Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recip
When I cook pizza, it gets all watery. There's literally water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure.
I never cooked "real" sausages before. Now I have several kinds of sausages: chorizo, merguez, and chicken. I have only a couple of each and a big electric pan.
I'm looking for types of alcohols which have least carbohydrates. I'm looking for more of a ranking than just a single one, as it would be clean spirit, wouldn'
The Seasoned Advice answer to Why add salt to the water when cooking pasta? is that it makes the pasta less sticky by inhibiting starch gelatinization. This see
What is the way to cook vegetables that keeps most of the nutrients?
Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs ne
I have this marinade in with I usually make chicken legs. It consists mainly of maple syrup, soy sauce, and sometimes ketchup. Is it reasonable to put meat b
I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ri
I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I thou
I've read that escargot can be a carrier of parasites (Angiostrongylus cantonensis) or bacteria that can lead to meningitis. I assume there are no visible signs
Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of
I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I
More specifically, what is the difference between broiling and boiling?
I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'.
I have an iSi whipped cream charger. The directions for recipes almost universally call for you to put your liquid in the charger, charge with nitrous, and then
After a making a batch of horchata, I always feel wasteful throwing away all of the uncooked rice. Can it be re-used for another batch, or has it given up its
What's the best technique to tuck or close the tortilla when preparing a burrito so that it doesn't come undone when it's time to eat?
Possible Duplicate:Translating cooking terms between US / UK / AU / CA / NZ What is the difference between Grills, Barbecues, Broilin
Why is it that when I check google images for Direct heat, I see pictures of a flame under a grid like surface? Is that direct, or indirect? And what'd you ca
I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this
My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I under
Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in this article. One of his immersion circulator baths was covered with ping po
When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire ou
I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit
I have a rack of hooks that sit on the wall that my cooker backs on to, and on this I hang a crowded collection various utensils: The space is fairly contain
I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner
I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for i