Baking

Ants eat anything sweet so yes

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My 2nd grade son tested this question for a science fair project. The study design had flaws, admittedly, but what was clear was that given the choice between splenda, nutrasweet, and various sugars or sugar-containing substances (refined, brown, plum jelly), the ants loved the sugar (especially brown) and early on (around 8 hours) they were collecting around the splenda dish. However, at 12 hours and 24hours after "baiting" the dishes, the ants left the splenda alone! They never really went after nutrasweet - I think this part of the study needs repeating, but it was interesting that the sucralose (splenda) "looks" chemically like sugar, while aspartame (nutrasweet) is derived from an amino acid. Cool question!

And that was a very cool experiment and observation; congratulations! Firstly, the fact that the aspartame and saccharine are chemically unlike sugar, whereas sucralose is modified sugar and ants behave differently to them, is interesting. Secondly, double-blind experiments with humans, and experiments with animals like rats, show that even convincingly sugar-like non-nutritive sweeteners, though they are at first attractive, tend to lose their attraction fairly soon in the absence of real sugar, much as you saw with the ants and sucralose. In humans, this applied to aspartame and saccharine and other commercial sweeteners as well. So it seems that the way ants taste sweet things is not the same as the way some mammals taste sweet things, and if we needed to make non-nutritive sweeteners for ants some that might not taste sweet to us might be sweet to the ants. Plainly their sugar (sweetness) sensing receptors are not the same as ours. Ants are related to bees, and bees and butterflies are happy to eat and digest octacetyl sucrose, whereas it tastes intensely bitter to humans and monkeys. Probably ants would not mind it and might like it. However, research into taste suggests that even a taste as simple as sweetness just in humans is a very complex subject, and is not yet well-understood.

I wasn't aware that it did, but it would be there to keep it a powder. The cornstarch would coat the sugar crystals and keep them from sticking together.

The internal temperature of baked haddock should reach 145°F (63°C) to ensure it is safely cooked and flaky. Using a food thermometer is the best way to accurately check the temperature. Once it reaches this temperature, the fish should be opaque and easily flake with a fork.

It tastes a whole lot better if it's cooked than not cooked.

1 of a cup minus 1 tsp. = 5 oz. :0)

i would recommend that you cook a whole ham long and slowly. say at about 150 degrees celcius for about 3 hours or so... of course this depends on the size of your ham... if it is very large you should cut it in half first and cook them like i said above. i would also recommend that you cover the ham in honey.. mustard powder and a sprinkle of brown sugar before putting it in the oven hope this helps.... =P

How much what is 150 grams of heavy cream - cost, density, volume - - -

It is a little better to cook at 350 degrees so your skin and dark meat wont get so crisp. The conversion for cooking a turkey is usually 350 for 3 and a half hours for a 12 pound bird, plus fifteen minutes per pound. That means yours should take about, Four hours and forty five minutes. Check it with a meat thermometer if you have one it will be done when it is at 165 at the thickest part of the breast and the thickest part of the drumstick. Another way to tell if you don't have a therm is to pierce the breast with a long fork. If the juice that runs out is clear, and the leg joints move freely when you tug on them your bird should be done.... Hope this helps

Yes, you could do it without a oven. It can be prepared in the microwave or on the stove. The trick may be the browning of the top. If a full sized oven or a toaster oven can't be used for a couple of minutes of broiling to "finish" the dish, some folks have been known to take a propane torch and (very carefully!) brown the top that way. Many commercial eating establishments use the torch to make crème brûlée (which is French for "burnt cream") since the only "trick" to this wonderful dessert is the browning of the top. The torch is a tool of the trade for chocolate and candy sculptors, and is finding more applications in the kitchen. In a pinch, take enough bread crumbs to pretty much cover the top of the dish, and toast them in a skillet. Sprinkle over the finished product to give it a "baked" look. Bon appétit!

Icing sugar is a solid.

In US dry measure a barrel is 105 quarts(struck)

That is equal to 7056.066 cu. in.

1 lb. of flour is approximately 50 cu.in.(slightly more)

1 bbl of flour therefore is approximately 141 lbs.

**struck means level, as opposed to heaped, a heaped bushel = 1.25 struck bushels or 5 peck (struck)

Yes, you can, although it will change the taste somewhat, but will still be good.

Generally, yes. Lemon rinds are edible,digestible and quite nutritional. However, lemons are very often are treated with pesticides, fungicides, and dyes. They should always be washed thoroughly before ingesting. Some of the oils in lemons may also cause a slight skin sensitivity to sunlight and have mild addictive properties. While these side effects are more often than not of a negligible degree, they should be kept in mind. Overall, eating lemon rinds is safe but should be done in moderation and discontinued if any discomfort occurs.

You cook it for 3 minutes on the highest heat, constently turning it with a spoon. This goes for all the chef boyardee canned pastas.

In baking yeast is used typically as a leavening agent, meaning it causes the bread to rise. The yeast digests sugars from the bread dough and produces carbon dioxide, which raises the bread.

In brewing, yeast serves two purposes: producing alcohol from the sugars in malt, and--in bottle or cask-conditioned beers--in carbonation. The yeast digests some of the sugars from the malt and produces alcohol and carbon dioxide (and various other molecules). During the fermentation process the carbon dioxide is the byproduct and is bled off to the atmosphere. For bottle-conditioned beers, the carbon dioxide from the yeast is forced into suspension in the liquid and causes the beer to be carbonated.

It's might be better to substitute oils, butter and margarine with applesauce in oil-based baked goods like muffins and breads, or moist cakes. Substitute applesauce one for one with the oil, and it helps to add in 2 tablespoons vegetable oil. They say a little oil goes a long way in contributing to a better taste and texture. I've done this a few times with a zucchini bread recipe that calls for 1/2 cup of oil. I use 1/4 cup oil and 1/4 cup applesauce and the bread tastes great.

The skills and competencies required for baking a cake are simple. They are the ability to read and follow the directions in a recipe. They also require one to be able to accurately measure the ingredients called for.

Some desserts need a lower cooking heat, or the tempture of the bain-marie which a stove top doesnt have

First, I would recommend that you cook them in a covered dish as chicken breasts tend to get a little dry. You might want to put little water or broth in the bottom of the dish, as well. Cook at 350degrees for about 40-45 minutes. You can uncover them for the last 5 minutes or so if you want the bacon a little crisper Make sure to check w/a meat thermometer (to make sure they are at about 175 degrees) or, if you don't have one poke them with a fork and make sure the juices run clear.

6 Battery hen eggs should cost about 2 pounds 50 pence - but there are better types of eggs available for your enjoyment - electric ones cost a bit (about 10 pounds) more but you don't have to keep charging the battery.

Each stick of butter is 1/2 cup, so two sticks are needed for one cup of butter.

A cup is about 245 gm . So a kilo of honey is approximately 4 cups.

It depends on what kind of apple sauce you have. I am pretty sure that it is just apples, but you can never be to sure. With an allergy like this, I say just check the labels. Remember, Gluten includes wheat, rye and malt.