Key Terms

Before i start sharing my recipes I thought I thought i might give you some definition to some terms that i use. I will update this as i go along with recipes.

First everything is done in grams. I was taught that way and quite frankly it is easier to be more accurate. As you know they is no Guesstimating!!! when baking. I have attached a link for a unit converter if you must convert. Also everything is done in Celsius. You can use the same converters to convert to Farenheit
http://www.unitconverters.net/

Key Terms

Tempering: When i say temper. Most likely you have a hot ingredient and a cool ingredient. I want you to pour some of the hot ingredient into the cool ingredient and whisk. Then pout the once cool ingredient into the hot. ( I hope that make sense oh and this is mainly done with Eggs)

Cutting Method: Mix the fat (usually butter) and dry ingredients until crumbly

Creaming Method: Mixing fat (usually butter) and sugar until creamy.

Bain-Marie: Place your mixing bowl over boiling water to bring mixture to a slow heat.

 Boiling: 100 Celcius