Baking

Yes, She owned a HOTEL

Granulated sugar shouldn't be used as a substitute where powdered sugar is specified in a recipe; granulated sugar will be too coarse.

Assuming you mean liquid vanilla extract, it will stay good forever. The vanilla essence was extracted using alcohol, and the finished product is typically 35%alcohol, so it's not a bacteria-friendly environment.

The reason most of us keep extracts is that fresh vanilla beans, like any produce, will grow moldy and rotten if not kept in an airtight container. Even airtight, the beans will eventually dry out and not be good for much but scenting your sugar canister, so extract is your best long-term bet.

dark corn syrup = dark Karo syrup Notes: This corn syrup has a mild molasses flavor, and it's a common ingredient in barbecue sauce, pecan pie,Substitutes: simple syrup (make with 2 parts sugar and 1 part water) OR Combine 3 parts light corn syrup plus 1 part molasses OR golden syrup

Yes indeed! It will not kill the yeast to refrigerate OR freeze it.

You can do it before or after the first rise. (or second) you can even partially bake it (after it finishes its oven rise but before it browns) to make brown and serve bread :).

You can use shake n bake on anything, beef, chicken, potatoes whatever you fancy...

cl = Centi litres

There is 100 centi litres in a litre.

So they are evenly distributed with the flour and will rise evenly when baked.

Lean dough contains small amounts of sugar and fat, if any. Breads made

from lean dough tend to have a chewier texture and bigger crumb

Rich/Enriched Dough: Enriched dough may have fat, dairy, eggs, or sugar added. Its softer, and the finished product has a softer texture and smaller crumb

You can but the mixture will be less thickly spread in the 9 x 13 pan. You may want to increase the amount of batter that you use (assuming you're making a cake or something that spreads to fill the tin).

She is a fictional character made by General Mills.

One stick of butter in the US is usually eight ounces. There are usually four sticks to the commonly sold pound of butter. In some cases, however, half-sized sticks which are four ounces are sold, usually in half pound packages.

If your talking about the unbreaded variety of frozen wings that generally come in a bag, I usually preheat my oven at 400 degrees, place the wings on a sheet pan in a single layer and bake for 30 minutes. I then check on them and usually turn them over for another 15-30 minutes. You'll know they are done when the juices run clear and the meat pulls off easily from the "drummie." We like ours well done so that the skin is crispy. On the other hand, if you have the breaded variety they make take a little longer. Use the same time and temparature above but after the first 30-40 minutes or so I like to put them under the broiler for a 3-5 minutes on each side to really crisp up the breading. Another way we do the unbreaded wings is to thaw them out and deep fry them. When they float for a couple of minutes they are done. We then put them in a big bowl with our favorite hot sauce/hot wing sauce, shake to cover well and serve with blue cheese and ranch dressing.

Put on defrost for 10 minutes then regular heat for 1 minute.

To find the answer, you have to take the Celsius and times it by 1.8, then add 32. So the answer would be 356 degrees Fahrenheit.

About 7 cups of all purpose flour are in 1 kg.

A kg = 2.2 lbs = 35.2 oz

1 Cup of ap flour = 5oz

1 cup of cake flour = 4 oz so there would be almost 9 cups of cake flour in a kg.

why would you want to cook something twice ?? just cut off a piece and put it in the microwave

That is approximately 3/5 of a cup

Each 1/4 pound stick of margarine or butter measures 1/2 cup or 8 tablespoons.

So therefore, 1/4 cup butter or margarine(one stick) is equal to: 1/4 cup shortening + 1-1/2 teaspoons water

Reheating shrimp must be done very gently! If the shrimp are alone (not contained in a sauce or part of another recipe,) the reheating must be even more gentle to avoid overcooking and an undesired change in texture. In this case, a hot water bath is the most desired method. Just place a bowl containing the shrimp inside a bowl filled with hot water. Reheat the water as necessary until the shrimp are at the desired temperature. Never use a microwave to reheat shrimp that are not frozen. Even with frozen shrimp, most microwaves will overcook them quickly, producing a dried-out rubbery version of the original.

Yes, definitely you can keep the meat thermometer while it is cooking inside the oven. There are some types of food thermometer that allows the thermometer to remain inside the food while it's cooking in the oven. There are bimetallic coil food thermometers that are safe to use inside the oven. These oven safe bimetallic coil food thermometer are especially used in thick meat and for roasting.

i want to make eatable baskets can i use any chocolate. And i use chocolate chips.

Put it over a pot of water which is a couple of degrees (F) hotter than the chocolate.

Alternatively, put it on a plate warmer or heating pad set to low.

(Stir occasionally to prevent the sides from cooling.)

1. to confuse Jeff martin

2. to provide that new Bentley smell

The United States is by far the world's leading producer of Cheese. In fact, if just Wisconsin's cheese production were counted alone, it would rank as the world's fourth largest cheese producer.