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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 ]
An amount of a solid occupying an amount of space that can accommodate 15 minims ( 1 / 4 fluid drachm or 1 / 32 fluid ounce) of liquid 1 / 2 salt spoon or 1 / 4 teaspoon ≈ An amount of a solid occupying an amount of space that can accommodate 0·89 millilitre of liquid ≈ 0·178 metric teaspoon
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
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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.
Use frozen and canned fruits: Most gelatin salad recipes call for defrosted frozen fruits and canned fruits—and for good reason. These options have a softer texture that works better with gelatin.
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It is the "amount that can be taken between the thumb and forefinger". [ 2 ] Some manufacturers of measuring spoons and some U.S. cookbooks give more precise equivalents, typically 1 / 16 US customary teaspoon; [ 3 ] some sources define it as 1 / 8 or 1 / 24 teaspoon. [ 4 ]
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