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Topic: Whipping (cookery)

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	Cookery Blog, a blog about food and other stuff too
		She is also John’s long suffering partner and the reason Cookery Blog started at all.
		She is often to be found in the kitchen trying to get dinner ready, whilst trying to tend to the needs of three young and demanding children.
		The idea behind Cookery Blog is simple: Esther has a shelf full of recipe books, John has a head full of opinions and often the two collide.
	cookeryblog.com (398 words)

	Cookery
		In speaking of children's cookery to unsympathetic people, they imagine that the dishes only include toffee and cakes made by untidy little people in a miz-maze of a room.
		Cookery is most valuable, because it makes such a complete change from book work; this may be said of sloyd or any other manual work, but the results of the lessons are very different and appeal to different senses.
		The cookery lesson should be looked forward to as a treat, but it must be work, and not play only.
	www.amblesideonline.org /PR/PR11p479Cookery.shtml (2030 words)

	Recommended Books (Site not responding. Last check: 2007-10-27)
		The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages.
		This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy.
		Terence Scully, who has already edited the Viandier of Taillevent, and the treatise on cookery by Maistre Chiquart, as well as writing the important book The Art of Cookery in the Middle Ages, has done great service to scholars and enthusiasts of medieval cooking by bringing this new source to their attention.
	www.medievalcookery.com /books.shtm (4223 words)

	Cookery Doctor - Expert advice in the KItchen
		In America a banana parfait is served in a tall knickerbockerglory type glass and involves mashed and sweetened bananas in alternate layers with whipped cream and/or ice cream.
		The second much simpler whipped cream version is also worth trying, and this is certainly much quicker to make if you’re in a hurry, although the texture is nowhere near the same as the richly indulgent full recipe.
		Whip the cream in a pre-chilled bowl until thick and light, taking care not to over whip.
	www.agalinks.com /cookery_doc_272.htm (742 words)

	Ho Cookery Appetizers
		Whip at high speed until stiff peaks form.
		Whipping Cream (or cool whip if you prefer, my mom uses it coz there is a fat free one)
		Meanwhile, whip the rest of the cream and the granulated sugar together until soft peaks form.
	www.angelfire.com /md2/hocookery/recipes/desserts.html (5115 words)

	High-falutin' Desserts
		Before serving, whip the cream with the vanilla and smooth it over the top.
		Whip cream until stiff and fold into pumpkin mixture.
		Remove the pan sides; spread the reserved raspberry mixture around the side of the cheesecake, and press the remaining almonds onto it.
	members.tripod.com /blinfool/page20.html (1346 words)

	Prospect Books, The Traditions of British Cookery, Trifle (Site not responding. Last check: 2007-10-27)
		Some of the series delves into historic cookery books to find the origins of particular dishes, other titles concentrate on modern favourites and the ways in which they have been interpreted today and in the recent past.
		Trifle is a knees-up romp through jelly, custard, whipped cream and nuts as the authors dig greedily through layers of culinary archaeology to reveal trifles from "Excellent" to "Aphrodisiac".
		In the Companion, Davidson suggests puddings may be claimed as a British invention, and that puddings in all their varieties may be seen as the descendants of botellus, the Latin word for sausage.
	www.kal69.dial.pipex.com /shop/pages/isbn099.htm (2606 words)

	Why? Why do potatoes get gluey, won't cream whip, does jelly not set? Sunset - Find Articles
		Heavy whipping cream (36 to 40 percent fat) whips most readily, and at best can double in volume (depending on which whipping tool you use).
		Light whipping cream (the kind most available, and usually labeled just "whipping cream") has less fat--a minimum of 30 and up to 36 percent--but whips satisfactorily.
		Balloon-shaped whips (with multiple wires) and electric or rotary beaters do the best job of incorporating air into cream for the lightest, fluffiest results.
	www.findarticles.com /p/articles/mi_m1216/is_n6_v189/ai_13596041 (773 words)

	Delia Online
		When whipping double cream, though, you have to be extra careful, as over-whipping can give a grainy, slightly separated appearance (and if you really overwhip it, you’ll end up with butter).
		One of the ways to prevent this happening is to add a couple of tablespoons of milk per pint (570 ml) of cream and, if you are using an electric hand whisk, make sure that you turn the speed right down when it looks thick enough.
		Whipping cream is also good as a pouring cream, again, if you want something that’s not too rich.
	www.deliaonline.com /ingredients/cream,273,IN.html (554 words)

