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Baking
Baking is cooking by dry heat and an art form all on its own. Attributed to the Babylonians, baking food has been around since as far back as 3,000 BC.
4,738 Questions
I usually find vinegar is a good replacement for vinegar...
How much sugar do you add to cocoa to presweeten it?
Presweetened cocoa powder is a commercial product, not something made in the home kitchen. It is cocoa powder that already is combined with sugar and other ingredients.
Can you make no bakes if it's raining?
Of course you can! The baking of a cake when it's raining can have magical affects that quite often happen! The most common is a baby unicorn, which will bring good luck to your home.Of course you can! The baking of a cake when it's raining can have magical affects that quite often happen! The most common is a baby unicorn, which will bring good luck to your home.
Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.
What are substitutes for cream of tartar?
I have been informed that baking powder is 1/4 baking soda & 5/8 cream of tartar the rest being made up of various other ingredients. Baking soda by itself is no good as it is alkaline and you need an acid so, depending on the recipe, you could try lemon juice, white vinegar or buttermilk.
It is basically a white chocolate chip, except on the package it should say baking.
In order for someone to answer your question you will have to be more elaborate in your question. Is what good for diabetics?
How many people does an 8 pound ham feed?
The normal is 1/2 lb per person. I also consider the age of my guest. Younger persons eat more are their sport played that day ? What else is going on that day, are they here for an hour, two or all day,do you want leftovers, and how many sides are you offering? after all consideration I would go for a lb per persons to be safe since the bone bay be 1/3 the wt. Do not forget have plenty of water and toilet paper on hand. heeee
What can you substitute for bran in a muffin recipe?
You can use black treacle or anything dark and sweet and syrupy. It's also OK to use malt in similar quantities.
The molasses has a certain taste of its own which isn't easily copied and molasses do provide a very rich source of iron.
But most of those recipes can take anything syrupy like Apple juice concentrate in thick syrup form. Or you could use honey if you like that flavour in a bran muffin.
Also you can use Agave Syrup a naturally sweet one that.
Some people use Maple Syrup. Molasses and Treacle though are very thick and messy to handle but a muffin won't be spoiled by any of the above substitutes. You just have to make sure you don't overdo or under-do the sweetness and put up with the strong taste of molasses not being present.
Why must you always preheat an oven before using it it?
Preheating an oven will cause whatevr your baking to cook evenly
Can you use semi sweet chocolate chips instead of semi sweet bakers squares?
Yes, ounce for ounce. One square of baker's semisweet chocolate is one ounce, if you were to chop 8 of the squares up it would be the equivalent of 8oz. or 1cup of semisweet chips. Happy baking :-)
Baking has been around since ancient times. It probably began sometime around the 11th dynasty and was done by mashing grains with water and pouring the mixture on a hot, flat rock. This resulted in a bread-like substance.
What is parchment paper used for today?
Parchment paper is used mainly for baking and cooking today. It is used on baking containers and inside cake tins to prevent the food sticking to the container. It can withstand the very high temperatures inside an oven.
What can you use to substitute for powered sugar?
It would probably work, but try using caster sugar instead, it would taste a lot better.
Can you bake in a chafing pan?
A chafing-dish (from the Old French chauffer, "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the heat of direct flames. The chafing dish could be used at the table or used with a cover for keeping food warm on a buffet table.
How many cups is three sticks of butter?
One stick of butter equals 1/2 a cup so three sticks of butter would be a cup and half.
How much do you decrease the oven temperature when baking in a glass bowl?
If the glass is tempered, it can easily withstand heats of up to 500 degrees F. Look at the imprint at the bottom of your dish to find out if it is tempered to withstand the heat of an oven. If not, glass may shatter around 375 degrees F, so watch out and be sure to check!
Different terms and terminologies used in baking?
Different Baking Terms
Bake-to cook by dry heat in an oven
Batter-flour, liquid and other ingredients, thin enough to four used in coating foods for frying.
Beat-mix vogorously with a spoon,whiper or beaten.
Blend-mix thoruoughy.
Boil-cook liquid with bubblrs appear on surface.
Bovillon-clear meat stock for broth.
Bread-to coat with flour,egg or crumbs.
Broil-to cook directly on heat over a fire or in a oven.
Brush-spread thinly with a brush.
Caramelize-melt sugar in a medium heat to a golden brown.
Chop-cut foods in fire or coarse pieces with a sharp knife.
Coat-cover with a thin film as with flour,batter,eggs or crumbs, sugar ,icing etc.
Cream-rub shortening and sugar against the sides of a bowl with wooden spoon or blender until creamy.
Cube-to cut foods in solid squares.
Cut-in -in corporate fat into flour with two knives,pastry,blender.
Dice-to cut into very small cubes.
Dough-mixtures of flour &liquid plus other ingredients thick enough to roll, knead or drop from a spoon.
Blanch-So scold quickly in boiling water.
Devil-to season with mustard pepper or other spicy condiments.
Draw-to remove entrails
Dredge-to coat with flour prior to frying
Entree-the main coarse of the meal.
Fillet-a thin boneless piece of meat or fish.
Flake-to fork up a food.
Fold-in-to-to mix light fluffy ingredients using a gentle over and over motion.
A recipe I would like to try calls for niseste flour. What type of flour is niseste flour?
It's a very fine corn flour. Some sources say it is a fine rice flour, some say it is a fine wheat flour, some even say it is cornstarch or wheat starch. I'm just passing on what I personally have been told.
I will try the recipe several times using corn flour, rice flour and cornstarch to see which one is better for the recipe I will be using. Thank you very much for the information. It is most valuable.
How many calories in 1 oz of butter?
In American cups and part cups there are:
- Approx 1616 calories in 1 cup ( 8 oz or 227g)of butter
- Approx 808 calories in a ½ cup of butter
- Approx 404 in a ¼ cup of butter.
For the calorie content of vegetables to which you might add butter, and a vegetable calorie chart, which you may use as a daily guide, see the page links, further down this page, listed under Related Questions.
What is one-eight of a cup of flour is it half of cup plus 1 tablespoon?
Liquid measures are based on volume and are not the same as weight measures. We use the same term, "ounces," but they are not the same thing. If we were using the metric system, we would talk about grams versus milliliters. Flour comes by weight, not volume, so you cannot think that a pound of flour (16 ounces in weight) is the same as 2 cups or 2 X 8 liquid ounces. A cup of flour is equal to 8 liquid ounces in volume, but it only weighs about 4 ounces in weight. So a 5 pound bag of flour is actually more like 20 cups of flour, not 10. But this may vary according to how packed down or how sifted the flour is. The most accurate recipes give weight measurements for flour--so that you don't need to be worried about how compact or fluffed up your flour is.
