Baking

One large egg is approximately 3 tablespoons.

They are sheets made from silicone and sometimes also fiberglass. You place them on your pans in order to prevent using oils or one time use baking papers. They save the life of your pans, heat evenly to ensure perfect baking results, are a healthy option as you do not need to oil or spray your pan and allow easy clean up!

it cost about 13.00 not cheep

you could make your own (sort of) bubblegum

Well, honey, let me break it down for you. One stick of oleo is equivalent to 1/2 cup or 8 tablespoons. So if you need to butter up some toast or whip up a batch of cookies, just grab that stick of oleo and get cookin'.

Tinned coconut milk

How long you bake them depends on how deep they are stacked. In a bowl of six inch deep sliced potatoes, it takes an hour to cook them at 350 degrees Fahrenheit. Thinner slices cook faster than thick slices.

Gram flour is made from chickpeas, and can be used in place of corn or wheat flour for thickening soups, sauces and gravies.

Gram flour is gluten free, and provides a nutty flavor to foods. You can substitute it for other flours in equal amounts.

two thirds. (2/3)

Bake macaroni and cheese at 350°, uncovered in the center of the oven for about 45 to 50 minutes, or until macaroni and cheese is set.

You can! White sugar in an equal amount will work fine, but your cookies will be a little crisper than if they had been made with brown sugar.

Or, if you have molasses on hand, add 2 tablespoons molasses to every cup of substituted white sugar and you will not be able to tell the difference.

cheese

One cup

Nope. That is what the paper cups are for: to eliminate the need for greasing.

The history of baking in the Philippines goes back hundreds of years. Baking as it is known in the West, using the dry heat of enclosed ovens to produce bread and pastry products, probably was introduced to most of the Philippines by European explorers and colonizers. Because there is too much information to include in the context of this WikiAnswers/Answer.com item, please refer to the Wikipedia article attached below.

Yes, brown first, then season (salt draws the moisture to the surface, so you don't want to season before you brown). They turn out best when cooked in a dutch oven (moist and tender). 350 to 375 degrees. 1 inch chops - 45 to 55 minutes, 1 1/2 inch chops - 60 to 70 minutes, 2 inch chops - about 1 1/2 hours. At higher altitudes you'll have to cook longer. You'll know it's done when the center is no longer pink. Always check. Hope this helps! :o)

86 semi-sweet chocolate chips equals 3 squares of semi-sweet baking chocolate.

Yes, this sugar can be used in place of the former. If the grind quality is of importance, depending on a recipe, you'll need to make sure it is similar or else it may throw the result off. For other means such as garnishing and what not, it should be fine.

Because of the eggs and milk in a pumpkin pie I estimate 3 days. We finished ours up Sunday night!

Cook fresh pork to 160 degrees Fahrenheit. Fresh pork cooked to medium doneness as measured with a food thermometer may still be pale pink inside but will be safe.

"Strong flour" is the British term for high gluten flour made from "duram" wheat, literally, "strong" wheat. In the U.S., this is known as bread flour. It is used for baking yeast breads, where a chewy texture is desirable. Bread flour has a higher percentage of protein, which forms the elastic, chewy, texture of gluten.

No but close! a 1/4 cup is exactly 59.147cc's. Aka Cubic Centimeters.

The main principle of baking as opposed to "cooking" is that everything needs to be measured carefully. If the recipe requires 1 cup of flour or 2 eggs or 1/2 teaspoon of baking powder do not use more or less.

* Always preheat the oven slightly above the required cooking temperature, This will allow for any heat loss when loading the oven.

* Try and bake evenly sized portions, arranged symmetrically on a tray to assist even cooking.

* Place foods on the appropriate position in the oven to suit the item, for example, foods with pastry bases need to be baked low in the oven to ensure complete cooking.

* Grease trays to prevent foods such as cakes and pastries from sticking, commonly available cooking sprays work well.

* Fragile items such as custards may need to be placed a food item in a water ath to moderate the heat.

Other pieces of advice are;

* Different oven temperatures lend themselves to different foods. A low range, from 80C to 160C, is suitable for items such as meringues, meringue type biscuits like macaroons (or macarons) and biscotti, tomatoes, bread for crumbs and drying herbs. These need a low temperature to allow the food to dry without colouring.

* Heavy cakes such as fruit cake, mud cake, chocolate cake or cheesecake also need to be baked in the low range. If these cakes are cooked at a high temperature they burn on the outside edges and remain undercooked on the inside.

*For products that are set by egg, such as baked custards like crème caramel, crème brulee, lemon tart and quiches also use a low temperature range. If they are cooked at a high temperature the mixture will split due to the liquid boiling, leaving the custard with bubbles or a grainy texture. To allow for an even temperature, products like crème caramel and crème brulee are placed in a water bath.

* Pastry products like choux (used primarily for eclairs and cream puffs), puff, sweet or savory shortcrusts, filo and strudel need a high temperature. Choux and puff pastry need a higher temperature to allow the moisture in the product to become steam and make the product rise.

* For a glazed finish on your baked item try these prior to baking: for savory items, mix 1 egg yolk, 1 tsp soy sauce and 1 tbs water; for sweet items mix 1 egg yolk and ½ cup milk or cream.