Baking

Yes, the recipe will work the same. Unbleached flour is preferred by many people because they believe it is healthier since it hasn't been treated for bleaching, but it doesn't react differently when cooking.

That is approximately 1.389 cups

1 cup = 8 ounces = 16 tablespoons (US measurements)

1 large cup = 10 ounces = 20 tablespoons = 1/2 pint (imperial measurements)

1 small cup = 8 ounces = 16 tablespoons = 1/4 fifth (imperial)

1 large cup = 10 ounces = 16 large tablespoons = 1/2 pint (imperial measurements)

a us tablespoon is 14.8 ml

an imperial tbs is 14.175 ml

a large imperial tablespoon is ~17.72 ml

That is 0.75 pounds of cake flour

That is 0.75 pounds of cake flour

Yes, the muffin pan will work. If you are making flan, you shouldn't need to butter or grease, the browned sugar mixture you put in first will make the flan slide out. Put a cookie sheet over the baked custards, flip over and use a spatula to transfer to individual plates. You can also use the small glass pyrex dishes, also called custard cups.

Home-made play-dough, made from flour water and salt can be baked in the oven to set it permanently.

You don't use your palm to do the rubbing in method.

You use your fingers only.

This is because you are generally rubbing in something like butter or margerine until it resembles breadcrumbs, and you don't want the butter/margerine to melt.

Your palm is the hottest part of your hand, so it will melt the butter, but your fingers won't melt it as fast, because they are colder.

This is why you only use your fingers to rub in and not your palm - if your palms are clean, you are cooking well.

Hope I helped. :)

That is 2 tablespoons.

Sure go ahead but buttermilk is supposed to add a tangy flavour and a softer and fuller texture in baked goods than milk.

If you have vinegar on hand you can add 1tbsp of it and add enough milk to make 1 cup and let stand for a couple of minutes. This can be subsisted as buttermilk in your recipe.

The difference between "Self Rising" flour and "Flour" is simply that self rising flour has leavening agents added to it during packaging.

The way it works is the same as flour after you add your leavening agent, such as baking powder, baking soda, etc. A reaction to temperature and other conditions, whether chemical or natural causes the leavening agent in the self rising flour to produce carbon dioxide, thus forming bubbles which makes the product rise by trapping the air inside as the product solidifies.

In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easily verified indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50-60%) leaves only about 0.4 g.

German flour type numbers (Mehltyp) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.

French flour type numbers (type de farine) are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.

In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a suitable way for comparing the extraction rates of different available flour types.

It is possible to find out ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with .48 ash would approximate a French Type 55. For US bakers of French pastry seeking an equivalent, for example, they could look at tables published by King Arthur Flour, showing their all-purpose flour is a close equivalent to French Type 55.

In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise.

source:

http://en.wikipedia.org/wiki/Flour

I guess you could

It gives off carbon dioxide which proves that it respires.

honey and agave nectar and artificial sweeteners.

You can tell if it is done by there won't be any pink left to the color of the chicken, it will be white, very soft, and tender, and will fall apart easily. The chicken will then be ready for chicken salad, to add to soups, etc.

Butter contains some water, so for 1/2 C oil, you'll want 2/3 C butter and reduce the liquid content of the recipe by a couple of tablespoons. That's if you want to be exact--you can get away with a 1:1 substitution for most recipes, it just won't be as perfect.

It only takes a couple teaspoons of citric acid to help preserve baked goods. Vitamin C is also used to preserve baked goods.

2/3 cup of flour in pounds is 2.939 ounces, or approximately 0.22 pounds

pictures of baking equipment and its uses?

They should be baked at 350 degrees for about 12 to 18 minutes or until they are brown. You have to be careful because not all oven temperatures are the same. It may be best to watch them after about ten minutes to make sure they aren't burning.

'Gum arabic' is used in many 'lickable' glue applications, and sometimes in theatrical make-up for sticking moustaches and other facial features on temporarily.

the large oven used for baking bricks is called a kiln

Which kind of yeast?

A packet of dry yeast is 1/4 ounce.

A cake of yeast is heavier.

Either of these is equal in leavening power to 2.25 teaspoons of bulk granular yeast (either active dry or instant active dry.)

When you open a brick of bulk granular yeast, that pound of yeast explodes in size to more than a 3 pints.

Because you don't specify what you're asking, there is no answer.

And there's a lot of "give" in recipes. Yeast multiplies over and over until the entire recipe has been "infected" with the yeast. That's not just my observation, either - the book of Galations advises us that a little leaven leaveneth the whole lump.

In baking, I use 1/2 to 3/4 of a tablespoon to start my sponge. Even keeping the yeast in mason jars in the fridge, I end up throwing it away after about a year more out of paranoia that it's going weak than any observed change in the baked goods. A pound of yeast costs what, about $3? I figure that's far cheaper than throwing away baked goods worth $10 or $15.

One tasty way to cook spare ribs is to simmer in a marinade and then grill. This is great for barbecued pork, because it is a way to add flavour, ensure they are fully cooked and keep them moist and juicy but with a crispy grilled finish.

Apple cider vinegar is a vegan product as it uses no ingredients that originate with animals. However, when necessary, another vinegar such as rice vinegar could be used, as could any red wine or simple apple juice combined with a tablespoon or two of white vinegar.