I bake a LOT of cookies, but tend to gravitate toward the soft and chewy type - normally a drop cookie but I have also done rolled and pressed cookies. Recently
Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them
I'm trying to cook beef short-ribs sous-vide at 140° for 72 hours. Imagine my shock this morning when I went into the kitchen and found the machine had tur
I'm looking for a way to tint powdered sugar without wetting it. I know that there are powdered food colors but I think that part of what activates the color i
At several different bakeries I've gone to over time, I have gotten pastries from danishes to cinnamon rolls and so on. Sometimes those pastries (the pastry do
I added some cooked beets to a bread recipe. The result was a lovely pink dough: After cooking, the rolls were yellow on the inside with some of the pink st
I thought that soaking fruit in whiskey would be tasty so last night, I filled a mason jar with pear pieces and filled it up with Jack Daniels. What is the opt
Usually when I marinade something it's just a single piece of meat. I can just pull it out and discard the rest of the marinade. However, when I have strips o
I often zest up my food with lemon juice and I usually have squeezed juice in the fridge in a jar because I like it pre squeezed, with pulp and seeds removed.
The recipe calls for either, and I have both. What difference am I likely to see in the final product using one or the other? Would there be an advantage to g
Sometimes, during a single session, spots and lines may appear on tempered chocolate. This seems to happen with the first third of production. Chocolates pro
I'm trying to reduce a sauce I've got but I noticed something interesting. When I raise the heat so the sauce is at a full rolling boil, there is barely any s
I made risotto for the first time last sunday - thanks to the advice I got from the posts here and here. I came to know about risotto from this site (probably n
My dad was recently in the hospital for intestinal surgery. While he was recovering they served him some beef that he was very surprised to find incredibly ten
I cannot, for the life of me (no matter what recipe I try), ever get the bread to rise that last bit in the oven. It always falls a bit instead. It proofs nice
I got ~1 Kg of bananas and I want to calculate the calories in it. Provided that the peel is discarded, which is the remaining mass of bananas from the original
I have recently discovered a much broader use of lemon juice in my cooking and now add it to almost all stews and soups a few minutes before the end of cooking.
I'm used to bake cookies in a convection oven and they bake well. However, now I have a normal oven (without convection) and I am unable to cook them well: Th
Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to
I was just wondering how long you could keep chia seeds in the refrigerator after they have already soaked in the water. I know dry chia seeds have an extremely
I just purchased a Power Pressure Cooker XL and was planning on using it for canning. However, upon reading the owners manual, it says it is not recommended for
Is anyone aware of some solid reference information on lacto-fermented vegetables? I am especially interested technical information, such as what off flavors ma
Is there a resource i can use to learn how to bake in my convection oven? I know that it can improve the results greatly and i am just not understanding it. I
I want to freeze unbaked dinner rolls. Can I do it after the first rising or the shaping or the second rising or do i have to partially bake them to prevent ki
I need help! I just finished making sauerkraut and was using a mason jar inside of a larger mason jar to weigh down the cabbage. Now, I can't get the inner mas
Can the salt content affect the fragrance of the dish? If so, how does it happen? Does salt have a fragrance of its own?
I came up with a recipe of granola bars where I melt 10 tbsp of brown sugar 4 tbsp of honey 4 tbsp of soy oil 2 tbsp of water Vanilla extract and mix with 4 c
What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects
In recent times I'm experimenting with different techniques to cook pasta, the pressure cooker is an inspiration I had from Davide Scabin (link in Italian), eve
I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water