and larding for boeuf à la made?

Today's beef is far more marbled.

This paste is backbone of many recipes.

Tomato paste provides deep, rich tomato flavor, even in non-tomato based recipes.

What can help brown, add sweetness and meaty flavor?

Tomato paste.

What liquid worked best for chili: beef, chicken, wine, water or tomatoes?

Tomatoes were the best. Puree added body and diced tomatoes gave it heft.

Culprits of mousse that's too fluffy.

Too many whipped egg whites produce and unappealing "marshmallow effect."

How do white onions affect French onion soup?

Too mild.

What happens when acidic ingredients are cooked in "reactive" pans?

Trace amounts of molecules from the metal can leach into the food. These minute amounts are not harmful to consume, but they may impart unwanted metallic flavors.

The desire for more spices spurred what 4000 years ago?

Trade system that began in the Middle East around 2000 BC and expanded throughout the world.

What is a fruit fool?

Traditional British fruit dessert that is typically made by folding pureed stewed fruit (usually gooseberries) into pastry cream. Modern recipes skip the pastry cream and add whipped cream; the whipped cream fool ends up too lose and watery.

Why does reverse creaming work better than classic creaming for cupcakes?

Traditional creaming creates large air pockets that result in a coarser crumb. Reverse creaming method coats flour with butter before the batter is aerated, keeping the cake tender and fine-crumbed.

What is masa harina?

Traditional mexican corn flour used in making corn tortillas and tamales. Made by soaking dried corn in limewater or another alkaline solution, then grinding.

Is there a misconception that dried herbs are less potent than fresh?

Yes

Is yeast a living organism?

Yes

Why should you never twist the biscuit cutter? How should biscuit be placed on a tray?

Twisting can seal the edges of the biscuit and prevent them from rising. Dipping the ring in flour and inverting the biscuit (flat side up) on the baking tray will lead to an evenly baked biscuit.

How long do whole spices retain their flavor?

Two years.

Full, meaty and robust soups describe what taste sensation?

Umami

What is the key to getting texture right in many cookie recipes?

Understanding how to use baking soda and baking powder.

Why should butter and oil be used in blueberry muffins?

Unlike butter, oil contains no water and is able to completely coat flour proteins and restrict them from absorbing liquid to develop gluten; butter still contributes tons of flavor.

Do egg beaters contain lecithin? Why does it work with emulsions, crème brûlée, Caesar dressing and hollandaise sauce?

Unlike lecithin, vegetable gums simply add viscosity and form thick "emulsions" - albeit slightly less rich tasting than real yolks.

Describe braising liquid of beouf à la mode?

Unlike regular pot roast, which is thin and brothy, beouf à la mode is richer and more akin to a sauce that might be found on a steak in a restaurant.

How are quick breads different from yeast breads?

Unlike yeast breads, which rely on slow fermentation to create rise, quick breads use chemical leaveners, namely baking powder or baking soda.

Ounce for ounce, what has more chocolate flavor than semisweet or bittersweet (which are 1/3 to 1/2 sugar)?

Unsweetened chocolate.

When resting pizza dough, how far should you press it down?

Until you feel it resisting.

How much more fructose did heavily speckled bananas have than the less spotty ones.

Up to 3 times more.

How long can refined flours like AP, bread and cake be stored in airtight containers?

Up to a year.

How long can you freeze butter?

Up to four months but remember to wrap in plastic.

Substituting instant for active dry.

Use 25% less.

Substituting active dry yeast for instant.

Use 25% more

How should you heat chocolate?

Use a double boiler and make sure the pot is set above the simmering water; the chocolate can overheat if touching.

How can you add moisture to ground beef for an empanada?

Use a panade.

Since buttery shortbread expands in the oven, its edges flatten. How is this problem fixed?

Use mini spring form pans or molds.

How do you pump up the flavor of cornbread?

Use real corn.

How many fats should you use in pie dough? Explain.

Use two fats. Butter contributes flavor but also water, which encourages gluten development. Using a 3:2 ratio of butter to shortening (pure fat, no water) creates a flavorful and tender crust.

Difference between pricier and average wines?

Use wine you want to drink but don't cook with fine wines. We generally found $10 wines performed the same as $30 bottles.

