I really enjoy making this recipe for oatmeal-raisin cookies: http://viveleveganrecipes.blogspot.co.uk/2007/10/oatmeal-raisin-cookies.html However, I'm based i
I know that there are professional burger bun pans (such as silicone or metal) available, but I've heard that some burger restaurants make their own bread with
I've done a fair share of cheesecake in the past. Now I would like to try this Japanese cheesecake for an upcoming birthday. We'll be around 20 persons, but the
I have a recipe that uses a 20cm round tin (7.5cm deep), I want to make the cake in three 20cm shallow tins, do I need to alter the time and temp? Hope this ma
I accidentally left an unopened bottle of GT Kombucha tea outside the refrigerator. Discovered it the next day... It was in my basement, thus cool and out of su
I would like to ask the differences in curing strength of celery powder vs pink salt when used in a salt mixure. Should I use more or less celery powder when su
After many years our current wok is dying. It did not have the non-stick coating, and we continue to not want non-stick coating on our wok. But every time I s
My everyday bread recipe contains: 550 g flour 370 g water 12 g salt 4 g yeast I knead it in a Kitchenaid mixer with a C-shaped dough hook (which, I know, is
I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.)
I don't have the stomach for a proper recipe for tomato canning. I simply "binge" bought an enormous box and am now trying to salvage what I can. Here is my re
I was looking to make Marco Pierre White's Dory a la Nicoise, but John Dory fish is quite a high-end, pricey fish which you will find in many fancy and high-end
I'm trying to essentially make my own cocktail kit to send a friend (sans alcohol). Rather than asking them to buy a lot of the ingredients, such as fruit juice
Suppose I cook a curry and add oil and water at the beginning, if during cooking all the pots water evaporates the food burns. when I saute same meal without ad
I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer
Be it Betty Crocker, Ghirardelli, or Pillsbury, I only ever have to use (on average) 2-3 eggs, less than a cup of oil, and a bit of water. Somehow, these peopl
I bought some pieces of frozen flatfish. All pieces are white except one. That piece is brown, with black strips at the center. Does that indicates corruption?
I am soaking lentils and need to know how much baking soda to add per cup of lentils. Previously, I had to cook lentils for about 2 and 1/2 hours to get the d
The following is an extract from 'How to Cook Everything' by 'Mark Bittman' about sharpening knives: An electric sharpener is the best, easiest, and most
One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes
Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?
I've tried several times to make chicken nuggets. Basically, I've tried coating a small piece of chicken in flour, then egg, then breadcrumbs (and various combi
As a beginner baker, I find services where they deliver a box of pre-portioned ingredients with instructions how to bake a cake very useful (and fun!). However,
So I'm at home and unable to go out to the store to buy Chunky Peanut Butter for a almost instant no-bake cookies. Does anyone know if there is a possible subst
The recipe I'm using says to roast a 3.5-4 pound sauerbraten roast at 325F for approximately 4 hours. I'm making the recipe quite a bit smaller with a 1.1 pound
Often in the supermarkets, you can find lot's of brie cheese, but also "brie de meaux". What is the difference between the two cheeses. Is it just a different l
I've been trying (and failing) for years to make good lebkuchen or printen. I am OK with the flavour, as I have a good recipe for the spice mix to use, but the
I am fermenting homemade soy sauce for the first time, and followed this generic recipe (that has no pictures). Technically I made tamari, because i did not to
Looking at 100g chicken breast for example, I see that ~30g is protein and ~4 is fat. What is the rest of the 100g piece made of? Is that all connective tissues
How long can you keep pancake batter in the refrigerator ?
I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf