I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
I love making Madeleine cookies, but I can't seem to make them without burning them. Well, they're not really burnt as far as cookies go, but they are too golde
I made stock last Sunday, which I intended to use as the base for homemade tonkotsu (pork broth) ramen. Accordingly, I used both chicken and pork (roughly equa
I am cooking thai curry and wondering if I can seperate coconut oil using microwave?
Behold the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/ I'm planning to make a cake based on the Zero Candy Bar for f
I want to make an (dutch) apple pie with a layer of cheesecake. As far as I know I have a few options: Bake a cheesecake, then simply add a layer of apples. mo
I read that you can make a dough without yeast and have it sit at room temperature for 12 hours and it will rise due to bacteria found in the air. It didn't ri
Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something
I have an aussie walkabout grill which is squared shape and wanted to know does the snake method only work for weber/circled shaped grills or for any type of gr
I want to make a maseca based waffle cone but I am not sure what to use as the binding agent in substitute of flour. My first assumption was to mix in a .7% rat
I'm making some hazelnut spread at home and trying to preserve it as long as possible. Basically, I blended a mixture of ground roasted hazelnuts, skimmed milk
I recently visited Puerto Rico and was blown away by how consistently good the rice was at restaurants. It appeared to be a medium grain rice very similar in c
I'm really confused about what these products are supposed to do, and if some products can do the same as others in the following list. What are the differenc
Hi we run a bakery and we understood that Calcium Propionate is not safe for regular consumption. Can some one suggest a safe preservative..
I found an interesting recipe (http://www.icouldkillfordessert.com.br/receitas/mingau-de-milho/) for corn porridge, in it was necessary "3 ears of corn" for the
I got a turnip recently and it was a little yellowish and after cooking it was the same, a little yellowish and mushy. A couple of months ago I got a turnip an
Is there any reason not to use the wood dowelling I always see in the hardware stores/wood shops for a rolling pin for pastry?
In my fridge I had a sealed package of bacon and hotdogs in the bottom drawer, and the water of the fridge somehow got in there. The package was partially subme
I have whipping cream that has been frozen; it is now separated and won't whip. Is there anything I can do to make it whip?
I encountered When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil.
Is there any way to judge whatever fish fillet is fresh (except judging shop itself)? Accepted answer at How can I tell if fish is fresh? explicitly mentions t
I made this recipe for dark chocolate ice cream. I did a double recipe, using 3 egg yolks + 1/2 cup cream instead of 12 egg yolks, and I left the cocoa nibs in
I am at an event where I need to serve cubed chunk cheese, but I only have shredded mozzarella. Is there a simple way to melt mozzarella into chunks? Any idea
Everyone in my family says that when you see white mold on jam or pickled goods, you shouldn't bother with throwing away or removing the mold. All you have to d
I am planning to visit Maine at the end of June. Can I expect the lobsters I buy there will be shedders or will they be hard shell?
A dietician I was working with recommended eating 3 tbsp a day of black sesame seeds. If I can't do that, I'd at least like to do 1-2. Are there any snacks that
If a meat roaster rack has become contaminated with mold, etc, would soaking it in hot water and bleach (0.5 cup bleach to 1 gal of hot water) for 2 - 1 hour cy
So I don't freeze the soup directly in the freezer bags. I find the hassle of getting the liquid soup into the bags too messy. But other people may be better at
I bought a Cuisinart ICE-30BC ice cream machine and I am experimenting with it. Some ice cream and gelato recipes ask for xanthan gum. I can't find any of it i
What is with chicken that it is used most of the time as the "main" product of most fast foods, specially in the US? Is chicken easier to prepare? to cook? What