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Baking
Baking is cooking by dry heat and an art form all on its own. Attributed to the Babylonians, baking food has been around since as far back as 3,000 BC.
4,738 Questions
Why do you need to separate egg yolk from egg white?
The purpose of the egg yolk is to produce food for its embryo
What are the most common tools and utensils used in baking?
Pastry Blender-use to cut shortening into dry patsry ingrediatents Cutters-use to cut our biscuits and cookies from rolled dough. Available in many shapes and sizes Pastry Brush-Use to brush pastry or bread with melted butter or glaze baked goods. A separate brush us yseful for greasing baking pans Pastry Board and Cloth- working surface for rolling out pastry, biscuits, or cokkies and for kneading dough. Usually made of wood. Heavy cloth cover many be used to keep dough from sticking to the board Rolling Pin-rolls out dough for piecrusts, biscuits, and cookies. sometimes covered with a knitted cloth cover to prevent sticking
Why do you use an ungreased pan in baking?
A greased cookie sheet will act like a fryer and burn the bottoms.
Can you add vanilla extract to a cake after baking?
Usually you do, yes.
More Information:
Vanilla improves the flavor of cake, but it is possible to bake cake without adding any flavoring other than the natural flavor of the butter, sugar and other ingredients. Alternatively, other flavor extracts may be used in place of vanilla, such as almond, lemon or orange, rum, brandy, and so forth.
How can you tell when Hershey's baking chips are out of date?
Rotten chocolate crumbles. Rancid chocolate smells. Chocolate that has a white haze on it, called blushed, has not been kept at the proper temperature, and has already lost some freshness and flavor .
Do you use the rubbing in method for biscits?
No, bread isn't made with the rubbing-in method; it's a kneaded-dough product.
Who introduced baking in the Philippines?
The one who introduced baking in the Philippines is Mr. Aquaver Natividad Uy. He is a Chinese-Filipino who became famous because of his wild imagination about baking. He started cultivating wheat in China until he absolutely became a part of Roman bakers who were certified baking master. When he heard about Philippines, he knew that BAKING where not yet introduced, so he let himself come, and spread the variety of Baking in the Philippines.
How long do you bake a fresh ham?
According to the USDA site (link below):
Cut Weight (lbs) Minutes per lb
Whole leg, bone-in 12 to 16 lb. = 22 to 26 minutes per lb.
Whole leg, boneless 10 to 14 lb = 24 to 28 minutes per lb.
Half, bone-in 5 to 8 lb = 35 to 40 minutes per lb.
Cooking by Temperature Most cookbooks recommend cooking by temperature, and this varies depending on the recipe. One for an apricot-glazed ham at 5 to 7 lbs : 325 °F oven for 1 3/4 hour to 2 1/4 hours or until the thermometer reads 140 °F. Adjusting The Final Temperature At the rarest, cook to 140 °F. (bacteria are killed at a lower temp) For a fresh ham it is 22 to 24 minutes per pound. Keeping in mind that your meat will continue to cook for another 10 minutes or so after you take it out of the oven, you can take it out about 5 °F below what you want the internal temp to be. The other thing is that the outside of the roast will cook more so if the internal temp is a little low that will work because you will in all likelihood cook the rest again. Cook it slowly to minimize uneven cooking (preferably 325 °F). Also, a fresh ham is just a fancy way of saying that it is the same cut of meat as a smoked ham but is not seasoned, brined, or smoked.
What can you substitute for cocoa powder?
hershey kisses!!!
The two links below are great sites as guides for substitution for cocoa powder and other ingredients. Basically, cocoa is like unsweetened chocolate only it has less butter and is in powder form. Substitutes are carob powder or unsweetened baking chocolate.
How many ml in a pound of butter?
lbs is a unit of weight, mL is a unit for the volume of liquids. You cannot convert between the two because, it just doesn't work. Whatever is currently in pounds is not a liquid. The English unit for the volume of liquids is "cups".
What are the instructions on how to bake a salmon?
Cut your salmon into 4 large chunks, season the salmon with salt and pepper. Put your salmon skin down on a non-stick baking sheet. Bake your salmon in the oven for 20 minutes and check if it's still raw. Afterwards before your serve it squeeze some lemon over it to add a zesty flavour.
How many cups is 100 grams of butter?
5/12 of a cup, or somewhere between 1/3 (=4/12) and 1/2 (=6/12). Yay fractions!
If precision in quantity is required, as in baking, you should buy a scale (which should do both metric and stupid units) and if not, use 1/3 of a cup and add a smidgeon more.
Will old flour spoil a recipe?
flour can get a type of bug in it that looks like a moth larvae. Keep your flour in a container in the refrigerator to avoid this.
What is Baking poweder made of?
Baking soda is made from pure sodium bicarbonate, NaHCO_3.
Baking powder is baking soda with one or more acid salts added, to generate CO2 when it comes into contact with liquid. It usually contains some starch, as well, to keep it from hardening. Most baking powder sold today is "double-acting", meaning it contains two acid salts:
- Potassium bitartrate (cream of tartar) or monocalcium phosphate. These react with the baking soda as soon as the powder gets wet.
- Sodium aluminum sulfate, sodium aluminum phosphate or sodium acid pyrophosphate. These react with the baking soda when the mixture is heated.
The combination of low-temperature and high-temperature acid salts ensures that CO2 is generated throughout the baking process, not just when the batter is first mixed. So, baking powder has least two, and usually three, active ingredients.
How long do you bake a frozen philsbury apple pie?
Here are the directions from the box of a Claim Jumpers Frozen Dutch Apple Pie found at Walmart: Conventional Oven/ Preheat Oven to 400 Degrees F, Remove Plastic Wrapper from Pie, Cover Cookie Sheet With Aluminum Foil & Place Frozen Pie On Cookie Sheet On Center Oven Rack, Bake Pie For 50 Minutes, Allow Crumb Bag to Thaw On Countertop While Pie Is Baking, Remove Pie from Oven On Cookie Sheet. Never Lift Pie Pan By Edges. Open Crumb Bag With Scissors and Place Crumb Size and Then Sprinkle Onto The Pie. Crumble The Crumb Topping While Still In The Bag to Your Desired Crumb Size and Then Sprinkle Onto The Pie. When Adding The Topping Begin By Placing All Crumbs In The Middle of The Pie and Using A Fork, Distribute Crumbs Evenly from The Middle Towards The Edge of The Pie. Let Pie Bake For An Additional 10-15 Minutes . The Crumb Topping Will Bake Rich Golden Brown. Remove Pie from The Oven and Let Cool. Pie Will Slice and Serve Most Easily When Cooled At Least 2 Hours. If the topping is already on the pie, I would suggest laying a round piece of foil over the top, allowing the crust to brown but protecting the topping for first 50 minutes. Make sure to have some rich vanilla ice cream handy, in case these directions don't produce a perfect pie : )
What apples are used most in baking?
The best apple depends on the specific recipe. For cakes that should have distinct, slightly crisp chunks of apple, the Granny Smith apple is best. For cakes in which the apple is mostly absorbed, providing moistness and flavor rather than distinct chunks of apple, a McIntosh or Jonathan would be fine to use.
What happens when dough is chilled?
It gives the liquid and the dry ingredients time to become more of a whole. With soft doughs, it makes it easier to handle.
What sugar is commonly used in baking cupcakes?
Regular granulated sugar is used most often but some recipes also call for brown sugar.
Is You must knead through the dough a good sentence?
The baker began to knead the dough.
The kitten uses her paws to knead her owner.
How long do you have to bake 2 chicken breasts?
just make sure it is done all the way through. NO PINK
Is normal flour the same as self-raising flour?
No. Cornflour is made from corn and does not rise. It's used for different reasons than self raising flour which is wheat flour with bicarb already added. Be aware with cornflour that it can also be wheat flour if it says wheaten cornflour. That concept baffles me.
When is flour not sifted when baking?
Home cooks in the U.S. rarely sift flour any more, because the commercial flours are pre-sifted.
