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Author Question: What is the term for soaking dry ingredients in a hot liquid to infuse their flavor into the liquid? ... (Read 269 times)

shenderson6

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on: Aug 10, 2018
What is the term for soaking dry ingredients in a hot liquid to infuse their flavor into the liquid?
 
  What will be an ideal response?

Question 2

What is the cause of cakes peaking in the center and cracking?
 
  A) the oven temperature was too hot B) the batter was over mixed
  C) the batter contained too much liquid D) the oven temperature was too cool
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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sultansheikh

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Reply #1 on: Aug 10, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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shenderson6

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Reply 2 on: Aug 10, 2018
Wow, this really help

adf223

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Reply 3 on: Yesterday
Excellent

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