Baking

Hirsch's Meat Market

1301 W. Parker Rd. Suite 100

Plano, Texas 75023

972/633-5593

Tuesday through Saturday

10:00 am to 6:00 pm

Closed Sunday & Monday

They have great meats and cheese and the butchers can cut meat anyway that you like.

Yes, but it may take a while. If you freeze normal dairy milk it takes a while to properly harden, otherwise it'll just be soft ice-cream like ice with liquid in the centre. You can freeze skim milk but it will not be very nice.

Caster sugar has finer granules than regular (or "granulated") sugar. For cupcakes, you should be able to use regular sugar instead of castor without any detriment to the final product.

= Flan = * 1/2 cup white sugar * 2 cups milk * 2 eggs, beaten * 2 egg yolks, beaten * 3/8 cup white sugar

# Preheat oven to 350 degrees F (175 degrees C). # In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly. # In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins. # Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. # Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

The simple answer is so that the people working in the bread factory can have two days off a week: Tuesday and Saturday. I remember this from my college summers working in a bread factory making "Batter Whipped Sunbeam."

That is 1.146 cups.

it is about 1 and 1/2 cups of flour. To get this answer you need to do a conversion rate from grams to lbs and then from lbs to cups. We start with 175 grams: there are 454 grams to 1 lb. We need to divide 175 by 454. Then we know that there are 4 cups of flour to every pound. Therefore we multiply our answer by 4 and we get about 1 and 1/2 cup.

The oven's heat causes the protein in the egg whites to bind and form firm molecular links. Simultaneously, moisture in the meringue evaporates; as the wet meringue bakes, it loses more and more moisture, gradually going from wet to moist to chewy to dry. When baked at low heat, the meringue will remain nearly white while becoming quite dry. If the oven heat is high enough, sugars on the outer surface of the meringue will caramelize, becoming increasingly darker tan, then brown, then black if over-cooked.

Baking is a little scientific. If you don't follow the directions, you will end up with less than desirable results. If you are going to go to all the trouble and expense to bake, you might as well make it as delicious as you can by following the directions.

Most people say "sugar" to mean granulated sugar. Different sugars are pure cane sugar and confectionery sugar (the powdered kind).

A common nondairy ingredient to use in cookie recipes in place of butter is shortening. It will change the texture of the cookie, usually cookies with shortening will be a little chewier than cookies with butter.

A dual fuel cooking range allows you to use gas for your stove top while simultaneously using electric to power your oven. The best dual fuel range is the Kenmore Pro Free Standing Dual Fuel Range, Model 79523.

The best way to know for sure is to invest in a digital scale (food or postage-type)and weigh all your food.

I tested the previous answer for myself with Lay's brand Potato Chips (just plain, no ruffles) and found that there were, in fact, 24 chips (whole, each approx. the same size) in an ounce.

Dorito's Nacho Cheese were 10 chips/1 oz.

Tostito's Restaurant Style Corn Chips were 6 chips/1 oz.

Note: manufacturers will also round up to the nearest ounce on labeling (i.e. 0.6 oz becomes 1.0 oz.)

One 1/2 a stick of butter is equal to 1/8 of a pound or two ounces or 1/4 of a cup. It is also approximately 4 tablespoons.

to become a baker you need to bake but to bake you need to become a baker.

hows that for confusing?

you need to have a high school diploma.

Because it's more healthy. Doing that, you avoid eating a high level of fat wich is not good, because frying turn vegetable fat into hidrogenated fat, wich causes an effect similar to that of cholesterol in the body.

well, i just use butter and that works alright... so i guess its yes

What are you cooking? Butter in the EC sold in 250gr packs. 25gr is a recommended amount of animal fat per day for a healthy adult.

All purpose flour is the general, common flour that can be used in most any type of recipe. It is of an average grain size and texture. Enriched flour means it has been fortified with color or nutrients.

it is used to make tarts

Flour

its not how long you cook a bird or what temp that matters, its the proper internal temperature. To determine done-ness of the bird , use a cooking thermometer.

And since i don't know how much your bird weighs, i cant answer the question properly as to what the temperature to roast it. Or how long .

But its stuffed you said and large. So i would guesstimate roast it at 400 degrees for 20 minutes, then turn the oven down to 325 degrees , cover the bird with a tent of foil loosely, continue roasting for an hour . using the cooking thermometer -Check the temp of the bird at a thick part - should reach 165 degrees. Also check the temp of the stuffing, should be 150- 160 degrees.

Continue to cook until the bird reaches those temps.

No, salt is composed of sodium and chloride.

• Salt slows down fermentation so that yeast-leavened products have more uniform texture.
• Salt makes dough a little tighter.
• Salt brings out flavors of flour and butter. Without salt, cookies have sweetness but little flavor.