Baking

12.786 pounds

The formula to convert kg to lbs5.8 kg*

2.2046 lbs

1 kg

=

12.78681121 lbs

Yes, bratwurst sausage can be baked. The best way I've found to cook any kind of link sausage is to pierce the sausage in several places to prevent 'splitting', and to allow more of the fat to cook off. Then first cook it in a skillet (I prefer a cast iron skillet) on the stove top in water till just about done. Then drain the remaining water, which also drains excess fat. Bake in the oven at about 450 degrees Fahrenheit until the sausages are as brown or crispy as you want them. Cooking sausage this way ensures they are done all the way through, yet they cook faster and don't leave a splattered, greasy mess on the stove top.

It is not possible to convert grams to teaspoons without stating what substance you are measuring; grams is a measure of weight, teaspoons is a measure of volume. For example, 9 grams of light polystyrene packaging material will have a much bigger volume than 9 grams of lead, hence the amount of each that you could fit into a teaspoon varies significantly. Thus you cannot convert without stating the substance that you are converting.

why would you want to do that! baking with vanilla makes everything taste better!

you can omit it, but it wont taste the same

I don't now if it works but you could try and make the mix and put the microwave on the highest level and then let the mix go on until it is golden brown. If it does not help I am sorry x

Hope I helped you x

For each bag of semi-sweet chocolate chips add 2 tablespoons of sweetened condensed milk and 2 tablespoons of butter. Melt in double boiler over medium-low heat, stirring often, until chocolate is melted. Taste and add a splash of whole milk if too thick or a splash of condensed milk if not sweet enough.

Depends on what pizza it is. Usually i put them in 20 miniuts

Dulce de leche is commonly used in Latin America for desserts and pastries. In North America, you can usually find it at Hispanic grocery stores. However, if you don't live in a metropolitan area with diversity of grocery stores, you can buy it online. One site where you can buy it is

1 tablespoon is 15ml (14.786ml if you want to get really picky)

4 tablespoons is 60ml

Orange zest is orange peel. It's orange peel that has been grated very finely using a zester, or the fine grating side of a food grater. Just be sure to wash and dry the orange first, and be careful not to get any of the pith (the white part just under the orange skin) grated into the zest.

1.5

You either leave it out on the counter to thaw out, or you put in the microwave.

nah!! of corse not!!

/*------------------------------------------------------------------------

Section :G/7

M/c No.:32, Roll No.:11BT30015

Name :M A KRISHNA DEEPAK

Assignment No.: 08

Description: Program to implement functions on string characters.

------------------------------------------------------------------------*/

#include <stdio.h>

#define MAXLEN (1000+1)

int strLength(const char *x);

void strReverse(char *x);

int makeUpper(char *x);

char *strCopy(char *x, const char *y);

int isPrefix(const char *x, const char *y);

char *substring(char *x, const char *y);

int main()

{

int len ;

char x[MAXLEN], y[MAXLEN], z[MAXLEN], *cP;

printf("Enter the 1st string:\n") ;

scanf("%[^\n]", x) ;

printf("Enter the 2nd string:\n") ;

scanf(" %[^\n]", y) ;

printf("Length("%s") = %d\n",

x, len = strLength(x));

printf("Reverse("%s") = ", x);

strReverse(x) ;

printf(""%s"\n", x);

strReverse(x) ;

makeUpper(x);

printf("Upper-case: "%s"\n", x);

if(isPrefix(x, y))

printf(""%s" is a prefix of "%s"\n", y, x) ;

else

printf(""%s" is not a prefix of "%s"\n", y, x) ;

/*if((cP = substring(x, y)) == NULL)

printf(""%s" is not a substring of "%s"\n", y, x) ;

else {

printf(""%s" is a substring of "%s"", y, x) ;

printf(" from index %d\n", (int)(cP-x)) ;

}

*/

printf("z[] = "%s"\n", strCopy(z,x)) ;

return 0;

}

int strLength(const char *x)

{

static int sum=0;

int temp;

if(*x=='\0')

{

temp=sum;

sum=0;

return temp;

}

else

{

sum++;

return strLength(x=x+1);

}

}

void strReverse(char *x)

