Can I use chocolate pudding mix instead of cocoa powder?
When you think of brownies do you think of a cake that has a deep chocolate flavor? Well if you said yes that means you need to use cocoa powder. The pudding will not work for most brownie recipes. You can always experiment and see what you get. It would be best if you waited until you get all the ingredients you need so you end up with a really good brownie. You can melt the baking chocolate must be careful so the baking chocolate does not burn. I put mine in a glass measuring cup then into the microwave and let it run 10 seconds then stir it down and do it again until the bar is melted. Mix it with some kind of fat first like butter or oil if that is what the recipe calls for. Usually you mix the dry ingredients first and set aside then mix the wet ingredients then combine both and pour into a greased baking pan. Mix together well but do not over beat or it will be more like a light cake. The more you beat it the more air is incorporated into it. If you decide to use the pudding add it to the flour as one of the dry ingredients...then add the rest of the recipe ingredients.. After mixing and pouring into the baking pan. Bake in oven until when you put a toothpick in the center it comes out clean most recipes say to bake at 325 or 350 degrees for about 20 minutes more or less. . If not it needs to bake a few extra minutes. Let cool before you cut into squares. Good luck
How long does gelatin take to set?
It's a function of temperature, not time. The exact setting temperature of gelatin depends on the formulation (how much water, sugar, etc), but it's around room temperature (70F/20C) for the ratios often used in foods. At that temperature it's very loosely set; it will be firmer at refrigerator temperatures (around 32F/0C).The time it takes to reach that temperature depends on how hot it was at the beginning, how cool the environment is, and what kind of form factor it's in. A thin sheet of gelatin will cool much more quickly than a big bowl full of it. It will set faster in the fridge than on the counter.All of that aside, if the question is really "I'm making Jell-O, when can I serve it?" the answer is "several hours in the refrigerator". You could cool it faster by setting it in an ice bath. (You could also put it in the freezer, but it will tend to cool unevenly; some will freeze and that will ruin the texture.)
Are instant rolled oats edible in cold milk and without cooking?
Yes! They taste amazing that way! Here’s what I recommend:
Can i use milk instead of water to make jello?
Yes, my grandmother would replace the cold water (she still used boiling water for the first part) with canned milk and a bit of white sugar. We loved it as kids.
I'm getting a little tried of the original Banana Pudding! Does anyone have one with a twist!!?
Change the cookie! Instead of vaniila wafers, use chocolate chip. Another favorite at my restaurant is to add roasted pecans and fudge sauce to it...makes it taste like a banana split. The kids love it.
Can I just add milk or water to heavy cream to make it light cream?
Yes. Milk (whole, 2%, 1%, skim), cream (heavy, light, whipping) and half n half are simply different mixes of milk and cream.I only keep heavy cream and whole milk on hand and mix what I need. For instance, three parts whole milk plus one part heavy cream = half n half. You can do the math (and doubtless, someone already has and there are mixing formulas on the web somewhere, but approximate it. Most of these items are non-standard and have a range of fat contents and it doesn't matter for most recipes if your mix is a bit higher or lower.Here’s one source (but there is sometimes a paywall on their site): How to Substitute Dairy Products
Have you tried eating cereal with water instead of milk?
I am sure this is gonna taste terrible. Assuming the cereal has flavor, the water will dilute it. Like adding water to ice tea.If your cereal is plain corn flakes, the water will make it taste a lot more bland and just make it mushy.Milk tastes good and compliments cereals. It is also a healthy addition to your breakfast, while water is just simple added hydration.
I have brownie mix but no eggs, what is the best substitute for the eggs?
Okay let's tackle this question, I did some research and this is what I found.The Purpose of Eggs in baking.EGGS AS BINDERSIf eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used.EGGS AS LEAVENING AGENTSIf eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.EGGS FOR MOISTUREIf eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used. The most common one for this is unsweetened applesauce.Egg Substitute in BrowniesEggs are mostly used in brownies as a binding agent.Some of the best substitutes for eggs in brownies will be 1/4th of a cup of pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, yogurt/buttermilk and flax egg.Check here for a list of eggless brownie recipes.Hope this is helpful.