Desserts,
Chapter 3 Basic Skills for No-Bake Desserts
Basic Skills for No-Bake Desserts
You've got your ingredients, you've got your tools, you're all set to start whipping up
those desserts.
Well, just one more thing. Even though those no-bake desserts are really easy to make
(you can even get your kids to help!), there are still some basic skills that you will be
using in almost all of the recipes. Going over them will not just make your dessert making process easier, but it will actually help you produce perfectly-made and yummier
desserts.
Without further ado, here are the basic skills that you need when preparing no-bake
desserts:
Liquids & Sauces Techniques
Reducing
It is a method used mainly to concentrate the flavor by removing the excess water. It
involves boiling a liquid to remove the water content until you reach a certain
consistency and concentration. It is common for both savory and sweet sauces. When
reducing juices, make sure not overdo it as the sugar content in the juice might
caramelize and change its flavor.
Melting
Many recipes involve melting chocolate and/or butter. You first start by cutting your
chocolate/butter into chunks and shards. After that, you place it in a microwave-safe
bowl and microwave it for one minute on high. This one minute should be divided
into 20-second intervals, where you need to be stirring your component until it is
totally smooth. Note that after you take it out of the microwave, it will continue to
melt for a while, so avoid microwaving for more than 1 minute, otherwise, you risk
burning your component.
Mixing Techniques
Creaming Method
It is a common mixing method that involves the mixing of sugar with butter using a
mixer or a whisk. It works by creating tiny air cells in the fat to give the final product
more volume and tenderness. Thus, when creaming, the mixer shouldn't be on high
speed to avoid destroying the air cells. The final creamed mixture should be airy in
consistency and light in color.
Folding
It is a method that carefully and slowly incorporates the ingredients together to reduce
the destruction of air cells so that volume is not lost. Folding starts by adding a little
bit of the lighter component to the heavier component. Adding all the heavy
components at once would destroy all the air cells. Then, the heavier component is
carefully turned into the lighter component without stirring or beating the mixture. The
process is done with a rubber spatula.
Blending Method
This method has more liquid components involved (such as butter, milk or oil). The
ingredients are all placed together and blended with a paddle attachment. Ideally, the
mixture should be mixed on medium or medium-high speed for one minute, and once
all the liquid ingredients are added, it is mixed for another minute on low speed.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. The term recipe is also used in medicine or in information technology. A doctor will usually begin a prescription with recipe, Latin for taking, usually abbreviated as Rx or the equivalent symbol.
Cooking at home can be expensive. Buying specialty ingredients, pricey meats, and random spices seriously add up! But all you need is a bit of planning to make home cooking affordable
This is a categorically-organized list of foods. Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
You've got your ingredients, you've got your tools, you're all set to start whipping up
those desserts.
Well, just one more thing. Even though those no-bake desserts are really easy to make
(you can even get your kids to help!), there are still some basic skills that you will be
using in almost all of the recipes. Going over them will not just make your dessert making process easier, but it will actually help you produce perfectly-made and yummier
desserts.
Without further ado, here are the basic skills that you need when preparing no-bake
desserts:
Liquids & Sauces Techniques
Reducing
It is a method used mainly to concentrate the flavor by removing the excess water. It
involves boiling a liquid to remove the water content until you reach a certain
consistency and concentration. It is common for both savory and sweet sauces. When
reducing juices, make sure not overdo it as the sugar content in the juice might
caramelize and change its flavor.
Melting
Many recipes involve melting chocolate and/or butter. You first start by cutting your
chocolate/butter into chunks and shards. After that, you place it in a microwave-safe
bowl and microwave it for one minute on high. This one minute should be divided
into 20-second intervals, where you need to be stirring your component until it is
totally smooth. Note that after you take it out of the microwave, it will continue to
melt for a while, so avoid microwaving for more than 1 minute, otherwise, you risk
burning your component.
Mixing Techniques
Creaming Method
It is a common mixing method that involves the mixing of sugar with butter using a
mixer or a whisk. It works by creating tiny air cells in the fat to give the final product
more volume and tenderness. Thus, when creaming, the mixer shouldn't be on high
speed to avoid destroying the air cells. The final creamed mixture should be airy in
consistency and light in color.
Folding
It is a method that carefully and slowly incorporates the ingredients together to reduce
the destruction of air cells so that volume is not lost. Folding starts by adding a little
bit of the lighter component to the heavier component. Adding all the heavy
components at once would destroy all the air cells. Then, the heavier component is
carefully turned into the lighter component without stirring or beating the mixture. The
process is done with a rubber spatula.
Blending Method
This method has more liquid components involved (such as butter, milk or oil). The
ingredients are all placed together and blended with a paddle attachment. Ideally, the
mixture should be mixed on medium or medium-high speed for one minute, and once
all the liquid ingredients are added, it is mixed for another minute on low speed.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. The term recipe is also used in medicine or in information technology. A doctor will usually begin a prescription with recipe, Latin for taking, usually abbreviated as Rx or the equivalent symbol.
Cooking at home can be expensive. Buying specialty ingredients, pricey meats, and random spices seriously add up! But all you need is a bit of planning to make home cooking affordable
This is a categorically-organized list of foods. Food is any substance[1] consumed to provide nutritional support for the body. It is usually of plant or animal origin and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
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