32:
902:
108:
911:
927:
935:
154:
919:
892:
235:
141:. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of
95:
processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been
326:
938:
294:
267:
75:
53:
46:
319:
812:
962:
185:
123:, into a smooth mass and then blending it with other ingredients. The technique is most often used in making
259:
Knack
Canning, Pickling & Preserving: Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round
195:) for all or some of the milk or cream. This produces a "creamy" texture with no actual cream or milk used.
957:
868:
312:
853:
802:
345:
99:
in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk.
922:
40:
858:
57:
257:
614:
541:
220:
20:
8:
710:
495:
470:
926:
730:
670:
619:
526:
490:
173:
96:
873:
725:
690:
609:
402:
290:
263:
914:
756:
216:
131:
863:
771:
761:
577:
371:
142:
930:
19:
This article is about cooking. For use of the word in laboratory chemistry, see
832:
751:
705:
639:
951:
665:
475:
906:
787:
536:
443:
366:
282:
196:
158:
107:
896:
878:
807:
766:
644:
629:
423:
240:
192:
191:
Some preparations of "creamed" food substitute water and a starch (often
124:
649:
634:
567:
485:
438:
116:
115:
Creaming, in this sense, is the technique of softening solid fat, like
746:
720:
572:
531:
480:
304:
169:
715:
822:
700:
695:
582:
546:
521:
511:
433:
428:
407:
397:
92:
827:
837:
817:
792:
376:
335:
165:
797:
624:
392:
153:
135:
120:
212:
181:
138:
891:
234:
551:
208:
177:
128:
199:
uses only the liquid "milk" from mashed corn kernels.
230:
256:Willis, Kimberley; Budnik, Viktor (13 July 2010).
219:. In this sense, the word is similar to the term "
949:
320:
281:
255:
327:
313:
168:, denotes food that is prepared by slow
76:Learn how and when to remove this message
152:
111:Butter being creamed by electric beaters
106:
39:This article includes a list of general
950:
334:
91:is used to refer to several different
308:
249:
202:
918:
25:
934:
211:production is the process by which
13:
45:it lacks sufficient corresponding
14:
974:
933:
925:
917:
910:
909:
900:
890:
233:
30:
726:Indirect grilling/Plank cooking
289:(Revised ed.). Scribner.
223:" as it is used in chemistry.
1:
226:
186:creamed chipped beef on toast
262:. Rowman & Littlefield.
7:
568:Bain-marie (Double boiling)
148:
102:
10:
979:
854:List of cooking appliances
346:List of cooking techniques
18:
16:Several culinary processes
887:
846:
780:
739:
683:
658:
602:
595:
560:
504:
463:
456:
416:
385:
359:
352:
343:
272:– via Google Books.
859:List of cooking vessels
429:Grilling (charbroiling)
215:rises to the top of un-
60:more precise citations.
434:Roasting (traditional)
161:
112:
156:
110:
963:Culinary terminology
21:Creaming (chemistry)
287:On Food and Cooking
958:Cooking techniques
731:Stir frying (chao)
203:In milk production
162:
113:
945:
944:
874:Food preservation
798:Burying in ground
691:Carryover cooking
679:
678:
591:
590:
452:
451:
398:Roasting (modern)
164:Creamed food, in
86:
85:
78:
970:
937:
936:
929:
921:
920:
913:
912:
907:Drink portal
905:
904:
903:
895:
894:
869:Food preparation
757:Pressure cooking
600:
599:
461:
460:
357:
356:
329:
322:
315:
306:
305:
300:
274:
273:
253:
243:
238:
237:
217:homogenized milk
81:
74:
70:
67:
61:
56:this article by
47:inline citations
34:
33:
26:
978:
977:
973:
972:
971:
969:
968:
967:
948:
947:
946:
941:
901:
899:
897:Food portal
889:
883:
864:Outdoor cooking
842:
776:
772:Thermal cooking
762:Pressure frying
735:
675:
654:
587:
578:Double steaming
556:
500:
448:
412:
381:
372:Hot salt frying
348:
339:
333:
297:
278:
277:
270:
254:
250:
239:
232:
229:
205:
151:
143:leavening agent
105:
82:
71:
65:
62:
52:Please help to
51:
35:
31:
24:
17:
12:
11:
5:
976:
966:
965:
960:
943:
942:
888:
885:
884:
882:
881:
876:
871:
866:
861:
856:
850:
848:
844:
843:
841:
840:
835:
830:
825:
820:
815:
810:
805:
800:
795:
790:
784:
782:
778:
777:
775:
774:
769:
764:
759:
754:
749:
743:
