Baking

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

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.

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

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.

Flour is not added to tea by most people. There are zero grams of flour in a cup of tea.

Yes, if it is used as the liquid in the frosting, half & half is fine in buttercream frosting.

Yes, Dissolve 2 teaspoons Yeast in 1 cup warm water and then add 1 cup of evaporated milk. This recipe calls for 6 cups of flour.

How much flour a bushel of wheat yields depends on the type of flour being made. A bushel of wheat will produce about 45 pounds of white flour or around 60 pounds of whole wheat flour.

You can't. They are discontinued. But you should email them. If they have enough people telling them to bring them back I'm sure they would listen. My family loved them. They were great. I have emailed them myself

just chop/grind squares into small bits... then measure...

or use a displacement method... 2 cups chips with air pockets/spaces between probably about 1 1/2 cups solid chocolate when melted. take a full glass of water, pour out 1 1/2 cups, then add chocolate squares till water fills glass to top...