DON'T RECYCLE USED MARINADES

Used marinade is contaminated with raw meat juices and is therefore unsafe to consume.

How could you get the wheat flour up to 60%?

Using a soaker.

If extra sugar makes a cookie chewy, how do you account for this "problem?"

Using all granulated sugar makes the cookie hard and crunchy, with a one-dimensional, overly sweet flavor. Using light brown sugar in place of some of the granulated sugar aids in flavor--with subtle caramel notes--without compromising texture.

Cooling food on the counter for an hour will reach what temp?

Usually 80 to 90ºF; just warm to the touch.

Concept 44

VODKA MAKES PIE DOUGH EASY

What helps boost the nutty flavor in cookies without adding more brown sugar?

Vanilla

Today, we drink red, white, rosé and fortified wines such as _________ and _______.

Vermouth, sherry.

What are instant oats?

Very finely cut groats that are rapidly cooked and rolled flat.

Mulato flavor.

Very smoky, with hints of licorice and dried cherries.

Sweetest sample but have a chalky and gummy texture when caramelized.

Vidalia onions.

What can you use to mimic the acidity of wine?

Vinegars or lemon juice.

Where does the unique taste and aroma of black peppercorns come from?

Volatile compounds called terpenes and pyrazines.

Box mixes rely on a number of chemicals to create what?

Volume and tenderness.

What two ingredients provide the structure and texture for breads of all kinds?

Water and flour.

Gauging butter temp, Melted and cooled: Why it matters.

Water in liquefied butter mixes with flour to create chewy cookies.

What happens when water hydrates the proteins in flour (think hydrogen bonds)?

Water molecules attach themselves to the proteins through the formation of hydrogen bonds. Hydrogen bonds are weak, electrostatic bonds that hold water molecules onto the surface of the protein molecules, giving the coiled protein molecules flexibility to unravel and bond with each other in order to form strands of gluten.

What happens when you add raw onions to water (or watery substances like tomato)?

Water triggers the release of smelly and unpleasant-tasting sulfur compounds (boiled onions, anyone?)

Most effective two ways to reduce tears when cutting onions.

Wear some type of eye protection (ie contact lenses) or work next to a flame; changes the activity of sulfuric propanethial S-oxide by oxidizing completely and probably deteriorating as well.

Flour is made from what?

Wheat

Classic bran muffins rely on unprocessed what?

Wheat bran

How does butter make biscuits and pastries flake? What must happens to accomplish this?

When butter is heated, the water turns to steam. This steam lifts the dough and helps create a flaky texture in biscuits, tarts shells and pie crusts. But butter must be evenly dispersed in layers throughout the dough. This way, when the butter layers melt, the steams helps separate the super-thin layers of dough into striated flakes.

How do nucleotides affect glutamates? Is it a chemical reaction?

When combined, there's no reaction between the two. Instead, the nucleotides affect the taste receptors on the human tongue, altering the shape of the glutamate receptors and allowing them to send stronger signals to the brain - think of tetris.

What happens if you stop whisking? How is this fixed?

When enough vinegar droplets find each other the emulsion breaks - it needs an emulsifier to unify the sauce.

How does fat also help produce greater flavor when cooking onions (besides the obvious)?

When fat coats the onions during cooking, it protects against the reaction with water, so that fewer of objectionable molecules can form.

REHEAT RAPIDLY

When food is reheated, it should be brought to the danger zone as rapidly as possible. Don't let it come slowly to a simmer. Bring left over sauces, soups and gravies to a boil and make sure casseroles reach 165 degrees.

Why does the first batch of pancakes turn out spotted while the rest are perfect?

When fresh oil hits the pan the surface tension of the oil causes it to bead together into little droplets, leaving some of the pan bottom without a coating. Since bare metal conducts heat better than oil, when you ladle your batter into the pan the spots directly in contact with uncoated metal will cook faster than those touching oil. By the time you get your second batch of batter the oil has undergone chemical changes that make the molecules less prone to cluster. What's more, the first batch of pancakes has absorbed much of the oil, leaving only a thin film that's more likely to be evenly distributed across the pan.

How is TCA (2,4,6-trichloroanisole) produced?

When fungi naturally present in the cork encounter chlorophenols--ironically a product of chlorine bleaching process used to sterilize the cork.