741:
737:
736:
734:
733:
728:
723:
718:
713:
708:
706:Caramelization
703:
698:
693:
687:
685:
681:
680:
677:
676:
674:
673:
668:
662:
660:
656:
655:
653:
652:
647:
642:
640:Shallow frying
637:
632:
627:
622:
617:
612:
606:
604:
597:
593:
592:
589:
588:
586:
585:
580:
575:
570:
564:
562:
558:
557:
555:
554:
549:
544:
539:
534:
529:
524:
519:
514:
508:
506:
502:
501:
499:
498:
493:
488:
483:
478:
473:
467:
465:
458:
454:
453:
450:
449:
447:
446:
441:
436:
431:
426:
420:
418:
414:
413:
411:
410:
405:
400:
395:
389:
387:
383:
382:
380:
379:
374:
369:
363:
361:
354:
350:
349:
344:
341:
340:
332:
331:
324:
317:
309:
303:
302:
295:
276:
275:
268:
247:
246:
245:
244:
228:
225:
204:
201:
150:
147:
104:
101:
84:
83:
38:
36:
29:
15:
9:
6:
4:
3:
2:
975:
964:
961:
959:
956:
955:
953:
940:
932:
928:
924:
916:
908:
898:
893:
886:
880:
877:
875:
872:
870:
867:
865:
862:
860:
857:
855:
852:
851:
849:
845:
839:
836:
834:
831:
829:
826:
824:
821:
819:
816:
814:
811:
809:
806:
804:
801:
799:
796:
794:
791:
789:
786:
785:
783:
779:
773:
770:
768:
765:
763:
760:
758:
755:
753:
750:
748:
745:
744:
742:
738:
732:
729:
727:
724:
722:
719:
717:
714:
712:
709:
707:
704:
702:
699:
697:
694:
692:
689:
688:
686:
682:
672:
669:
667:
666:Gentle frying
664:
663:
661:
657:
651:
648:
646:
643:
641:
638:
636:
633:
631:
628:
626:
623:
621:
618:
616:
613:
611:
608:
607:
605:
601:
598:
594:
584:
581:
579:
576:
574:
571:
569:
566:
565:
563:
561:Indirect heat
559:
553:
550:
548:
545:
543:
540:
538:
535:
533:
530:
528:
525:
523:
520:
518:
515:
513:
510:
509:
507:
503:
497:
494:
492:
489:
487:
484:
482:
479:
477:
474:
472:
469:
468:
466:
462:
459:
455:
445:
442:
440:
437:
435:
432:
430:
427:
425:
422:
421:
419:
415:
409:
406:
404:
401:
399:
396:
394:
391:
390:
388:
384:
378:
375:
373:
370:
368:
365:
364:
362:
358:
355:
351:
347:
342:
337:
330:
325:
323:
318:
316:
311:
310:
307:
298:
296:0-684-80001-2
292:
288:
284:
283:McGee, Harold
280:
279:
271:
269:9780762766031
265:
261:
260:
252:
248:
242:
236:
231:
224:
222:
218:
214:
210:
200:
198:
194:
189:
187:
183:
179:
175:
171:
167:
160:
155:
146:
144:
140:
137:
133:
130:
126:
122:
118:
109:
100:
98:
94:
90:
80:
77:
69:
59:
55:
49:
48:
42:
37:
28:
27:
22:
740:Device-based
684:Mixed medium
537:Slow cooking
516:
367:Dry roasting
286:
258:
251:
207:Creaming in
206:
197:Creamed corn
190:
163:
159:creamed corn
114:
88:
87:
72:
63:
44:
939:WikiProject
879:Food safety
767:Slow cooker
752:Microwaving
645:Stir frying
630:Deep frying
424:Charbroiler
241:Food portal
193:corn starch
125:buttercream
58:introducing
952:Categories
813:Fermenting
747:Air frying
696:Barbecuing
635:Pan frying
615:Blackening
542:Smothering
486:Parboiling
439:Rotisserie
386:Convection
360:Conduction
338:techniques
227:References
184:, such as
157:A bowl of
117:shortening
41:references
721:Fricassee
711:Deglazing
603:High heat
596:Fat-based
573:Sous-vide
532:Simmering
496:Reduction
481:Decoction
471:Blanching
464:High heat
417:Radiation
170:simmering
931:Cookbook
915:Category
847:See also
823:Pickling
781:Non-heat
701:Braising
671:Sweating
659:Low heat
650:Sautéing
620:Browning
583:Steaming
547:Steeping
527:Poaching
522:Infusion
517:Creaming
512:Coddling
505:Low heat
491:Shocking
444:Toasting
408:Barbecue
285:(2004).
221:creaming
174:poaching
149:Poaching
103:Blending
93:culinary
89:Creaming
66:May 2009
923:Commons
838:Souring
833:Salting
818:Juicing
793:Brining
610:Basting
552:Stewing
476:Boiling
403:Smoking
377:Searing
336:Cooking
166:cooking
97:poached
54:improve
808:Drying
803:Curing
716:Flambé
625:Frying
393:Baking
301:p 557.
293:
266:
136:cookie
132:batter
121:butter
43:, but
828:Purée
788:Aging
213:cream
182:cream
139:dough
291:ISBN
264:ISBN
209:milk
178:milk
129:cake
457:Wet
353:Dry
180:or
176:in
172:or
134:or
119:or
954::
188:.
145:.
127:,
328:e
321:t
314:v
299:.
79:)
73:(
68:)
64:(
50:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
