I made a pretty simple and easy hamantaschen recipe last night, and it came out really well. The only substitution I made was to flex 3 eggs for 3 tablespoons
For the sake of this question, I am referring to all lye bread. I want to make this clarification since outside of the US the term "pretzel" is usually referrin
Is it possible to sharpen a peeler? And if it is, how should I do it? Are there any things to look out for? (Such as ending up with concave blades.) This is
I usually make the French onion soup with white onions. The prodecure I normally use is as followed: I slowly caramelize them on a low heat for around 40min.
I've attempted to make Baklava just once in my life and the results were pretty disasterous. Some issues I have questions about when making the Baklava: How
I found this video of a butcher carving up a half adult pig (not gory) really interesting and would like to learn how to do this on my own. However, I could ne
I like to marinate my meatballs in a sauce on the stove for several hours, but they always seem to be "mushy" after cooking for so long. Is there a way to marin
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough. I was intrigued by thi
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I
I have two Pyrex measuring jugs (this type) that have got jammed together, one inside the other, I'm looking for suggestions on how to separate them again. I'v
I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the
A while back I got a set of wooden spoons that contained 5 differently shaped wooden spoons. Take a look at the following photo to see the different shapes.
While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens agai
Does anyone know where I can source cardboard oven proof and microwave safe pie dishes and if these are even possible?
Unknowingly, I used to keep the cake on the center shelf in the oven, then I realized that the shelf can also be placed at the bottom of the oven. Does this ma
I don't have the small cups, so I place the cup cake batter in big vessels, and I think I have prepared cakes. Now, I'll get the small cups and place the same
I decided that my Sunday project would be trying making some rosewater Turkish Delights... I have all of the ingredients but cream of tartar. What could I subst
The ingredients I followed are: 2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 cup white sugar 1 cup orange juice 1
From here: https://cooking.stackexchange.com/a/13170/6168 The first approach which comes to mind would be to use a pan which insulates well. I use these g
I had purchased a jar of %70 fruit blueberry jam. After consuming about %25 percent of it, I added into the jar some blueberries (10-15) that I purchased recent
I have a lot of garlic that is still fresh. How can I preserve it easily so that it can be used for a variety of uses later?
I do not have an outdoor grill but would like to make steak. I just bought a grill pan, and I have an electric oven with a broiler setting. Be
I decided to mix pumpkin pie filling into a mixture of spice cake mix. I mixed the filling in well and in every try, the filling stays in the middle, with the c
How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absor
I was given a bag of frozen Maitake pieces and read online that they are best cooked without prior defrosting. Can I throw into the skillet a handful of fresh
According to wikipedia, the byproducts of yeast fermenting (like done in baking it says) are carbon dioxide and alcohol (not necessarily ethanol -- the kind you
Some years back my girlfriend visited Trinidad and Tobago, and there she encountered a dish that she just called roti. She used to buy it from a stand, which of
If I am making a vodka cream sauce and I realize that there is no vodka (or not enough) to make the recipe, what would an acceptable substitute be?
I've been charged with the task of making 100+ chocolate chip cookies every other day. As it stands, it takes me over 10 hours to do this. I was wondering if an
I have heard that in Japan people eat some kind of salty ice cream. Is it true? If it is true, does anyone know the name of the dish or how to prepare it?