Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure. I have glass ware and silicon cups for baking
I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the
Here's a recipe from a package of chocolate chips (edited, but not substantively): 2¼ cups all-purpose flour 1 teaspoon salt 1 teaspoon baking so
I didn't have any issues putting broccoli in the freezer and warming it up again. Worked great. Can you do that with cauliflower, though?
I got a Game Winner meat grinder #8, but it did not come with cutting blade. Do you need this to grind meat?
I usually use 1 lemon together with 2 spoon of honey and 500 ml of water. I note that as I increase the water content, the juice does not taste as good but I wo
What am I doing wrong. When I make food it's never as flavorful however much seasonings I use.
Using well water and some Odwalla orange juice.. What is the maximum amount that is safe for consumption daily?
In my family I am well known for baking a great focaccia bread, but soon I won't be able to bake for some time, so my idea was to bake a big batch and put it in
I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauc
What are the chemical reactions of adding alkaline substances to wheat flour dough and how does it change the properties and behavior? The same for acidic subs
For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while. How long does chocola
I made a fairly simple chicken-and-dumpling stew recipe; however, after one bite of dumpling, I have the most wretched aftertaste. The soup is fine; however, th
Is it some how better to thaw out meat in a refrigerator versus on the counter versus running hot water over it versus in the microwave? Is it the longer the ti
I'm looking at buying a mincer and am seeing them listed with descriptions like: Cast Iron Meat Mincer # 12 Kitchen Craft Cast Iron Mincer 5 I haven't yet seen
I have had to go dairy and soy free because I'm breastfeeding and my little one gets really bad colic if I have products with milk or soy. I would like to know
I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
If I go into a cafeteria and they have a hunk of meat on a carving board that the cafeteria is calling "roast beef"; generally what cut of meat is used? The caf
I am a new member. We are relatively new to the US, moved here 8 years ago. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway
I've heard a few times that adding a pinch of baking soda to the water you use to soak beans/lentils in, reduces the gas it makes you have. I've not do any meas
I read somewhere that 15 bar is enough and any pressure higher than that doesn't make any difference. The standard pressure is 15 bar for home machines and 9 ba
Does anyone know of a "basic, universal recipe" for cupcakes? I would like to find a cupcake recipe that will use the same basic ingredients with variations t
I found a note the other day, that said Tonic water glows under black light. A quick check at Wikipedia, shows that it's the Quinine that flouresces. B2 also
Weeks ago I made a chutney of local ground cherries with onions and raisins. It came out very syrupy but I figured it will still be good in small doses with mea
Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?
So I want to experiment with making a food product, and I'm wondering where I acquire the chemical ingredients? Things like vitamin chemicals and caffeine. Than
I have a food truck and would like to cook as many things as possible to avoid buying canned food and work with as many fresh products as poss
A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife. Although I own a Utility knife, I don't believe that I ha
Usually, I put the three layer pork on the table and let it cool before putting it in the fridge to store for later cooking if I could not finish all of them in
So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that