To emulsify is to put to liquids together that generally separate from each other(water and oil for example). In recipes many times butter is emulsified into other ingredients(wing sauce for example). Usually the emulsifying agent in cooking is a protein(commonly egg yolk).
1 stick butter = 1/2 cup butter
You must mean that you don't want to use butter... you may substitute butter for olive oil, vegetable oil or canola oil.
well when the recipe calls for melted butter they mean totally liquid butter where as when they call for soft room temperature they mean they want butter with some substance but not super hard.A great way to acheive this is to stick your butter in the microwave for 30 seconds or so. Happy Baking!
To cream butter means to beat it (with an electric mixer or by hand) to form a smooth creamy texture. This process adds air to the butter and often includes the adding of sugars (brown and/or white) when making cookies and cakes. Please note: I have a recipe that requires you to cream the butter for two minutes before the adding of the sugar and failing to do this step changes the result of the recipe appreciably. If your recipe calls for this process, you will get better results if you do as instructed.
It is understood as a solid unless it is specified as melted.
OMIT!?!? no.i mean if you already put it in the cookie no BUT,if you didnt,yes:) you can add something that you want. :_ :) :)
To cream butter means to beat it (with an electric mixer or by hand) to form a smooth creamy texture. This process adds air to the butter and often includes the adding of sugars (brown and/or white) when making cookies and cakes. Please note: I have a recipe that requires you to cream the butter for two minutes before the adding of the sugar and failing to do this step changes the result of the recipe appreciably. If your recipe calls for this process, you will get better results if you do as instructed.
In a cake recipe, for example, "sugar divided" means that different amounts of the ingredient will be used for different parts of the recipe, although you will measure the entire amount when beginning the recipe.
If you mean "Algorithm" an algorithm is simply a set of rules, or steps to complete, which are needed to solve a particular problem. An example would be a recipe in a cookbook. A recipe is an algorithm.
The word you mean is "explicit." For example: The cake recipe came with explicit instructions which had to be followed exactly to ensure success.
Sometimes a recipe will instruct you to "cut in" the butter. The goal is to end up with pea sized lumps of butter in the dough or batter. This technique is often called for in making pastry dough, pie crust dough or biscuits. The reason for this is that the small pieces of butter melt during baking, creating small air pockets. The best pie crusts are achieved this way. Do not use your hands to mix in the butter because it will warm it, and you want the butter to stay cool. You can use a food processor and pulse until you get the right consistency. Or you can use the back of a fork to press the butter into the other ingredients. Or two butter knives.
Shortening is the fat or oil used in cooking. It can range from lard to olive oil, depending on the recipe.