Baking

there is no formula for this. it'd be easy if it was simple math or algebra...however it's not. i would say an 1hr 10 minutes and keep testing it until it's done.

You can measure out the amount of flour that you need by spooning it out into a measuring cup. Then pour the flour into a mixing bowl and whisk it with a wire whisk or a fork for about a minute.

Or you could shake it out through a colander if you have one.

it depends on how much people want!

To be blunt, the term corn flour has been rendered useless by its multiple and diverse meanings. In the UK, corn flour refers to the white, powdery corn derivative that we call cornstarch in the USA. In the USA, corn flour, depending on the source, can refer to very finely ground white or yellow corn meal, corn meal mix (often used in corn bread), or the semi-fine ground corn meal used in tortillas and other native American/Mexican dishes. Thus, consider the source and try to apply some common sense when using a recipe calling for non-specific corn flour.

Baking at temperatures hotter than specified just means that the outside burns whilst the inside remains undercooked. That is why it is not possible to give you a timing of how many "extra" minutes it will take.

To prepare to be a cook you must be ready to face the worst and best of your cooking you cant just start knowing nothing about cooking you must be taught from the finest to begin and suceed. If you are planning on becoming a professional chef I reccommend culinary school

All-purpose flour is made from wheat. Arrowroot is a different plant. Arrowroot flour is a starch which is primarily used as a thickener. Unlike all-purpose (wheat) flour, arrowroot is gluten free. Arrowroot also thickens at a lower temperature than wheat flour or corn starch.

4 tbsp

1 tablespoon = 3 teaspoon

1 teaspoon = 0.33 tablespoon

45 to 50 min usually - this is at 375 degree for high altitude

That depends on with what the chicken breast is stuffed.

First, for the purposes of this question, I am narrowing the analysis to Jews who keep kosher, e.g. follow the dietary laws, and also ignoring any personal allergies.

Jews can eat pretty much any dessert, except certain types of cheeses (which may use non-kosher rennet) and alcohols (wines that were not subject to mevushal). However, if the preceding meal was a meat meal, the dessert must be non-dairy, must be prepared without any dairy, and must be prepared koshered utensils (utensils that have been properly washed and/or have never had contacted with dairy).

It Depends on the Variety of the Fruit , but they're both in the Citrus family and they have common vitamins .

You can reheat them in either a microwave or conventional oven. The time required will vary depending on the oven. Make sure they do not get dried out by putting them in a lidded container, and make sure they are completely heated through to steaming hot. If they are not, put them back in the oven for a bit longer.

When a recipe calls for a "part" something, it comparable to a ratio. For example, if a drink recipe calls for 1 part sugar and 3 parts water, this means that the ratio of sugar to water is 1:3. If you put in 1 cup of sugar, you would need 3 cups of water. Two cups of sugar would need 6 cups of water, etc.

A "part" is just what it sounds like. It's a part of the final product. The size of the part varies and does not have it's own set measurement. It is only in relation to the measure of the other ingredients.

1/2 stick of butter is 1/4 cup

1 stick and a half is 3/4 cup

Well of course if the ham is 21 pounds, It would take 21 seconds.

From PJ and Sammy

I would try a mixture of not-soft fruits and treat them as though they were cranberries - with a short sugar boil. Apples, oranges, or blueberries would be a selection.

You may want to add a dash of cinnamon, & nutmeg.

Good luck!

12/27/2010-------- I experimented and made a mix that was fab! I don't do percise measurements when cooking, so you'll have to experiment with quantities. Chop about 3/4 to 1 cup of dried sour cherries and peel and chop an apple into small cubes (use a gala or some sweeter apple that has a more firm texture).

Place on medium flame in a small sauce pan with maybe a 1/4 cup of water (maybe a little less or more, you'll have to judge) and 2 tsps or sugar. When sugar has melted and fruit mixture has started to boil, taste to see if the sugar level is good for you. Mixture will taste sweeter when hot so if you think it is too sweet, it will mellow when cooled. When fruit is soft and most of the liquid has evaporated, turn off the flame. Place in a bowl and put in refrigerator to cool.

From there you can possibly add orange rind to the mixture to vary the taste. Would love to know what people think! This is a very good sub for people who can't have cranberries because they are on the anticoagulant coumadin.

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.