0_Wizard
I like to bake things in an oven
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
chosen_Baking_0
Baking
chosen_topic_0_Baking
Easy-Bake Oven
The Easy-Bake Oven is a working toy oven which Kenner introduced in 1963, and which Hasbro still manufactured as of late April 2016. The original toy used an ordinary incandescent light bulb as a heat source; current versions use a true heating element. Kenner sold 500,000 Easy-Bake Ovens in the first year of production. By 1997, more than 16 million Easy-Bake Ovens (in 11 models) had been sold. The oven comes with packets of cake mix and small round pans. (Additional mixes can be purchased separately.) After water is added to the mix in the pan, it is pushed into the oven through a slot. After cooking, the cake is pushed out through a slot in the other end.
Earth oven
An earth oven, ground oven or cooking pit is one of the most simple and ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific region to date.
Glenn Doughty
Glenn Martin "Shake & Bake" Doughty (born January 30, 1951) is a former American football player. He played college football as a tailback and wingback for the University of Michigan from 1969 to 1971 and professional football as a wide receiver for the Baltimore Colts from 1972 to 1979. Doughty later built and managed Baltimore's famous Shake & Bake Family Fun Center in 1982. In 1994, he co-founded Career Information & Training Network (CITN) a St. Louis based company that produces videos designed to show positive multicultural career role models for use in K-12 schools, colleges and corporate America.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Russian oven
A Russian oven or Russian stove () is a unique type of masonry stove that first appeared in the 15th century. It is used both for cooking and domestic heating in traditional Russian, Ukrainian and Belarusian households. The Russian oven burns firewood or wood manufacturing waste. A Russian oven is designed to retain heat for long periods of time. This is achieved by channeling the smoke and hot air produced by combustion through a complex labyrinth of passages, warming the bricks from which the oven is constructed. A brick flue () in the attic, sometimes with a chamber for smoking food, is required to slow down the cooling of the oven.
The American Baking Competition
The American Baking Competition is a reality competition television series that aired on CBS from May 29 to July 10, 2013. It was based on the BBC baking competition "The Great British Bake Off". The series aimed to find the best amateur baker in the United States. The series was hosted by Jeff Foxworthy and judged by Marcela Valladolid and Paul Hollywood. The competition was won by Brian Emmett. The show aimed to find among its contestants the best amateur baker in the US. Ten contestants were chosen for the first season. In each episode, the amateur bakers were given three challenges: a signature dish, a technical challenge, and a show-stopper.
Baked potato
A baked potato, or jacket potato, is a potato that has been baked for eating. When well cooked, a baked potato has a fluffy interior and a crisp skin. It may be served with fillings and condiments such as butter, cheese or ham. Potatoes can be baked in a conventional gas or electric oven, a convection oven, a microwave oven, on a barbecue grill, or on/in an open fire. Some restaurants use special ovens designed specifically to cook large numbers of potatoes, then keep them warm and ready for service. Prior to cooking, the potato should be scrubbed clean, washed and dried with eyes and surface blemishes removed, and basted with oil (usually Olive oil) or butter and/or salt.
1_Apprentice
That's great! What kinds of things?
0_Wizard
When I was young, cake in an easy-bake oven
The oven comes with packets of cake mix and small round pans.
self_Easy-Bake_Oven_4
Easy-Bake Oven
self_0_EasyBake_Oven
Easy-Bake Oven
The Easy-Bake Oven is a working toy oven which Kenner introduced in 1963, and which Hasbro still manufactured as of late April 2016. The original toy used an ordinary incandescent light bulb as a heat source; current versions use a true heating element. Kenner sold 500,000 Easy-Bake Ovens in the first year of production. By 1997, more than 16 million Easy-Bake Ovens (in 11 models) had been sold. The oven comes with packets of cake mix and small round pans. (Additional mixes can be purchased separately.) After water is added to the mix in the pan, it is pushed into the oven through a slot. After cooking, the cake is pushed out through a slot in the other end.
Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Italian Community Bake Oven
Italian Community Bake Oven is a historic community bake oven located at Little Falls in Herkimer County, New York. It was built about 1891 and is abandoned. The utilitarian structure consists of a large rectangle of stone masonry outer walls enclosing the brick bake oven. The dimensions are approximately 16 feet wide, 20 feet deep, and 6 feet high. It was built to furnish large quantities of bread for Italian immigrant railroad workers in a work camp during 1891–1893. It was listed on the National Register of Historic Places in 2006.
Angel food cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels". Angel food cake requires egg whites whipped until they are stiff; cream of tartar is added to the mixture to stabilize the egg whites.
