Baking

There are 35 tablespoons in one 8 oz. carton of cocoa powder.

6 ounces is 3/4 a cup That's not really correct. That is assuming you are converting liquid (volumetric) measurements. The challenge here is that ounces of flour is weight and cups is volume, so you cannot use the fluid ounces of 8 per cup. You need to consider the density of the flour and how tightly it is packed.

Chicken breasts are white meat, which means they have less moisture and less fat. If they are very well marinated or cooking in any kind of sauce, you don't need to cover them if you keep an eye on the cooking process and don't let them go too long. More than about 12 minutes at 350 degrees will start to dry them out. But it's a matter of taste -- it really depends how you like them. If you prefer them a little more firm and solid, and the sauce to gain a little strength as the moisture evaporates and leaves the spices/other ingredients to take over, then leave them uncovered. Cover if you prefer that they be more wet inside, possibly fall apart a little, etc.

If you don't properly measure you're ingredients it could alter the way the recipe is suppose to turn out. I know it sounds kind of silly but for example if a cookie recipe called for 2 cups of flour and you used 1 3/4 cups instead it would make you're cookies spread out more during baking and it would make them more likely to burn. I've definitely had many experiences myself with not measuring accurately :/

If you add baking powder so what you are making will rise. If you look through most recipes, most use 1 teaspoon of baking powder for each cup of flour. By using whole wheat flour, the finished product will be heavier with a coarser texture. If you are using all whole wheat flour with no white flour, I would use 1 1/4 teaspoons of baking powder per cup of flour. A lot of whole wheat recipes will use half whole wheat, half white.

Brushing chicken lightly with oil will produce a crisp golden crust.

Plasticine is oil based, so it melts if you bake it. You will need a product like easy model clay or Fimo if you want to bake it.

The difference is simply the flavor. Chicken shake and bake has specific seasonings designed for poultry, and pork shake and bake is designed to complement pork.

with flour, corn starch or egg yolk.

Buy the right cheese! And cook it slowly. Re cheese - some will brown better than others ... not sure why. Kraft 'Cheese' (don't know where you are in the world?) will brown really well but then it's not really cheese is it? In fact in Australia the packaging for this says 'Kraft Singles' as they're not allowed to call it cheese! Anyway you wouldn't use Kraft to make macaroni. Also cook then stick under grill to do browning.

2.75 cups

1 cup = 16 tablespoons

1 tablespoon = 0.06 cup

You should always cover chicken when baking so the moisture stays in the pan and the chicken is less likely to dry out. Adding some butter on top of the chicken and baking on a higher temp (like 400) for the last 10 min will ensure that you still get that great crispy skin, without the side effects of dry chicken.

to make round cakes

mylin scheighfier

Partially hydrogenated oils are very bad for you and are banned in some European countries; they contribute more than saturated fats to heart disease.

Coconut oil has some health properties; the lauric acid contributes to heart health.

Pick fresh unsaturated fats instead of animal fat or partially hydrogenated oils. Coconut oils and avocado oils are two vegetable based saturated fats that are good for you.

There is a lot of evidence that excessive saturated fat contributes to heart disease and cancer.

Yes. Unless the recipe calls for something else it's fine to use All-purpose.

Cooking by dry heat, as in a convection oven.

A cup is 250ml. So ... half a cup is 125ml, a quarter of a cup is 63.5ml and an eighth of a cup is 31.25ml.

350g of flour is equal to 2.8 cups (or 2 4/5 cups). This would be approximately 2 3/4 cups.

Ingredients: * 1 cup heavy cream * 4 oz. white chocolate baking bars, coarsely chopped * 2 tablespoons Drambuie or other orange flavored liqueur (or a drop or two of orange extract) Method: Heat cream in a 1 small saucepan until just boiling (This is called scalding the cream.) Place white chocolate into a heat proof bowl and pour hot cream over chocolate. Allow to sit for approximately 3 minutes, then stir until smooth. Stir in Drambuie and refrigerate until extremely cold (approximately 1 1/2 hours), stirring occasionally. Mixture will be thin. In a large bowl, beat cold chocolate mixture with an electric mixer on medium speed for about a minute or until chocolate begins to thicken. Switch to high speed and mix until stiff peaks form. (If it won't go to stiff peaks, it's not cold enough, place it back in the fridge for a half hour and continue beating. From here it's up to you what you do with this. Pipe it, spread it, put it in a dessert cup with your favorite topping or spread it on the bumper of a 52 Ford Pickup, it really doesn't matter. It's gonna be good no matter what you do with it. Share and Enjoy! link:http://www.cookingbytheseatofmypants.com/recipes/white-chocolate-mousse/

1 ounce = 28.34 grams

1 gram = 0.03 oz

A good substitute for corn flour if is being used for thickening, is potato starch. You can also use regular flour that has been mixed and cooked with a small amount of butter in a skillet beforehand.

no