Encyclopedia Archives: F

fluted baking cups

fluted baking cups (floo-tid beyk-ing kuhps) noun

fluted-baking-cups

Also fluted paper wrappers. Paper wrappers for baked goods. These baking cups come in standard and mini sizes to fit within standard and mini muffin/cupcake tins. You can use them to bake items inside or to place baked items within for serving. They also come in extra-small sizes that are used for truffles and candies. While all sizes have vertical flutes or grooves along the edges, most baking cups have a flat, straight top edge, while others are gently scalloped, which can be seen in the image.  While they are referred to as paper, they also come in foil. Colors can be solid or patterned. It is easy to find holiday-themed patterns as well.

In the image you can see that some cups are fluted more tightly and the sides are quite vertical, while others splay out a bit. Once they are placed inside tins for baking, this doesn’t make a difference. If, however, you are using them to present baked goods, there is a definite aesthetic difference and you should take this into account. The one with the blue stripes is an example of a mini size, while the red cup to the right of it on the same row is an example of a smaller candy cup. The larger ones towards the back of the image are all standard size.

 

Bakepedia Tips

  • We have noticed that when using foil baking cups that they conduct heat more than the paper ones and can dry out your muffins or cupcakes. Check your baking times, as they might need to be shortened. Also note that a typical golf ball/ping pong ball sized cake ball fits in the mini size for a decorative serving embellishment.

Image: Dédé Wilson

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frangipane

frangipane (fran-juh-peyn) noun

frangipane

Also frangipani. A blend of almonds (usually blanched), sugar, butter and egg, all of which are sometimes further enhanced with almond extract, flour or other ingredients. It resembles thick almond custard.

Frangipane is named after 16th century Italian nobleman Marquis Muzio Frangipani, who invented a bitter almond-scented fragrance that was used to perfume gloveswhile he was living in Paris. French pastry chefs were inspired and invented the recipe, which became a classic.1 Some sources claim that the actual perfume he invented was added to the culinary mixture, further enhancing the aromas and flavors.2

Some recipes begin with finely ground almonds and in this case, the texture of the nuts often remains identifiable. Other times, the recipe uses smooth almond paste for a smooth result.

Frangipane can be used in a variety of ways. It is the classic filling for the French Pithivier and can be found in croissants or as a base for tarts (see it used in our Pear Frangipane Tart. It is very easy to make frangipane from scratch.

 

References

  1. The Pastry Chef’s Companion, by Glenn and Laura Rinsky (Wiley, 2009).
  2. Food.com
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fold

fold [fohld] verb

A common technique of combining mixtures (usually two) in a delicate manner. Folding is often employed when you want to retain air that has been beaten into egg whites or whipped cream, as when making soufflés or mousses. To combine, the aerated mixture is gently laid on top of the heavier mixture then the baker passes a rubber spatula through the layers across the bottom and “folds” the mixture up over the top until both are fully combined.  Recipes direct you to fold to keep the air bubbles in the mixture for a soft and light finished product. It is very distinct from stirring or beating.

 

Bakepedia Tips

Excessively rapid or heavy-handed folding will take air out of your mixture instead of retaining or adding it, so a light, gentle-but-quick rhythm will enable effective folding. We often begin this process (especially large amounts) with a balloon whisk, which naturally helps retain air in the mixture, and then finish with a rubber spatula.

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firm ball stage

firm ball stage [furm  bawl steyj] noun

A phrase referring to a stage of cooked sugar, when a drop of sugar syrup placed in cold water will form a firm but pliable ball, which can be assessed between the fingertips.  More specifically, the ball will not flatten when you take it out of the water; it will remain malleable but will flatten when squeezed firmly.

On a candy thermometer, the firm ball stage is between 244° and 248° Fahrenheit. This stage is used in many confectionary recipes, such as caramels.

 

Bakepedia Tips

Any time you are working with hot sugar, be sure to have a bowl of ice water at hand, as spilled hot sugar can burn severely. In the event that you get hot sugar on your skin, immerse it quickly in the iced water to literally lower the temperature of your skin.

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fermentation

fermentation  [fur-men-tey-shuh n] noun

yeast in its fermentation process

A process in which yeast and bacteria convert carbohydrates, such as sugar, to alcohol and carbon dioxide. Fermentation is used to produce alcoholic beverages such as wine, beer and cider, and is also responsible for leavening bread and preserving sour foods such as sauerkraut, yogurt and vinegar. It results from the addition of yeast, or – as is the case with sourdough starters – without any added yeast.

The sharp, earthy taste of sourdough bread comes from its starter, which is usually just flour and water.  The fermentation happens naturally with yeast and bacterium (lactobacillus) that is already present in the flour and grows over time as the starter is fed. Some starters have been in existence for many decades.

 

Bakepedia Tips

Many welcome the distinct taste of sourdough, but creating and taking care of a starter requires some attention. If the starter is not fed regularly, it will stop growing (which means the fermentation has ceased) and become unusable.  Most starters need to be fed about twice a day when they are created, and even if the starter is not being created from scratch, they still need to be fed once a week. People with starters literally have to have them babysat when they go away on vacation!

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