For dry ingredients 1 cup would be equal to 225 milliliters. For liquid ingredients 1 cup would be equal to 250 milliliters.
Accurate conversion from grams to cups is possible only for water, which is how weight and volume are related in the metric system. The following conversion will yield too much of a solid more dense (heavier) than water, and too little of a solid less dense (lighter) than water.
First convert grams to liters: 1000 grams (1kg) 1 mililiter (ml).
Liters and milliliters can then be converted directly cups:
1 militers 1 teaspoon 15 ml 1 fluid oz. 100 ml 1 cup 1 liter 4.2 cups 1 liter 1.06 quarts 1 liter = .26 gallon
Here are the correct conversion factors within a few tenths of an mL:
5mL = 1 teaspoon (level teaspoon)
15mL = 1 tablespoon (level tablespoon)
30mL = 1 ounce
240mL =8 ounces (1 cup)
1000mL/1 liter =33.8 ounces
Keep in mind 1gram = 1mL
Answer #2
Technically, there is a conversion from grams to cups, but unfortunately, it has letters and numbers in it. The formula would be:
c = g *1/d * 0.00423
where
c = cups
g=grams
d = density = g/mL
and 0.00423 = cup/mL
So, if you don't know the density of the substance you are trying to measure (i.e. sugar) look it up online and go from there. Good luck!
Giuseppe Dell'Anno made the most impressive bakes. Hear what he´s up to now on Youtube´s Podcast "Over Here, Over There".
Besan is the Indian name for gram flour. Though made from dried chickpeas, it's not made from dried garbanzo beans (white chickpeas) which are a different variety of chickpeas. Besan is made from split brown chickpeas also called gram dal in India. Besan flour is used to make both savoury and sweet dishes. A popular sweet dish / dessert is Besan Barfi which you can find on my Pat-a-Cake youtube channel.
No, yeast and self-raising flour are not the same. They serve different purposes in baking, particularly in terms of leavening.
Yeast:
Yeast is a microorganism that ferments sugars in the dough, producing carbon dioxide gas. This gas gets trapped in the dough, causing it to rise and create a light and airy texture.
Yeast is commonly used in bread recipes to leaven the dough and create the characteristic rise and structure of bread.
Self-Raising Flour:
Self-raising flour is regular all-purpose flour that already contains a leavening agent (baking powder) and a small amount of salt.
When self-raising flour comes into contact with moisture and heat during baking, the baking powder releases carbon dioxide, causing the dough or batter to rise. This is particularly useful in recipes like cakes, muffins, and certain quick breads.
In summary, yeast is a living organism that ferments and produces carbon dioxide, providing the leavening action in yeast-based recipes like bread. On the other hand, self-raising flour has a chemical leavening agent (baking powder) added to it, making it convenient for recipes where a quick rise is desired, such as in cakes and muffins.
It's important to note that if a recipe calls for yeast, using self-raising flour as a substitute may not yield the desired results, as they function in different ways. Similarly, if a recipe calls for self-raising flour and you use yeast instead, the leavening process and texture of the final product may be affected.
For more visit YT /@culinarycrossroads
Minor baking ingredients often referred to as "secondary" or "additional" ingredients, play crucial roles in baking to enhance flavors, textures, and overall quality. Here are some common minor baking ingredients:
Baking Powder and Baking Soda:
Leavening agents that help the dough or batter rise.
Salt:
Enhances flavor and balances sweetness in baked goods.
Spices and Extracts:
Vanilla extract, cinnamon, nutmeg, and other spices add flavor.
Zest:
Citrus zest (lemon, orange) adds a burst of fresh flavor.
Sweeteners:
Apart from sugar, other sweeteners like honey, maple syrup, or molasses can be used for flavor variation.
Flavorings:
Almond extract, peppermint extract, or other flavorings for a unique taste.
Nuts and Seeds:
Almonds, walnuts, pecans, chia seeds, poppy seeds, etc., for added texture and flavor.
