I'm trying to make vegan bread but all of my bread maker machine's recipies have one or two tablespoons of milk powder. What is a vegan solution?
I have a few macaron orders, so I need to bake them. However, when it is raining and the air is moist they don't form a skin very well. What can I do to make su
This image represent the Cake Plenitude by Pierre Herme. It is composed of chocolate pound cake, caramel sauce, chocolat au sel. My main question is how to get
Not long ago, my parents purchased a tin of lychees. They tasted ok when eaten straight out of the tin, but I was wondering: Is there a proper
I make a special drink that contains banana and milk and I drink it every morning, is there a way i can have it ready in a blender for up to 28 hours? I am unsu
I am going to make a cheesecake but I bought the wrong base for it. I want to make good use of the ingredients that I bought. Does cream crackers make good chee
I eat a lot of salt. It makes almost everything taste better, including: Meat Cookies Vegetables Sauces Chocolate much more It seems to me like salt makes almo
Bear with me, this is an entirely serious if not necessarily particularly practical question :) In The Damage Done, perhaps the best known notionally non-ficti
I have a new dishwasher and the top shelf has several movable brackets on the side. I just don't know what they are designed to do or hold. I'm guessing they ar
I have a great Mrs Beetons recipe for Almond Icing. However, as it's a very old recipe and calls for the whites of 4 eggs what size egg should I use. As eggs
I drink half/half tea. Half sweetened, half unsweetened. I think it tastes better when I put sweetened in the bottom of the glass. A friend says that's silly. I
I recently found out that a few decades ago frozen whipped cream was a thing and my mom liked it. It was similar to normal whipped cream only a bit harder froze
I got a 12" frying pan as a gift and it has many raised, concentric metal rings on the bottom, on the outside, where it would touch the stove. I don't know wha
I'm a huge fan of sausages, bratwurst especially. It always says to brown all of the sides, but I always find that they roll around quite a bit while I'm searin
My family & I recently went out to a teppanyaki restaurant. The food was great and we had no issues with food poisoning, but it got me wondering about their
I'm familiar with the proper steps in making rough puff pastry but I have difficulty rolling out the dough. I'm hoping someone can make suggestions or explain h
Most recipes call for minced shallot in a basic vinegarette. However, whenever I use it, the taste of shallot overpowers everything else in the dressing, leavi
Having been around the Caribbean a few times I got used to eating Roti from street vendors. Normally young guys and girls who would make them at home, put them
I'm making a tomato sauce cold from tinned tomatoes and I was going to add tomato puree to thicken the sauce. Is it ok to use tomato puree without cooking it?
I am a mexican~american living in Belgium, what would be the best substitute for the Fresco mexican cheese? Thank you!
I am going to cook salad for my lunch, I checked a for recipes. I just eat halal food and wine is not halaf, so I am going to use red vinegar (which I don't kno
Could you tell me what is WINGY baking tray? It is used for baking pastry. The instruction reads: wingy/baton tray: 10/12 pieces.
I like to heat my milk for coffee (and use the microwave to do so) but I find with Soya Milk it curdles. Does anyone know of any other non-dairy milk that one c
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. Howeve
I accidentally left my groceries out on the counter for an hour. Some frozen fish and frozen fruits and vegetables. Are they still good? Especially the fish?
I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same
I'm back with another question. I have been baking zucchini bread for a long time. I always used bleached flour. Now that I am trying my hand in yeast breads I
I am about to make (or at least try to) my own chickpea flour. Having had a good look around, my understanding is that I need to sprout my chickpeas first. My
For nutritional reasons, i am making a large amount of chicken & bone broth. I use a whole chicken, and simmer it in a large pot for about 24 hours. Curren
This recipe calls for boiling Yukon gold potatoes with their skins on, then peeling them. I don't really know why, I just decided to follow it. I find that I a