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Kissing Crust
The soft, pale, and slightly underdone edge or crust of a loaf of bread that has touched another loaf during baking. This phenomenon occurs when loaves are placed close together, causing the sides that meet to remain softer due to less exposure to direct oven heat and air. It may also refer to the “massy fragment” of crust hanging from the upper half of the loaf or, more rarely, the under-crust of a pie or pudding. While sometimes nostalgic for its texture, bakers typically space loaves to avoid excessive kissing crust unless seeking it for a particular bake.
Knead
The process of working dough by hand or machine to develop gluten networks, resulting in a smooth, elastic texture essential for breads and many baked goods. It involves folding, pressing, and stretching the dough repeatedly, trapping gasses produced by yeast and providing structure for rising. Properly kneaded dough passes the “windowpane” test—when stretched, it forms a thin, translucent film without tearing. Under- or over-kneading impacts texture, so technique and timing matter for bread quality.
Kitchen Shears
Essentially scissors for the kitchen that are used for many kitchen tasks such as cutting meat, poultry, fish, vegetables, and herbs; deveining shrimp; chopping greens; spatchcocking and butterflying; and cutting pizza or quesadillas.
Kitchen shears are robust, multipurpose scissors designed for cutting food items and performing various kitchen tasks. Unlike regular scissors, they feature heavy-duty blades and often come apart for thorough cleaning, with some models including built-in bottle openers or nutcrackers. Kitchen shears are indispensable for snipping herbs, trimming meats, portioning dough, and opening packaging, offering greater control and safety than knives for certain tasks. Professional kitchens and home cooks alike rely on shears for everything from poultry butchery to prepping produce.
Kosher Salt
Salt more commonly used by chefs.
