Baking

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

She created Toll House Chocolate Chip Cookies.

Well, doing standard conversions:

3 teaspoons = 1 tablespoon

16 tablespoons = 1 cup

so, 30 teaspoons = 10 tablespoons = 5/8 cup

A pattiserie. or any supermarket. It's also available in most Mexican restaurants and cafes.

There's a jello-box version from Royal and Goya, and also a company called Flan King that delivers made-to-order in the U.S.

225 grams of flour is .95 cups. The formula to convert grams to cups is 1 gram = 0.00423. So, you would multiply how many grams you have by 0.00423 to find out how many cups you need.

Drop batters, such as those used to make drop biscuits, are too soft and runny to be rolled out and thus are dropped from a spoon. I use a large wooden spoon to drop biscuit batter on to the baking sheet, resulting in biscuits about 2 1/2" in diameter and with a more freeform shape than rolled biscuits cut with a cookie cutter.

Because it is simplistic and has the same plot week after week...that being said, I realy enjoyed the cast.

if the water isn't in the empty tins they can over cook

The best use is definitely to crush fresh Ligurian basil (together with garlic, oil and pecorino cheese) in order to make the "pesto", a green sauce to be used for pasta's first courses.

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Basically, a mortar is a grinding tool - a food processor - just exactly like a coffee or spice grinder or electric processor, but because of its design it is far more versatile.

The mortar is the 'bowl' and the pestle is the 'stick' used to grind, crush, mix and stir. In some parts of the world the average kitchen has several mortar-and-pestle sets for different uses; for example, a wooden set used only for grinding dry spices; a stone (granite or marble) set used as an all-purpose heavy-duty grinder and mixer; and a metal - frequently brass - set used exclusively for mashing and mixing wet ingredients. Some kitchens also have a set used only for grinding coffee in small quantities and also for blending different roasted coffee beans.

Pesto, as excellently described by the previous contributor, would probably be crushed and mixed in a stone mortar, which is heavy and solid enough to take a lot of pounding. Similar sauces, such as guacamole, would be treated in the same manner. The large stone mortar has the advantage of being able to handle all stages of the sauce, starting dry with spices to be crushed and gradually moving to moister foods such as chilli and garlic, anchovies, and so on. A little coarse salt might go in now, to help crush these to a paste. Tomatoes, avocados, fresh herbs and other ingredients can now be mashed in and wine, lemon or lime juice, oil or other liquids such as fish sauce for Asian pastes can follow.

The great advantage of a mortar over an electric processor or blender is that the cook retains total control of the process at all times and is able to smell and taste the sauce as it develops, keeping watch for the desired finished texture. This adds to the enjoyment of cooking for even the most experienced cook, and because sharing food with others involves sight, taste, aroma and conversation, serving a pesto, guacamole, or other sauce at table in the mortar in which it was mixed looks fantastic and adds a special feel to the dining experience. I've a medium-sized granite mortar used for this purpose and it is frequently the star of the show.

Working food in this way also means no messy blender to wash up, since the mortar and pestle does the lot, with just the assistance of a decent knife.

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Store bought Pillsbury Pizza Dough Mozzarella cheese (or any kind) Your favorite pizza toppings. 1 Yellow Onion diced 3 Cloves of garlic minced 1 28 oz can of crushed tomatoes Some oregano, parsley, thyme, and/or basil Directions. Preheat oven to 400 degrees. On a stove, saute the onion in olive oil. Once the onions start to caramelize, add your herbs (oregano, parsley, thyme, and/or basil) Let it cook for a few more minutes. Add the can of crushed tomatoes and simmer for about 10 minutes. Add salt and pepper to taste.With the prepackaged pizza dough, layer on pizza sauce, cheese, your toppings of choice, and more sauce. Fold the pizza dough over.Bake at 400 degrees for about 11 to 15 minutes or till golden brown and delicious.

You can in fact bake a cheesecake with parchment paper. The only thing that may be an issue is that the cheesecake may stick to the paper. In this case, you can lightly grease the parchment paper to avoid this.

0.4 to .6 or 40% tartaric acid son it wont ruin the cream of tater cream tartar is 60%

To get the Chocolate Cupcake click these answers:

Your favourite colour is brown

You like chocolate

You like the sun

You like the smell of bread

You like flowers

You like Autumn

You like candy

You like coffee

You like butter

You like chocolate (it will ask you this question again (2nd answer))

To get the Strawberry-Vanilla Cupcake click these answers:

You like bread

You like the colour brown

You like cloudy days

You like coffee

You like nuts

You like the fox

You like Autumn

You like nuts (it will ask you this question again (5th answer))

You like cupcakes

You like vanilla (it looks like a frangapani flower)

These are the ones I know I know some other ones but I don't know how to get the answers so I will update on this answer hope this helps! :) xoxo

Your local grocery store should carry it. It isn't a very exotic item.

Microwave ovens do not need to preheat, it is not good to run them without food inside. This can damage the oven.

4

Soak in hot water

During times of high corn prices, bakers were suspected of cheating customers by putting less rolls or buns in a bag but charging for a full dozen. In order to stamp out this practice, stiff penalties were passed on bakers shortchanging their customers.

In order to avoid accidentally putting less bread in a bag and falling foul of this law, bakers took to sticking an extra bun in the bag so that even if they miscounted, they wouldn't be punished.

So 'a baker's dozen' means thirteen!

hi,

if is is 10 mill. for 1 cake, then there would be 240 mill. for 24 cakes !

hope i helped !!!

Meggie =D

Yes, you can bake Model Magic. DO NOT BAKE ON HIGH! It will melt! You have to put it on LOW. Don't worry it will harden just be patient.

Any grain can be ground into flour but the most common grain used is wheat.