{

int length,c;

char *begin,*end,temp;

length=strLength(x);

begin=x;

end=x;

for(c=0;c<(length-1);c++)

end++;

for(c=0;c<length/2;c++)

{

temp=*end;

*end=*begin;

*begin=temp;

begin++;

end--;

}

}

int makeUpper(char *x)

{

static int u=0;

int temp;

if(*x=='\0')

{

temp=u;

u=0;

return temp;

}

else

{

if(*x>='a' && *x<='z')

{

*x-=32;

u++;

}

return makeUpper(x=x+1);

}

}

char *strCopy(char *x, const char *y)

{

char *p=x;

while(*y)

{

*x =*y;

y++;

x++;

}

*x ='\0';

return p;

}

int isPrefix(const char *x, const char *y)

{

static int l=strLength(y),p=0;

if(*y!=*x *y!='\0')

return 0;

if(*y==*x)

{

p+=isPrefix(x=x+1,y=y+1);

}

if(i==strLength(y))

return 1;

}

/*char *substring(char *x, const char *y)

{

}

*/

About 45 minutes to 1 hour and 15 minutes depends on the size of the pan of dressing you are cooking.

Rubbing in is a term used when making pastry, all the dry ingredients are put in a bowl then the fat is added and rubbed between the fingertips into the dry ingredients until all the fat is rubbed in and the mix resembles fine breadcrumbs.

The best method is in an convection oven. Preheat oven to 185 and insert the skates for 2 minutes with heat on. After 2 minutes, leave skates in the oven, but turn off the oven completely. Make sure to place the skates on a baking sheet of stand them up in a pan. Below is a good suggestion if you are baking ice skates- if you are baking roller skates then you can place the frame on the balking sheet of in the pan with no damage- of course, make sure the wheel are off.

Depending on the brand of skate your baking time will vary- Most brands will be good with 10-15 mins. Make sure to check them after 8-10 mins to see if the pads on the inside are getting too hot- then every couple of mins until they are well heated. I would not recommend having them in the oven for more than 15 mins. If this doesn't do an adequate job, you can always re-bake the skates at a later date.

When the skates are hot enough put your feet- with socks (it's hot), in the skates and lace the skate tight pulling the laces out, not up- the eyelet could become dislodged due to softening from the heat. sit with your feet in an upright position with heels firmly against the back of the skate. Do not move or wiggle your feet as the molding process is cooling. This will cause uneven molding to your foot and require re-baking.

Cooling down should take about 20-25 mins. After that you are finished with the baking process. You should NOT skate with the skates for at least 24 hrs. after baking.

Couple of tips...I have wet down the insides of the skates with a good spray bottle to simulate sweat prior to heating the skates. This makes the skates a little more pliable.

In order to keep your ice skates upright, run a skil saw through an old 2 x 4 to create a groove...just enough to slide the blade through. Gives the added stability.

Improved by Scappi90 on 10/8/09

To preheat an oven, it usually takes about 10min max to get to the ideal temperature you need to set it at. Older ovens may take longer than others to warm up, so keep this in mind.

You should contact your home county vocational-technical school. The school should offer a program in this area. There are some private schools, however they most likely will be much more expensive and you will typically not learn any more than you would at the vocational school. While most bakers learn their trade on-the-job, schooling would be very beneficial with higher starting salaries.

I'll assume you mean creaming as it would be mentioned in a baking recipie. To cream together butter/margarine/shortening and sugar: place the amounts of sugar and butter as directed by the recipe into a bowl and Method 1- using the back of a wooden spoon sort of mash and stir together the sugar and butter until it comes together into a cohesive mixture. Method 2- mix using a hand/ standing mixer on medium to medium high speed until everything is incorporated. Proceed with the recipie as directed.

Dear bake sale want-er

i would have it in my neighborhood

-park

-driveway

-garage ( make it a hangout)

-or outside places like Walmart Walgreen etc. make sure the manager is okay with it.

That all i got. (:

Yes and no. How many eggs did you use? What is the ratio of sugar and fat. Do you have an icecream maker. Eggs do not freeze well ,they coagulate, the moisture is squeezed out of them and they end up toughened and granulated,the liquid and solids separate. However Ice cream can be made from a custard base.

So you dont have to mix with your finger i dont know!! stir?