0_Wizard
Do you enjoy baking items like bread or cookies?
The most common baked item is bread but many other types of foods are baked.
chosen_Baking_0
Baking
chosen_topic_0_Baking
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.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
George Weston Limited
George Weston Limited, often referred to as Weston or Weston's, is a Canadian food processing and distribution company. Founded by George Weston in 1882, the company today consists of Weston Foods, a wholly owned subsidiary, and Loblaw Companies Limited, the country's largest supermarket retailer, in which it maintains controlling interest. Retail brands include President's Choice, No Name, and Joe Fresh, in addition to bakery brands Wonder, Country Harvest, D'Italiano, WeightWatchers, Ready Bake, Moulin Rouge and Gadoua. The company is controlled by the Weston family, which owns a majority share in George Weston Limited.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Rusk
A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the United Kingdom, the name also refers to a wheat-based food additive. Rusk is called sukhary () in Azerbaijani. It is usually (but not always) made from a stale bread and buns. In Baku, some bakeries use their stale buns and bread for making rusks. The price of rusk in those bakeries is usually low, as the bakeries do this to avoid wasting the leftover bread and buns. "Sponge rusk" is similar to biscotti but it is made out of twice-baked yellow cake batter. The yellow cake batter is baked into a flat, rectangular cake pan; once it is baked and cooled off, it is sliced into strips and baked again or toasted to make a cake toast.
Field ration
A field ration, combat ration or ration pack is a canned or pre-packaged meal, easily prepared and eaten, transported by military troops on the battlefield. They are distinguished from regular military rations by virtue of being designed for minimal preparation in the field, using canned, pre-cooked or freeze-dried foods, powdered beverage mixes and concentrated food bars, as well as for long shelf life. Such meals also prove invaluable for disaster relief operations, where large stocks of these can be ferried and distributed easily, and provide basic nutritional support to victims before kitchens can be set up to produce fresh food.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
1_Apprentice
yes i actually have a lot of experience in baking especially cakes and brownies
0_Wizard
Do you have any special techniques to make sure the cakes and brownies heat thoroughly?
Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre.
self_Baking_2
Baking
self_0_Baking
List of Ranma ½ characters
The "Ranma ½" manga series features a cast of characters created by Rumiko Takahashi. The story revolves around the Japanese teenage boy Ranma Saotome who has trained in martial arts since early childhood. As a result of an accident during a training journey in China, he is cursed to become a girl when splashed with cold water, while hot water changes him back into a boy. Throughout the series Ranma seeks out a way to rid his curse, while his friends, enemies and many fiancées constantly hinder and interfere. Many of the characters are similarly cursed to turn into animals or other creatures when splashed and are skilled in different and unusual types of martial arts.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Plasterwork
Plasterwork refers to construction or ornamentation done with plaster, such as a layer of plaster on an interior or exterior wall structure, or plaster decorative moldings on ceilings or walls. This is also sometimes called pargeting. The process of creating plasterwork, called plastering or rendering, has been used in building construction for centuries. For the art history of three-dimensional plaster, see stucco. The earliest plasters known to us were lime-based. Around 7500 BC, the people of 'Ain Ghazal in Jordan used lime mixed with unheated crushed limestone to make plaster which was used on a large scale for covering walls, floors, and hearths in their houses.
Brownie Mary
Mary Jane Rathbun (December 22, 1922 – April 10, 1999), popularly known as Brownie Mary, was an American medical cannabis rights activist. As a hospital volunteer at San Francisco General Hospital, she became known for illegally baking and distributing cannabis brownies to AIDS patients. Along with activist Dennis Peron, Rathbun lobbied for the legalization of cannabis for medical use, and she helped pass San Francisco Proposition P (1991) and California Proposition 215 (1996) to achieve those goals. She also contributed to the establishment of the San Francisco Cannabis Buyers Club, the first medical cannabis dispensary in the United States.
Brownies (film)
Brownies is a 2004 Indonesian film directed by Hanung Bramantyo. It is about a career woman who falls for an entrepreneur over their mutual love of brownies. Mel (Marcella Zalianty) is a young creative director at an advertising agency who is engaged to Joe (Philip Jusuf). However, she catches him having sex with another woman and breaks off their relationship. This devastates Mel, who becomes incapable of bearing the sight of him and destroys their pictures together. For revenge she begins flirting with numerous men. However, her best friend Didi (Elmayana Sabrena) convinces her to not become like Joe.
