I make cakes with fondant decorations and figurines. To harden the fondant for these figurines, I add tylose or CMC powder. Sometimes, I just color the white fo
I tried this recipe and found the result to be quite dry for my taste. It contains milk, oil, and eggs. Which among the three should be increased to how much
I was making a chocolate mousse style dessert and wanted to finish it with an amaretto flavoured whipped cream. I whipped some double cream not too stiff, then
At a Chinese restaurant I went to in Sydney, Australia, I asked for a Chinese menu in addition to the default menu supplied. The "Chinese menu" had dishes' name
Five or six years ago, I happened upon a pumpkin in the bin at a Whole Foods in Cambridge, MA, that turned out to be substantially different from the others I'v
Wasabi peas (and similar snacks) appear to just be dried green peas (coated in wasabi). Similarly, dried green split peas are also dried green peas (that have
Is agar powder heated so that it will form a gel when it is cooled? if not then what is the purpose of boiling it?
The actual measurement of the caramel sauce is 50g sugar : 20g water. I divided it to 17g of sugar to 7g of water, but after following the necessary procedures
I made bread the other day and kneaded the dough by hand. The recipes everywhere ask for warm water, which is understandabe for the yeast to rise. When my mot
Is sugar a thickening agent? Palm sugar for instance? Let's say if sugar has a role in thickening liquid then how does it do it?
I have to bake a white chocolate mud cake after work and I am always left with some batter, which I then use to bake cupcakes. As mudcake takes a couple of hour
While I like grey or dark breads from whole grain, some recipies simply call for a white bread with less own taste. For example when you have hummus or aioli, y
A few days ago I got an 'Espresso' maker made out of Aluminium (one of these). At the moment I am experimenting a bit with it, but I noticed something strange.
I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fri
I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I
I'm particularly interested in how aged Gouda will melt compared to young Gouda, but I'm interested in what happens to its flavor as well. I live in the US an
I want to make pasta at some point and I am wondering if I could use all whole wheat flour instead of a blend of all-purpose and semolina flour. I know the tast
I watched a restaurant documentary last night (Spinning Plates; pretty good!) which featured a modernist chef demonstrating their kitchen's anti-griddle: essent
I want some knowledge regarding the longjing tea. I have not tasted it but want some more knowledge about it and also the brewing method of i
Note: I looked through to see if there were any similar questions, but it appears that most of them were about eggs done over easy. I like having my fried eggs
Kids and I are reading a book written in the 50's, and there's a recipe in the book that uses one "yeast cake"? What is a suitable replacement in dry yeast? T
I have a basic bread recipe that works well in my automatic breadmaker. The recipe is: 1 & 7/8 cup water 5 cups whole wheat flour 3 tbsp sugar 2 tbsp dry m
I live in a town where fresh or whole milk is not readily available. I was wondering if I could make cheese from UHT Milk. If so, what kind of cheese and what m
I have seen brie cheese labeled 2X and 4X and would like to know what that means.
I want to start making chutneys/jams at home, but am unsure of exactly how to proceed. Friends I've spoken to have said to sterilize the jars
I have an old jar of 9 bean soup mix which is basically dried beans. In order to cook them, they must first be softened and according to some prior research a f
the biggest kitchenaid with a bowl scraping paddle (called flex edge by them) is a 7 quart mixer. i would choose something bigger only if such paddle that also
See: https://www.youtube.com/watch?v=ZSaR4WmVvRI Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrig
I just cooked a canned ham for my family. It was fully cooked, and I reheated it well. The problem is that we ate it and then I realized it was supposed to be r
Can it work to make pasta from freshly home-milled flour?