How does precooking help apples keep their shape?

When gently heated, their pectin is converted to a heat-stable form that prevents the apples from becoming mushy when cooked further in the oven; they key is to keep them below 140ºF when cooked - best to cook in a Dutch oven.

Why is "clabbering" (resting 10 minutes) unnecessary? Explain.

When lemon juice is added to milk, the citric acid changes the electrical charge on dairy's casein proteins, causing them to coagulate tightly into clumps. On the other hand, the Lactobacillus bacteria added to milk to produce commercial buttermilk remove some of the sugar molecules bonded to the proteins, allowing them to form a smooth gel over time.

When and why is sifting flour important?

When making a delicate cake such as genoise or sponge cake that requires flour to be folded into beaten eggs and sugar, sifted flour can be added quickly and distributed evenly (because sifting aerates the flour), thereby reducing risk of deflating the batter.

How do sugar affect the texture of frozen desserts?

When making frozen desserts, sugar is usually heated with a liquid (water, cream, fruit juice) so that it dissolves. When dissolved, sugar lowers the freezing point of water. Because this mixture freezes at a lower temp, it is able to become far colder than 32ºF before beginning to form ice crystals while being made into ice cream. This means that when the ice crystals do form they form very rapidly - and stay very small. And tiny ice crystals translate into ice creams, sherbets, and sorbets that we perceive as smooth and creamy, not icy and grainy.

Bittersweet/semisweet chocolate

When sugar is added to chocolate liquor the product is now technically called "dark chocolate," assuming that it still contains at least 35% chocolate liquor (most chocolates contain far more). The terms "bittersweet" and "semisweet" are not regulated, although most manufacturers use the forum to indicate a product with less sugar. When you see labels that read "70% cacao," this means the products contain 70% chocolate liquor by weight and the rest is mostly sugar, plus a little emulsifier and/or vanilla.

When do cooks use baking powder?

When there is no naturally acidity in the batter or dough.

When are dried chiles generally picked?

When they're fully ripe.

When is it best to toast spices? Explain.

When they're whole. Grinding releases moisture and enzymatic oils into the air, leaving the spice with less to give when toasted.

Does adding sugar at the beginning influence the volume of cream? Explain.

While sugar timing doesn't affect the cream's ability to whip up properly, the temperature of cream does. Whipping cream introduces air bubbles, whose walls are stabilized by tiny globules of fat. These fat globules hold the air bubbles in place as the whipping continues, forming what eventually becomes light, airy whipped cream. Because heat softens the butterfat in the cream, the liquid fat globules will collapse completely rather than hold together the air bubbles, preventing the cream from whipping up properly; use cream straight from the refrigerator.

Whipped or sticky butter? Explain.

While testers couldn't tell the difference in baked goods, they found the aerated butter "foamy" and "plasticlike" in uncooked applications such as frosting.

What the problem with using plastic wrap to combat TCA?

While the "dirty socks" odor had been greatly removed after 10 minutes, the plastic had also absorbed many of the desirable aromatic compounds, leaving wines flat and muted - still unfit for drinking and cooking.

Was pesto still bright green after being frozen for three weeks?

Yes

What is happening during autolyse at a molecular level?

While the mixture rests, naturally occurring enzymes (known as proteases) break down the disorganized bonds of gluten, acting like scissors, cutting the coiled-up proteins into smaller segments that are easier to straighten and align during kneading. This is why dough that has undergone autolyse requires much less kneading than freshly made dough; the gluten is positioned to form a stronger, more organized network very quickly.

Why are canned whole tomatoes best for marinara sauce?

While they are still treat with calcium chloride, the chemical has direct contact with a much smaller % of the tomato.

Regular or premium butter? Explain.

While you hear a lot about the higher fat content of premium butters, tasters had trouble telling the difference, even when tasted plain. Regular unsalted butter contains 81 to 82 percent fat; premium contains 83 to 86 percent fat. Because higher fat butter remains solid over a wider temperature range, we like it when making croissant dough and other recipes where rapid softening of the butter would cause problems.

Name two types of distilled spirits.

Whiskey and brandy.

