Baking

It really depends on what sort of cookies you are baking. For instance, sugar cookies would bake at an average temperature of 350 degrees Fahrenheit (180 Celsius), but thick brownies may bake at 425 degrees Fahrenheit (220 Celsius). Or, you may want your cookies to bake slowly, and put them in at 325 Fahrenheit (160 Celsius) for a longer period of time. The most common temperature that I have seen for all sorts of baking and roasting is 350 degrees Fahrenheit (180 Celsius). It is considered a "moderate" temperature and is used for the majority of things I have cooked. That goes for cookies, too. == Most of my cookies bake at a temperature of 375 Fahrenheit (190 Celsius).

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Fish sticks take about 15 minutes to bake in the oven. If they are frozen, read the time recommended on the package. Homemade ones should be baked at 400 degrees Fahrenheit.

if you're cooking a whole chicken, dont use foil or the skin wont crisp up. if you're cooking something like chicken catchatorie in a braising liquid, the foil with keep in the moisture.

in short, if you want crispy chicken, dont cover it.

The plastic leg holders are oven safe and can be left in place during roasting.

It depends on the strain. It depends on what you mean by ideal. The higher the temperature the faster fermentation, but yeast mortality also increases as the temperature rises. Above a certain temperature and the yeast will be killed. Around 25 decrees C is good temperature for fast fermentation without temperature related mortality. Its worth noting that a range of flavour compounds are produced during fermentation and these are very important for wine and beer making and these are also temperature dependant. The best results are often at temperature lower than those that would provide the fastest fermentation. This drives many brewing practices and shows that what's ideal for the yeast may not be what's ideal for the brewer.

The baking industry in the Philippines is growing at a rapid pace. There are many chain bakeries as well as local eateries popping up on a monthly basis. One of the top leaders in the baking industry in the Philippines are Julie's Bakeshop.

60 cups.

1 quart = 4 cups And 1 cup = 0.25 quart.

There are 32 US fluid ounces (2 pints, or 4 cups) in 1 US quart (946.4 ml).

There are 40 Imperial fluid ounces (2 pints) in 1 Imperial quart (1,136 ml).

Note that there is no 'cup' in the Imperial system, it is best to use pints or half pints, and not 'cups'.

Baking powder - add two teaspoons of baking powder to each cup of plain flour.

In America they call "plain flower" all "purpose flour", in Australia where I am from we have 2 main types Plain & self raising. :)

At around 375-450, depending how crispy you want them.

A very thin pastry dough. It tears easily. It used in pies.

Liquor can be used in baking,however, it requires a lot of time and effort if you don't already have a proven recipe. When substituting alcohol for other liquids (water or juice), keep in mind that alcohol has some sugars, will cook off quite a bit during baking, and will lose 4%-78% of the alcohol content(shown during a study which I forget where was printed), so you may not be getting a buzz if that is what you are looking for. It tends to produce a pretty, shiny crust, but will stick to wrappers or pans quite easily. If it is not used in the right proportions, it will also cause the cake to fall. If you are willing to spend a lot of time with trial and error, you may come up with something great. If you want great results with a bit of a buzz, consider glazes. By combining liquor with powdered sugar, you can create a nice glaze for a cakes, scones, or pastries. You can also add liquor to berries that have been sliced or blended, add sugar if needed, let it sit in the fridge to come together nicely and serve over cakes and what have you. You may also want to look up recipes for rum cake, which usually has some rum in the cake and some used as a drizzle across the top. Also, keep in mind the dessert Tiramisu, which has ladyfinger cookies lightly dipped in brandy. To recap, I suggest using a proven recipe that already contains alcohol and substituting vanilla liqueur instead of the original alcohol. During baking, alcohol will cook off. To pack a bit more of a punch, try drizzles of alcohol, or glazes.

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I don't know that it's better to bake with stoneware. It really just depends on your personal preference. Many people like to bake with stoneware, because stoneware absorbs the flavor of the food you are baking. Therefore, after you bake many things on stoneware, the stoneware actually adds flavor to your food.

Egg Wash

An egg wash will make pastry shine and help with browning. It will also help bind crusts with cracks and seal the edges of pie crusts. Egg wash also helps keep the bottom crust from getting soggy when the pie filling is added.

Simply beat a couple of eggs mixed with just a little bit of liquid such as milk or water. Brush a very light coat of the egg wash onto the surface of the dough with a pastry brush.

First of all chicken and other meats roast, they don't bake in whole form. It takes 20 minutes roasting time at 350 degrees so multiply 20 minutes x 5 to ge 100 minutes or 1 hour 40 minutes. Remember this is unstuffed.

Tip: baste the chicken periodically so it doesn't dry out and enjoy!!!

3/4 lb = cups

half a cup of butter = 1 stick

Hot and fast! My experience is working in a restaurant, where we would pre-cook or par-cook some dishes. The 400 - 500 F range for 3-10 minutes works for most food. Fried foods should be near the upper end; moist foods and things that can "brown" (like pizza or macaroni and cheese) toward the lower end of the range. If you're heating different things at once, go for the middle (around 450 F) and cover moist dishes with foil to prevent drying. Hope that helps! -- J

According to this page at Cook's Ham, if you're not going to eat it within 7-10 days, freeze it, then thaw in fridge...it's all at this link. I was wondering the same thing, this year, when I get the free ham from the supermarket promotion that I usually donate to a food bank, I'm going to have to cut it in pieces and freeze it for several meals for me. Times such as these...happy holidays! http://www.cooksham.com/hamTV/#handling_thawing

A kilogram is 1,000 grams. As such, it would take 4.44 sets of 450 grams to make 2 kilograms.

Yes you must eat the wang of life

In baking, creaming is the method used to blend ingredients into a creamy, smooth consistency. You usually cream granulated sugar with butter or shortening. You blend ingredients by hand with a spoon or with a mixer.

In some recipes, but not in all recipes.