I made a banana cake with ripe, pureed bananas and substituted pineapple juice mixed with buttermilk powder instead of the buttermilk in the recipe. I used the
At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for
I found though experimentation that while my pizza dough recipe said to only knead the pizza dough once then let it rise, that the dough came out better if I pu
I have heard of putting chicken breasts in a pan and heating them No oil. To get past any terminology issue, i've included a picture. Just imagine a chicken b
I brewed a 10 gallon batch of mead for my wedding/honeymoon last year. It's a sack mead, so it tends to be more on the sweet side, like a cordial. I've decided
I recently made coloured swirled bread, in which different colours of dough (in my case a coloured and an uncoloured piece) were rolled together and baked in th
I've read many recipes asking to mix sugar and butter at medium speed for about 5 minutes. Can I use slower speed and mix it a little bit longer? Will it make a
I have been using kombu in my beans for a couple of years and I love it: the beans are more tender and easier to digest, and the pot liquor is richer. I've noti
It had nothing added to it. I always boil the roast to tenderize. The broth is a milky white and I have never seen this happen before. Is it safe to eat?
I'm not sure if this or this questions' answers satisfactorily cover my question but I am seeing a lot of answers that talk about the shelf-life of coffee and s
I'm trying to figure out a convenient way to bring fresh rice for lunch. Cooking it the night before and leaving it in the fridge causes it to become dry and ha
I have a really good chocolate chip cookie recipe. I'd like to convert this recipe to have a chocolate dough (ie make chocolate chocolate chip cookies). How can
I am wondering if microwaving food is considered dry heat or moist heat. It has a similarity to frying in oil as it doesn't heat it in water. And I know frying
My favorite restaurants always manage to impart the flavors of the various spices used to the potatoes, rather than only having the potato's own flavor. Howeve
While cooking something sweet which would be served cold or at room-temperature, is it more sweet when it is hot i.e. during the cooking when you taste in order
Sometimes I need to bake a loaf or loaves of bread as soon as possible with my sourdough starter. For example my few tablespoons of starter needs to become bre
My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time fr
So I've boiled a couple lamb tongues -- as per this recipe -- and have them cool enough to handle, however I'm having difficulty peeling the skin/film off them
how would one make a cake like this? This is my drawing of what i want my LOs cake to look like. The bakery estimated it at being over 500 dollars! So I'd ra
I recently decided to try lactose-free milk to see if I might have a problem with lactose. I was happy to see Organic Valley has a lactose-free milk. I bought
I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches
I like adding yams, sweet potatoes, butternut squash, and pumpkin, all in 1/2 inch cubes, to soups/beans and other dishes with simmering liquid. I generally a
I'm planning to make a sort of diorama, and the 3D nature of it is going to require suspending things in clear gelatin. Are there flavorings that would work th
I recently made a batch of homemade mayonnaise, having found myself with left over egg yolk from another recipe. I decided not to flavor the mayonnaise with any
I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (inclu
Which would save electricity: higher or lower setting, in summer. My husband set it low and I tend to set it higher. I do not want my stuff to be ruined by a
The following was observed in the US --- it may be an American phenomenon. I have recently observed in my restaurant visits that more often that not, if I orde
I recently fell in love with Udon soup. I've had it at 2 different restaurants in Austin TX, and I find the broth clean and delicious. My favorite includes cu
Is there a sane way of roasting potatoes at low temperatures? I ask because I am pot roasting a silver-side joint and would like some roast spuds to go with it
I roast red bell peppers all the time. I use a number of methods, but most typically I slice them in half longitudinally, roast at 450F cut side down on a foil