White chocolate

White chocolate is technically not chocolate since it contains no cocoa solids. Authentic white chocolate contains at least 20% cocoa butter (along with milk solids and sugar), which gives this product its meltingly smooth texture. Note that many brands rely on palm oil in place of some or all of the cocoa butter and can't be labeled "chocolate." If the product is called "white chips" or "white confection," it is made with little or no cocoa butter. That said, since both styles derive their flavor from milk and sugar, not the fat, we find this distinction makes little difference.

Described as sugary and mellow while others found them too sweet and one-dimensional.

White onions.

Best way to buy cardamom.

Whole

Best way to buy saffron.

Whole

Why is tomato puree often overlook by whole peeled or diced tomatoes?

Whole and diced offer a passable substitute for fresh, puree is cooked and strained, removing all seeds and illusions of freshness; puree is more suited for long-cooked dishes where thick even texture is more important than flavor.

To forms spices can be sold in.

Whole or powders (ground).

Best way to buy coriander. Why?

Whole seeds provide a more vibrant, complex flavor. Toasting whole coriander helps release their aroma.

Storing granulated sugar, superfine and confectioners'.

Will keep indefinitely in a cool, dry pantry.

What can provide a welcome brightness and helps balance sweetness of tomato sauce?

Wine - remember, letting it reduce works.

TEST KITCHEN: 2C RED WINE (14.5% alchol) REDUCED THEN 1C CHX BROTH REDUCED VS 2C RED WINE REDUCED WITH 1C CHX BROTH.

Wine reduced first tasted less boozy - averaged a very low .175 percent abv (alcohol by volume); the latter averaged 1.55% abv, over 8x as much.

How can water help stop a gritty mousse?

With a lot of added chocolate, the mixture can begin to seize, giving a grainy, gritty texture. Liquid can cause chocolate to seize, yes. But more important is the liquid to solid ratio. With small amounts of liquid, the solids absorb just enough to form a gritty paste. But with more liquid (at least 1 tablespoon for every 2 ounces of chocolate), the dry cocoa solids become fluid. Increasing the water makes the product looser and glossier.

When should hearty herbs be added?

With aromatics.

How should you cut biscuits?

With firm, even pressure; do not twist the cutter.

TEST KITCHEN: German chocolate and yellow cakes made with 4 methods: (1) following the standard dry/wet alternation technique, (2) mixing in the wet ingredients followed by the dry, (3) mixing in the dry ingredients followed by the wet, and (4) mixing in dry and wet ingredients simultaneously.

Worst cakes were made with the last two methods; plagued by dark spots, large hold and uneven crumb (coarse and fine) - signs that ingredients weren't properly incorporated. Mixing wet ingredients followed by dry yielded better cakes with fewer small holes and more tender, even textures. Method 1 made superior cakes. Fewer small holes and evenly fine, soft, tender texture.

How should chocolate be stored?

Wrap well in plastic and store in cool, dark pantry.

Where should raw meat be stored?

Wrapped and below any shelves that contain food.

Best way to store basil.

Wrapped in a damp paper towel, in an unsealed zipper-lock bag, in the refrigerator (preferred method for most leafy greens). This keeps it vibrant green for a week.

Chipotle appearance.

Wrinkly; brownish-red.

Ancho appearance.

Wrinkly; dark red.

Mulato appearance.

Wrinkly; deep brown.

Are chemical leaveners confusing?

YES

Wine makers sometimes add additional what for fermentation?

Yeast

What happens if fermentation occurs too quickly in a warm room?

Yeast can produce an excess of sour-smelling volatile acids.

Is yeast traditionally added with water and flour in the beginning of autolyse?

Yeast is not traditional part of autolyse; test kitchen finds that early addition does not make a significant change.

Will a dull knife bruise food as it cuts?

Yes

What is a sponge? How is it used?

Yeast, water and flour are mixed together and left to ferment for a few hours. The sponge is then combined with more water and flour and any other ingredients in the recipe for the final dough. This dough is then kneaded and left to sit for its first rise.

Name 5 types of onions in the produce aisle.

Yellow, white, Spanish, red and Vidalia.

Are bleaching techniques easily detectible is simple baked goods such as biscuits?

Yes

Are blueberries low in natural pectin?

Yes

Are glutamates a type of amino acid?

Yes

Are piperine and its isomers oil-soluble?

