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  2. Starch gelatinization - Wikipedia

    en.wikipedia.org/wiki/Starch_gelatinization

    The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used. Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. [3]

  3. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

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    Baking Powder. For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by ...

  4. Gelatinase - Wikipedia

    en.wikipedia.org/wiki/Gelatinase

    Gelatinase enzymes can be found in a number of eukaryotes, including mammals, and birds; bacteria including Pseudomonas aeruginosa and Serratia marcescens), and fungi, but may have variations among species based on identification and function of the gelatinase type.

  5. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and nonfood products. Common examples of foods that contain gelatin are gelatin desserts , trifles , aspic , marshmallows , candy corn , and confections such as Peeps , gummy bears , fruit snacks , and jelly babies . [ 34 ]

  6. What Happens If You Accidentally Swap Baking Soda & Baking ...

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    Whether you’re making cookies, cakes, breads, or brownies, you’d be hard pressed to find a baking recipe that doesn’t include a rising agent.The secret to soft and fluffy treats is the ...

  7. Secret (and Sometimes Shocking) Ingredients That Made Your ...

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    A good cook is always seeking new recipes. This blogger's grandmother, long known for her chocolate chip cookies, tried a recipe from a friend that became a new family favorite.

  8. List of cooking techniques - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_techniques

    See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...

  9. Get ready for winter baking with these recipes, featuring seasonal favorites like fruitcake and bûche de Noël, and classics like coffee cake and rum cake. Step Aside, Cookies—These 55 Cakes ...