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152:. 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
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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
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Knack
Canning, Pickling & Preserving: Tools, Techniques & Recipes to Enjoy Fresh Food All Year-Round
206:) for all or some of the milk or cream. This produces a "creamy" texture with no actual cream or milk used.
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in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk.
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This article is about cooking. For use of the word in laboratory chemistry, see
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Some preparations of "creamed" food substitute water and a starch (often
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Creaming, in this sense, is the technique of softening solid fat, like
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uses only the liquid "milk" from mashed corn kernels.
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267:Willis, Kimberley; Budnik, Viktor (13 July 2010).
230:. In this sense, the word is similar to the term "
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179:, denotes food that is prepared by slow
87:Learn how and when to remove this message
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122:Butter being creamed by electric beaters
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50:This article includes a list of general
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197:creamed chipped beef on toast
273:. Rowman & Littlefield.
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579:Bain-marie (Double boiling)
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357:List of cooking techniques
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27:Several culinary processes
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440:Grilling (charbroiling)
226:rises to the top of un-
71:more precise citations.
445:Roasting (traditional)
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974:Culinary terminology
32:Creaming (chemistry)
298:On Food and Cooking
969:Cooking techniques
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890:Food safety
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656:Stir frying
641:Deep frying
435:Charbroiler
252:Food portal
204:corn starch
136:buttercream
69:introducing
963:Categories
824:Fermenting
758:Air frying
707:Barbecuing
646:Pan frying
626:Blackening
553:Smothering
497:Parboiling
450:Rotisserie
397:Convection
371:Conduction
349:techniques
238:References
195:, such as
168:A bowl of
128:shortening
52:references
732:Fricassee
722:Deglazing
614:High heat
607:Fat-based
584:Sous-vide
543:Simmering
507:Reduction
492:Decoction
482:Blanching
475:High heat
428:Radiation
181:simmering
942:Cookbook
926:Category
858:See also
834:Pickling
792:Non-heat
712:Braising
682:Sweating
670:Low heat
661:Sautéing
631:Browning
594:Steaming
558:Steeping
538:Poaching
533:Infusion
528:Creaming
523:Coddling
516:Low heat
502:Shocking
455:Toasting
419:Barbecue
296:(2004).
232:creaming
185:poaching
160:Poaching
114:Blending
104:culinary
100:Creaming
77:May 2009
934:Commons
849:Souring
844:Salting
829:Juicing
804:Brining
621:Basting
563:Stewing
487:Boiling
414:Smoking
388:Searing
347:Cooking
177:cooking
108:poached
65:improve
819:Drying
814:Curing
727:Flambé
636:Frying
404:Baking
312:p 557.
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147:cookie
143:batter
132:butter
54:, but
839:Purée
799:Aging
224:cream
193:cream
150:dough
302:ISBN
275:ISBN
220:milk
189:milk
140:cake
468:Wet
364:Dry
191:or
187:in
183:or
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