Yes

Are some chile varieties 10 to 100 times hotter than others?

Yes

As a pure substance, do glutamates, including MSG, produce a relatively weak umami taste?

Yes

Can cream makes sauces heavy?

Yes

Can flavor molecules like pyrazines be produced with Mallard reaction?

Yes

Can replacing some flour with oats halt gluten development?

Yes

Can the same variety produce specimens with a wide range of heat levels?

Yes

Can the type of baking sheet you use (rimmed or rimless) affect the baking time of your cookies?

Yes

Can you melt butter and chocolate together if the recipe calls for butter?

Yes

Can you remove strong odors from cutting boards with baking soda?

Yes

Can you use tomato liquid to deglaze a pan?

Yes

Do Hungarian and Spanish paprika have more complexity than domestic varieties?

Yes

Do anchovies add complexity?

Yes

Do cake mixes rely on food coloring?

Yes

Do cakes with light and dark yolks taste the same?

Yes

Do chiles gain more intense character just as dried fruit has more concentrated taste than its fresh counterpart?

Yes

Do drying times and temperatures vary among brands?

Yes

Do dutch ovens hold steam well for bread?

Yes

Do foods containing umami stimulate different protein receptors in the mouth?

Yes

Do fresh chiles like jalapeños and serranos and a short shelf life?

Yes

Do fresh-ground spices have a superior aroma and taste?

Yes

Do the vapors coming off an alcohol-water azeotrope contain both solutions?

Yes

Does acid cut sweetness?

Yes

Does alcohol increase the rate at which proteins denature?

Yes

Does autylose cut down kneading time drastically?

Yes

Does baking rolls in a hot oven mean they will rise higher?

Yes

Does black pepper lose its characteristic bite when toasted?

Yes

Does chocolate flavor suffer if over baked?

Yes

Does clarified butter have a higher smoke point than regular?

Yes

Does cool fermentation result in a thinner crust and more flavor?

Yes

Does delicately folding dough help it rise and improve flavor?

Yes

Does fat help make a cake more tender?

Yes

Does heating peppercorns in oil temper their heat?

Yes

Does mousse contain far less dairy and more chocolate than pudding?

Yes

Does precooking apples help keep their shape in pie?

Yes

Does soaking whole wheat flour in milk improve both texture and flavor of whole wheat sandwich bread?

Yes

Does the intensity of cocoa powder depend on how it was produced?

Yes

Does the pH of common foods influence the work of leaveners?

Yes

Does the right combination of rigid and flexible chains--the shortening system--give brownies their unique texture?

Yes

Does vanilla reinforce chocolate flavor?

Yes

Does washing produce in a vinegar solution kill most bacteria?

Yes

Is baking soda a browning agent?

Yes

Is baking soda alkaline?

Yes

Is earthenware a common ceramic?

Yes

Is fermentation arguably the oldest of cooking techniques?

Yes

Is hot water crust one of the oldest forms of pastry?

Yes

Is lemon juice less potent than most vinegars?

Yes

Is olive oil a key ingredient in acacia?

Yes

Is terra cotta a type of earthenware?

Yes

Is the heartiness of an herb or spice dependent on the volatility or stability of its flavor compounds?

Yes

Does adding water or ice cubes to an oven help produce steam?

Yes, but many home ovens are problematic because they cannot retain moisture in the way a professional steam-injected oven can; the thick walls, small internal volume and heavy lid of a Dutch oven works well to trap steam.

Is mustard an emulsifier like egg yolks?

Yes, but the emulsifying component in mustard is less effective than lecithin found in egg yolks.

Are results uneven in rear-heating ovens or those with top and bottom elements?

Yes, but when cakes are baked side by side, hot air circulates evenly no matter how your oven heats.

Can you use a microwave to melt chocolate? Can you still add butter?

Yes, but with reduced power to reduce the risk of scorching; 45 seconds using 50% power - stir and reheat additional 15 seconds as needed. Wait until chocolate is almost melted or butter will splatter.

Does bleaching affect gluten?

Yes, chlorine weakens gluten, helping to produce a softer, more tender crumb.

Does rosemary contain stable ketones?

Yes, cineole and camphor.

Would you discard whole spices after blooming?

