I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax
Possible Duplicate:How do I make my roux taste less like flour? I'm trying to make a basic cheese sauce for putting over broccoli, et
Possible Duplicate:Right way to defrost roux I've always heard that it's best to add roux to liquids that are at or near a boil, howe
I managed to pick up a couple of duck breasts that were on offer. I had a nice meal recently that included duck breast served on duck hash. The recipe for thi
I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g
I use a charcoal grill with lump charcoal. I've had great luck with various meats and veggies, but I'd like to grill some potatoes and have them finish when the
Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orang
I recently cooked some whole 7lbs salmon on the grill, wrapped in fig leaves, and left them on a bit too long; they were a little dried out. So, based on the i
Looking through a number of fruit crumble recipes I see that there is a wide range of ratios used for crumble topping. Some use equal amounts of flour (or other
No other meat has as many preparations as Pork - you have Bresaola out of beef, and I've seen the odd artisanal lamb and venison product, but why do you not get
It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't h
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which
We use a lot of food coloring, not so much for cooking but for activities with my little one. Do you know of a good place to buy food coloring in bulk (either i
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegrap
It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been s
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is the
Acacia honey is made from the flowers of the acacia (aka locust) tree. It is very light colored, and it is reputed to never crystallize. Certainly none of the a
In our country, we get fresh milk from the milkman and it is usually boiled in a pan over a fire to pasteurize it before we consume the milk. In my office, we d
My interpretation of the other question about the ideal flour/sugar/butter ratio for crumble, is that the flour:sugar ratio should be somewher
I make this soup based on a roux. I make roux the following way: I melt butter I add the same amount of flour After cooking it a little I start adding a stock,
I have a pretty awesome live blue crab hookup, but I can only get crabs there super early in the morning. I want to have a crab feast this coming weekend, but w
Is there any way to know when moldy cheese (in my case, Gorgonzola) is no longer good to eat, without trying it? Mine is about three weeks old and I really can
In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends
A good friend just underwent a kidney transplant and the anti-rejection drugs are known to interact with grapefruit, so while he is of course incredibly gratefu
I've been baking for quite a while, but now have started venturing myself onto the chocolate world. I'm very very intrigued by Laduree's vanilla ganache on thei
I made a Peking duck stock, strained it while hot, then left it to cool overnight. My apartment is 24 degrees C. In the morning, I divided it into smaller porti
It seems to be common knowledge among bakers that salted butter has a higher water content than unsalted*. How much higher? And if there's a different amount o
I make gumbo all the time and offered to make some for a event I was attending today. I cooked 6 gallons in three separate batches. I added them to a 8 gallon m
I have a basic but serviceable waffle iron I bought at a charity shop for a fiver. If I don't mind a waffle pattern on my sandwich, is there any real need for a
I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three o