I am new to this forum. I work in a commercial bakery where we use a guillotine cutter to cut different kinds of pastry dough on a conveyor line. We have a prob
Can I substitute Carrot Juice for Tomato Soup, in 'Tomato Soup cake'? Do I need to adjust the recipe in other ways?
I have a 6 inch and a 10 inch skillet that I can't keep from burning foods. High heat low heat. NOTHING. I am trying to use the 6 inch pan for
Why are jelly donuts filled with raspberry flavored jelly unless specified otherwise. There are lemon filled, strawberry filled, etc but if you just ask for a
There are many "foil" meal recipes online that are quick and easy. http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/15-foil-pack-favorites
Someone gave me some eggs laid by his backyard chicken about two months ago. I left them in a regular egg container on my kitchen counter for about two months n
I have a Chinese slicer knife which I bought quite a few years ago, but never much used, it is a stainless steel 3 rams number 2. I am doing more Chinese cook
I have a custom made charcoal spit and I've done a whole pig on a spit at least 10 times, so I have some experience doing this thing, however, this will be my f
I made a pot roast yesterday with potatoes (red fingerlings) in it. I forgot, but potatoes give me incredible heartburn. For stews, soups, and roasts (among ot
My burners click all the time while the burners are on. They only stop when I turn the flames off. How do I stop them from clicking while the flame is on?
I want to make simple garlic bread pieces without getting them too soggy in the middle due to butter. Most of the restaurants near my area get this wrong - the
I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (ra
If you leave a slow cooker cooking for 10 and a half hours on slow, and the food takes 8 hours, will it damage anything?
When milk is cultured (eg kefir), what changes occur in terms of lactose, glucose and galactose levels? What happens to these sugars, and why?
My husband is trying to make pizza dough as I speak. He prepared the yeast properly. After adding all of the ingredients, he claims the mixture is runny on the
Hello Seasoned advice community, I am new here and just want to say thanks for letting me into your lovely community. =) I am the R&D manager at a confect
Beer afficionados and similar seem to adhere to some method of pouring beer. The reasons stated feel unscientific, and I'm wondering if there's any truth to it?
While canning tomato sauce today using the water bath method, three lids "pushed outward" while in the water bath. After they were removed at the end of the ca
I have something that's a mix of coconut oil and butter gee. How should I store it? It turned brick hard when I put it in the refrigerator. Here is a picture. U
I'm making a Carolina-style BBQ sauce (specifically Piedmont-style), so it's supposed to be a thin and vinegary sauce. The recipe is basically: 2 cups vinegar,
There are a lot of recipes requiring the eggs in the ingredients to be separated. And I know that whipping whole eggs cannot foam up as much as just whipping eg
I am trying to make New York style pizza at home. I have tried many different recipes and different types of flours. I live in India, so I don't have access to
I had egg drop soup at a Chinese buffet which was bright golden and thick. I thought the thickness was due to cornstarch called for in many recipes but I just u
I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when
I made some fresh tofu fa following this recipe: http://ieatishootipost.sg/how-to-make-tau-huay-tofu-fa-almost-everything-you-need-to-know/ When I eat the tofu
I live in France and would like to know what cut of veal is equivalent to American brisket.
I just bought a cast iron meat grinder; used it for the first time to grind a roast for hamburg. When finished there was some black residue around the handle a
I just made shrub syrup, by cooking fruit in sugar water (~0.5-1 cup of water and ~0.5-1 cup of sugar), sieving it, and mixing vinegar into it (~3 tablespoons o
I made milk chocolate brownie today, intended for a 9x9 inch pan, but in a 8x8 inch pan. Although I have made these brownies before and they were perfect but d
Our local stores do not sell cornflour so I need a substitute. Online I'm finding people saying use normal flour, or you can use arrowroot or you can use corn