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Liquid ingredients are generally measured by volume worldwide. Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Butter remains a firm solid when refrigerated but softens to a spreadable consistency at room temperature and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 g/L (15 + 1 ⁄ 4 oz/US pt). [3] It generally has a pale yellow color but varies from deep yellow to nearly white.
US liquid quart ≡ 1 / 16 US liquid pint = 1 / 8 US cup = 1 / 4 US gill = 2: US tablespoons = 6: US teaspoons = 8: US fluid drams = 29.5735295625: millilitres = 1.8046875: cubic inches [3] ≈ 1.0408427: imperial fluid ounces ≡ 5775 / 107521 US dry pint ≈ the volume of 1.0431756 avoirdupois ounces of water
Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown.
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Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of ...
Seven years later, Gangeri runs and co-owns the wildly popular Butter Milk Ranch bakery and restaurant in trendy 12 South, a place where customers often wait two and a half hours or longer to get ...