I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bac
Heston Blumenthal's recipe states royal icing or melted chocolate to build his gingerbread house. Until now I've used an eggless substitute for royal icing wi
I recently made duck confit in my slow cooker. I purchased a 2 lb container of rendered duck fat for that purpose, which I'd like to save. Is it possible to re-
I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cu
The owner of a local chocolate store made me an offer I actually can't refuse: For a price that's really a bargain, I get one bar of every bar chocolate he as o
recipe was creamed butter, powdered sugar, flavorings and flour . dough is dry and crumbly not the usual consistency of spritz dough - should
I use my vacuum flask to bring my lunch to work. I've been doing this almost every day for half an year or so. Now there are some sediments or stains in the bot
I’m trying to find a substitute for almond paste in a cookie recipe. Does anyone have any suggestion for what I could use? This is a cookie recipe that c
I love using my dehydrator. Can I use dried cilantro as tea, or with other herbs to make tea? If so, how would I pick herbs to use with it?
What should I use as an alternative to the combination of Soy oil and Sesame oil (1 teaspoon each) when I am frying fish in a pan? I need at least one ingredie
I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight
I have accidentely put a whole leg of lamb in slow cooker and turned to warm. It took 6 hours until I noticed. Is it safe to eat if I eithe
Is there any kind of greaseproof paper that is 100% wood pulp? I do not like using plastic as the first wrapping when preparing iced cakes to be frozen. Is ther
I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone: What is the diameter of the paper mould ? What is the height of th
When I make a particular cookie, the rolling and shaping steps are very frustrating because the dough gets very soft and tends to fall apart when I'm working wi
Especially around the holidays, it usually seems more efficient to build up a selection of projects in need of some finishing steps (usually chocolate dipping).
I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the m
I live in the UK and am having trouble obtaining semi-sweet chocolate chips in grocery stores. Today I spotted De.Oetker (brand) plain chocolate chips. Would
I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the clas
I did not know pressurized cream whippers existed until just seeing a reference to one, which led me to do a Google search. I own a manual cream whipper, which
The fresh Fenugreek which I bought contains: - long stems - green leaves - yellow leaves I wish to know what parts of fresh Fenugreek am I supposed to thro
5 days after I purchased fresh Fenugreek, I noticed some of its leaves turned pale yellow. What does that indicate, and how to prevent it (if it is a bad thing)
I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor
I'd like to cook chicken in my Crockpot but just about every time it comes out so well done that it shreds when you try to cut it. How can I make it so it's no
Slow cookers seem like an easy way to cook a meal if you are prepared to wait the 8 hours or so for the meal to cook. Can you simply put all the ingredients, i
How long would eggs last out of the refrigerator and out of the shell? This may be a strange question, but I'm planning on baking them afterwards. And I'll
When I use my immersion blender (for soups etc.), I always have a lot of splatter. Is there a way to minimize this splatter? Is it better to put the blender on
I really love popcorn and usually pop it on the stove and eat it right away. However I'd like to make it ahead to save for snacks at work. I tried this once bef
I am going to make Gravlax and found the following recipe:http://blogs.vancouversun.com/2011/11/30/chef-hamid-salmon-gravlax/ Ingredient list: 2 or 3 salmon f
I have tried 4 times now and either the foam never truly stands up or there is too much agar and the thing starts to harden. I only have agar or egg whites. I