I know from Can an Angel Food Cake recipe be converted to cupcakes that it is possible to make Angel Food Cake in a form other than a tube pan. However, I'm w
I made some habanero salsa last night for the first time (my god, was it delicious) and took care to clean everything that was used. I figured I was good when
I got a pizza peel that feels like it is just plain wood. How can I protect it? I thought I heard somewhere to use some sort of oil.
I made this recipe here and have some of the black bean, onion, cream cheese mixture left. My question is .. how long will this last? For some reason, the tho
I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make t
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk
I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for
I bought 7 huge pumpkins from a gardener two weeks ago. The idea was to store them in the basement, and eat them as soup during the winter. However, sadly, the
There is a lot of material on TV, magazines and on the web recently about molecular gastronomy. Techniques like sous-vide and spherification seem to be popular.
I've been trying to figure out the best cut of beef to use for a German rouladen recipe. From the butcher and Google searches I've seen advice ranging from slic
The lentils in the above photo are raw. They did not form a solid block when they were dry, but after I poured a bit of water in, they suddenly did this. Obv
Can I REUSE an alginate bath for reverse spherification? If I use a solution of alginate today, can I use the same solution next week? How should it be optimall
I wanted to see if anyone has tried to pickle avocados? Mostly I am interested to use only vinegar, and/or salt.
I don't know about you, but some people I know will freak out if I lift up the lid on a pot of cooking rice to stir or check its done-ness. They say "you should
For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the r
I'm shopping for a pressure cooker. Could anyone advise me on what size of pressure cooker is sufficient for cooking a pound of beans? I don't want to buy one t
In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received
First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this
I would love shops with bulk of almonds, various beans (soy,lentils,chickpeas), speciality cereals like quinoa/amaranth, seitan mix, vegan fake chiken, broths,
We all have forgotten remnants that get pushed to the back of the fridge and eventually become science experiments. Does the presence of such items (assuming th
The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor whe
How do I make a pizza in a gas oven, with no temperature control and no pizza stone? I have all ingredients to make pizza without actually knowing how it's mad
I got a deep fryer for Christmas, and that made me think of all the donut recipes I have seen floating about, like this one for crullers or this one for chocola
I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. L
I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (see
I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes
Based on the idea behind this question on the physics sister site to this site, how can I process ice to create a drinkable ice slurry? When I stick ice cubes
The ignition is clicking on my burner even though I turned it off. How do I stop this? I unplugged the cooktop, but I don't know if it is safe to leave it this
What words and dimensions are used to describe bread and their recipes? I realize describing bread is subjective, I'm only looking for common words to describe