Baking

any deep casserole dish or similar pan, or a souffle batter could be split into smaller custard cups to make individual servings. The important thing is that the dish be fairly deep (a shallow pan will not provide enough support for rising) and that the sides be quite straight.

It will depend on the recipe and what you are trying to make.

yes, due to the length of time it takes to bake a ham, you need to protect the outside of the ham from getting tough. the moisture in the ham would dissipate too

Castor sugar is a superfine form of regular granulated white sugar (also known as "berry sugar"). Substituting regular sugar in its place can be done for some recipes without any consequence. In other recipes, there can be a difference in the texture of the final product (i.e it may be more gritty instead of smooth).

If it is a medium sized pastry it should be blind baked for 15mins at 200 degrees but if it is pastry with sugar o the temperature for less hope this is helpful even though its not alot :)

In a cake, butter helps to add fats which make the cake smooth, and taste good. It also lets the cake keep for longer as if you made a fat less cake it would only taste at its best for about 4-5 hours as a cake with margarine would keep for a lot longer!

It depends on the size of the lemon, but usually the zest of one lemon is more than one teaspoon.

If you mean Pancakes, You can buy the Mix for it in the stores.

Basic ingredients are flour (plain or self-rising), milk, salt, and eggs.

Now Here's how you make Dutch Pancakes(Pannekoeken), When you got that Mix, You mix it like any normal batter, and you pour it into a frying pan. Let it spread all over.

When it gets a nice, gold-brown color, Flip it and bake the other side.

Now, If you want you can garnish it with some bacon,Cheese etc.

When it's done, You can also put whipped cream,Fruit,Syrup,Sugar etc. on them.

Enjoy!

If you're making somthing like a cake where the paper will be completely covered, you can use waxed paper. If it's not going to be completely covered like with cookies, DON'T use waxed paper. Silicon baking mats and nonstick cooking spray work just as well.

1 stick or 16 tablespoons in a cup. 1 stick plus 5 1/3 tablespoon to equal 1 1/3 cup.

Chicken 15 minutes to the pound + 15 minutes @ Gas mark 5 or 6. 375/400

Always check that the meat is cooked by inserting a skewer or knife into the thickest

part of the bird, until the juices run clear of any discolouration

Ruth Wakefield was 74 years old when she died in 1977

This depends on many aspects. You need to take into consideration the weight / height of the person, the age and their physical activity though an average woman would be 2000 calories and an average man would be 2500 calories per day.

um... sugar.

tip: buy sweet chocolate. it's probably cheaper anyways.

Colonial bakers used various tools to make food. These tools included Spiders, fire spoons, waffle irons, sugar cutters, samp mortars, querns, butter churns, and various ovens and bread toasters.

money but mostly cash notes because its green and money is dough, hope i helped you

the convection oven is the same as an ordinary oven except it is fan forced like some ordinary ovens. you need to reduce the suggested temp by 10 or 20 degrees depending on the available preset degrees. the fan force makes the oven cook evenly throughout but there could still be a a little variation.

hope that helps

Anything that ferments over a shorter or longer period of time - some people use beer, other sodium bicarbonate, others use sour milk or home made cheese if fatty and the last option is a mixture of flour, fat and water that is left for a few days and to which it is periodically added more flour and water (this last one is the recipe our grandmothers used). Try a good cookery book because a good recipe is essential for a beginner. It just gives that satisfaction to see professional results with very little effort. Changing a recipe and still having a good result requires a significant amount of knowledge and experience in the kitchen or a good amount of luck.

Remember to knead well and long your dough if you're making bread...

Good luck!

Semolina; ground almonds; bread crumbs; desiccated coconut; fine oatmeal; probably flour. It depends somewhat on what else is in the recipe and what you're trying to make.

Internal Temperature for most fish is 145° F. Please consult your recipe or kitchen thermometer for specific fish.

source: https://www.capitalmeats.com/cooking.asp#allfish

It would be roughly 2 cups per pound. You would probably get 9 cups from a 5 pound bag. Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.

I am only here as I incorrectly put 600 grams of milk into the mix I am making for pancakes, it should have been 600mls. The answers I found online said that mls and grams, regarding milk, is similar in density, so there's very minimal difference in the weight. As an example 25 grams is just over 24 mls. But then another answer on milk and water highlighted there is a difference between the density of normal milk and light milk. On reading that, and the fact that I used light milk, I weighed 600 grams of water, I then converted 600 grams of water to mls, via the options on my kitchen scale, this gave the reading of 584mls. Looking at my pancake mix, I am not going to add anymore milk to it, as I think it's "fine." So, if you made the mistake of weighing the milk in grams, you are still below the mls as required, not by much, but it's way better than being over the required amount! Hope this helps!

Chicken leg quarters from a fryer chicken weigh around 9 ounces on average. Chicken leg quarters include the thigh and the leg.

commerical breeds live wt is about 30% more than the dressed wt., live wt is 5-7 lbs usually

Yes, it is terribly bad and wrong to melt the butter first. Creaming butter and sugar together is just smashing them together until a butter and sugar paste forms, but the butter should remain cold.