bakings

Bakings refers to the process of cooking food using dry heat, typically in an oven. This method is distinct from frying, boiling, or steaming, as it relies on the circulation of hot air to cook the food evenly from all sides. Common foods prepared through baking include bread, cakes, pastries, cookies, pizzas, and many types of meats and vegetables.

The primary equipment used for baking is an oven, which can be powered by electricity or gas and maintains a consistent temperature. Ingredients commonly used in bakings include flour, leavening agents like yeast or baking powder, fats such as butter or oil, sweeteners like sugar, and liquids like water or milk. The interaction of these ingredients with heat causes chemical reactions that transform them into the finished baked goods.

Baking is a fundamental cooking technique found in cultures worldwide, with a vast array of traditional recipes and regional specialties. It allows for a wide range of textures and flavors, from the crispiness of cookies to the softness of bread. The precise control of temperature and time is crucial for successful baking, ensuring that the food is cooked through without becoming burnt or undercooked. Understanding the properties of different ingredients and how they behave under heat is key to achieving desired results in baking.