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Information about Creaming

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Butter being creamed by electric beaters.
Creaming, in cooking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making cake batter or cookie dough. 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.

Butter is the traditional fat for creaming, but 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 of the coarser crystalline structure of its fat, butter 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.


Creaming, in the laboratory sense, is the migration of a substance in an emulsion, under the influence of buoyancy, to the top of a sample while the particles of the substance remain separated, as compared to flocculation (where particles clump) or breaking (where particles coalesce).

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Cooking Techniques
Cooking under heatBaking Frying Deep-frying Boiling Braising Grilling/Broiling Roasting Sauting Stir frying Poaching Parboiling Steaming Pressure cooking Pressure frying Simmering
Cooking without heatSmoking Marination
Food preservationCanning Drying Pickling Refrigeration Salting Smoking
Par-cookBlanching
Other TechniquesCreaming Fermenting Outdoor cooking Scalding Tempering

References

  • McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0-684-80001-2.  p 557.
Cooking is the act of preparing food for eating by the application of heat. It encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food.
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Sugars, brown
Nutritional value per 100 g (3.5 oz)
Energy 0 kcal   0 kJ

Carbohydrates     97.33 g
- Sugars  96.21 g
- Dietary fiber  0 g  
Fat 0 g
Protein 0 g
Water 1.77 g
Thiamin (Vit. B1)  0.
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Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread).
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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Key Addressed Crypto Encapsulation, or CAKE is a network protocol that lives on top of the Internet Protocol, SMTP, or any of a wide variety of other protocols. The basic idea of the protocol is to use public key identifiers as the base addressing scheme for the protocol.
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Batter is a liquid mixture, usually based on one or more flours combined with liquids such as water, milk or beer. Egg is also a common component. Often a leavening agent is included in the mixture to aerate and fluff up the batter as it cooks (or the mixture may be naturally
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cookie (or cooky) is a small, round, flat cake. In most English-speaking countries outside North America, the most common word for this is biscuit; in many regions both terms are used, while in others the two words have different meanings—a cookie
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Dough is a paste made out of any cereals (grains) or leguminous crops by mixing the flour with a small amount of water. This step is a precursor to making of breads, pasta, pastries, cookies, and muffins.
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A leavening agent (sometimes called just leavening or leaven) is a substance used in doughs and batters that causes a foaming action. The leavening agent reacts with moisture, heat, acidity, or other triggers to produce gas that becomes trapped as bubbles within the
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3, 5, 4, 2
(strongly acidic oxide)
Electronegativity 3.04 (Pauling scale)
Ionization energies
(more) 1st: 1402.3 kJmol−1
2nd: 2856 kJmol−1
3rd: 4578.1 kJmol−1

Atomic radius 65 pm
Atomic radius (calc.
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emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and
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laboratory (informally, lab) is a facility that provides controlled conditions in which scientific research, experiments, and measurement may be performed. The title of laboratory
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emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and
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In physics, buoyancy is the upward force on an object produced by the surrounding fluid (i.e., a liquid or a gas) in which it is fully, or partially immersed, due to the pressure difference of the fluid between the top and bottom of the object.
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Flocculation is a process where a solute comes out of solution in the form of floc or "flakes." The term is also used to refer to the process by which fine particulates are caused to clump together into floc.
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Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches.
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For other uses of "fry" or "frying", see .
Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed.
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Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.
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Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental
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For the solder-like joining process, see brazing.


Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.
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Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture.

British English

In the United Kingdom and Commonwealth countries (except Canada), grilling generally refers to cooking food
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Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement. Meats and most root and bulb vegetables can be roasted.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bào (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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Poaching is the process of gently simmering food in liquid, generally water, stock or wine.

Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.
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Parboil is an action which refers to partially boiling food in water before it is finished cooking using another method. When something has been parboiled it has been partially cooked; that is, subjected to boiling for a brief period of time.
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Steaming is a method of cooking using steam.

Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.
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In cooking, pressure frying is a variation on pressure cooking where meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off. This leaves the meat very hot and juicy.
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For the district of Vienna, see .


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 air pressure), 100 °C (212 °F).
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Smoking is the process of flavouring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as
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Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina
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