Baking

Yes

Yes. It is safe to eat Brown Sugar on a Gluten Free Diet. It is perfectly safe. Having a gluten allergy myself, I put it on my cereal every morning, add it to brownies, and put it on sweet potatoes and many other things.

Excellent question.

The short answer: Weight measures in recipes are simply more accurate than volumes, especially with dry items like flour or peas.

A longer answer: An unscientific test of volumes vs weight measures a short while back by people on a bread making forum showed that even semi-pros could have vastly different amounts of flour when using volume measures. What they did was have several participants, ranging from very experienced to relatively new bakers, use a volume measure to get "one cup of flour" (they were to do this four times) then actually weigh what they had measured in their trusty cup-sized measure.

What they found was that when weighed in grams, the difference in what each baker thought was 'a cup" ranged from 100 grams to 240 grams. That is a HUGE difference. And they also found that even with one person measuring a cup four times over, there was a discrepancy of up to 60 grams between one person's numerous attempts.

How much you get in your volume cup will depend on many factors such as how you get the flour out of the bag, whether you sift and spoon gently or scoop right out of the bag. The scoops all ended up being way too much flour since the action of scooping compresses the flour and allows for too much to get picked up. Conversely, sifting and gently spooning might result in a cup that's too fluffy.

A cup of flour, according to the flour manufacturers themselves (and they'd know), is supposed to be 120 grams of flour. So in the test, those who were scooping 240 grams were in fact scooping two cups of flour. If your cake or bread recipe wanted 3 cups of flour (360g) and you inadvertently added six cups instead, this would decidedly affect the outcome of your cake or bread.

On the other hand, if you weigh your flour, it wouldn't matter if you packed that scooper or sifted and fluffed like crazy, or just grabbed handfulls out of the bag, you'd still add enough flour (or sugar or milk) until you had the amount by weight. There's no fudging 360g of flour, you have it or you don't.

Let's consider 2 and a half cups of blueberries. That's going to be completely different if the blueberries are small and fit more in a cup than if the blueberries are bigger and less fit in the cup. But if it's 250g of blueberries, it makes no different what size they are. Once you've got 250g of blueberries on your scale, your stop.

Using grams instead of ounces is also a lot easier. It's all divisible by 10's where when you get to ounces and pounds, you need to divide by 16th, halves or quarters, etc. Also, grams are a smaller unit so they let you get much more precise. And ounces are confusing: if a recipe says it wants 9 ounces of milk and five ounces of flour, do you weigh the milk? There's liquid ounces and weight ounces, both are called "ounces" and it's not always clear which is required. Eight ounces of flour by volume (a cup) is NOT eight ounces by weight.

Then there's the matter of where the recipe was written: a cup in the US is not the same as one in Canada or the UK. I don't think this stuff could be more confusing if they tried to do it deliberately.

"But I don't know metric, it confuses me" If that's you, then you need dropkick the mental block, just let it vanish. Don't think of it as "that crazy metric stuff". It's just numbers. If the recipe says "218 grams of this" you set your scale to grams and just keep adding until you get to 218. It could just as easily be grams or glorniblops or flooberhoots; it's irrelevant what it's called, all you're interested in is getting 218 of them.

Weight is better because it's more accurate, weight in grams is better still because it's even more accurate.

sometimes it could because of a opossum. because it eats it head off in the night because they are curious. sorry if this was graphic but it is life and it is nature and it will happen.

usually this refers to cake making: All-in-one Exactly as the name suggests, these cakes are mixed all in one go. All the ingredients go into the bowl together and the mixing is done in seconds. Soft margarine is tailor-made for this method. (there is also a creaming, rubbing and boil-and-bake methods)

If it calls for a 9 inch springform pan which holds about 10 cups one may use: 1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans If it call dor a 10 inch springform pan which holds about 12 cups one may use: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans

Self-rising flour has baking soda, baking powder and salt added in. All-purpose flour does not have these ingredients, so you have to mix them in if the recipe calls for them. For recipes that call for all-purpose flour, and you are using self-rising flour, you can leave these ingredients out.

When you add flour to a cheesecake recipe or see a recipe that calls for flour, the purpose is to adjust the texture and the way the cheesecake is baked.

When there is flour or another starch present in a cheesecake it makes the texture denser and more cake-like.

When there isn't a starch present in a cheesecake, this is the kind of recipe where usually it calls for a spring form pan, a water bath and lower temperature and this often will result in a smooth and creamy texture.

Usual you cook a ham 20 minutes per pound at 325

About 25 minutes. But you MUST cut it in the middle first and taste it, if it tastes right, then its ready! but if not maybe about 5/10 extra minutes...but remeber, you dont want to burn it!! good luck xo

Preheat the oven to 350 degrees F.

Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.

Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired (see the Related eHows).

Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.

Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.

Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.

Let a whole chicken rest for 10 minutes before carving

Relative links http://bit.ly/5evRe3

I believe that some of things the French had at that time are:

- pea soup

- eggs

- milk

- different kinds of meat (beef, chicken, pork eg.)

- fish

- explorers would have make spit corn in between voyeurs

Yes u can toast hash-browns but I'm not sur u r actually supposed to...

If you are using the commercially repaired "hash-browns" designed for a toaster, yes.

If you just want to :crisp up" your hash browns, turn the temperature of the stove (under the pan) down to medium low, make sure there is enough butter in the pan and allow time to do the work. Check often to be sure the hash browns are not burning to the pan.

5,000 grams of anything = 5 kilograms of it

One whole "Large" egg weighs 1.67 ounces, or 47 grams. This is without the shell.

One egg white weighs 1 ounce, or 28 grams.

One egg yolk weighs .67 ounces, or 19 grams.

A pound is about 9 1/2 eggs, a pound of whites is about 16 whites, and a pound of yolks is about 24 yolks.

yes metric1 US cup = 236.58 ml

1 ml = 0.0042 US cup

1 metric cup = 250 ml

This does not work with everything, but with most things it does work.

An egg wash is a mixture of beaten eggs and liquid, usually water or milk, which is brushed onto the surface of a pastry before baking. An egg wash is often used to make pastries shiny and golden or brown in color, and it also is used to help toppings or coatings stick to the surface of the pastry, or to bind pastry parts together. The part of the egg used and liquid added determines the finished look of the crust.

It does expire. But it does not spoil, it just weakens.

Coco puffs!!!!!!!! Coco puffs!!!!!!! And btw puff the magic dragon!!!!

Frosted mini wheats are way better!!!!!

P.S. this is someon else.

That is close. A cup of plain white flour is about 4.3 ounces. -There are hundreds of kinds of flour, all different densities and weights. The bulk store where I buy flour and grains has over 60 kinds of flour.

Either one will work. Mix flour and water or soup stock in a cup, bring the soup to slow boil and stir the flour mixture in slowly until it is the desired consistency. Corn starch is probably better choice.

Yes. The flour is first put in water and done something to it while adding some salt to it, as well. And then, it is take in small round balls like shape and then pasted on that plate like thing which is over the stove. If needed, oil is put on it as well and your "Roti" is ready. That's just one way to make use of Flour. But no matter what you do with the flour, you will have to, in the end, cook it to make it edible. But it's not cooked as meals are cooked and such.

The recipe for making salt dough is pretty easy. These are the ingredients: 1 cup salt, 2 cups all purpose flour and 1 cup luke warm water. Mix salt and flour in a large bowl, then stir in water and mix until it form a doughy consistency. Store the salt dough in a air tight container and it will be ready to be painted.