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French Whisk or "Whip". The French whisk, also called a straight whisk, has thicker wires that form a much less bulbous shape than the balloon whisk. This is the primary difference between the French whisk and a more familiar thin balloon whisk. The wires are straighter and stiffer, and there may be less of them than a bulbous balloon whisk.
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2. A light dessert prepared with whipped ingredients such as egg whites or whipped cream into which are folded pureed fruit, chocolate, or sweet spices for flavoring. 3. A utensil used for mixing food ingredients being prepared for baking or serving. A whip is basically a larger version of a whisk. Whisks range in size from 6 inches to over 24.
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Whip. To beat rapidly with a wire whisk, beater or electric mixer to incorporate air, lighten and increase volume. Zest. To grate the outer, colored portion of the skin of a citrus fruit, avoiding the white pith. The thin parings that result are also called the zest. Part 1 of our cooking dictionary with cooking terms from A to I, is here.
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whip: [verb] to take, pull, snatch, jerk, or otherwise move very quickly and forcefully.
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Skim: To remove surface foam or fat from a liquid. Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan. Steep: To soak in a liquid just under the.
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Wet heat: Cooking methods using water or liquid as the means of distributing heat. Boiling, steaming, poaching, cooking sous vide, and all forms of pressure cooking use wet heat. Whisk: To mix or beat with a whisk. Whip: To incorporate air into an ingredient by beating rapidly, often with a whisk.
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Crispy Chicken Strips with Pumpkin Fritters and Caramel Sauce. Fresh Tzatziki with Mint. Roasted Garlic, Rosemary Baked Meatballs. Mexican Tomato Chilli Salsa. Fried Halloumi Cheese and Pears, Spiced Dates with Blueberries. Roasted Sweet Potato Bake. Pulled Lamb with Vegetable Pie. In the Kitchen you Whip an ingredient to add / incorporate air.
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Separate eggs, placing just the whites in a very clean metal or glass bowl. Let stand at room temperature for 30 minutes. Add a pinch of salt, cream of tartar, or lemon juice. Use a stand mixer or electric hand mixer to whip the egg whites on low speed until foamy, about 1 minute. Increase speed to medium-high.
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Knead: The process of mixing dough with the hands or a mixer. Marinate: To soak in a sauce or flavoured liquid for a long period of time, usually meat, poultry or fish. Mince: To cut as small as possible, most commonly used with garlic. Pan Fry: Cook larger chunks of food over medium-heat, flipping once only.
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Boil: To heat a liquid over high heat until bubbles rise and break continually on the surface. Braise: To cook meat or poultry slowly with a small amount of liquid in a covered pot. Broil: To cook food under direct heat, usually on a rack. Carmelize: To cook a fruit or vegetable slowly until it becomes brown and sweet.
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To brown food by heating in a toaster or under the broiler, such as bread, or in an oven when cooking nuts. Toss To turn food over lightly with a large spoon and fork to coat ingredients; often a term used with salads.
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whip in Cooking topic. From Longman Dictionary of Contemporary English whip1 /wɪp/ verb (whipped, whipping) 1 [ transitive] to hit someone or something with a whip He whipped the horse into a canter. 2 [ intransitive, transitive always + adverb/preposition] to move quickly and violently, or to make something do this The wind whipped her hair.
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Whipping is a fundamental technique in cooking that involves incorporating air into ingredients to create light and fluffy textures. In this article, we'll explore the whip definition in cooking, different types of whips, and techniques to master this essential culinary skill. So, get ready to whip up some delicious creations!
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by Cooking: Defined Staff. Whipping is a process that involves incorporating air into a mixture, typically by vigorously beating it. The introduction of air creates aeration, resulting in a lighter and more voluminous texture. The primary tool used for whipping is a whisk, though electric mixers or stand mixers can make the task more efficient.
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whip. From Longman Dictionary of Contemporary English Related topics: Cooking whip1 /wɪp/ verb (whipped, whipping) 1 [ transitive] to hit someone or something with a whip He whipped the horse into a canter. 2 [ intransitive, transitive always + adverb/preposition] to move quickly and violently, or to make something do this The wind whipped her.
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The word "whip" is colloquially used in the sense of "producing something quickly and effortlessly." As in, to "whip up dinner" or "any cook should be able to whip up a pasta sauce in no time." Cooking Tips. Pasteurized eggs take about four times as long to reach a soft-peak stage through whipping as do non-pasteurized eggs.