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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 nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a small apricot", and "sufficient" salt. [1]
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. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
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Plus, how convection vs. conventional oven cooking differ.
Each of these 15 recipes are sure to leave you with leftovers, which will save you an extra trip to the store. Plus, they’re so good, you’ll want to enjoy them several times a week anyway!
Conceptually, the length of time it takes for the Sun to return to the same position in the cycle of seasons, [Converter 1] approximately 365.242 19 d, each day being 86 400 SI seconds [28] ≈ 31.556 925 Ms: year (sidereal) a, y, or yr
Example of a RecipeML recipe for egg nog. Recipe Markup Language, formerly known as DESSERT (Document Encoding and Structuring Specification for Electronic Recipe Transfer), is an XML-based format for marking up recipes. The format was created in 2000 by the company FormatData.
Stout malt is sometimes seen as a base malt for stout beer; light in color, it is prepared so as to maximize diastatic power in order to better convert the large quantities of dark malts and unmalted grain used in stouts. In practice, however, most stout recipes make use of pale malt for its much greater availability.