Baking

A chocolate-colored rock.

Sometimes you can use oil for butter, but a lot of the time you can't. 2 sticks is a fair amount and oil is going to change the consistency of almost any finished product . If the butter is to be melted, tablespoon for tablespoon. 16 in two sticks means 16 of oil. If it is for cookies or some sort of dough, using oil is going to cause them to spread a lot more than with butter. I have used oil to make biscuits and I can live with them. Fine fresh, but they tend to be a bit dry if rewarmed.

Tiramisu doesn't have a chocolate filling. The dark layers are lady finger cookies that have been soaked in espresso coffee sweetened with sugar and flavored with rum or another liquor.

enhanced tortilla chips:)

Burger King

200 C or 400 F worked well for us tonight, timing depends on thickness of fries/chips - keep an eye on them through the window! A, T & t

You can use Sour Cream of Mayonnaise as a substitute of yogurt.

To maintain muscle.

It depends. The cookies probably won't stick together as well, as eggs usually act like a binding agents when foods are pressed or rolled together to be cooked or baked. It would taste different, too.

Let's think about this a bit. Imagine a large sugar granule: for ease of illustration, we'll think of, say, a cube that's 1 cm on a side. (Yes, I know this is unreasonably large, but the argument works on smaller pieces as well.) Think of how much surface area it has, which is just the sum of the areas of the six square sides. Now think of cutting that granule into 1/2-cm cubes, one cut in each dimension, so where you had one cube, you now have eight. Notice that the surface area of all the 'outside' faces of those 1/2-cm cubes add up to the same surface area of the original 1-cm cube. There are 3 'outside' faces per 1/2-cm cube, and the other three are 'inside,' i.e., before cutting, they were attached to each other, so there were no faces there. With this kind of argument, it's very easy to see that a teaspoon of smaller granules has much more surface area than a teaspoon of large granules. (There's another, usually less important, effect at work here too. Think of a teaspoon of dice—maybe you'll get one die in the spoon. Now think of a teaspoon of fine sand. The sand packs more efficiently, so you don't have as much air space, so small granules are denser than large ones—you can pack more weight (a physicist would say 'mass') into the same volume.) If you're comparing the individual granules, certainly a big one has more area than a small one, but now you're comparing, say, 1 tsp large granules with 1/8 tsp small granules (i.e., the same number of granules in each case, but the smaller ones are...well...smaller). Hope that helps.

If you're talking about just the cost of the ingredients then the cost of the finished product is usually anywhere between 3 and 5 times the cost of the ingredients used to make said product. The labor involved to make a particular item would determine just what the markup would be. You have to first determine the cost of your ingredients and then you have to figure out how many labor hours it would take to make that particular item and how much you would have to pay your workers. Then of course there's things like electricity and other utilities, rent, insurance, equipment, etc. Of course you wouldn't expect one item to pay for all that but it does need to pay a percentage of it. Then you also have to take into account that you may not sell everything you make. If you sell 90% of what you make then you're doing pretty good.

From 1 to 1.5 hours. Cook the chicken uncovered until the breast temperature is 165 to 170 degrees internally and the thighs to 180 degrees. Not all ovens cook evenly but the rule of thumb is 20 to 30 minutes per pound, under optimal circumstances. Do not put the chicken into the oven until it preheats. If you do, you may overcook the bottom side. A good rule of thumb is to cook breast side up for the first half of the cooking time, then rotate breast side down for the remaining time (to retain moisture) and then breast side up on BROIL until skin is cooked to the desired crispness.

sugar cubes

in Arabic lulu means babies

Yes, to a slight extent.

Cooking time for chicken on a pizza stone depends on the thickness of the chicken and the temperature of the oven.

Make sure the stone is thoroughly preheated before putting the chicken on it. The stone should be added to a cold oven and allowed to preheat slowly as the oven rises in temperature. Allow at least 45 minutes to preheat the stone and longer for thick stones.

Cooking on a stone is done at very high oven temperatures, so is only suitable for thinner cuts of chicken meat, to ensure they cook completely in the short time they can be at this high temperature without drying out. Any chicken over about 2cm thick is not suitable for this method.

Yes, there should be no problem with most recipes. Be careful to grease and flour the tube pan properly, since most bundt pans are now non-stick.

I wouldn't eat it if it was more than a week or 2 old.

There are many variables that come into play in the biodegradability of cling film or wrap. However, as a general rule, it will take many decades for the wrap to complete disappear.

A tablespoon is equivalent to 0.5 liquid ounces so there are 2 tablespoons in 1 ounce. There are two different ounces, ounces of weight/mass and ounces of volume (fluid). This can change when you are using the tablespoon to measure a non-liquid such as flour or sugar since the weight of dry items is not the same as their volume. An ounce of volume is called a "fluid ounce." A tablespoon measures volume not weight. In order to convert tablespoons or teaspoons to ounces or back, You need to know what is being measured. A spoon of lettuce will weigh different than a spoon of gold in solid ounces.

It will take 100 years to cook 9.5 lbs.

Japan is fourteen hours ahead of Jamaica. This means at midnight in Jamaica it is 3:00 pm in Tokyo. Japan is in the Japanese Standard Time zone and Jamaica is Eastern Standard Time.

loaves are good, anything without icing or chocolate, muffins, cookies, pies.