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In regard to the Wonder Pot, this item is made in Israel and it is imported to the USA by Weiss Gifts Ltd. in Brooklyn NY Can be purchase by there site at www.weissjudaica.com Hear is the direct link to this Wonder Pot: http://www.weissjudaica.com/system/scripts/results_big.cgi?product=100


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Not in the same sense as in bread, no. First, in bread, there is one main ratio: liquid to flour. You can conveniently express any "additions" such as fat etc. as a percentage of the flour too, but they are additions, as in principle, you can make bread with water+flour only. The effects of these ingredients exhibit much less interaction than cookie ...


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A mix of clarified and ordinary unsalted butter works well. I used clarified butter that was simmered for a long time to be sure the water was thoroughly removed, just to the point where it stops sputtering, and the solids in the bottom begin to brown. If the unsalted butter has a fat content of 80% and clarified near 100%, then a 20% clarified to 80% ...


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It's not a specific date, as there are just too many variables -- what temperature it's been stored at, and how many days since the seal has been broken are likely more significant. Growing up, my mom would use it for pancakes and baking once it started to smell a little bit off, but would dispose of it when it started to curdle (separate & get chunky). ...


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Every substitution is probably going to require other alterations. Baking soda's effects extend beyond leavening: it generally reacts with acidic ingredients (making the batter less sour) and also provides sodium ions which can affect flavor. If the substitute doesn't react with acid as strongly, you may need to decrease acid ingredients or substitute ...


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To replace baking soda, you can use four times the soda's measurement of baking powder. There are other alternatives, such as Natron if you live in Europe or have access to a European marketplace, but they tend to get complicated as acidic ingredients become involved. New Health Guide has a specific page here dedicated to this question. with not only ...


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I don't know how fast water will evaporate from butter, but leaving slices of your butter exposed to (dry) air for half a day could be a low-effort way of reducing water content? The butter would discolour slightly, but there shouldn't be noticeable off-flavours that would affect the dough. (I've successfully used a fan over egg-whites to rapidly reduce ...


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I haven't tried this, but it could work... Since the difference between European butter and American butter is fat content, maybe you could do a combination of butter and shortening. American butter is normally 80% fat (or more). European butter is normally 85% fat (or more). Shortening is 100% fat (it doesn't contain water). I wouldn't use all shortening ...


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I think I have similar gas oven as you have.What I do is bake for some time from bottom till I see slight brownish bottom of bread/ bun then I switch to top gas burners( broiler) and bake. This is risky as the bun becomes brown very fast. Problem is the browning is not even and get some dark patches here and there. I will try keeping the bottom tray with ...


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I use a therometer. King Arthur flour suggests measuring 1 inch away from the edge of the cheesecake and looking for a temperature between 165F and 170F. Americas Test Kitchen/Cooks Illustrated has recommended 165F in the center (checked in 20 minute intervals, provided that you're not close to 165F). However, I remember on the television show that they ...


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It's very normal for a chiffon cake to contract some after baking, sometimes this leads people to think something is wrong. What's happening is that the trapped air is cooling and takes up less volume. However, if you are ending up with a very dense cake then something is definitely going wrong. You may be underbaking it: if the cake's structure is not ...


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I have just experimented and made my third pavlova. The first two turned out a golden colourule and a bit soft although they tasted OK. The third one was white and looks perfect. Followed Delia's recipe plus tsp vinegar and tsp rose water. Heat oven to gas mark 1. Place pavlova in the oven and reduce temperature to 's' (slow) for 1 1/2 hours. Turn off oven ...


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I was wondering if this should be closed as too broad or unclear, or answered. I'll attempt an answer. The information you are looking for doesn't exist. First, there are no common factors which make all and any food tasty. Second, the factors which make most foods tasty have nothing to do with absorption, and in fact most foods do not absorb anything at ...


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If you read some of the reviews on the one that says to bake for 45 minutes (Brennan's), many of them say it was done in less time: sunnieday: Really great and simple recipe. Recommended cook time is too long. I cooked mine for about 25 minutes and it was perfect. Will use this again. Nutmeg~n~Pepper After making as written and baking for the ...


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For the mini muffin/cupcake pans I always bake at 375 F and check them at 7-10 minutes with a toothpick (make sure it comes out clean). For standard muffin/cupcake pans bake at 375 F and check them at 20-25 minutes with a toothpick (make sure it comes out clean). For oversized muffin/cupcake pans bake at 325 F and check them at 30-40 minutes with a ...


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There are kits available for making your own custom molds from food-grade silicone. The finished molds can be used for various cooking purposes including candy making and baking. The laboratory I work for has used products made by The Smooth-On Company for many years and they are of high quality: ...


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Depending on your oven, there could be a radiant heat factor that affects baking results when using a glass pan. Because it is made of glass, radiant heat passes through the dish, directly heating the surface of the food. This may be a reason why glass cookware manufacturers recommend preheating an oven before putting in the dish to cook. So, if your oven ...


2

when using baking soda for pretzel making it is optional to boil (hot method) the dough shortly in the solution or simply dip the dough in a non-boiling, warm (cold method) solution. hot vs cold depends on the texture you want in the finished bread... -HOT METHOD: when you boil the dough it creates/cooks a deeper outside layer w the solution which leads ...


2

I submitted an edit to fix up your question because it sounded like a product recommendation. Can you also provide more info, like what you would be using them for? Here are a few characteristics I looked for in my recent purchase: Thickness - thinner spatulas would be easier to slide under food Stiffness in the handle - better for stirring soups, stews ...


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Many cakes in bakeries are brushed or drizzled with simple syrup once they've cooled. This helps to add moisture to the cake, and the hygroscopic nature of the syrup also helps to prevent staling. It sounds like this would be the perfect solution for you as it would be adding both moisture and a bit more sugar, but without having an effect on the crumb. For ...


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My suggestion would be to just go with the sugar increase, it might be sufficient to increase moisture. You can combine it with less baking time, if you want to - try using a thermometer and bake to 94 C, maybe 96 if it gets out underbaked. If it still feels dry, you should add fat, not water. Increase the butter, and maybe add one more yolk. You can ...


1

Two reasons to final proof in the fridge... Flavour Convenience Time = flavour. Increasing the fermentation time helps bring out more flavour. If you are too busy to follow the recipe through then you can use your fridge for convenience.


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Baked, covered, at low heat : ovens self-regulate, so you're going to get a more consistent result each time than doing it on the stovetop. covering will minimize evaporation, which will cool the top more. low heat will minimize problems with the edges cooking before the middle ... but eggs also have this strange thing where it's more difficult to over ...


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Unless you are salting (or sugaring) your cabbage first then draining and patting dry, baking will release more liquid than the egg whites can bind. Recipe could use something absorbent


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I think there are shops that use Bisquick. It is good. On ingredient cost alone, I think a home made Bisquick substitute would save you 20% or so. But there are hidden costs: Your time/labor cost weighing and mixing. You would have to cut in shortening..that equals cleaning labor time as well Your distraction. Fewer tasks = good. The likelihood your ...


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Preheat the oven to 200 degrees (F), leave it there for 10 minutes. Shut the oven off. Make your dough, and when you're done kneading, the oven will be nice and warm, but not too hot. Works great!


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I don't think the Australian winter can beat our harsh Canadian winter. One suggestion is to switch then oven light on or to make use of a 60 watts incandescent bulb using an extension wire through the door gasket to keep the oven warm. This will keep the oven warm for an extended period. Or buy a bread maker! (Which I only use for bread kneading only).



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