For example: My breads seem to be turning out dry instead of looking like that. (I use whole grains typically; does that matter?) I have read that using hig
How can a bread have an expiration date of one year into the future?? The bread in questions is Deutsche Küche rye bread (from Aldi). Yes, it is a dense b
http://www.food.com/recipe/chicken-garlic-soup-32282 They haven't mentioned which flour are they using. Because I am health conscious, may I add whole wheat fl
My husband wants an omelette pan that will allow him to make 2 omelettes at the same time. Does such a thing exist? I have come up empty in my searches. Anybody
I'm looking for something I can sprinkle on my food to add heat, but not change the flavor. I typically add salt to just about everything I eat anyway, so I am
I know that there's a risk of bacteria in any area where you defrost chicken, but what about the chicken itself? Will running water over it (unwrapped) reduce
I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong: Texture of rice Browning of rice I've been
If there's a difference between what an oven is set to and what an oven thermometer shows, how do I know which one to trust? Reviews of oven thermometers sugges
We've got a few questions about resting dough but most relate to yeast-based baking. I'm interested in a dough using baking powder. I've been looking at lebkuc
I have some fresh longaniza, maybe about 1 1/4" thick. Normally I'd throw them in the oven for 30-40 minutes or so then fry them real quick for texture. I want
I love sweet potatoes, and cooking them in the microwave for 8 minutes is much faster than waiting an hour or more for them to bake. But when I microwave them,
I know this sounds odd, but my kids want to know what rotten eggs smell like. (We were learning about volcanos and the smell of sulfur in the air, and it was de
Every Christmas we have home made sweet rolls. The recipe calls for 1 egg. Is there anything I could use to replace the egg so the new vegan people in the fam
I have a tin-lined copper sauce pan from Rameria Mazzetti, which I love, but I notice the tin discoloring. I have read that it is normal that the tin becomes du
I placed a loaf of bread into a a 350 preheated oven with a rack directly below the pan containing two wet towels to create steam. It sprung up beautifully but
Can you substitute Almond liqueur or use ground almonds, instead of using Almond essence in a Christmas Cake recipe? I can't find Almond Essence in Spain.
It seems like cocoa powder is very tricky to dissolve in liquid without using a slurry. So how do store-bought cocoa mixes dissolve so easily?
I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does no
I have been making the same spaghetti sauce for about 50 years now. It calls for 2 small cans tomato sauce, 1 can tomato paste and 1 large can of whole peeled
My caramels sugared but I don't want to throw them away. Is there any way I can reheat the sugared mess and turn it into a caramel sauce? I am determined not to
I took out a Pork Roast that was completely frozen solid (double wrapped) and set on counter. Forgot about it until 6 hours later but it was s
When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can
Since chicken breast does not have much fat, it can overcook (and thus get dry) very quickly in the temperatures required for a sear. Therefore I always end wit
I follow all the recipe guidelines, but very often my cakes crumble and tend to be either moist of heavy inside although they appear nice brown and light outsid
I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
I have been looking at buying an induction cooktop for quite some time. Largely the part that has tipped the scales in my favor as of lately is that I would li
A traditional Austrian pork dish, served with potato croquettes, vegetables, mushrooms and gravy From: http://imgur.com/gallery/35BwvDi
I have waxed cheddar and Gruyere, using black cheese wax, for about 4 months. When I turned it, I notice oil oozing. The Gruyere was from Bavaria. How and why
Going to make my first homemade pizza tonight, but I do not have a pizza stone. Would a large (9" x 16" x 1/2") cast iron griddle work in place of a pizza ston
I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. T