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Baking
Baking is cooking by dry heat and an art form all on its own. Attributed to the Babylonians, baking food has been around since as far back as 3,000 BC.
4,738 Questions
How do you bake a gluten and egg free spong cake?
Such cake would need to be made with gluten-free flour and with an egg substitute. It would not be a true sponge cake, but like the ingredients, only a close approximation.
Cold ebab
Can you use plain flour in a self raisin flour recipe?
It is best to use self-raising flour if the recipe asks for it, as it is not the same as plain flour, but you can substitute plain flour for self-raising flour provided you add raising agents like baking powder and bicarbonate of soda yourself to the flour.
Hominy is made from corn and acid.Mexican masa harina is used in making tamales and corn tortillias.
Can you eat unsweetened chocolate out of the box?
It's the same thing as sweetened chocolate, without a sweetener. It tastes very earthy though - likely not what you expect, but a flavor that can grow on you.
How long do you bake 20 potatoes?
Larger potatoes take longer but the average time is about 1 hour at 350 degrees. After an hour, squeaze the potato with an oven mit on your had (it will be very hot) and see if it gives easily. If so, it's probably done. If not, it should bake longer. If you're like me, you don't like to get to the middle of a potato and find raw bits. If you want to hurry the process you can run a metal skewer through the center of the potato before you put them in the over. This helps the oven's heat get to the center of the potato through the skewer. It should shave a good 10 minutes off the baking time.
What will happen if you eat brownie batter with raw eggs in it before the brownies a baked?
There's a chance of food poisoning from salmonella. Eating raw eggs in any form puts you at risk of food poisoning. Don't fret if you've just pinched a bit of dough from your next batch, but do be alert for any symptoms of food poisoning.
Who makes Betty Crocker mixes?
Betty Crocker mixes are made by General Mills
General Mills contracts the making of most of the Betty Crocker cake mix to Power Packaging an Exel <DHL> company.
What are the 3 main scales of biscuit production?
the smallest is one-off production which is where a person bakes one batch, the others begin with p???????? and j??????
It means your temperature was too hot. This sort of recipe is touchy and one needs to follow the directions to the letter.
Marcy
- You could also replace a spoonful or so of the granulated sugar with light corn syrup. This will not affect flavour or texture but it does provide some protection against crystallizing when you make sugar syrups.
i beg to differ,
its all about how you stir it
did you stir it to much you ask yourself?
No i haven't, okay, so it will come out sparkly.
- I'm assuming you're making this caramel topping stove-top the old fashioned way. One of my jobs is a pastry chef, and it's happened to even me so don't feel bad. One thing you need to remember to do when you're making caramel is to have a bowl of very warm water w/a pastry brush on hand. As the caramel is cooking, brush the sides of the pan down with very warm water. The reason being crystals have a tendency of forming along the sides of the pan. And sugar crystals also have a tendency to spread like a spot of mold on bread! The brush trick dissolves the crystals, thus preventing them from spreading. A squeeze of fresh lemon juice also prevents crystalization without adversely affecting the flavor, if you care to try that instead. Just wipe the sides of the pan with a damp (not sopping wet) pastry brush and keep it on low heat and whisk until all of the crystals have dissolved. It'll take some time, but it'll happen.
P.S. I abhor corn syrup and use it as little as possible. If you use the brush trick, you can avoid having to add that nasty goop known as corn syrup!
What is breakable like an egg?
I do hope this is not a riddle, because I'm offering a considered answer.
Molded or spun sugar would break very much like an egg, as would royal icing. All of these confections are used to create decorated Easter eggs, with brittle, fragile shells that can be broken very much like real eggs. This is sometimes put to nice effect, when little treats are hidden inside.
Beyond foodstuffs, very fine, thin porcelain is certainly breakable. I confess that I'm curious as to the direction of your question.
You live in Australia what is the equivelant to US all purpose floor?
Plain flour, which I also use to replace cake flour (although cake flour would be lower in gluten than our plain flour, but we don't have an exact equivalent.)
Can you substitute flour for bisquick?
I have done so once in the past. I made chocolate chip cookies. I did it just to see what would happen and how the cookies would turn out. I followed a regular cookie recipe, however I cut everything in half because this was a test run and I only wanted to make a small batch. I used 1 1/2 cups of Bisquick instead of flour and because Bisquick has a somewhat salty flavor, I eliminated the baking soda and salt from the cookie recipe (Bisquick has a rising agent in it already so the baking soda was not missed). The cookies baked very nicely. They looked like regular cookies. As for the taste, they had a saltier taste. I myself liked the taste, but not as much as a cookie baked with flour. So to answer your question, yes, you can substitute flour for Bisquick, but make sure you don't include baking soda/powder and/or salt. Also, be prepared, your recipe may taste slightly saltier.
How wil you prepare 400ml of flour?
Flour should not really be measured by the 'mil', since mils are designed to measure liquid goods. When using mils to measure solids, it becomes very inaccurate.
How to make gold with food coloring?
You can't get a real metallic gold, so you're going to have to try for a sort of light orange. Start with yellow and add just a touch of red.
Can you put a springform pan in a baking pan with water when baking?
Yes, if you wrap the outside of the stringform pan with double layer of heavy duty foil.
How much alcohol left after baking?
If you're referring to the alcohol added to a cake mix for example, then there is none - the alcohol is evaporated during the baking and you're left with the flavour.
If you've soaked the fruit in alcohol overnight before adding to the cake then there may still be some left in the fruit after baking. If you're at all concerned about the alcohol then leave it out - it'll make no real difference to the recipe because the comparative volume is so small. Or replace it with black coffee - or there are non-alcoholic rum and brandy flavourings available.
If you want to retain the alcohol you can pierce the top of the cake with a skewer and drizzle a tablespoon or two of alcohol over the cake after it is baked.
Can you use I can't believe it's not butter when baking?
No. A lot of the new butter substitutes are not suitable for baking. Get to know which ones are. It is usually written on the box, then you can buy that on all to the time so it will fulfill all your culinery needs.
Wheat is basically a type of grass, with a tuft of seeds at the top.
When they're fully grown, the wheat is cut and then pretty much shaken about until the seeds fall of. The seeds are then collected and run through another machine that removes the thin shell around each seed. The core of each seed is then ground(milled) to a fine powder. And that powder is what's called flour.
How long will lower tabs stay in your system?
Well first of all I believe you mean lortabs. don't do a drug that you can't even pronounce. and to answer your question probably 48-72 hours.
How do you make eatable playdow without PEANUT Butter?
the way to make eatable playdow and NO PEANUT BUTTER!!! yay! (for thos how can't eat peanut butter); 2/3 cup butter, softened 3/4 cup granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 tablespoon milk 1 teaspoon vanilla 2 cups all-purpose flour just mix together and there ya go and if you want you can add food coloring for fun!
