Baking

Calcium Hypochlorite.

It makes the product more tender, as rising separates the mass into air filled layers.

The makers of Fake Bake contend that the product will not smear when applied according to instructions. User feedback seems to support this assertion in general, but individual results can and do vary.

Don't add the meat

936 inches. but what kind of baking question is this?

it will go all dry and will lose over 2 thirds of it's weight because of the water loss

Warm liquid and sugar.

Betty Crocker is not a real person. The image was developed as an advertising promotion.

wet damp i say not nice but u never know

I have used flour that was 2 years past the date. I made bred with it and it was fine. I sifted to make sure there were no weevils in it, and there were not so I used it. The bread was perfectly fine, and the yeast was way way past it's date as well. The vast majority of these dates have no value in fact. In deciding weather to use a product that is out of date you must use a little judgment, I could sift the flour so I knew that was OK, and I always proof my yeast so I had a good idea that would work as well.

There are several recipes for salmon chowder using Carnation milk. There are recipes with Carnation milk as a sauce. But you can put salmon in a ungreased pan with about an 1/4 inch of Carnation milk with dill, bayleaf, clove, onion and thyme. Bake in a 325 degrees Fahrenheit oven for 30 to 45 minutes.

About one hour at 200 degrees C

add about 20% to each ingredient

Regular butter will make your food taste slightly saltier, but can usually be used in place of unsalted butter.

In many baked items the proportion of ingredients has a direct effect on the finished product. Not just the flavor. The interaction of salt and sugar with leavening agents such as yeast and with the gluten in the flour can affect the rise of the product and the finished texture. Baking is a science. A small change in proportion can have a big effect.

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Croissants can be readily frozen prior to rising and baking. They are sold this way, so they can be defrosted, risen baked "fresh"daily.

• I'm trying to look that up too!! I wonder what happens, I'm gonna do that for my science project but my question is a tiny bit different it's: When water boils, what happens to molecules (for example sugar or salt) that are dissolved in the water? Do they boil off too, or do they stay behind?

NOOO!! do not freeze them whatever you do..it will blow up and make a HUGE mess in your freezer!!!

I always use powdered. I've never used granulated, but powdered has always worked well and granulated doesn't seem like it would work.

baking powder

baking soda

yeast

stiffly beaten egg white

soda water, lemonade or other carbonated soda drinks

Fruit salt is primaily a combination of citric acid and baking soda, and is often used as an antacid. It's alkaline

No, you shouldn't really substitute for eggs, but usually water and oil are used to substitue. (Not one or the other, a little of both)

In baking, you may see recipes quantified as a percentage of flour weight. So 1% salt added to a bread mix in baking, would be 1% of the flour weight added to the mix as opposed to the logical "mathematical" percentage which would be 1% of the total mix weight. True percentage in baking is the more logical and "mathematical" method of calculating a percentage- the way you are taught in school!!

You should have no trouble getting a full refund if you find any at all.