To check the quality of yeast before using. To proof yeast, dissolve yeast and a little sugar in warm water (110° to 115°) and let stand for 5 minutes. If the yeast is alive, there will…
Read more »
A thinly sliced, Italian-style ham that is salt-cured and air-dried for 10 months to 2 years. It is not smoked.
Read more »
To process foods in a food processor or a blender using short bursts of power. This is accomplished by quickly turning the machine on.
Read more »
To use a fist to deflate risen yeast dough after the first rising.
Read more »
To mash solid foods into a smooth mixture using a food processor, food mill, blender or sieve.
Read more »
Rice that has been partially precooked so it takes less time to cook than its regular-cooking counterpart.
Read more »
To thicken sauces and gravy by boiling down and evaporating a portion of the liquid in an uncovered pan.
Read more »
To place in the refrigerator to chill.
Read more »
The outer surface of a cheese, which varies in thickness and texture. Some cheeses don’t have rinds, such as brick and Colby.
Read more »
Cheese that has been aged or cured.
Read more »