Baking

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.

Because the confections made by sticking pecans into caramel patties and then covering them in chocolate resemble turtles.

Vanilla extract is mostly alcohol which does not freeze.

A baker's job comes with several benefits. Bakers do not have to work a typical work schedule and often work in the early morning hours. They are able to be creative as well as be active during their job by taking orders, greeting customers and gathering items needed for their recipes.

According to The Cake Bible, "the only function of salt in a cake is to accentuate or heighten flavor. WIthout salt, the cake would have a decidedly flat taste."

It helps to intensify the sweet taste of the cake.

Flour oftentimes goes through a process known as bleaching. This makes the white baking flour most people are accustomed to and which they like to use in baking; however, while this makes the flour more suitable to common baked goods, it also strips much of the nutritional value from the flour. By not doing the bleaching process, you retain the whole wheat aspect of the flour, making it healthier and heartier.

Flour is the main ingredient in most baking. It provides the substance of the baked product and different flours give different textures. It consists mainly of starch/carbohydrate, and fiber. Flourless recipes give a velvety melt-in-the mouth feel as there is no solid substance to the baked item. The sugars and fats dissolve freely and disperse in the warm moist mouth. So, flour is actually not needed (but it is recommended), and this news is especially good for the people who are allergic to it.