Baking

Assuming you spelled correctly and mean scrabled not scrambled, to me that means eggs with meat in them. Sausage would probably be the most common I would think. Just fry the sausage and drain the grease from the pan. It should be crumbled which could be done while cooking and then put the beaten eggs in and cook until done to the stage you want. Some like them looser than others.

I would give 115 grams of lamb per person.

4.12 cups

1 cup = 16 tbsp

1 tbsp = 0.06 cup

They don't melt of loss shape, can be fashioned into lots of shapes and sizes and are relitivly cheap

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 fast friom the surface and it would be very dry. some cooks remove the foil the last 10-15 minutes so browning occues or a sauce is applied for taste.

Polvo para hornear ['polβo paɾa o̯ɾne'aɾ]

I'm going to answer this assuming you mean regular chicken eggs. The four types of eggs used in baking are whole eggs, egg yolks, egg whites, and meringue. Meringue is simply egg whites which have been beaten until they are light and fluffy, and hold a stiff peak. This is commonly done with many cake recipes to increase the volume and lightness of the cake.

You can try getting a short time job for a year before you go to college. I tried working at Ben & Jerry's. It gets you a lot of money. Try a simple job like that.

Roast, grill,

.

I don't know how long you do it for in a microwave but on the hob keep stirring do it doesn't stick in the pan, and keep it on the heat until it starts to bubble or you can taste it...it really depends on how you like your beans

bake a ham at 325 degrees for approximately 15 min per pound. add about 1/4 cup water in bottom of pan for moisture and cover tightly with foil. from Bakersfield, California

There are 12 to a dozen. If you have 7.5 cupcakes, you have less than one dozen .625 of a dozen.

Proving or Proofing dough makes little air bubbles in the dough. The air bubbles make the dough light and airy, instead of hard and flat. To test if dough has risen or Proofed enough, poke the loaf. If the poke leaves a hole, the dough is ready. If the dough springs back right away, it needs more proofing/proving.

you can with polymer clay but not with air dry or other kinds

It is a difficult question to answer. It depends on the temperature of your ingredients. If you have added frozen blueberries, it will take longer to bake the muffins then if you added bananas that were at room temperature.

If you are making 6 large muffins instead of 12 standard ones, it makes sense to bake the larger muffins for twice as long as the original recipe, but I wouldn't count on that to be accurate. Not to make this to complicated, what I would do is double the baking time and then set the timer for 75% of that number. I would then check it ever couple of minutes after that until a toothpick inserted to the center of the muffin comes out clean.

For example: If the original recipe said 16 minutes, double that which is 32 minutes and then take 75% of that which is 24 minutes (32 x .75).

Make a note on the recipe so you don't have to guess next time.

it depends on what type you are cooking, like someone i know marinates the chicken then puts 1 egg in a plate and then she dips the chicken in it and then after it is dipped she puts the chicken in flour and then cooks it with oil and lets it cook until golden brown. :-)

Freya Watson from Cheiveley school in west Berkshire

I have found it at Winco Foods grocery store in my area.

Sweet and low is bad for you. This is because it is made of unnatural chemicals that can harm your body. It can in some cases even create cancerous cells.

400-00-2-3-4 4

The unit of measurement you are referring to is the quart. There are four (4) US cups in a quart.

Baking soda is an example of a fast acting leavening agent.

The chemical in baking soda is bicarbonate of soda (NaHCO3). When combined with an acidic ingredient, such as the lactic acid in buttermilk, baking soda releases carbon dioxide which forms bubbles in the food. When heated, these bubbles expand and help to rise or lighten the final product. A fast acting agent reacts at room temperature.

It is the type of acid that determines whether the leavening agent is fast or slow acting. Baking powder can be "fast acting", "slow acting", or "double-acting". Double-acting is the most commonly used and it is the type of "acids" used that determine whether the baking powder is slow, fast, or double acting. Low temperature acids produce a fast acting agent while high temperature acids produce a slow acting agent. The use of a combination of both high and low temperature acids in baking powder creates a double acting agent.

it is the .........................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................wala lang di ko rin alam

No, she is a character created by an advertising agency to sell maple syrup.

Because vaporized, water is lighter than air