Crossword-Solution: DOUGHS
We have 5 clues for the answer “DOUGHS”
| Clue | Answers |
|---|---|
| Bakery preparations | 1 answer |
| Kneaded mixtures | 1 answer |
| Masa and filo | 1 answer |
| They're made from flours | 1 answer |
| Batters | 4 answers |
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Kind of apple
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A
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Hint 1 meaning
One who, or that which, eats.
Hint 2 anagram
TAERE
Hint 3 another clue
greedy person
17 +1
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Sentences with DOUGHS (5)
Only a few old-timers--"sour-doughs" from the distant reaches of the Yukon--knew 'Poleon Doret, but those few drew close to him and gave the lieutenant little notice.
DIVISION TWELVE QUICK BREADS: SOFT DOUGHS LESSON CXXVIII METHOD OF MIXING FAT IN QUICK BREADS--DROP BISCUIT MIXING FAT.--What method is used in mixing the fat in all batter quick breads (see previous lessons on _Batters_)? In making quick breads, it is desirable to mix all ingredients thoroughly.
Fat is usually added to doughs by working it, in solid form, into the dry ingredients, either with a knife or with the fingers.
DIVISION THIRTEEN YEAST BREADS: STIFF DOUGHS LESSON CXXXV YEAST--LOAF BREAD EXPERIMENT 77: CONDITIONS FOR GROWTH OF THE YEAST PLANT.--(_a_) Mix 1 tablespoonful of flour, 1 tablespoonful of sugar, 3/4 cake compressed yeast, and 5 tablespoonfuls of cold water.
Stiff Dough.--_Approximately four parts of flour to one of moisture are used for stiff doughs._ When sufficient flour has been added to stiff dough, it should not cling to the sides of the mixing bowl.
Quotes with DOUGHS (3)
Sour Milk You can't make itturn sweetagain. Onceit was an innocent colorlike the flowers of wild strawberries, and its texture was simplewould pass through a clean cheesecloth, its taste was fresh. And nowwith nothing more guilty that the passage of timeto chide it with, the same substancehas turned sour and lumpy. The sour milkmakes interesting & delicious doughs, can be carried to a further state of bacterial actionto create new foods, can in its own rightbe considered comp…
To make a full-blooded puff pastry, you need time, you need patience, and you need precision. It's all about the lamination: it's all about building up the layers of butter, dough, butter, dough; as the butter melts, it creates steam, and that brings up the layers of the two doughs apart from each other, and that's what gives it the rise.
Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.
Where this answer appears
Appears in: Boston Globe, LAT, NYT.
Used 3 times in crossword archives (1990–2008).