Baking

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

There is no CEO for Pillsbury as it was acquired almost 10 years ago by General Mills

Check the recipe before cooking. Sometimes preheating is, and sometimes is not, necessary.

If you need to cook something in the oven for a specific amount of time at a specific temperature, then it must be cooked at that temperature the WHOLE time.

If it takes 10 minutes to preheat it to 300 degrees, and you put the food in WITHOUT preheating, you undercook it.

And if you out the food in WHILE preheating, you end up overcooking it.

cups, teaspoons,tablespoons,oz, lbs,ml,l, and y=that's all i know

I've used foil when I was truly desparate, but I wouldn't advise it. Whatever you do, don't use regular paper or paper bags because they WILL IGNITE. Funny Thanksgiving story behind that one...

Many cities and towns have bakeries that are famous in their area. However, one bakery that is famous to many people is Carlo's bakery. This bakery is showcased on the television program Cake Boss. People come from many places just to visit this bakery.

You put the bread in then wait till it is toasted.

Common table salt weighs just a bit more than granulated sugar. One cup of salt = 273 grams and sugar 200 grams.

An artificial flavoring that causes lung disease.

Olives are pickled in a brine. The olives will have an aroma according to the particular ingredients in the brining agents used (type of salts and sugars, herbs, etc.)

That is approximately 4/5 of a cup.

Yes, well baked brick color becomes terracota.

Here's a great list:

Bramley

Crab apple (primarily for jelly)

Calville Blanc d'hiver

Edward VII

Empire

Golden Noble

Granny Smith (also used as an eating apple)

Gravenstein

Grenadier

Jonathan (also used as an eating apple)

James Grieve (also used as an eating apple)

McIntosh (also used as an eating apple)

Newton Wonder

Norfolk Biffin

Northern Spy

Peasgood Nonesuch

Pink Lady(also used as an eating apple)

Rhode Island Greening

First you must sanitize your hands by placing them into a pot of boiling water. Once this is done, you must dunk the brisket in toilet water. This will neutralize the salty taste. Real funny. this is a serious question not meant for answers like that.