	The Summer Kitchen
		There does seem to be a consensus that a layer of cake is on the bottom of the trifle, followed by spirits, fruit or jam, custard, whipped cream, and decorations.
		Depending on what ingredients are used in the cream filling layer, you may not want or need to top this with a layer of whipped cream.
		A simple trifle may be made from a layer of sponge cake, followed by a layer of raspberry preserves, maybe some fresh raspberries, that is topped off with heavy whipping cream (maybe whipped with a little mascarpone cheese).
	www.eclecticcooking.com /SummerKitchen.htm (1815 words)

	Biscotti all'Anise
		Combine the eggs, extract, sugar and salt in a mixing bowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
		Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
		Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
	www.cyber-kitchen.com /recipes/Anise_Biscotti.htm (306 words)

	TAFN Welcomes you to Sue's Kitchen, Page 4 - Glossary of Preparation Techniques & Cooking Methods (Site not responding. Last check: 2007-10-27)
		Double cream or whipping cream is often used to top sponge puddings, fruit flans, trifles and desserts etc. Its flavour blends well with many others and the taste complements that of the traditional trifle, those fruit and jelly teatime treats, not forgetting the luxurious filling for those fabulous jam and cream scones.
		Now, you can either Spoon the whipped cream on to your prepared pudding or dessert if its ready to go straight to the table, or, chill it in the fridge where it will set a little more, then use it to top and decorate your pudding when you are ready.
		Try and keep the whipped cream chilled, as cool as possible, to help it hold its volume and shape, which will make it easier to spoon out and serve.
	www.tafn.org.uk /cookery4.htm (7363 words)

	Knots & Whipping
		Being thrifty, Scouts, 'Whip' or bind the ends of ropes, this prevents fraying and prolongs the life of the rope.
		Lay whipping twine on rope to form a loop (Diagram A).
		Continue with neat, tight bindings until the length of whipping is equal (about) 3 times the diameter of the rope (Diagram C).
	www.inquiry.net /outdoor/skills/b-p/wb/knots.htm (513 words)

	CBC Maritimes \| Programs \| Maritime Noon \| Links and Information \| Recipes
		When all of the vegetables are layered, pour on all of the remaining whipping cream.
		Whip up the three eggs in a bowl with the handle end of a spoon.
		According to C A Wilson in The Book of Marmalade (1985) it makes its first appearance as a recipe in 17th-century English cookery books, when it was eaten as a sweetmeat to aid digestion.
	www.cbc.ca /maritimenoon/links-recipes.html (5988 words)

	Mixer (cooking) - Wikipedia, the free encyclopedia
		A mixer is a kitchen appliance intended for mixing, folding, beating, and whipping food ingredients.
		Heavy duty commercial models can have bowl capacities in excess of 100 quarts (95 L), but more typical home and commercial models are equipped with bowls of around 4 quarts (4 L).
		A typical home stand mixer will include a wire whip for whipping creams and egg whites; a flat beater for mixing batters; and a dough hook for kneading.
	en.wikipedia.org /wiki/Mixer_(cooking) (252 words)

	World of Creative Cookery / BLUEFISH ON A VEGGIE BED
		Bluefish is a rather oily and, um, flavorful fish, the kind of thing that serious fish-eaters love but that always make me look for an accompaniment to offset and "cut" the fishy taste.
		In this instance, I decided to grill the fish while whipping up a simple, tasty bed of barely-cooked vegetables to serve it on.
		So about an hour before dinner, I took a 1 1/2-pound bluefish fillet (skin on), washed it, rubbed it with a little olive oil a lot of lime juice, and ground fl pepper all over it.
	www.wineloverspage.com /food/vegblue.shtml (430 words)

	Beer Cookery with Decadent Chocolate - Beer and Brewing
		Beer Cookery can open up a world of new tastes to the palate.
		In large bowl, whip cream cheese until light and fluffy.
		With hand-held electric mixer, beat whipping cream until light.
	www.bellaonline.com /ArticlesP/art27557.asp (430 words)

	The Elegant Pantry Newsletter - Sept 2005
		Whipping cream contains at least 30 percent butterfat.
		Heavy whipping cream contains up to 40 percent butterfat and will have a richer and consistency than regular whip cream.
		Sour cream or crème fraiche have the same amount of fat as whipping cream abut have bacterial cultures which give them a tangy flavor.
	www.theelegantpantry.com /newsletter/NewsletterFeb2006.htm (1689 words)

