Sunday, September 14, 2008

Utensil and Ingredients that been used during cooking and baking


Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature,like butter,lard (fat from pork) or margerine , but as used in recipes it refers to a hydrogenated vegetable oil which is solid at room temperature. Shortening 100% fat content, compared to about 80% for butter and margarine. Vegetable shortening can be found in any baking specialist shop. Branded vegetable shortening such as Crisco can be found in any supermarket.

Baking Soda
Rising agent used in baking and cooking. Also known as bicarbonate of soda or sodium bicarbonate, supplies the carbon dioxide gas that leavens batters and doughs. It is often used when acidic ingredients such as buttermilk, yogurt, or citrus juices are present.

Baking powder
A raising agent that reacts to produce carbon dioxide which expands during baking to ensure that cakes, biscuits and breads rise.It consists of bicarbonate of soda (alkaline), cream of tartar (tartaric acid) with a dried starch or flour

Instant dry yeast.
Fermipan was a brand that I use for my bread. This is a 500gm dry yeast per pack. It much cheaper ( so much cheaper ) if you buy in a big packet rather than a box with small packets. The brown packet was a combined of dry instant yeast and bread improver. You can find this yeast in any baking specialist shop.

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