Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
Our company makes software for restaurants but we are facing a problem. we dont know the correct words in English for two things The message that goes to the k
Can I put chia seeds in a pot pie filling to help thicken it? If so, how would I do it? (i.e., how much chia seeds, how much cornstarch, do I need to pre-soak,
I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper s
So I have been reading and hearing a lot about Robuchon (to name one) boiling his potatoes skin on to counteract gluey mashed potatoes. When I make my mash thou
The thing with a cast iron pan and stainless steel pan is you've got to season them. Once they're seasoned, they have a non-stick (more or les
An American relative has asked for an 8.5x4.5in bread pan for Christmas, but UK pan sizes are by weight: 1lb loaf, 2lb loaf, etc. How much dough would you put
I want to know what is the right temperature for deep-frying, for: Schnitzels French-fries Crockets and Onions. I want to know the lowest temp for the right fr
I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I m
I was making a new recipe for lemon cheesecake tarts, but the recipe was not clear. It called for a "large package of lemon pudding". I used a package of cooke
As part of a welcoming ceremony, Vice President Joe Biden ate a certain type of bread in a salt and bread ceremony put on by the very hospitable Ukrainians in J
I purchased a bunch of red onions and then went a week or two without using them. When I went to use them last night, I discovered that most of them had grown
Let me just clarify I'm not asking for specific brands, but features. We just got an induction stove and I want to pick up some new pots/pans etc. I know that
Weekend mornings is always a breakfast feast in our house. When it comes to the bacon it's a war zone in the kitchen with hot fat drops shooting everywhere, and
I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote. I have cooked boudin before and often, the boudin was at
I keep seeing them in old European paintings from 16th - 17th century. I think they still must exist present days. White irregular shaped sweets on the left ha
I have a recipe that calls for a 1/2 cup of cracked fennel seed. If I wanted to use a light ground fennel seed what would be the equivalent? Thanks!
I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient: 1 cup cream, half-and-half, or milk Now I'm wondering
I want to make a coffee cream filling for a mocha roll cake. If I dissolve instant coffee into heavy cream will it cause cream to not whip up properly?
When adding sprinkles to iced cookies, they adhere and are fine to begin with. However the longer they sit, the sprinkle colors start to bleed into the icing.
I have a tin of 16 oz mixed nuts, whose label says Serving Size 1oz Serving Per Container 16 I have a can of 454g refried pinto beans, whose label says Ser
Just curious if you ever found where to buy those spatulas? (Re: Where did the thin, smooth plastic spatulas go? The dark blue one on the left
Everytime I make meatballs they fall apart during cooking them. I used a several recipes such as a chinese lionshead meatballs and an indonesi
I'm working on recreating a curry-like stew which is based on a thick sauce made out of disintegrated/dissolved sweet potatoes and tomatoes. Is it enough to jus
I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro
I'm a total novice to good cooking. I was wondering how to add my own maple and brown sugar to regular cream of wheat. I live in Canada and cannot get the full
recipe calls for 3/4 teaspoon garlic powder all I have is garlic salt also 1/2 teaspoon of onion powder and all I have is onion salt how much do I substitute fo
How long can you store used cooking oil then re-use it? I deep fried a turkey one year ago and have had it refrigerated since.
Here's the recipe I'd like to make for Christmas: http://www.foodandwine.com/recipes/dry-aged-roast-beef-with-fresh-hot-sauce The first step of this recipe sa
Is there a way or technique to make mashed sweet potatoes less stringy? Does it just come down to potato selection or can it be improved by a technique?