Baking

You are not required to put nuts in brownies.

I have two sweet desserts that kids can make alone with a little bit of adult supervision, and they are both fun and delicious.

#1 - Baked Apples. Use an apple corer to remove the center of an apple. Fill with brown sugar, which you can mix in raisins and/or nuts. Dot with a bit of butter and wrap in a large square of foil, with the apple upright and the foil closing over the top. Place in a 350 degree oven for about 30 minutes or until the apple is tender and the sugar has melted into an syrupy bit of yumminess.

#2 - Banana Boats. We used to love these when camping. Take a ripe banana (not brown ) and slice along the top curve of the skin (leave the skin on) into about 1/2 inch of the banana itself. Fill with mini marshmallows and chocolate chips. Wrap in foil and place in a 350 degree oven for about 15 - 20 minutes or until the marshmallows and chocolate melt and the banana is soft. Open and dig in with a spoon! If you are camping, you can throw these right onto the hot coals to cook.

"It is a all-purpose flour. It has salt and baking powder already added." It has the same function as regular flour (eg consistency and texture) but contains properties that help the product rise more than plain flour products.

You can use the egg whites to make the frothy top of a merengue pie.

you should insert the thermometer in the thickest part of the bird. if you roast it breast side up, you should insert it in the thigh, between the leg and thigh but not touching a bone. the dark meat generally takes a little longer to cook, as it is not exposed in full to the heat of the oven as the breast is.

For most things no its not worth it, just use a bit of trial and error. Most things don't need specific greasing, but occasionally you get something that has the adhesive properties of superglue, then grease the tin next time. (all the crispy bits will slide off after a good soak)

Don't be modest. The rubbing in method is when you rub the fat in to the flour. Cakes that are made using this method are cakes like

Victoria sandwich

Dundee cake

Sponge buns

Yes. Even though the ham is precooked, tight foil wrapped around a ham keeps the juices in. Any ham not wrapped tightly in foil can become dry after cooking. The dryness increases with time.

1- Alisha in Lake Geneva, WI.

You should cook a 5 lb. chicken for about 1 hours and 55 minutes at 350 degrees F. The internal temperature should be 165 degrees F when the chicken is done.

When glucose is added to yeast in solution, the enzymes inside it turn the mixture into ethanol and carbon dioxide, so, for your question, carbon dioxide. It also respires normally (aerobically) and then too produces carbon dioxide.

Place the chicken in a pan large enough to accommodate the chicken plus the water you will add. Add enough water to cover the chicken. Bring to a boil over high heat and reduce the heat to Medium. Gently boil the chicken for 60 minutes or until the meat is nearly falling from the bones.

Baumkuchen translated literally this is the tree cake. Called the Tree Cake because of the Layers that look like the rings of a tree. Actually it is quite easy except you must you must have a special or custom made apparatus to produce. See video of a cake being made.

http://www.youtube.com/watch?v=je47wA-QvJw&feature=related

Something that is cooked at 100 degrees less than it was intended will take up to twice as long to cook. The inside of the food may never even fully cook as a result.

1 cup of butter is equal to 226.8 grams.

Therefore, 454 grams would be approximately 2 cups.

The usual rule of thumb is 1/2lb per person. I Bought a 12 pounder for 10 people here in Korea last month and that was wayyy more than enough. Had plenty of extra for yummy samiches :)

Four sticks of butter is one pound. Each stick is 4 oz. Half a stick would be 2 oz.

DO NOT use wax paper because, the paper will start to smoke really bad and it makes the cookies taste gross, get some parchment paper instead. The cookies won't stick and it help prevent burning on the bottoms.

If you are asking the oven temp i would say at 350 F is fine. If you have a meat thermometer, i cook salmon to around 160 F so it is still very moist and not overcooked.

Wow....this isn't chicken. If you want your salmon to taste like a well worn tire, then go to 160, otherwise don't let it go past the 145 recommended by most salmon purveyors, and I've seen some recipes from reputable sources go as low as 131 with appropriate rest time afterward. Personally I shoot for 135-140 with 5m rest after cooking.

It is also dependent on the size of the piece. With a small piece, say the less than the size of a lime, for a salmon kebab I've found 140 with just a few minuets rest quite sufficient. I've also had much success with tenting the salmon during the rest period. Simply use a sheet of foil and create a "tent" over the salmon.

I cook fillets at 275F in the oven or on the grill skin side down until internal temp is 135-140. Just when the fat starts oozing out of the top of the salmon. Doesn't get much better than that.

Vanilla extract is liquid, so use measuring spoons to measure it, or for large quantities use a measuring cup for liquids. Vanilla powder can be measured with measuring spoons or a measuring cup for solids. Whole bean vanilla doesn't usually need a measuring device, since the recipe will say something like "seeds of 1 whole vanilla bean."

Scalding milk means bringing it nearly to a boil, preferably in a thick-bottomed pan while stirring actively, to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom. Scalding serves to kill potentially harmful bacteria in the milk and destroys enzymes that keep the milk from thickening in recipes.

that is 0.2 cup

A sieve is used when you are cooking something and you need to get rid of the lumps, such as when you are making a cake, you often sieve the flour before adding it to the mixture so that it is not lumpy. A sieve can also be used when you are cooking something like vegetables and want to get rid of the water you have boiled them in. You would hold the sieve over the sink and then pour the vegetables and water into the sieve and you would be left with just the vegetables because the water would go through the little holes in the sieve and down the sink

Yes, you can. Just remember that food coloring paste is a lot thicker than liquid food color so you use a lot less. Start with just a tiny bit on the end of a spoon and add more in tiny amounts as necessary.

Usually 1/2 teaspoon of gel paste is equal to about 1.5 oz of liquid food (to put it into perspective - a shot and a half of liquid) colouring