Baking

I think green plants were a good source of food in earlier days which we are still continuing.

Unless one is baking a sweet potato (also called yams in the U.S.) one does not use sugar in baking potatoes. Because potatoes usually are baked whole and unpeeled, butter, salt and often sour cream are added after baking.

No, ground flax seeds will not give the same results as flour.

Sauteing means to cook vegetables in very little fat.

You can make cakes and bread, lots of things...

A Brief History of Roulette Roulette is one of the most popular casino games in the world and is enjoyed by millions on a daily basis and the subject of millions of dollars in bets the world over, but when did it all start and where did it originate from? The word 'roulette' is derived from the words 'small wheel' in French so it's safe to assume that a Frenchman had something to do with the invention of the game. Blaise Pascal is credited with the invention of a primitive roulette game in his quest for a perpetual motion machine in the 17th century. However, the roulette wheel itself is believed to be a combination of a number of Old English, French and Italian games that already existed. The earliest description of the roulette wheel can be found in a French novel 'La Roulette , Ou Le Jour' and this is in 1796. However the earliest reference to the game can be found in 1758 in New France (now Quebec) which actually bans a gambling game called roulette. The European form of roulette (1 green 0 rather than the 0 and 00 in the 'American' version) has been traced back to the German town of Homburg. It is still credited to two Frenchmen though, Francois and Louis Blanc. The single 0 was introduced to increase the odds in the favour of the gambler and hence make it a more attractive option the 00 style of the game. There were even roulette wheels in America that had a 0 and 00 and an American eagle. And when the ball landed in one of these sections the house claimed all bets on the table. When the Germans (one of the largest empires in Europe at the time) outlawed gambling in the 1860's gambling and the roulette wheel moved to the south of France and took hold in Monte Carlo. Monte Carlo quickly became a place where the elite and the rich of the time came to gamble and is still synonymous with the casino today. Meanwhile, at this time, roulette was travelling north through the USA beginning in New Orleans. It was here, because of cheating both by gamblers and operators that roulette became a table top game and it was also here that the roulette wheel as we know it today became standardised.

Yes you can use self raising flour for churros

For each cup of flour add 1 1/2 tsp of baking powder and 1/2 tsp salt.

That would probably work if you oven had a very low setting. (Some people might consider it not very eco-friendly though). And you would probably want to wrap the potato in foil to prevent it drying out - otherwise you'll end up with dried sweet potato in the morning.

A quicker alternative would be to microwave the sweet potato first, then oven for crispness.

Or, sticking a metal skewer through the sweet potato cuts down cooking time in the oven significantly, since heat is attracted to the middle of the potato as well as the outside.

put them in a bowl and stir them up. Unless it specifically says "blend", mix means by hand. If it says "blend", then use a blender.

yes

Another response:

Not necessarily. It may be uncovered and basted to maintain moisture.

yes the foil keeps in heat and cooks it in the foil

Eggs lose some of their nutrition when kept at room temp but do not necessarily go bad. Crack the egg into a small bowl rather than right into the recipe to make sure it is still good. This way, if it has gone bad you can only discard the egg rather than the whole recipe. ( If it's rotten, you'll know!)

Another way to check freshness of an egg is to place it in a bowl of cold water (enough to cover the egg). A really fresh egg will lay on the bottom of the bowl. An egg that is not as fresh will stand on end in the water, but is still good and can be used. An egg that floats to the top is ruined and should be thrown away.

350 for 25-45 min depending on how much.. i usually make a fer at a time and cut the middle one in half after 35 min to see how it looks.

The germ is the part of the grain kernel that contains Vitamin E, minerals, antioxidants, resistant starch, and healthy saturated fats.

Yes gelatinisation does occur in pancakes. Gelatinisation is when granules absorb water and swell. It is when starch grain mix in with a liquid and heat the starch. Pancakes have starch in them and therefore gelatinisation does occur.

ewan qou sau.....................

cooling rack is used for cooling your baked product after you take it out of the oven such as bread, cake, cookies etc.

The same amount of butter as oil. You may have to melt it if it was a fluid measurement.

Christian Siriano

81 and 100

Yeast

Mutualism. It is when both species benefit from each other. you know how people in movies are like "I hate you" then the other person says "the feeling is mutual" Mutual means it is the same way. So that is how I like to remember it. Mutual means BOTH have the same feeling. So mutualism means they BOTH benefit from each other

There are self rising, all purpose, rye, corn, oat, potato, cake, bread, just to name a few.

The above answer is true, however in most recipes you cannot simply substitute wheat flour with rye/corn/oat etc... because they all have very different properties. With speciality flours (such as those above) it is best to only use them in recipes that are designed for use with them. For example, rye is quite heavy, gluten free and has a distinctive taste. This makes it unsuitable for most sweet goods, and goods that require shaping (such as biscuits) due to the gluten free nature of rye flour. Oat flour is much heavier than wheat flour, and also absorbs more water. It results in hard, dense goods when used in standard baking recipes. Potato flour is also gluten free; doughs made with gluten flour are essentially the same texture as mashed potato.

starch