I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form.
I recently bought a Max Burton 6400 induction cooktop. I used it a few times with some pans I already own and had no problem. Today I wanted to heat some milk
I love making (Filipino) leche flan for my wife and I. However, I use a 9" round cake pan that I wedge into a 9"x13" cake pan, which I fill with water until it
What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realize
I made two small packets, boiled 2 cups of water, then put in 8 oz of frozen pineapple filled with cold water the rest of the way to the 2 cups mark. The Jello
Pretty simple question I hope. I am trying to recreate a recipe I made several years ago using heavy cream, lindemans framboise lambic, raspberry puree, and sug
We were told that yellow flour (Italian) can be added to normal white flour to make a good crispy pizza dough? What is this yellow flour?
Every time I make a 100% rye sourdough, it sticks to the knife when I cut it even after letting it sit for a day before cutting. Is this normal? I have tried to
I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten.
I'm currently watching a cooking series (The Everyday Gourmet) and in one of the lessons the chef talks about what to look for in a wine. For red wine he mentio
Spanish smoked paprika is powerful stuff that can enhance or overpower a dish. How do I judge when, how much, and which type of paprika (Spanish, Hungarian, swe
I have a question about Ruhlman’s home cured bacon recipe. I do not have a smoker and I know the smoking step is optional but I was thinking that if I use
I usually cook meat in a steamer or multicooker, and it gets very soft. This time I've decided to experiment and baked a big chunk of veal stuffed with garlic i
If I cook stew in my oven will it come out better using a heavy enameled dutch oven than a stainless steel covered pot?
There's pizza dough recipe which calls for vital wheat gluten and I can't find it anywhere in India. Is there any substitute for it? Can I use seitan as a subst
I really don't know how to best phrase this question, but do extracts add sweetness or just the flavor? That is, what should I expect from an extract? For exa
Many recipes ask for a pinch of salt. How can such a small amount of salt make any difference to the taste of the recipe?
I understand that if you do not correctly reheat a baked potato bacteria can set in botulism. what is the correct temperature you need to avoi
I boil rice often and then store them. Next day when I take them out of the fridge, they are lumped together in one structure. I can heat them and then press th
when I am cooking curry, I add chopped tomatoes. I cook the tomatoes for 30+ minutes. In spite of this the tomatoes do not fully dissolve by the end of cooking
I'm making oven baked caponata and the recipe calls for a half glass of vinegar. No clue how many ounces to a "glass."
I'm baking something that I might end up sending on a very long trip. For this I would want to make ganache, but it may be in transit for as long as 10 days so
What does "may contain milk" mean on the side of my cocoa butter container? Is it not pure cocoa butter?
I have moved to a house that has a gas oven. I am new to gas ovens. What dishes can we cook in a gas oven? Cake? Are cookies possible to bake in a gas oven?
I am an English girl living in New York and looking to re-do my kitchen. The most common oven in the US appears to be 30" single space with a warming drawer und
I had a nice bowl of clear yellow chicken broth which was not salted. It was in a serving bowl when this happened. I poured the cold unsalted soup into the bowl
While recently making fried bread slices dipped in egg (both white and yolk), I've run out of bread. Since I've already had everything else prepared, I've decid
I use this oil for baking cup cakes, and I add this oil to the whole wheat dough meant for preparing parathas on the gas stove? My mother use
This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but t