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What else can I help you with?
What things about a person can change after a breakup?
Their appearance might change, and they might be less emotionally stable.
Why not use the eggs which are kept in refrigerator for cakes?
There is nothing wrong with using eggs kept in the refrigerator for cakes. However, you would not want to use old eggs that had been kept for several weeks or longer. YOu can test how fresh eggs are by placing them in water. Very fresh eggs will lie on their side at the bottom. As they get less fresh they wil begin to float up. If they float to the top of the water then they shouold be discarded. Also, when a cake recipe calls for egg whites to be whipped into peaks, you can achieve better results if you take the eggs out of the refrigerator early and allow them to come to room temperature before whipping them.
What eggs are better to cook with brown eggs or white eggs?
If you want your dish more light and fluffy, cook with white eggs. White eggs are less dense and have less nutrition. Brown eggs are good for hearty and rich recipes.
What are grade B and C eggs used for?
Grade B and C eggs are typically used in processed foods and commercial baking rather than for direct consumer sale. Grade B eggs may have some minor defects, such as a slightly misshapen shell or a less appealing appearance, while Grade C eggs are often used for products like liquid egg mixes, mayonnaise, and baked goods where the appearance of the egg is not critical. These grades are valued for their functional properties rather than their aesthetic quality.
Can you make white cake without flour?
Yes, there are recipes for flour-less cakes.
How do you make a cake with less cholesterol?
substitute use egg beaters in place of whole eggs use canola oil instead of butter use applesauce for part of fat it really sepends on type of cake you are making Google cholesterol free cakes
What is the purpose of eggs in a cake mix?
Eggs serve many functions in cakes. They add flavour and colour; contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a uniform flavor and texture. If a low fat, low cholesterol baked product is desired, use 2 egg whites for 1 whole egg; the white has very little fat or cholesterol. I hope this helps!
Does the amount of eggs in cookies change taste size or texture?
Using more or less eggs than the recipe calls for will definitely change the taste. Too much will cause them to be moist and soggy, and spread out more when baking. Too little will cause them to be dry and to fall apart once baked.
What type of cakes did the have on ve day?
Since rationing was in force cakes sugar, eggs, butter and milk were in short supply and margarine was also rationed though less strictly than butter. Carrot cakes were extremely popular as they use less sugar and carrots could be home grown and so had good availability. They also work relatively well made with oil or margarine rather than butter. Honey might be used to substitute for sugar. Milk would be powdered and maybe thinned with water. Eggs would be powdered if they were used at all, some cake recipes from the time rely on bicarbonate of soda and vinegar to create a raise. Pureed apples, grown in Britain, could be used to help sweeten a cake and would also help make it moist in the absence of butter. A tarter apple would also react with bicarb to help the cake rise without eggs. Dried fruit such as raisins and sultanas could help provide some flavour and sweetness. The cakes would be plain, not iced.
What are the names of the different grades of eggs?
Eggs are typically categorized into three main grades: Grade AA, Grade A, and Grade B. Grade AA eggs have firm whites and clean, unbroken shells, while Grade A eggs are also high quality but may have slightly less firm whites. Grade B eggs have thinner whites and may have some imperfections, making them more suitable for processing rather than direct sale as fresh eggs. The grading system primarily assesses the quality of the eggs based on appearance and freshness.
Why do cakes bake better in higher altitudes?
The air pressure is less so it is easier for the cake to rise.
How do you make egg less choc lava cake?
just use less eggs