Yes, don't serve whole spices.

Can chocolate become scorched if overheated?

Yes, employ gentle heat.

Is sucrose abundant in many plants?

Yes, especially fruits.

Does salting onions before cooking create a longer cooking time?

Yes, excess moisture takes longer to evaporate.

Is fermentation a two phase process? Explain.

Yes, first the carbohydrates in the dough are converted by the yeast to sugars, alcohol and acids. Next, these convert to carbon dioxide, expanding the bubbles created in the dough when it is first mixed.

Does frozen flour inhibit rise?

Yes, flour straight from the freezer inhibits rise and yields denser baked goods; lay it out on a sheet tray at least 30 minutes before using.

Are classic versions of brownies made with all butter?

Yes, for a high portion of solid, saturated fat that leads to a tender texture, versus a chewy one.

Does the brown sugars freshness matter in baking cookies?

Yes, hardened brown sugar will make cookies too dry.

Could you partially cook potatoes in microwave before roasting? Benefits?

Yes, helps keep texture firmer and skins saltier.

Is there a difference in the lingering alcohol content when brandy is flambéed with a high flame rather than a low one? Explain.

Yes, ignited at high heat will retain 29% of its original concentration; brandy flambéed in a cold pan holds nearly 57%.

Is most cake flour bleached? Why?

Yes, it affects the starches in flour so that it can absorb greater amounts of liquid and fat; most cakes have so much fat and sugar it's difficult to detect any off-notes in the flour caused by the bleaching process.

Is dough easier to cut when cold?

Yes, it also cut more cleanly.

Can vegetable shortening be used like butter in cake baking? Explain.

Yes, it is likewise highly effective at trapping and holding air bubbles but does not impart the rich taste.

Do you need more butter for a crumb topping than a streusel?

Yes, it will look like a dough when finished.

Is sucrose water soluble? Explain.

Yes, it's highly water soluble; when dissolved, the sucrose molecules organized within each crystal disperse into water.

Does rosemary behave differently when baked in bread?

Yes, its flavor is fleeting.

Does maceration change the texture of fruit? How?

Yes, making it softer and less waterlogged. Cells filled with water are firm, while those containing less water become flaccid and soft, just like a plant wilts when it becomes dry.

Does bleaching alter the protein and starch structure of the flour?

Yes, making proteins less likely to form tough gluten, and the starch more able to absorb liquid.

Does flambéing create more flavor than simmering alcohol? Explain (use cognac).

Yes, many flavor-boosting chemical reactions of cooking require high heat. Because the cognac reached levels around 500ºF, these extra compounds were noticeable.

Is too much kneading counterproductive? What color does the dough turn?

Yes, over kneading causes the dough to become warm and turn from wheaty tan color to a grayish white, producing loaves with a sickly pallor and expired flavors.

Do cakes need emulsifiers? Explain.

Yes, pound cake relies on the proper emulsification of eggs.

Does excess liquid caused poached fish to leach out flavor?

Yes, smaller amounts of liquid keep more fish flavor.

Do breads like a humid oven?

Yes, steam is the key to a nice, crisp crust.

Do pan sauces rely on emulsifiers too? Explain.

Yes, swirling cold butter rather than softened into a finished sauce ensures a smoother, more emulsified result.

Do bright yellow yolks have everything to do with a hen's diet? Explain.

Yes, the bright yellow color come from carotenoids. These substances are found in a wide range of plants that a true free-range hen could find merely by pecking around the farmyard.

Should you freeze dough between the first and second rises?

Yes, the first rise ensured that enough yeast had fermented for the dough to develop complex flavors and some rise. The remaining viable yeast cells finished the job as the dough thawed and then rose for a second time.

Is there a contrast in the color of yolks between supermarket and free-range eggs?

Yes, the free-range hen's are much darker.

Does extra sugar make cookies chewy?

Yes, the greater the amount of sugar, the chewier the cookie.

Sugar has such a lust for water it will even draw it out of the ______.

air

What is the best natural pectin for making gels?

high-methoxyl pectin

The difference between natural cocoa and Dutch-processed all comes down to what?

pH

New Mexican flavor.

slightly acidic, earthy.

The eggs, fats and sugar in quick bread should have a ______ effect.

tenderizing