To thoroughly combine ingredients and incorporate air using a rapid, circular motion. This may be done with a wooden spoon, whisk, or electric mixer.
BUTTER & FLOUR
Rub a tablespoon or less of butter on the inside of a baking pan until it is completely coated; don't miss corners and edges. Add a few tablespoons of all-purpose flour. Tip and tilt the pan with one hand and tap with the other to make sure flour dusts all surfaces, then dump out excess.
To heat food until sugars melt and turn a rich golden-brown color.
COAT A SPOON
When a thin, even film covers the back of a wooden spoon after it has been dipped into a cooked mixture. If a finger is dragged on the spoon and the mixture does not come back together, it’s done cooking.
To stir together two or more ingredients until mixed.
To allow a mixture or final product to come to room temperature.
To beat one or more ingredients until the mixture is smooth and fluffy. Usually this includes butter, sugar, and/or eggs.
To drip a glaze or icing over food in thin, even layer, using the end of a spoon or lip of a bowl.
To sprinkle lightly with sugar, flour, or cocoa. This is best done with a sieve or sifter, but you can also use your hands if it doesn't need to be precise.
To combine two substances gently in an effort to maintain a fluffy texture. (Whipped cream or egg whites, for instance, will deflate if stirred.) Using a spatula, cut down through the center of the two mixtures and slowly bring the bottom, heavier mixture back up to the top; think of it as a "down-across-up-and-over motion." This should be done a few times in order to fully incorporate both mixtures.
To coat a cake or tart with a liquid, thin icing, or jelly before or after it is baked.
To shred with a handheld grater or food processor.
To fold, push, and turn dough to produce a smooth, elastic texture.
MIX UNTIL JUST COMBINED
To stir ingredients together until they are just barely, but fully, combined. This is to prevent over-mixing.
When one heats a mixture or liquid to just below the boiling point.
Crack Egg Open, Separate Yolk Using The Shell
Break the egg in half along its widest part. Hold both halves broken side up. One of them should have egg white and yolk, and the other only egg white. Empty the egg whites without yolk into a bowl. Slide the yolk from the other half-shell into the emptied shell, taking with it as small an amount of egg white as possible. Pay attention to the yolk and try not to pierce it at the jagged shell edges. Repeat until there is no longer any separable egg white remaining. Don’t fret – it’s OK to have a tiny amount of whites with the yolks. Nobody’s perfect!
SEPERATING EGGS: METHOD #2
Use Your Hands to Separate Egg Whites from Yolks
Break the egg in half into a clean hand over a bowl. Hold your fingers a little bit apart and let the white slip through, leaving the yolk in your hand. Place yolk in another bowl.
To leave butter or cream cheese out in room temperature so that it is soft enough for easy blending, but not melted.
When egg whites or whipping cream is beaten until they form soft, rounded peaks when the beater or whisk is lifted up.
When egg whites or whipping cream is beaten until it holds stiff, pointed peaks when the beater or whisk is lifted up.
To grate the peel of citrus fruits such as lemons, limes, oranges, and grapefruits. This releases the concentrated flavors that reside in the oils of the fruit’s skin. Use the small angled-hole side of a box grater and rub lightly to avoid getting the white pith. For broader strips of zest, use a peeler or a sharp knife to cut away the skin.