	Whisk - Wikipedia, the free encyclopedia
		A whisk is a cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping.
		Whisks are commonly used to whip egg whites into a firm foam to make meringue, or to whip cream into whipped cream.
		A makeshift whisk may be constructed by taking two forks and placing them together so the tines interlock and make a cage.
	en.wikipedia.org /wiki/Whipping_(cookery) (494 words)

	bocconcini - Allrecipes
		Italian for "mouthful," referring not to size, but to the appetizing appeal of dishes described in this manner.
		Therefore, in Italian cookery, the word bocconcini may be attributed to many dishes.
		For example, bocconcini di vitello alla crema is a rich preparation of veal chunks cooked with wine, butter, egg yolks and whipping cream.
	allrecipes.com /HowTo/bocconcini/Detail.aspx (155 words)

	pavlova debate
		Since she appears to have been largely ignored by compilers of reference books, it might not be out of place to first provide a short profile before giving the recipe.
		She was born Isabella Mayson in London in 1836 and, with her family, was brought up in the Grandstand at Epsom, where her step-father, Henry Dorling, was clerk to the racecourse..
		NZ, etc., but in reading that the now-famous Kiwi dessert, the “Pavlova,” was “whipped up” by one Herbert Sachse in the Esplanade Hotel in Perth in 1935 I feel it is time to open wide and dispel this myth.
	www.inmamaskitchen.com /FOOD_IS_ART/reference/pavlova_history.html (4061 words)

	Whipping
		It can mean the cooking technique that incorporates air into food by vigorous beating: see Whipping (cookery)
		It can also refer to the activities of party officials called whips in party politics
		If you followed a link here, you might want to go back and fix that link to point to the appropriate specific page.
	www.ebroadcast.com.au /lookup/encyclopedia/wh/Whipping.html (97 words)

	BBC - Norfolk Competitions - Win Delia Smith cookery books (Site not responding. Last check: 2007-10-27)
		You could soon be whipping up sizzling temptations like these with Delia's help.
		The magazine has crowned her the queen of cooks because its survey showed her books are the most used in the country's kitchens.
		The Suffolk TV chef and cookery writer has been concocting recipes for 34 years.
	www.bbc.co.uk /norfolk/competitions/delia/delia_collections.shtml (326 words)

	Sheild's Tavern Syllabub
		Whisk the whipping cream by hand until it thickens a bit.
		Keep in mind that too much whipping will turn it to butter.
		If desired, pile whipped cream on top of each glass before serving.
	www.godecookery.com /begrec/begrec88.htm (98 words)

	Food \| Rhode Island news \| projo.com \| The Providence Journal
		Baking is the exact science of cookery, where little things can make a big difference.
		There's a corollary principle at work when whipping cream: The milk fat should stay firm rather than becoming warm from the action of the whipping, otherwise it can turn to butter.
		To facilitate that, chill the cream, bowl and beaters, and place the bowl in a big bowl of ice during the whipping process.
	www.projo.com /food/content/projo_20060628_icetips28.144b268.html (1115 words)

	IRISH COFFEE MERINGUES Recipe at Epicurious.com
		This lovely treat is usually filled with simple whipped cream and presented at teatime.
		Inspired by a dessert from Ballymaloe Cookery School, this one is dressed up with luscious coffee-whiskey cream and coffee-flavored meringues.
		Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form.
	www.epicurious.com /recipes/recipe_views/views/1959 (612 words)

	Kartoshnik with Cheese and Onions
		Polish Holiday Cookery and Customs acquaints readers with traditional Polish foods associated with various occasions and furnished countless cooking tips and serving suggestions.
		The clearly written recipes facilitate the preparation of the dishes and their incorporation in the Polish-American mainstream culture.
		In a separate mixing bowl, beat eggs, add whipping cream, salt and whisk until blended.
	www.recipes.it /polish/pol7.htm (682 words)

	Amazon.ca: Simple French Cookery: Books: Raymond Blanc (Site not responding. Last check: 2007-10-27)
		Although Potato Puree, for instance, requires little more than whipping boiled potatoes with butter and milk, the author holds the reader's hand through the process, providing thorough instruction on simmering the water, straining the potatoes and adding salt and pepper.
		But Simple French Cookery (formerly Foolproof French Cookery) demystifies the techniques behind French food with simple-to-follow versions of 40 of the most well-known dishes.
		With step-by-step instructions and colour photographs to accompany every stage, all the recipes are quick and easy, using readily available ingredients.
	www.amazon.ca /Simple-French-Cookery-Raymond-Blanc/dp/0563522852 (419 words)

	chocolate cookie cheesecake recipe \| cheesecake recipes \| recipe goldmine cheesecakes
		Add the 1/3 cup whipping cream, flour and the 1 teaspoon vanilla extract; beat well.
		Combine the 1 cup whipping cream and semisweet chocolate morsels in a saucepan; stir over low heat until chocolate melts.
		No portion of this website may be reproduced without permission.
	www.recipestogo.com /cheesecake/cakecheeseswe50.html (177 words)

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