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Do you need to make any temp or time differences if baking pan is larger than what recipe calls for?
Yes always, except for in the case of chicken. the thighs need more time than the breasts, because the breasts are lower in fat and will dry out faster.
Another answer: This varies greatly with both the type of cooking appliance and with individual ones. I assume you mean using a conventional gas or electric oven when you say baking. As these are thermostatically controlled, if they have more food in them they usually use a bit more fuel to maintain the same temperature. As most of the heat is used to warm the actual oven and the space inside it, you are not likely to notice much difference if you are baking two or three things together. Conventional wisdom when I was growing up was 'always fill the oven' as little or nothing extra was needed, so you'd have a rice pudding as well as a meat casserole. What is affected by quantity is the speed at which heat travels into the centre of a piece of meat or a casserole. Thus a whole chicken will take longer than the same weight of well spread out pieces, and a large casserole will take longer than a small one, if put cold into the oven.
This argument does not apply if the device you are cooking with has a fixed output, like a microwave oven, in which case the answer is yes, more food takes longer.
What else can I help you with?
Do dutch cookies use baking soda or baking powder?
The recipe that I use calls for baking soda.
Can you put baking soda in cookies?
If the recipe calls for it, yes.
If receipe calls for baking mix what do you use?
If a recipe calls for baking mix, you can use a commercial pre-mixed baking product like Bisquick, or create your own by combining flour, baking powder, salt, and sometimes sugar. Just make sure the ratios match the recipe you are following.
If the recipe calls for milk and you have sour milk how do you alter the baking powder and baking soda?
Add a teaspoon of baking soda for each cup of sour milk.
Recipe calls for 1 hour at 350 but baking at 325 how long?
need more info
How much baking powder should be added into one cup of high graded flour?
For what recipe? Don't do it unless the recipe calls for it because you could seriously mess up the baking chemistry.
Can you use self rising cake flour if a recipe calls for baking mix for a coconut custard pie?
No. Listen to the recipe. It is all powerful.
Does oat bread need baking soda?
Well when you use the general penis then that means it is goood!
Can self-rising flour be used for baking other than bread?
You can use self-rising flour in any recipe that also calls for baking powder. When you do use self-rising flour be sure to omit baking powder, salt and baking soda if in the recipe.
I have a recipe that calls for baking soda and baking powder. does that make sense?
I've run across that a few times, usually less soda than baking powder. Shouldn't be a problem.
What are some substitutions for baking soda?
Well if your recipe calls for 1 teaspoon of baking soda, you would need four teaspoons of baking powder to produce the same amount of lift.
If a recipe calls for 4 teaspoons of baking soda cup(s) of baking soda is needed if the recipe is made 12 times?
If the recipe calls for 4 teaspoons of baking soda and you are making it 12 times, you will need 1/4 cup of baking soda in total. This is because 1 tablespoon is equivalent to 3 teaspoons, so 4 teaspoons is equal to 1 and 1/3 tablespoons, which is 1/4 cup when multiplied by 12.
