This page is about cooking. For other used of the word creaming, see creaming (disambiguation)

Creaming is a culinary process used in a number of fields of cookery. see also Cream (disambiguation Creaming may refer to In cooking and baking In cooking the process of cooking Culinary art is the Art of Cooking. The word "culinary" is defined as something related to or connected with cooking or Kitchens A culinarian Cooking is the process of preparing Food by applying Heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible

In baking

Butter being creamed by electric beaters.

Creaming, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Sugar is a class of edible Crystalline substances mainly Sucrose, Lactose, and Fructose. Shortening is a semisolid Fat used in food preparation especially baked goods and is so called because it promotes a "short" or crumbly texture (as in Shortbread Butter is a Dairy product made by churning fresh or fermented Cream or Milk. The technique is most often used in making buttercream, cake batter or cookie dough. Butter cream or buttercream or mock cream is a type of icing used inside cakes as a coating and as decoration. Cake is a form of Food that is usually sweet and often baked. Batter is a liquid mixture usually based on one or more Flours combined with liquids such as Water, Milk or Beer. In the United States and Canada, a cookie is a small flat-baked treat usually round containing milk flour eggs and sugar etc Dough is a paste made out of any Cereals (grains or leguminous crops by mixing the Flour with a small amount of Water. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent. A leavening agent (sometimes called just leavening or leaven) is a substance used in Doughs and batters that causes a foaming action intended

Butter is the traditional fat for creaming, but the vegetable shortening serves as a more effective leavener for a number of reasons. The low melting point of butter means it aerates best at temperatures cooler than most kitchens (18°C/65°F), while shortening works best at higher temperatures. Because fat of butter has coarser crystalline structure, it allows larger air bubbles to form than shortening; large bubbles can rise in and escape from thin batters. Also, most shortening is made with preformed nitrogen bubbles and bubble-stabilizing emulsifiers, both of which enhance its leavening ability. Nitrogen (ˈnaɪtɹəʤɪn is a Chemical element that has the symbol N and Atomic number 7 and Atomic weight 14 An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids

Some pastry fillings, for example in cream pies, are also referred to as "creams". A cream pie is a type of Pie typically made of usually firmer versions of dessert-style Puddings. These are prepared with eggs as well as milk, and are actually custards. Custard is a range of preparations based on Milk and eggs thickened with heat

In cooking (creamed)

Creamed food is food that is prepared by slow simmering or poaching in milk or cream. Simmering is a Cooking technique in which Foods are cooked in hot liquids kept at or just barely below the boiling point of Water (at average sea level Poaching is the process of gently Simmering food in liquid generally Water, stock or Wine. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a

Some typical creamed dishes include creamed corn and creamed chipped beef on toast. Creamed corn is a side dish of the Cuisine of the Midwest and has now become a common part of American cuisine, typically sold canned by firms such

A similar technique used for soups involves adding milk or cream to the soup, either as part of the base stock, or as a finish. Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor Some typical "cream of" soups are cream of tomato soup and cream of mushroom soup. Cream of mushroom soup is a common type of Canned soup. The Campbell Soup Company began producing "Cream of Mushroom Soup" in 1934 the same year that

Some commercial preparations of "creamed" food substitute water and a starch (often corn starch) for all or some of the milk. Cornstarch, or cornflour, is the Starch of the Maize grain commonly known as Corn. This produces a "creamy" texture with no actual cream or milk used. Pureeing the ingredients of a soup or stew can also produce a creamy texture, but these dishes are more properly called "puree"s. A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering Purée and (more rarely mash are general terms for food usually Vegetables or Legumes that have been ground pressed and/or strained to the

Creamed should not be confused with the baking technique, in which sugar and fat are combined.

In milk production

Creaming in milk production is the process by which cream rises to the top of un-homogenized milk. Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Homogenization (or homogenisation) is a term used in many fields such as Chemistry, Agricultural science, Food technology, Sociology In this sense, the word is similar to the term as it is used in chemistry.

References

• McGee, Harold (2004). Harold McGee is an American author who writes about the Chemistry, technique and history of food and cooking and has written two books on kitchen science On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2.   p 557.