Ronald Howes
Ronald B. Howes (May 22, 1926 – February 16, 2010) was the American toy inventor, best known for his invention of the Easy-Bake Oven, which was introduced to consumers in 1963. Howes' mother died when he was born. He was raised by his German grandmother and her American husband in Over-the-Rhine, a historic neighborhood in Cincinnati. Howes' family ran a series of small grocery stores in the city during the Great Depression. Howes taught himself to read before kindergarten. He left Walnut Hills High School during World War II in order to enlist in the United States Navy. He served in the South Pacific during the war before returning to Cincinnati.
Le Roy House and Union Free School
The Le Roy House and Union Free School are located on East Main Street (New York State Route 5) in Le Roy, New York, United States. The house is a stucco-faced stone building in the Greek Revival architectural style. It was originally a land office, expanded in two stages during the 19th century by its builder, Jacob Le Roy, an early settler for whom the village is named. In the rear of the property is the village's first schoolhouse, a stone building from the end of the 19th century. Le Roy expanded the small land office into a large house, with finely decorated interior. After its completion, he hosted the reception following Daniel Webster's second marriage, to one of Le Roy's sisters.
Stahly–Nissley–Kuhns Farm
The Stahly–Nissley–Kuhns Farm is a historic farm located at Nappanee, Elkhart County, Indiana. Nappanee was established in 1874. The Farm is part of Amish Acres, which includes the old farmstead and additional structure brought in to show Amish life. The Kuhns farm includes the farmhouse, a bank barn, a windmill, a "grossdaadi haus," (grandfather house), an outhouse, a food drying house, a bake oven, a smokehouse, a root cellar, a hoghouse, and a garden plot. Associated with the farmstead is a cider mill, which was operated by the Kuhns family. The mill building was moved onto the property by the family around 1900.
1_Apprentice
Oh that sounds yummy.
0_Wizard
I really like making angel food cakes now
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar.
self_The_Cookie_Carnival_0
Angel food cake
self_3_Angel_food_cake
Angel food cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels". Angel food cake requires egg whites whipped until they are stiff; cream of tartar is added to the mixture to stabilize the egg whites.
Project Angel Food
Project Angel Food is a 501(c)3 nonprofit organization in Los Angeles County which provides free meals for men and women too sick to shop and cook for themselves. Project Angel Food serves the majority of Los Angeles County with South Los Angeles and Metro Los Angeles being the two largest service areas for the organization. Latinos (39%), African Americans (29%), and Caucasians (21%) make up 89% of their clientele. 1989-1990 The Project Angel Food Program was founded by Marianne Williamson as an outreach program of the Los Angeles Center for Living, which helps people with life-threatening illnesses.
Angel Food Ministries
Angel Food Ministries was a Monroe, Georgia, based nonprofit organization that provided a monthly food service to over 500,000 families. The ministry was a nondenominational program located in 43 states across the United States and the District of Columbia, distributing food from 5,200 locations. There were 473 distribution centers in Georgia and more than 1,400 concentrated in Texas, Missouri, Tennessee, and Pennsylvania. The headquarters was located in a warehouse in Monroe. The ministry employed 220 full-time employees and 500 temporary workers. The program bought food in bulk at discount price and then sold it in family sized quantities, while spreading the word of Christ.
The Cookie Carnival
The Cookie Carnival is an animated short produced by Walt Disney Productions and originally released May 25, 1935. It's a Cinderella story involving a cookie girl who wishes to be queen at the cookie carnival, and a homage to the Atlantic City boardwalk parade and bathing beauty contest (what eventually became the Miss America pageant) of the 1920s and 1930s. Various sweets and goodies of Cookietown are preparing to crown their new Cookie Queen. A parade of potential candidates passes by, all based on various cakes and sweets. Far from the parade route, on what would appear to be the wrong side of the peppermint stick railroad tracks, a gingerbread drifter overhears an impoverished sugar cookie girl crying.
Tetangga Masa Gitu
Tetangga Masa Gitu? (often abbreviated to TMG) (English: What An Annoying Neighbour!) is a sitcom that follows the daily lives of two couples. The first couple, Adi and Angela, has been married for ten years, and the second couple, Bastian and Bintang, is newly married. This sitcoms compares the long- and newly married couples with their daily problems that they face. They live in the same block and are neighbors. The series premiered on March 20, 2014, on NET. Bastian & Bintang have moved to their new house with their new neighbors Adi & Angel, and Bastian plans to have a ping pong table. Angel is jealous because of Bintang's ring and their proposal is better than hers was.
