This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At wha
I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program start
I have still quite a good quantity of cooked egg noodles and I'm wondering what's the best way to store them and how long will they last? (It's mixed with chick
One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it app
When I was in Malaysia an Indian friend offer to me a coffee, It tasted really nice and kinda unique. I'm not sure if that coffee was unique from Malaysia or re
The ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it.
I just ran out of cocoa while making a cookie sheet cake. Had enough for the cake, but not for the frosting. Can I substitute chocolate chips?
I've used the recipe below to make chocolate pie a few times recently: 1 c heavy cream 1/2 milk 8-10 oz chocolate 2 tbsp sugar pinch salt 2 eggs
I haven't prepared or eaten flaxseed before. I just purchased a bag from Sprouts Farmers Market in their bulk section. The flaxseed appears to already be ground
Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds
I want to prepare a homemade bread, wrap, pita, or tortilla-like food, something to make in advance on weekends, to later fill with typical sandwich fillings, s
So I have a pizza tomato sauce recipe that called for adding 6 tablespoons of tomato paste during the cooking. Unfortunately, due to being very disorganized, I
I recently saw a pseudo-recipe for an authentic Lucknow korma on TV. After infusing whole spices in ghee, adding an onion puree, chilli powder and chicken, the
What is the method and ingredients for making small hard meringues using a whipped cream charger? How do I combine the ingredients in the charger prior to whipp
Having been given a copy of "Inside the Jewish Bakery", by Ginsberg and Berg, I set out to reproduce a treat of my childhood: salt sticks. Basic outline: make
I sometimes want to make whipped cream for dessert, but can't get cream in the market. What can I do in that case? One possibility: I did find that there is a
I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, po
Why is it that whenever I make a lemon meringue pie, (packaged lemon filling, directions followed EXACTLY), and I cut into it, there is always a puddle of liqui
I'm planning a sushi dinner party for my birthday in a month and I'm trying to do research on where to get my ingredients and supplies. I'm finding that trying
My grandfather loves chocolate so much but he has a diebites so i want to buy a sygar free chocolate for him so anyone tell me from where i ca
I was cooking some organic black eyed peas earlier today and I found what appeared to be worms. I had the peas for about 1.5 weeks before I cooked them. Is thi
I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients ar
I tried to take cream from raw (full fat) milk by the common method: leaving the milk at refrigerator overnight, then taking the cream from top. The amount of c
I quite enjoy baking and i'm considering moving to making my own creams and caramels (and other sugar based work). Currently I have a bunch of old scratched up
I've seen many recipes that use sour yogurt as a main ingredient, but I've been unable to find sour yogurt where I live, and I wonder if it's ok to use sour cre
I've recently moved into a home with a gas oven, but I've never used a gas oven before. What general differences might I expect compared to cooking in an electr
I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Differ
When I defrost meat in my microwave, it will beep about half way through the cycle. I'm assuming this is to indicate to me that I need to do something, I'm just
I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I
I was thinking about all my favorite tomato dishes and wondering if there were a way to infuse more tomato flavor into my chili, spagbol, and bloody mary. I've