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Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count . For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
Butter salt is a seasoning developed in the late twentieth century for the purpose of combining the flavours found in salt and butter. It is a fine, golden powder, originally salt, enriched with butter flavouring. It is often used as a seasoning for popcorn. It is said to impart a "rich, buttery flavour".
Common formulations for bread include 100% flour, 60% water/liquid, 1% yeast, 2% salt and 1% oil, lard or butter. Dough hydration A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread.
Using the value 296 mm (11.7 in) for the Roman foot, an amphora quadrantal can be computed at approximately 25.9 L (6.8 US gal), so a sextarius (by the same method) would theoretically measure 540.3 ml (19.02 imp fl oz; 18.27 US fl oz), which is about 95% of an imperial pint (568.26125 ml).
Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. [3] Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of ...
After seeking inspiration from dog handlers at a pet resort and spa, Casey visited Dog Central in Mount Pleasant for the "D.C. Challenge", a tray with 3 fully loaded foot-long hot dogs, along with a 1.5-pound (0.68 kg) side of beer-battered fries, a big tower of onion rings, and a 20 US fluid ounces (590 ml) soda, all totaling 5 pounds (2.3 kg ...
Lactose, or milk sugar, is a disaccharide sugar composed of galactose and glucose subunits and has the molecular formula C 12 H 22 O 11. Lactose makes up around 2–8% of milk (by mass). The name comes from lact (gen. lactis ), the Latin word for milk, plus the suffix -ose used to name sugars.
In a large pot, combine 2 quarts water, 1½ teaspoons salt, 1 teaspoon of sugar and half of the zest strips. Bring to a boil and cook for 2 minutes, then remove and discard the zest. Add the ...