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My recipe calls for 34 lb butter what would that be in cup form?
Wiki User
∙ 15y ago
68 cups of butter. I think the question meant 3/4 lb of butter. So going by the above answer, that would be 3/4 cup
Wiki User
∙ 15y ago
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What does creaming mean?
To cream butter means to beat it (with an electric mixer or by hand) to form a smooth creamy texture. This process adds air to the butter and often includes the adding of sugars (brown and/or white) when making cookies and cakes. Please note: I have a recipe that requires you to cream the butter for two minutes before the adding of the sugar and failing to do this step changes the result of the recipe appreciably. If your recipe calls for this process, you will get better results if you do as instructed.
Is a cup a countable noun?
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To cream butter means to beat it (with an electric mixer or by hand) to form a smooth creamy texture. This process adds air to the butter and often includes the adding of sugars (brown and/or white) when making cookies and cakes. Please note: I have a recipe that requires you to cream the butter for two minutes before the adding of the sugar and failing to do this step changes the result of the recipe appreciably. If your recipe calls for this process, you will get better results if you do as instructed.
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The possessive form for the 'recipe of the chef' is the chef's recipe.
Can you substitute Shiraz for Burgundy wine in cooking?
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The noun 'cup' is a countablenoun; the plural form is cups. Example:This recipe calls for two cups of flour. Half the recipe would require one cup of flour.
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The plural form for the noun recipe is recipes. The possessive form is the chef's recipes.The plural form for the noun chef is chefs. The plural possessive form is the chefs' recipes.
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When you add flour to a cheesecake recipe or see a recipe that calls for flour, the purpose is to adjust the texture and the way the cheesecake is baked. When there is flour or another starch present in a cheesecake it makes the texture denser and more cake-like. When there isn't a starch present in a cheesecake, this is the kind of recipe where usually it calls for a spring form pan, a water bath and lower temperature and this often will result in a smooth and creamy texture.
What is the function of the butter in pastry?
Butter is what makes pastry "short" (or, "light and crumbly"). It also adds the characteristic "richness". In puff pastry and flaky pastry, butter is wholly responsible for the leavening effect. When you think about it, a shortcrust pastry recipe, minus the butter is essentially the recipe for a water biscuit/cracker. Comparing these two things may help you see what difference butter has on a recipe.
