1 powder buttermik
Stupid question = Stupid answer
Fresh milk or liquid milk goes bad because: One- It has bacteria in it. Two- If it gets above about forty degrees the bacteria starts to ferment the milk. Three- Dried milk or powdered milk cannot support bacteria, because the lack of water denies a good reproduction place for bacteria, and thusly, the powdered milk does not go bad.
Ingredients1 cup butter softened3/4 cup cornstarch1/3 cup powdered sugar1 cup all purpose flour3 Tablespoons finely crushed peppermint candy3 Tablespoons powdered sugarIn large bowl, beat butter until light and fluffy. Add cornstarch and 1/3 cup powdered sugar; beat at low speed until moistened. Beat at high speed until light and fluffy.Lightly spoon flour into measuring cup; level off. Add flour; mix until dough forms. Cover with plastic wrap; refrigerate 1 hour for easier handling.Heat oven to 350. Shape dough into 1 inch balls. Place 1 inch apart on ungreased cookie sheets.Bake at 350 for 9 to 15 minutes or until cookies are very light golden brown. Cool 1 minute. Remove from cookie sheets; place on wire racks.In small bowl, combine candy and 3 tablespoons powdered sugar; carefully roll warm cookiesin mixture.Makes 3 dozen cookies.
In Canada milk comes in bags
Just sprinkle the top of your favorite brownie with powdered sugar. If you want it too look pretty then place a stencil or pattern over first, then the powdered sugar.
Buttermilk is actually an acid base. (vinegar+milk). If you use them interchangeably you may create an awesome science experiment (baking soda/powder) but not a Yummy cake!
they fume up and they smell and taste bad.
Based on 800 Watt instructions - Place fish in a suitable container, add 2 tablespoons of liquid. Cover, cook, for three minutes. Let it stand in the microwave for two to three minutes after cooking.
a liquid is able to flow because its freely moving particles allow liquid to flow from place to place
Yes - if you like to experiment. To be on the safe side, look in your lending library for hundred-year-old recipe books and use one of the recipes that call for buttermilk. It will produce a characteristically mild sourness. You could try substituting yoghurt in place of buttermilk that hasn't been damaged by pasteurisation and added flavours.
If you're asking for a buttermilk substitute, place one tablespoon of lemon juice or vinegar in a one cup measure. Fill to one cup mark with regular milk and let sit for five minutes. Use for buttermilk in any recipe. I don't think plain milk would give the correct flavor to the recipe.
A reaction occurs more quickly when powdered iron is used instead of a single piece of iron of the same mass because the powdered iron has a much greater surface area and all chemical reactions take place on surfaces.