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A candy thermometer, also known as a sugar thermometer or jam thermometer, is a cooking thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher temperatures, usually 400 °F/200 ...
Two-piece sugar cube packaging (Germany) Individually wrapped sugar cubes (France) The typical size for each cube is between 16 by 16 by 11 millimetres (0.6 by 0.6 by 0.4 inches) and 20 by 20 by 12 millimetres (0.8 in × 0.8 in × 0.5 in), corresponding to the weight of approximately 3–5 grams, or approximately 1 teaspoon.
Measures are classified as either dry measures or fluid measures. Some of the fluid and dry measures have similar names, but the actual measured volume is quite different. A recipe will generally specify which measurement is required. U.S. recipes are commonly in terms of fluid measures, even for dry ingredients.
Packets of brown and white sugar. A sugar packet is a delivery method for one serving of sugar or other sweetener.Sugar packets are commonly supplied in restaurants, coffeehouses, and tea houses, where they are preferred to sugar bowls or sugar dispensers for reasons of neatness, sanitation, spill control, and to some extent portion control.
nipperkin (measure for liquor, containing no more than 1/2 pint) tumblerful (10 fl oz or 2 gills or 2 teacupsful) apothecaries' approximate measures [9] teacupful = about 4 fl oz; wineglassful = about 2 fl oz; tablespoonful = about 1/2 fl oz; dessertspoonful = about 2 fl dr; teaspoonful = about 1 fl dr; drop = about minim; teacupful (5 fl oz ...
4. Give Your Cookies Enough Time to Cool. Carefully follow the cooling directions in the recipe. Bars often cool in the pan on a wire rack. Some cookies need to cool for a few minutes on the ...
Sugar cookie: United States Very simple cookie made from sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. They are often glazed with icing and decorated with chocolate or sprinkles and may be themed according to season (e.g. Halloween cookies or Christmas cookies). Tahini cookie: Israel
A sugarloaf. A sugarloaf was the usual form in which refined sugar was produced and sold until the late 19th century, when granulated and cube sugars were introduced. A tall cone with a rounded top was the end product of a process in which dark molasses, a rich raw sugar that was imported from sugar-growing regions such as the Caribbean and Brazil, [1] was refined into white sugar.