Baking

Sometimes, but it depends on what materials are being used exactly. If taking out baking chocolate squares, you have to use baking chocolate chips, not just average chocolate chips or else the recipe will not be correct.

Another view:

I've found that choc. chips usually substitute pretty well for chocolate squares. Just keep in mind that most chocolate chips are "semi-sweet" while chocolate squares may be "bitter-sweet" or completely "unsweetened." If the recipe calls for unsweetened squares, your product will turn out rather sweeter than the recipe intends. If you look on the chocolate chip package, you may find the equivalent listed.

Clay (real clay that comes from the ground, not a plastic product) is fired in a kiln, not "baked in a oven." After is is fired it is called pottery or ceramic.

Different types of clay fire at different temperatures and different lengths of time. Most are fired two times: first at a lower temperature and then at a higher temperature with glaze on the surface (sometimes the reverse). Some pottery does not have glaze, and some is only fired once.

One cup equals 16 Tablespoons and 1.5 cups equals 24 Tablespoons.

One stick of butter equals eight Tablespoons. Three sticks equals 24 Tablespoons and therefore, three sticks equals 1.5 cups of melted butter.

Replacements or substitutes for all purpose flour are:

1 cup + 2 tbsp sifted cake flour = 1 cup sifted all-purpose flour;

1 cup minus 2 tbsp unsifted flour = 1 cup sifted all-purpose flour;

1 1/2 cups breadcrumbs = 1 cup sifted all-purpose flour;

3/4 cup whole wheat flour or bran flour + 1/2 cup all purpose flour;

1 cup rye or rice flour; 1/4 cup soybean flour + 3/4 cup all-purpose flour

Cookie cutters your grandma would be proud of

• they bury under the sand a keep moist until the first big monsoon of the year

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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.