Baking

There are countless different liquids used in baking, depending on the product and the function of the liquid. Various common liquids used in baking range from plain water to milk, cream, meat broths, vinegar, wine, liquors, extracts and many types of liquid oils.

3 tsp.

1 tbsp = 0.5 oz

1 oz = 2 tbsp

In US measure 32 fluid ounces are equal to one quart. One ounce is 0.03 quart or as thirty-two (32) ounces equals 1 quart, so there is 1/32 of a quart in an ounce. But you need to know that 1 Imperial quart = 40 Imperial fluid ounces. Also this relates only to fluid ounces. There are two different kinds of ounces, ounces of weight/mass and ounces of volume (fluid). This can change when you are using the ounces to measure a non-liquid such as flour or sugar since the weight of dry items is not the same as their volume. An ounce of volume is called a "fluid ounce." A quart measures volume not weight. In order to convert quarts to solid (weight)ounces or back, You need to know what is being measured.

I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.

One pound of butter is equal to two (2) cups.

If there is nothing to metabolize, which is what yeast are doing with sugar, then they will most likely not grow and not produce any CO2. With that said, there are many strains that can continue to grow and reproduce with other chemical sources, not all of which create CO2 as a bi-product. That is to say, that sugar is not the only thing they can "eat."

if packaged properly up to 6 months.

When an apple is cut (or bruised), oxygen is introduced into the injured plant tissue. When oxygen is present in cells, polyphenol oxidase (PPO) enzymes in the chloroplasts rapidly oxidize phenolic compounds naturally present in the apple tissues to o-quinones, colorless precursors to brown-colored secondary products. O-quinones then produce the well documented brown color by reacting to form compounds with amino acids or proteins, or they self-assemble to make polymers.

Once the batter is cooked, it is no longer "batter" but whatever the product is called that one is baking: cooked pancake batter becomes "pancakes," cooked cake batter becomes "cake," baked cookie batter becomes "cookies," and so forth.

Enriching flour is the process of adding vitamins and minerals (required by law) to flour. As vitamins and minerals are usually 'naturally' occuring, the flour can still be 'organic', so long as the vitamins/minerals are produced by 'organic' means.

Basic Baked Egg Custard from my grandma's handwritten cookbook, c1900:

3 eggs

1/4 teaspoon salt

1/2 teaspoon vanilla

1/4 cup sugar

2 cups scalded milk*

Preheat oven to 350 degrees. Combine slightly beaten eggs with sugar and salt. Slowly stir in milk and vanilla. Pour into 6 custard cups and set them in a pan of hot water. Bake at 350 degrees for 35-40 minutes or until knife comes out clean.

* Note: Scalding the milk was done traditionally to kill enzymes that spoiled milk, it's not necessary for that purpose since we now use pasteurized milk. Just warm the milk. I left that in because that's how she wrote it.

1 Stick Butter = 4 oz Or 1/2 Cup

2 Sticks Butter = 8 oz Or 1 Cup

3 Sticks Butter = 12 oz Or 1 1/2 Cups

4 Sticks Butter = 16 oz r Or 2 Cups

Lower the temp by 25 degrees and bake for the same length of time as usual.

you need chicken, sauce and cheese. take pre baked chicken and put about one table spoon sauce and as much cheese as desired. take the time and temperature for the oven from the directions with the pre baked chicken. I prefer to use perdue.

Yeast is a living organism and must have a warm environment to grow. If it's too cool it doesn't make the bubbles you need to make the baked goods rise.

Cool whip is made of water, corn syrup and high fructose corn syrup, hydrogenated coconut and palm kernel oil, sodium caseinate, vanilla extract, xanthan and guargums, polysorbate 60 and betacarotene.

It depends, if you need it done fast use the microwave, if you need it slow cooked use the mini oven.

It should say how many are needed on the box. like on the side or the back or something. Sorry if i didn't help.

One is liquid and the other is powder with water in it.

A silicone baking mat is used to keep the pan that is being used from getting dirty from the items being baked as well as allowing for a non-stick surface for items to bake on. This allows whatever may be baking to slide right off without crumbling or breaking into pieces. It can be reused over and over and just needs to be washed after each use.

Ingredients 2 cups sifted cake flour 1 1/2 cups white sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 cup vegetable oil 7 egg yolks 3/4 cup cold water 2 teaspoons vanilla extract 1 teaspoon lemon extract 7 egg whites 1/2 teaspoon cream of tartar 1 recipe Williamsburg Butter Frosting Directions Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube pan in hot soapy water to ensure it is totally grease free. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10 to 15 minutes until done. Invert pan until cool.

The nails get hot quickly so they bake the potato

For all that I can find, it is Nuremburg, Germany!

This city is in Germany. It is called Nuremberg

??? nuremburg,germany

Nuremberg, Germany

Nuremberg, Germany is considered the gingerbread capital of the world.

Chipilo, in the state of Puebla.

geneva, switzerland

It is in Germany

Eggs provide coherence to batters and dough, holding other ingredients together. In many pastries eggs also provide leavening by trapping air that is beaten into the egg whites and expands as it heats, causing the pastry to rise.

I think so. The only dif i can think of is when u use a blender or blending machine than a spoon.