Fondant icing Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
Pressure cooking must comply with the Pressure Equipment Directive. The recommended maximum fill levels of food/liquid avoids blockage of the steam valve or developing excess pressure: two-thirds full with solid food, half full for liquids and foods that foam and froth (e.g., rice, pasta); adding a tablespoon of cooking oil minimizes foaming., and no more than one-third full for pulses (e.g., lentils). Pressure cooking always requires liquid. Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying. Thick sauces do not contain enough liquid to vaporize and create pressure, so they usually