IR Thermometers read surface temperatures. Can they accurately read the interior temperature of my oven through the glass panel? Or will it be reading the surfa
Instead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. This results in a l
Some recipes I see for bread dough recommend a short rest between the mixing (just enough to make the ingredients homogeneous) and kneading stage - often 10 to
I've bought this yogurt maker (the only one I've been ever able to find in the country I'm living), and it only has a simple on/off button. Somewhere in the ma
I have heard that onions and potatoes shouldn't be stored together. Why will this make the potatoes spoil faster?
The malt that I found in the store is barley malt. I have a bread recipe that calls for rye malt. I have whole rye grain. What do I have to do to make rye mal
Many recent recipes I'm seeing for bread, this one for example, are using a strech and fold technique rather than a traditional knead. Whats the advantage here
I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. I thin
I want to bake bread or bagels that have whole grains like poppy seeds, cumin, caraway, etc. stuck to the top. I have tried just pressing them to the top but t
Several bread recipes that I have been looking at recently call for rye malt. I know that malt is sweet but what other effect will malt have on a bread recipe?
I have read that artisan breads turn out better when they are baked in a container that can trap the steam. Examples I have read are baking bread in a dutch ove
Quick breads, like banana or zucchini breads, seem to be assembled in an identical method and with similar ingredients as cake. Many recipes have comparable qua
I have tried making English muffins a few times. Each time the flavor was good but I didn't end up with the open interior texture that I expect from storebought
After boiling a chicken for soup and straining with a fat separator, how much fat is left in the chicken? Does it depend on how long I boil the chicken for?
I am reading that cloves can cloud the plastic in my grinder at Cooking for engineers Does this happen with any other spices?
Sometimes when I make sausage kolaches or cinnamon rolls the bread layers pull away from the sausage or the filling and leave an open space inside. The separati
1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't
Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup? If I use a £20-£40 meat tenderiser on chi
has anyone of you ever tried a randomized week long meal planner for dieting ? If you have read the 4 hour body delegating the cycle to an al
When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. S
I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recip
I need to make banana bread tomorrow, and the bananas I recently purchased with this in mind to not appear to be ripening fast enough. Is there anyway to speed
I want to make "real" crêpes au sarrasin. I tried twice, but the result does not have as strong buckwheat taste as the ones I tasted in France. I am at lo
I made some muffins that apparently didn't have enough liquid to stick together (perhaps substituting Greek yogurt for sour cream was not such a good idea, as t
In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? An
So, over mixing batter forms gluten, which in turn hardens the cake. Fine. The problem is that I don't want lumps in the cakes, and the above statement prevent
Today my brother-in-law told me that he's going to Iceland for vacation. He also told me that one of the delicacies in Iceland is aged/rotten
Say for example I had some marinated cooked chicken that I put in the freezer. Would it be safe to defrost this cooked chicken and put it in a sandwich without
The cake recipe is calling for a vegetable oil. I have refined sunflower oil, and refined soyabean oil. Do they qualify for flavourless oils? I haven't noticed
I love my bread machine. However when the bread is done baking, removing it from the machine breaks the bread where the paddle is. I know the paddle is embedded