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Technical

Gentle Warming

warming

Gentle warming raises an ingredient’s temperature slightly to make it lukewarm without boiling or fully cooking it. It is often used to make ingredients such as milk, honey, or oil more fluid or to activate yeast in dough. Unlike heating, the target temperature is kept quite low.

Where It’s Used

“Warm the milk until it feels just warm to your fingertip to activate the yeast.”

Glossary

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R
Karsilastirma

Reheating

Reheating is the process of bringing a previously cooked and cooled dish back to serving temperature on the stovetop, in the oven, or in the microwave. Because the goal is only to raise the temperature, reheating time is kept short. Even so, leftovers should be heated until they reach 74°C / 165°F throughout. The wrong reheating method can negatively affect a dish’s texture and flavor.
P
Teknik

Proofing

Proofing is the resting process during which yeast added to dough produces carbon dioxide through fermentation, causing the dough to rise. Temperature and humidity directly affect the rate at which the dough proofs. Underproofed dough gives a firm, low-pore texture, while overproofed dough results in a collapsed texture.
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