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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
What can be used in baking instead of butter or margarine?
Cooking oil or ghee are both good substitutes.
Can you add vitamins into baked goods?
maybe but it is said that vitamins will die(spilt up)if they are heated too much.i dont think oven is cool enough for them to survive but you may have a try since there will hardly be any loss.good luck!
How many tablespoons are equal to 1 fourth of a cup?
4 tbsp
1 cup = 16 tablespoons
1 tablespoon = 0.06 cup
How do you make glow in the dark icing that is eatable?
To make glow-in-the-dark icing, use tonic water as a liquid ingredient in your icing recipe. Tonic water contains quinine, which glows under UV light due to fluorescence. Simply substitute the water or other liquid in your recipe with tonic water to create glowing icing that is safe to eat.
How many pounds does a half gallon weigh?
1 gallon of water weighs 8.3333 pounds. However, the weight depends upon the specific gravity of the liquid you are measuring.
Is bicarbonate of soda used to make soap?
Bicarbonate of soda, also known as baking soda, is not typically used to make soap. It is used in baking as a leavening agent, cleaning agent, and for other household purposes. Soap is typically made from fats or oils mixed with an alkali, such as sodium hydroxide (lye) or potassium hydroxide, to undergo a chemical reaction known as saponification.
Plaque is a sticky film of bacteria that forms on teeth. Bacteria in plaque feed on sugar from food and drinks, producing acids that can erode tooth enamel and lead to cavity formation. This is why it's important to limit sugar intake and maintain good oral hygiene to prevent plaque buildup.
Can you put prescription pills in the oven?
Prescription pills start becoming less effective when stored above 25-30 degrees Celsius. If you still want them to work, it is unwise to cook them. Likewise, cooking them may release harmful vapors.
How can you tell the Dough has fully risen?
You can tell dough has fully risen when it has doubled in size, typically after 1-2 hours depending on the recipe. The dough should also hold an indentation when gently pressed with your finger. Over-proofed dough may be fragile and collapse easily.
Where is the Shipley Baking Co.?
Shipley Baking Co. is a company that specializes in baked goods, particularly donuts, and has multiple locations across the United States. The exact location of Shipley Baking Co. would depend on which specific branch or store you are referring to.
The Metz Baking Co. was a bakery that operated in the United States in the early 20th century. They were known for producing a variety of baked goods, including breads, cakes, and pastries. The company was eventually acquired by another bakery and its products are no longer available under the Metz brand.
How Do you change OZ into Cups with dry Bake goods?
If you mean Dry Ounces (like for flour) the Oz refers to Weight, and Cups refers to Volume.
There isn't an easy way to convert Oz to cups in this way, because how tightly you pack the flour means you can put more weight into the same volume. The best way to convert them is to use a kitchen scale to weigh the amount of flour. A cheap kitchen scale that can do that easily.
If you mean Liquid or Fluid Ounces (like for water or milk), multiply the FLOZ amount by .125. Both Cups and FLOZ refers to Volume, so you can convert them easily.
1 Oz = 1/8 cup. 2 Oz = 1/4 cup. 4 Oz = 1/2 cup. 8 Oz = 1 cup.
Cocoa powder is made from roasted and ground cacao beans, which are the seeds of the fruit of the cacao tree. The beans are fermented, dried, roasted, and then processed to extract the fat (cocoa butter), leaving behind the cocoa solids, which are then ground into a fine powder.
What is the effect of flour type on muffin density?
It is not necessarily
the kind of flour as it is how much you BEAT IT. Muffins should never be beaten. You beat the eggs, etc but once you get to adding the flour, it needs to be GENTLY folded in. The more you mix it, the tougher the batter becomes. Then you have a cake rather than a muffin.
Is wet sugar heavier than dry sugar?
No, wet sugar is not heavier than dry sugar. The weight of sugar is primarily due to the sugar molecules present, which remain the same whether the sugar is wet or dry. The additional weight from water when sugar is wet will evaporate upon drying.
Why a water drop just sits on the wax paper without sinking into the paper?
The surface tension of water causes it to bead up and resist being absorbed by the wax paper. This occurs because the cohesive forces between water molecules are stronger than the adhesive forces between water and wax paper. As a result, the water drop appears to sit on the surface of the paper without sinking.
What are some of the important industrial uses of fermentation?
Fermentation is used in various industries for the production of alcoholic beverages, such as beer and wine, as well as for the manufacturing of dairy products like yogurt and cheese. It is also utilized for the production of biofuels, pharmaceuticals, and organic acids. Fermentation is a key process in biotechnology for the synthesis of a wide range of products.
Singapore ecological footprint?
Singapore's ecological footprint is high due to its small land area and high population density. The country imports the majority of its resources, resulting in a significant carbon footprint from transportation and manufacturing. Efforts to improve sustainability include investing in renewable energy and promoting green initiatives.
Can you use sugar insted of salt to bake playdough?
Using sugar instead of salt in playdough may result in a different texture and consistency. Sugar might make the playdough sticky and too soft, as it doesn't provide the same structure as salt does. It's best to follow a recipe that specifically calls for salt to ensure the playdough turns out as expected.
Bleach reacts with acids to produce toxic chlorine gas. It can also react with ammonia to produce harmful chloramine vapors. Additionally, bleach should not be mixed with any other household cleaner, as it can produce dangerous chemical reactions.
Is thiamine mononitrate a leavening product?
No, thiamine mononitrate is a form of vitamin B1, not a leavening agent. Leavening agents are typically used in baking to help dough rise. Thiamine mononitrate is used as a vitamin supplement in food products.
How would you describe the reactions involved in baking dough?
This is really a complicated question! There are many, many reactions that occur when you bake cookies, some are simple and some are complicated. This answer may be rather long, but bear with me!
- When you first mix the dough, some of the most complicated reactions occur. When water is mixed with flour, the proteins gliadin and glutenin in the flour combine to make gluten. This is a very complicated chemical reaction, and is what makes dough or batter stick together! This reaction is also essential for making dough rise, because without the gluten, the air (actually CO2) created inside the dough will just escape, and your dough will be flat!
- After adding flour and water, you at least have to add sugar and baking soda to make a cookie dough. When you add sugar, it reacts with the water and breaks up. You can picture this as if a sugar molecule is a figure eight, and then its splits into two rings. These two rings are called monosaccharides, while sugar is a disaccharide. This reaction is well understood, and is taught in High School chemistry.
- When the dough looks good, you put it in the oven. When the dough is in the oven, more chemical reactions happen. The most important is between water and baking soda. This reaction produces CO2, which is a gas, the same gas that gives fizzy drinks their fizziness. The CO2 in the cookies help them rise and become light in texture, instead of lumps of hard dough.
- Several other reactions occur in the oven, and another important one is the evaporation of water. You may not think this is a chemical reaction, but it is! This reaction transforms wet cookie dough into crunchy, delicious cookies, so you understand why it is important.
If you really want to dig deep into the workings of cookie dough, there are many more reactions occurring, such as the Maillard reaction which is responsible for turning cookies brown when baking, and the protease enzyme reactions that break down gluten. This last one is the reason most people add a pinch of salt to their cookie dough, so that the gluten made by flour and water isn't destroyed. Wow, who would have thought that cookies were so complicated? Fortunately, they are much easier to make!
5 tablespoons equal to in cups?
Cups can't be converted to grams. Cups measure volume, while grams measure mass.