Kitchen stove
A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" (also called "cooking stoves" or "wood stoves") are heated by burning wood or charcoal; "gas stoves" are heated by gas; and "electric stoves" by electricity. A stove with multiple cooking surfaces is also called a range. In the industrialized world, as stoves replaced open fires and braziers as a source of more efficient and reliable heating, models were developed that could also be used for cooking, and these came to be known as "kitchen stoves".
List of Code:Breaker characters
The following is a list of characters from the manga series "". As Yukihina said it, "Because this is the reaper, Ogami Rei. He can even send fear quivering down the spines of those demons and stand atop them." Furthermore, Ogami is revealed to be the 'forbidden being', a hybrid child between a power user and a rare kind. Since power users and rare kinds naturally negate each other, to the point where their blood combined explodes, it is impossible to copulate, thus making Ogami an impossible existence. According to Saechika, that is the main reason why the Seven Demons listen to him. Special Technique: Asmodeus is the Explosive Flame of Hell which releases noise of explosion.
1_Apprentice
Instead of putting the oven 350 like the recipe calls for, I lower the temperature to 300-325 and let it bake a little longer instead of blasting it with high heat
0_Wizard
That's a good tip! I could see that applying for other batters and pizza dough to make sure the crust is crispy and still is soft in the center.
As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer centre".
chosen_Baking_0
Baking
chosen_topic_0_Baking
List of pizza varieties by country
During the latter half of the 20th century, pizza became a globally accessible dish, mainly due to Italian immigrants that had brought their dishes to new people with resounding success, often in racially and culturally resistive environments. A survey from 2004 showed that Norwegians eat the most frozen pizza (5.4 kg/person*year), followed by Germans. Pizza became a popular fast food in Bangladeshi urban areas. Since the introduction of various pizza brands such as Domino's and Pizza Hut in the early to mid-2000s, it has reached almost all classes of urban peoples. Pizza is an emerging fast food in Indian urban areas.
Pizza
Pizza is a traditional Italian dish consisting of a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It can also be topped with additional vegetables, meats, and condiments, and can be made without cheese. The term "pizza" was first recorded in the 10th century, in a Latin manuscript from the Southern Italy town of Gaeta in Lazio, on the border with Campania. Modern pizza was invented in Naples, and the dish and its variants have since become popular and common in many areas of the world. In 2009, upon Italy's request, Neapolitan pizza was registered with the European Union as a Traditional Speciality Guaranteed dish.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Chicago-style pizza
Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge which gives a lot of space for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza. According to Tim Samuelson, Chicago's official cultural historian, there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno's founder Ike Sewell, a former University of Texas football star.
Pizza Hut
Pizza Hut is an American restaurant chain and international franchise founded in 1958 by Dan and Frank Carney. The company is known for its Italian-American cuisine menu including pizza and pasta, as well as side dishes and desserts. Pizza Hut has over 16,000 locations worldwide as of 2015. It is a subsidiary of Yum! Brands, Inc., one of the world's largest restaurant companies. Pizza Hut was founded in June 1958 by two Wichita State University students, brothers Dan and Frank Carney, as a single location in Wichita, Kansas. PepsiCo acquired Pizza Hut in November 1977. Before closing in 2015, the oldest continuously operating Pizza Hut was in Manhattan, Kansas, in a shopping and tavern district known as Aggieville near Kansas State University.
Nordic bread culture
Nordic bread culture has existed in Denmark, Finland, Norway, and Sweden from prehistoric time through to the present. Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century. Today, older grain types such as emmer and spelt are once again being cultivated and new bread types are being developed from these grains. Archaeological finds in Denmark indicate use of the two triticum (wheat) species, emmer and einkorn, during the Mesolithic Period (8900 BC – 3900 BC).
History of pizza
The history of pizza begins in antiquity, when various ancient cultures produced flatbreads with toppings. The precursor of pizza was probably the focaccia, a flat bread known to the Romans as "panis focacius", to which toppings were then added. Modern pizza developed in Naples, when tomato was added to the focaccia in the late 18th century. The word "pizza" was first documented in AD 997 in Gaeta and successively in different parts of Central and Southern Italy. Pizza was mainly eaten in the country of Italy and by emigrants from there. This changed after World War II, when Allied troops stationed in Italy came to enjoy pizza along with other Italian foods.
1_Apprentice
As long as you keep your eye on the oven at all times its easier to gradually adjust the baking temperature as needed 