soap and water, duhhh
No, you can cook the alcohol out by boiling or reducing the liquid. Flaming is just kitchen pyrotechnics to impress your friends and family.
Liquid in a recipe adds moisture and prevents the food from drying out.
Actually, it is a real recipe, but it's just not solved yet. A couple of my friends and I are working on that recipe.
Sam Has 7 Friends - 2006 Secret Recipe - 1.18 was released on: USA: 2006
No, it will add too much liquid to the recipe and not enough sweetness.
I can't imagine a recipe asking for vegetables in a liquid measurement.
Make the recipe for brownies cook until hot but not solid and still a liquid vwala! brownie soup
Sam Has 7 Friends - 2006 Secret Recipe 1-18 was released on: USA: 2006
glucose? i think glucose is a different thing than liquid glucose.
You cook it. I think the recipe is egg and milk. Somebody will tell you the recipe or you can read it at the library.
Good Question
It's actually called "proofing" and it refers to checking to make sure the yeast is alive before you use it. You do this by taking the amount of yeast that is called for in the recipe and dissolving it in a small amount (about 1/4 cup) of warm (about 110 degrees) water and waiting 10 minutes or so to see if it bubbles or turns frothy. If it does, you have "proof" that your yeast is alive and can continue with the rest of the steps in the recipe.