A frozen dessert which contains milk and/or cream and which may or may not contain eggs.
A dessert wine (known as eiswein in Germany, a renowned producer) made from grapes that have been frozen on the vine and pressed before thawing. Because the water is frozen, the resulting juice is concentrated, making it flavorful and high in both sugar and acidity./p>
A vanilla extract made entirely from artificial flavorings, sold at half the cost of pure vanilla extract. It tends to have a bitter, harsh taste that cannot be compared to natural vanilla flavorings.
This is a tall handheld blender with a rotary blade at one end that can be immersed into a bowl or pot to whip or puree its contents. The whisk attachment makes it easy to quickly whip cream.
This spicy dessert hails from New England and is a baked pudding made from cornmeal and molasses. Apple slices can be added to the pudding.
To extract the flavor from herbs, spices, tea, or coffee either by pouring on boiling water and allowing the water to take on the flavors before drinking hot or by bringing the mixture to the boil and allowing it to cool.
A freeze dried bakerâs yeast, which unlike active dry yeast, does not need to be dissolved in water before mixing into dough.
A flour used primarily as a thickener. It is processed so that it can quickly absorb liquid. Also known as gravy flour.
A dried yeast in the form of rod-shaped, free-flowing granules which allow doughs to be baked without any rising time. It reacts immediately on contact with warm water and does not need to be proofed. Sold in one pound vacuum-sealed bags, instant yeast should be stored in the freezer in airtight containers.
A dried yeast in the form of rod-shaped, free-flowing granules, which allows doughs to be baked without any rising time. It reacts immediately on contact with warm water and does not need to be proofed. Sold in one pound vacuum-sealed bags, instant yeast should be stored in the freezer in airtight containers. See yeast.
A combination of sugar syrup with a little acid such as cream of tartar or lemon juice that is heated. This process inverts, or breaks down, the sucrose into its two components, glucose and fructose. The result is a finer sugar crystal, which makes smoother products.
A type of liqueur that is light brown in color and has a creamy texture. The flavors may vary from chocolate to toffee.
A liqueur of heather honey and Irish whiskey.
A triple-distilled liquor made from malted or unmalted barley and corn, wheat, oats and rye and aged for at least 4 years.
Isomalt is a sugar substitute made from sugar alcohols but is white, crystalline, and odorless like table sugar. Isomalt, which can be spun, pulled, blown, and cast like sucrose, is often preferred by experienced sugar artists because it is relatively uneffected by humidity and does not crystallize. However, it is not recommended for novices because it is less elastic than regular sugar.
A shorter and fatter version of a French baguette that is sometimes topped with sesame seeds.
A meringue made by pouring soft ball sugar over whipping egg whites. It is very stable and can be used in items that will not be cooked further.