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What else can I help you with?
How can flour be used to thicken sauce effectively?
Flour can be used to thicken sauce effectively by creating a roux, which is a mixture of flour and fat cooked together. This mixture is then added to the sauce and simmered until the desired thickness is achieved.
What kind of chemistry mixture is gravy?
Gravy is a mixture of water, fat, flour, and seasonings. The fat and flour form a roux, which thickens the liquid (water or broth) to create the smooth texture of gravy. Seasonings are added for flavor.
What happens when sugar is mixed with fat?
If the fat is solid, the process is called 'creaming. The mixture becomes homogenous and changes to a lighter colour. The mixture will now distribute evenly into an egg, or flour and leavening mixture and become either a batter or a dough.
what goes in the ___air trapped in a mixture when you ___ flour , ___ fat and sugar and beat egg whites?
Can you be more specific with your question?
What is the ratio for fat to flour for flaky pastry?
Always half fat to flour i.e: 8 ounces flour and 4 ounces of fat.
Can you use this yeast for pastries?
Not usually. Pastry is a mixture of flour and fat (no yeast involved). Yeast is not normally added to the filling either.
What does cut in mean when cooking?
The term "cut in" is most commonly used in baking. For instance, if a recipe says to add shortening to flour and cut in, it means to cut the shortening into the flour using two forks or a pastry blender to break the shortening into small pieces in the flour.
Can self-rising flour be substituted for bisquick?
yes, Bisquik is a brand name self rising flour, with shortening added. If you substitute it using self rising flour add 1 tablespoon butter or oil for every cup of flour. Sounds like a lot of fat to me but that is the recommendation.
What happen to the particles in the mixture of flour?
In a mixture of flour, the particles are primarily composed of starch, proteins, and small amounts of fat and fiber. When mixed with other ingredients, the flour particles absorb moisture and can swell, affecting the texture of the final product. If heated, the proteins can denature and starches gelatinize, contributing to the structure and consistency of baked goods. Overall, the behavior of the flour particles is crucial for the desired outcome in cooking and baking.
A mixture of flour and water is what kind of mixture?
If it is thick,than it is called batter In cooking, it can be referred to as "cowboy roux" or white wash. However, a true roux is flour and fat (such as butter, etc..).
Why do we use our finger tips to mix fat and flour together?
We use our fingertips to mix fat and flour together because this method allows for better control and minimizes the risk of overheating the fat. The gentle motion of rubbing the fat into the flour creates a fine, crumbly texture essential for baked goods like pastries. Using fingertips also helps incorporate air into the mixture, which contributes to a lighter final product. This technique, known as "cutting in," ensures even distribution without overworking the dough.
Are there fat calories in white flour?
Yes. One cup of white flour will contain about 400 calories (19 fat calories).
