The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon. When bubbles appear on surface and begin to break, turn over and cook the other side.
Milk has been used for human consumption for thousands of years. Today cow’s milk is one of the most popular animal milks consumed by humans. Around the world, people drink the milk of many other animals including camels, goats, llamas, reindeer, sheep and water buffalo. Milk is available in many varieties. Raw milk has not been pastuerized, and is usually available in natural food stores. Whole milk is the milk as it came from the cow and contains about 3.5% milk is available in two types, 2% and 1%. The 1% and 2% designations refer to the percent of that the milk contains skim milk must by law contain less than .5% milk. Buttermilk was once the liquid left after butter was churned. Today, buttermilk is made commercially by adding special bacteria to non milk, giving it a slightly thickened texture and tangy flavor. Low-sodium milk has 90% of the sodium replaced by potassium. Lactose-reduced milk is special milk with less than 30% lactose content. Ultrapasteurized milk has been heated to approximately 300F then vacuum-packed. This milk may be stored without refrigeration up to 6 months unopened. Most milk sold in the United States is pasteurized, which means the micro-organisms that by heating, then quick-cooling the milk. Pasteurization also gives milk a longer shelf life. Most commercial milk products have also been homogenized, meaning the milk globules have been broken down until they are evenly and imperceptibly distributed throughout the milk and the liquid is uniformly smooth. In Canada, whole milk means milk that has not been homogenized. There are a variety of dry and canned milk products on the market including dry milk, evaporated milk, and sweetened condensed milk. Other products made from milk include cream, butter, and cheese.
Once a luxury only for the rich, “white gold” used to come in blocks, not granulated. Sugar cane and sugar beets are the common sources of this pentiful sweetener, which also lends tenderness to doughs, stability to mixtures, browning properties to baked goods and perservative qualities in large quantities. Granulated or white sugar is the common form, though superfine (known as castor) dissolves better in baking.
HOW TO STORE
While eggs will keep in your refrigerator for several weeks, it’s important to note that they can lose some quality. A little known fact about eggs is that they can absorb odors from your refrigerator if stored in an open container, although this shouldn’t be a major problem unless you’re storing eggs along side opened containers of onions and garlic or other such strong smelly foods. Egg whites will keep out of the shell tightly covered and refrigerated for four days days; egg yolks for a day or two less, but also cover with water. Hard-cooked eggs will keep for a week refrigerated.