Dried Fruits:
Raisins, dried cranberries, apricots, or other dried fruits for sweetness and texture.
Chocolate Chips or Chunks:
Adds richness and sweetness to cookies, cakes, and muffins.
Yogurt or Sour Cream:
Provides moisture, richness, and a subtle tang to certain recipes.
Food Coloring:
Used for decorative purposes, especially in cookies, cakes, and icings.
Cocoa Powder:
Adds a deep chocolate flavor to brownies, cakes, and cookies.
Cornstarch:
Used in some recipes to provide tenderness and structure.
Milk or Buttermilk:
Enhances moisture and richness in various baked goods.
Egg Wash:
A mixture of beaten egg and water or milk used for brushing on the surface of baked goods for a golden finish.
While these ingredients might be considered "minor," they contribute
significantly to the overall success and flavor of baked goods. The precise combination of these elements can vary depending on the specific recipe and the desired outcome
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One cup is equivalent to 240 milliliters. To convert 650 milliliters to cups, you can divide 650 by 240.
650 ml ÷ 240 ml/cup ≈ 2.71 cups
So, 650 milliliters is approximately 2.71 cups.
thanks all.
You could try making chocolate fudge. This is a superquick, 5 minute recipe that needs just three main ingredients. For more details and guidance, you could check out my Pat-a-Cake channel video on youtube.
Most of the evidence available suggests that Ruth Wakefield was an only child. She was born in East Walpole, Massachusetts on June 17, 1903.
Check out this channel it has a lot of videos of cooking and drink courses ,wine tasting and more youtu.be/1NEwYeiJvXA?si=IIBPuB3qDLzB4smT
This question cannot be answered sensibly. A millilitre is a measure of volume, with dimensions [L3]. A gram is a measure of mass, with dimensions [M]. Basic dimensional analysis teaches that you cannot convert between measures with different dimensions such as these without additional information. It takes only a little mental effort to compare a ml of air and a ml of lead and come to the conclusion that the two will have very different masses.
the exact answer is four any unit can be divided into 4 fourths if your question is how many fourths are in a whole then the answer you are looking for is 2 but also check over it to make sure it is 4 or 2
It depends on the crop each year. Pecans have cycles of growth and if you get an off year, the price goes up. It is not unusual to pay as much as nine dollars a pound for shelled pecans. In the boom year, they generally run about six dollars a pound.
If you wish to become a baker or chef, in highschool you should take chemistry, culinary arts, food and nutrition, and food service.
about the size of an American football
10 inches
Edited by H. Neeser. Somebody has a shrunken ruler. I have had many Ostrich eggs, and never saw one bigger than 6" X 5". From wikipedia, "on average they are 15 centimetres (5.9 in) long, 13 centimetres (5.1 in) wide, and weigh 1.4 kilograms (3.1 lb), over 20 times the weight of a chicken egg. They are glossy".
The needed steps to take are: Take every thing out of the cabinets that are infested, anything that is infested, throw it away, anything that is questionable, freeze it or put it in a large plastic sealed bag. Clean cabinets with hot soapy water, once dry, spray with a bug killer that specifies that it will kill weevils.
The food that you baked with it will taste fairly grim. Start again?
When using a conventional oven, the baking times do not change whether you are baking one sweet potato or a dozen sweet potatoes. The baking times only change when you put additional items into a microwave oven.
you can say it as " dajaj mashwi " & it's written as " دجاج مشوي "
No, cooking is dinner type stuff and baking is cookies desserts.
Some vegetables that are commonly put in cakes are carrots, pumpkin, zucchini, sweet potato, and corn. There are also recipes for chocolate cake with beets; actually quite good.
A rotary oven is a type of oven that slowly rotates the food stuff to cook it evenly it also gives it a great texture and taste
All you have to do is get some whole milk around 2 quarts and mix it with 1 1.2 cups of sugar and a vanilla bean that you scrapped out and about a half teaspoon of bakingsoda when you reach a boil. then just simmer uncovered for awhile until you have around a cup but make sure you strain out the clumps