Baking

If you are talking about the volume then yes, the more sugar you add the higher the cookie will rise. The less sugar or instead no sugar at all, the cookie will look dull and flat and would have no taste at all. The cookie rises because of the yeast inside the dough of the cookie and yeast feeds on sugar so it expands.

An alternative to using tinfoil when baking is cooking parchment or a glass cover (make sure it is oven safe). The tin foil is solely there to block some of the heat from escaping.

Yes it works just the same, takes longer. I make cinnamon buns in the evening. Pan them as rolls and let them raise in the fridge overnight. Then let them warm on the counter for 20 minutes, pop in the oven and fresh buns for breakfast without getting up at the crack of dawn. I think 8-18 hours in the fridge is fine for a slow rising time.

That is approximately 28.43 grams

There have been many work simplification devices for the kitchen throughout the years. Frozen food and canning were two of the first helpers. Paper towels haven't long been in existence. The refrigerator has undergone many changes since its inception from the old "ice box." For those who don't remember the "ice box," a chunk of ice was placed in a section of the unit, and as it melted had to be drained and replaced with another chunk of ice. Most small communities had "ice houses," where people went to buy their chunks of ice.

Stoves have progressed from the old wood stove, around which people sat to keep warm, to modern electric ranges with built-in and self-cleaning ovens.

Cabinets were also an innovation that have been updated through the years. Almost all kitchens now have a myriad of cabinets up on the walls around the kitchen.

And, fie, the microwave oven has become quite a necessity to us. Many of us use it much more than the conventional oven. Great for heating, defrosting, and cooking certain foods.

The advent of the dishwasher has been a boon, especially for large families.

Washers and dryers for clothes are not often found in the kitchen but have separate quarters.

180

mix

Yes.

Do you have to add baking powder for cookies?

If it was me, I would just use 4 large eggs. pick the largest of the large. If you are making a specialty recipe where one minor change might make it bake differently, well, then I guess you might want to just buy xlarge. Honestly, I don't know how much of a difference it will make! :) I ad lib recipes all the time! I am not a professional baker but I bake 'from scratch' frequently! Good luck!

Just make it without the vanilla, there is really no substitute except the real vanilla bean, which is really expensive. Some use almond, which is really good but a different flavor. Basically what I am trying to say is, it is a flavor, so you could sub with a little lemon or something of that nature.

350° is a standard baking temperature that works well for baking drumsticks.

if you add to much cream of tartar the thing that you are cooking will turn into a big rock. Hard as solid

2 1/2 hours. Here's how: Preheat the oven to 325, place the ham on a rack in a baking dish with a little water in the bottom. Wrap in foil, bake for about 2 hours, or until the internal temperature is 135 - 140 degrees. Take off the foil, glaze the ham, if you like, increase the oven temp to 400 and bake for another 20 minutes or so, until the glaze is set.

192 tbsp

1 cup = 16 tbsp

1 tbsp = 0.06 cup

Suet is simply pieces of fat from animals (beef suet). Ribeye fat is real good. Firm fat layers is best for chopping to make Christmas puddings etc..

Kidney fat was used also.

Now as for bird food known also as suet, you can render fat in boiling water. Solidify fat in freezer but do not freeze or buy lard from the store. Put fat in a mixing bowl add peanut butter, seeds, nuts, berries or whatever the animals you're feeding likes. Line a loaf pan with wax paper spoon in mixture. Chill, remove from pan cut with a knife sat in hot water.

Parsnip usually take one year to fully grow. Parsnip is a root vegetable, that is a biennial plant. However, half of the year does not produce a parsnip, but only the root, so it takes a full year for the plant to grow.

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 - - -