Baking

Barkeepers Friend may work. Or, a soak in hot water with ammonia in it. Either way, it will take some elbow grease. You may want to cook at lower temperatures.

Depending on the specific recipe, eggs or baking powder makes brownies rise.

Depending on the yeast you are using, on average, in a kitchen that has a mean temp of about 75-80 degrees Fahrenheit, it would take about 20 minutes with fast-acting yeast and about 35-40 with regular active yeast.

There are a lot of other variables too. Sugar content, type of flour (gluten content, all-purpose, baker's flour, whole-wheat, and so forth)

There are many different varieties of Knorr Aromat seasoning (all purpose, for meat, grill seasoning, garden seasoning, etc.) and listing possible substitions for them all would not likely to be a question answered quickly. Perhaps if you could rephrase your question and specify which seasoning you are referring, then someone familiar with that particular product can make a recommendation for you.

A baking tray is used for baking cookies, biscuits and other types of bakery items that can hold their shape before baking. The best kind are metal ones that don't have a Teflon (Spelling, IDK) coating on the outside. They are in many different sizes. Ones in bakery's are usually bigger than ones you buy at a store.

Flour does not make you fat. Too much food and insufficient exercise make a person fat. The solution to being fat is to loose weight. This can ONLY by done by eating less and doing more.

You should bake it for 1 to 1.5 hours; also make sure that you let it stand for about 20 minutes after removing it from the oven as it holds together much nicer when sliced.

It depends on the country and establishment and the skill and experience u have.

if u work in Australia or New Zealand the Australian pay rate is more compared to New Zealand, in Australia if a Chef De partie is working in a 5 star hotel the average annual pay rate will be 45-48K AUD annually where as in New zealand its from 35-41K annually.

1 cup is 8 ounces. 3/4 of a cup is 6 ounces.

If the ham is already 'cooked' then you do not need to cook it again, you can slice it and eat cold with salad or in a sandwich, or you can warm it through and eat with fried eggs, or my favourite is with boiled new potatoes and parsley sauce.

There is about two cups of powdered sugar in a pound. It depends on how firmly it is packed and what the moisture is.. Traditionally, there are 8 ounces in a cup and 16 ounces in a pound.

Depending on the size of the dishes, yes, three different dishes can bake at one time. All three dishes must require the same temperature, although they might be finished at different times. There also must be enough room in the oven to hold all three dishes with several inches of space around each.

It depends on whether you want to make more servings, or less.

It's easier if you keep it simple and use common fractions; i.e. 1/4 or 1/2.

If your recipe yields 4 servings and you want only 2 servings, you would cut each ingredient in half. To get 8 servings, you would double each ingredient.

they have a earthy, herby, fresh, strong, smell. I mean, some people may say different but that's how i think of it. sorry for the lame answer

Yes always, except for in the case of chicken. the thighs need more time than the breasts, because the breasts are lower in fat and will dry out faster.

Another answer: This varies greatly with both the type of cooking appliance and with individual ones. I assume you mean using a conventional gas or electric oven when you say baking. As these are thermostatically controlled, if they have more food in them they usually use a bit more fuel to maintain the same temperature. As most of the heat is used to warm the actual oven and the space inside it, you are not likely to notice much difference if you are baking two or three things together. Conventional wisdom when I was growing up was 'always fill the oven' as little or nothing extra was needed, so you'd have a rice pudding as well as a meat casserole. What is affected by quantity is the speed at which heat travels into the centre of a piece of meat or a casserole. Thus a whole chicken will take longer than the same weight of well spread out pieces, and a large casserole will take longer than a small one, if put cold into the oven.

This argument does not apply if the device you are cooking with has a fixed output, like a microwave oven, in which case the answer is yes, more food takes longer.

well.. first you buy a packet of chips, then you put the packet in the oven with chips in it still, then u put it in the oven for about 10 min @ 180degreesC. then you take it out ,then u flush it down the toilet so no1 can see wat you've just done!!!! ta-da!!!!!!!!!! and that's how you shrink chip packets!!!

Yes. Peanuts are called Ground Nuts in Africa.

With most things, yes, you can. But there is a bit that you will need to keep in mind before doing so. Since most baked goods that are baked in glass need to be baked at a slightly lower temperature (about 25 degrees Fahrenheit lower) you may want to increase the temperature if the recipe calls for glass pans. Then just be sure to follow the other directions, such as greasing/flouring the baking pans.

Yeast is made up of microorganisms (fungi) that feed on starches and sugar, producing gas that makes dough rise. Yeast can digest sugar quicker than starches, so rises faster when sugar is included.

You'll need an array of different equipment depending on what you're making, however there are some staples.

Cooking basics: Saucepan, skillet, glass bowl, measuring cups, whisk, big spoon, big slotted spoon, collander, ladle, stir-fry spoon

Baking basics: Baking pan, whisk, big spoon, measuring cups, glass or ceramic baking dishes, glass bowl

These are the bare minimum, if that. To be able to bake or cook more labor-intensive dishes, you may need other things.

Medieval bakers needed to know how to grow, harvest, mill and bake.

That will depend greatly on the density of the item. 600g of flour and 600g of water will not be the same number of cups. Without knowing what you're measuring, I can't give you a precise conversion.

In most recipes you can use an equivalent amount of dried fruit, like raisins, nuts or another flavor of chips like peanut butter, cinnamon or vanilla chips. Obviously this will not work in a recipe that calls for melting the chips to get a chocolate flavor in the recipe.

If the recipe calls for melting the chocolate chips- you can use 3 tablespoons unsweetened cocoa powder, 3 tablespoons sugar and 1 tablespoon butter or margarine for every 1 ounces of semi-sweet baking chocolate needed.

paying cheques drawn on him/her and also collecting cheques for his/her customers. In most common law jurisdictions there is a Bills of Exchange Act that codifies the law in relation to negotiable instruments, including cheques, and this Act contains a statutory definition of the term banker: banker includes a body of persons, whether incorporated or not, who carry on the business of banking' (Section 2, Interpretation). Although this definition seems circular, it is actually functional, because it ensures that the legal basis for bank transactions such as cheques does not depend on how the bank is structured or regulated. The business of banking is in many common law countries not defined by statute but by common law, the definition above. In other English common law jurisdictions there are statutory definitions of the business of banking or banking business. When looking at these definitions it is important to keep in mind that they are defining the business of banking for the purposes of the legislation, and not necessarily in general. In particular, most of the definitions are from legislation that has the purpose of regulating and supervising banks rather than regulating the actual business of banking. However, in many cases the statutory definition closely mirrors the common law one. Examples of statutory definitions: "banking business" means the business of receiving money on current or deposit account, paying and collecting cheques drawn by or paid in by customers, the making of advances to customers, and includes such other business as the Authority may prescribe for the purposes of this Act; (Banking Act (Singapore), Section 2, Interpretation). "banking business" means the business of either or both of the following:receiving from the general public money on current, deposit, savings or other similar account repayable on demand or within less than [3 months] ... or with a period of call or notice of less than that period; paying or collecting cheques drawn by or paid in by customers