Charles J. Bates
Charles J. Bates (May 4, 1930 – September 28, 2006) was an American food scientist who was involved in the development of baking formulas for angel food and devil's food cake, then later developed high fructose corn syrup sweetener for Coca-Cola. Away from his research, Bates was also involved with the Boy Scouts of America in Indiana, earning numerous awards. Born in Dayton, Ohio, Bates moved to Massachusetts and California where he would enroll at the California Institute of Technology, graduating with his B.S. there in 1951. Bates would then enroll at the Massachusetts Institute of Technology (MIT) where he would earn his Ph.D. in food technology in 1957.
Devil's food cake
Devil's food cake is a moist, airy, rich chocolate layer cake. It is considered a counterpart to the white or yellow angel food cake. Because of differing recipes and changing ingredient availability over the course of the 20th century, it is difficult to precisely qualify what distinguishes devil's food from the more standard chocolate cake, though it traditionally has more chocolate than a regular chocolate cake, making it darker. The cake is usually paired with a rich chocolate frosting. Devil's food cake is commonly a dense, rich chocolate cake, quite different from other chocolate cakes such as the German chocolate cake.
1_Apprentice
How do you make those?
0_Wizard
You use cream of tartar.
A whipping agent, such as cream of tartar is commonly added.
self_HMS_Tartar_(1801)_1
Angel food cake
self_0_Angel_food_cake
HMS Tartar (1801)
HMS "Tartar" was a 32-gun fifth-rate "Narcissus"-class frigate of the Royal Navy, built at Frindsbury and launched in 1801. She captured privateers on the Jamaica station and fought in the Gunboat War and elsewhere in the Baltic before being lost to grounding off Estonia in 1811. Captain James Walker commissioned "Tartar" in July 1801. She sailed for Jamaica in October. In June 1802 Captain Charles Inglis took command. On 30 August 1802 "Tartar" was among the British warships sharing in the capture of the French tartane "Concezione". In 1803 Captain John Perkins succeeded Inglis. "Tartar" was in Captain John Loring's squadron at the Blockade of Saint-Domingue when captured the 74-gun on 25 July off Saint-Domingue.
HMS Tartar (F43)
HMS "Tartar" was a destroyer of the Royal Navy that saw service in most of the naval theatres of World War II. She had an eventful career, eventually receiving the nickname 'Lucky Tartar' due to her numerous escapes from dangerous situations. She was one of only four from the sixteen Royal Navy-operated Tribal-class destroyers to survive the war. "Tartar" was ordered on 12 June 1936 under the 1936 Naval Estimates, and was built by Swan Hunter & Wigham Richardson, at Wallsend, Tyne and Wear. She was laid down on 26 August 1936 and launched on 21 October 1937. She was completed and commissioned on 10 March 1939 and was equipped for use as a Flotilla leader.
Angel food cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture, said to resemble the "food of the angels". Angel food cake requires egg whites whipped until they are stiff; cream of tartar is added to the mixture to stabilize the egg whites.
Potassium bitartrate
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula KCHO, is a byproduct of winemaking. In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid (a carboxylic acid). It can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar). Potassium bitartrate crystallizes in wine casks during the fermentation of grape juice, and can precipitate out of wine in bottles. The crystals (wine diamonds) will often form on the underside of a cork in wine-filled bottles that have been stored at temperatures below , and will seldom, if ever, dissolve naturally into the wine.
Meringue
Meringue (, ; ) is a type of dessert, often associated with French, Swiss, and Italian cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar or cream of tartar. A binding agent such as salt, cornstarch or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. Meringues are often flavoured with vanilla, a small amount of almond, or coconut, although if extracts of these are used and are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam.
Baking powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or to speed the production. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads.
HMS Tartar (1907)
HMS "Tartar" was a Tribal class destroyer of the Royal Navy launched in 1907 and sold in 1921. During the First World War she served in the North Sea and the English Channel with the 6th Destroyer Flotilla. HMS "Tartar" was ordered from the Southampton shipbuilder John I. Thornycroft & Company under the 1905–06 shipbuilding programme for the Royal Navy, one of five Tribal class destroyers ordered under that programme. The Tribals derived from a requirement by the First Sea Lord "Jackie" Fisher, for a steam turbine powered, oil-fueled destroyer capable of at least . Armament was specified as three 12 pounder (3 inch, 76 mm) 12 cwt guns and two 18 inch (450 mm) torpedo tubes.
1_Apprentice
What is that exactly?