Baking

Baking powder and baking soda should be stored in a cool, dry environment. In particular, double-acting baking powder should not come into contact with any moisture, since one of its components generates carbon dioxide when exposed to liquid. Getting it wet would render it ineffective.

It is not recommended to bake a chicken from frozen in the oven, or else it will cook unevenly and will not provide a good result. It is better to defrost it at room temperature for a few hours, or to put it into the microwave and use the Defrost setting.

When you're heating the sugar, you test for the right temperature by dropping a bit of the sugar into a cup of cold water. If it forms a soft ball (as opposed to crystallizing or being runny) you know it's the proper heat. If you're using a candy thermometer, the soft ball stage is at about 235 degrees Fahrenheit.

Yes, it generally won't matter.

you will need:

6 eggs

8 apples

1 cup of sugar

1 cup of plane flour

1 TS of nutmeg

TBS of water

1 preheat oven to 180oC.

2 bring the apples to a boil then add nutmeg.

3 beet up the egg whites then add the yolk sugar then the flour then add tbs of water.

4 put it into a tray.

5 bake for 40 mins

6 sprinkle some sugar on top.

And its ready to eat i like to put some cream on top

In color it is like light brown sugar, but it is much finer, dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, souffl

The meringue tasted so sweet with the amazing whipped cream that the girl had to have another one!

Well many different things have different effects. So for example flour in a cake provides structure while baking soda creates a leavening agent for the batter.

It depends, if you are referring to the pastry cream/whipped cream mixture piped inside the choux paste, or something else. If you're making eclairs or cream puffs, they should last a few days in the fridge.

It is a substitute for butter, oil, margarine and shortening. It is made by the company known as Sunsweet and is a puree of prunes and apples.

I wouldn't. While it can take the heat, it is thin enough and tempered in such a way that it is very sensitive to cooling off. The least breeze or cooling just a little quickly or unevenly will cause it to shatter. Getting it out of the oven with mitts could be enough difference in the contact area of the mitt to cause it.

12 tbsp

1 cup = 16 tablespoons

1 tablespoon = 0.06 cup

it comes from the milling of wheats

the pan will have to be on a different shelves but they might have to cook longer and what are u cooking it is alot easyer to anser the ?

If your pans are large and cover the entire shelf, it would probably not work because the heat would not be able to circulate well. But if the pans are small, yes, you can bake two. I usually increase baking time about 10 minutes for every one hour and it works well for me.

No problem. I do it often, especially when making a casserole dish (say lamb). I often bake parcels of another meat (say chicken) at the same time as the casserole.

Yes. In a convection oven the quantity of food being cooked - unlike in a microwave - doesn't much affect the cooking process. So, you could cook a roasting joint of meat, with a pan of vegetables sizzling away on another shelf, and an apple pie on a lower shelf.

Bon appetite!

In a standard oven as long as you can scatter the two pans so each has open heat from the oven bottom you can cook them at the same time. You have problems if you place 2 pans one over the other because the bottom one will grab the majority of the heat and cook faster while the top one will cook quicker around the edges but the middle and bottom will remain uncooked.

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I try to put the pan most likely to sizzle and splatter on the higher shelf, with the other - say, a pie or casserole - on the lower shelf. This avoids having to scrub the bottom of the pan on top. Rectangular dishes, longer than they are wide, are great for cooking two at once and allow for better circulation, but most modern ovens are fan-forced, so whichever pans you use should work okay.

Cakes and other dishes that need to rise are probably best cooked alone, or at least with other sweet dishes. Savoury dishes are fine cooked together because you don't risk transfer of savoury flavours to your cake.

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Yes you can, just make sure to set two different timers if they require different amounts of time in the oven. No need to adjust the temperature. I have done this before and both dishes have come out perfectly.

A lean dough is a dough that has very little or no fat content. An example of this would be a baguette.

Also, a comparison between 'lean' doughs and 'enriched' doughs might be of help: ...

'lean' doughs, by nature, are made up of the 'essential' four (4) ingredient-elements necessary to any bread dough's formula (e.g.: baguette):

1) flour 2) water 3) yeast 4) salt

'enriched' doughs, by comparison, integrate all that 'lean' doughs require, plus enriching sources of shortening(s) and sweetener(s) ... possibly one or more of the following list (e.g.: challah):

5) butter 6) oil 7) milk 8) cream 9) eggs

if you work hard to earn lots of money customers pay you, then other people bring cookies or cakes to an bake sale.

You double all the ingredients, and use twice the amount of cupcake cases than one recipe would make. Cooking times are the same.

The egg in baking is used as a binding agent.

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Coconut cream is made from the flesh of coconuts. It is not coconut water,

the thin fluid drained from a coconut, but is made by shredding and pressing the white flesh to produce coconut milk, and this is left to settle so that the cream, a thick white fluid rises to the top (because of its fat content).

Coconuts grow naturally in the tropics.

Depends on what you are making. Most recipes have a ratio of 1 teaspoon of baking powder to 1 cup of flour. That will give you some idea if 3 tablespoons is a lot.

Theres a movie called" talledaga nights " and a man who races in car races . And he always says shake and bake ! I'm sure that's what drake was saying :) BTW its a really funny movie

knead

Actually, that is what you should use. The brown coloring in Apple Butter does not come from ground cinnamon. It comes from cooking the apple sauce for many, many hours. My family has been making Apple Butter in a copper kettle over an open fire for many decades.

No, it will burn. You can use white copy paper. It will tent to stick to the product, but will keep it from sticking to the pan. It will pull off of the product without damaging it.