Does anyone know what effect, if any, substituting chicken stock for water might have on a pizza dough? I plan on mixing the dough with a stand mixer and then k
My recipe calls for shortening, I want to substitute lard for the shortening, will this work? Or can I just use butter?
I wonder if anyone mixes turmeric in milk, almond milk or water, and if you still have those insoluble bits interfering in the beverage. What I've been doing
I moved to new place with inductive cook top. But all the pans I have are the normal non-inductive pans (ceramic and stainless steel). I tried using them with
In order to reduce tomato sauce to make a nice thick tasty topping for pasta, you often need to let it simmer with the lid off for a very long time. This always
A ranch dressing recipe I found online calls for a few dried herbs and a couple of fresh herbs, specifically fresh chives and fresh Italian pa
Those cooks who use induction ranges love them, but some lament the limited type of pans available. Alas my powers of explanation are not good enough to explain
I'm trying to make rice crispy treats but I have no marshmallows, gelatin or eggs What can I do
I found a recipe online for Ranch dressing that uses mayonnaise, sour cream, and buttermilk. The ratio of these ingredients are to my like (tastes good enough).
I am an avid eater of coconut... Well, I would be if I had some decent coconut to begin with! It happened quite a few times that when I bought a coconut in a su
I am living in Asia and it's summer here for all year long. I realised that my butter tends to melts very fast when I am doing creaming method. Will the melted
Is the protein powder used in Irish cream liquor made with seaweed and is the caramel coloring made with wheat? I have celiac disease and thes
I've noticed that when eating common 'sour cream & onions' potato chips, there is a distinctive, cheesy-like flavour that distinguishes the chips. What gi
I was wondering, what if it was possible to bake cookies using blowtorches? It would be the ultimate in convenience. I do realise, though, that the surface woul
My research has indicated that it is only possible to order in bulk through contacting large suppliers. Has anyone had any luck purchasing E635 or disodium inos
I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes.
I float my ice cream with Diet Pepsi. I'm always excited for when the ice cream gets crispy. It gets crispier when I use cold soda instead of room temperature.
I'm making a Lady Baltimore cake the recipe called for chopped raisins and figs to be soaked in 1/2 cup of brandy can I substitute something other than liquor?
Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any solut
I have been cooking bacon in ovens for several years. Our new house has a gas oven, a new experience for me, and while I've generally mastered it, I'm strugglin
When pouring a standard glass of soda (usually Diet Pepsi), whether on ice or not, the soda fizzes a bit and quickly dies down. When pouring soda over ice cream
I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure ho
Reading this question: Emulsifier: is it safe to cook mayonnaise? Is anything made less safe by cooking? (I'm not asking if cooking makes something worse-tasti
Reading Butter cake creaming method reminded me of something I was taught in school, more years ago than I care to admit, but long enough ago to make it relevan
I have made and nurtured natural yeast for baking in the past. Problem is if you don't bake on a regular basis, the cost and effort of maintaining your live yea
I lost the label on a bag of some sort of spice, and trying to figure out what it is got me really curious of what it possibly could be and what use it could ev
Is the yeast/bacteria balance in mature sourdough starter (fed on wheat and barley) correct for making kefir? If not, why?
I heard that to measure a banana's ripeness I would have to compare its sugar to starch ratio, but what would be the best method of doing that? I am not sure if
First time posting here. I made a risotto Sunday (Arborio rice, butter, onion, white wine, chicken stock, mushrooms, asparagus, peas, turmeri
I am looking for a non-alkalized, full-fat cocoa powder to use in recipes. By non-alkalized, I mean cocoa which has not undergone the Dutch process. The proble