Most people are trying to make their baked goods lighter and fluffier. I have the opposite issue. I am trying to recreate a recipe my mother made years ago call
I have an old fruit cake recipe and it calls for spry, what can I substitute for spry?
Accidentally left a metal spoon in the crockpot for 6 hours making chicken soup. It fell to the bottom without me knowing it. Is this harmful should I dispose o
I have some glazed chocolate cookies that I accidentally put on a cooling rack to let the chocolate glaze cool off, but now the chocolate glaze is completely st
This video gives the following bread recipe: 1 kg flour 600 ml water 15 g yeast 18 g salt After doing all the preliminary stuff you'd expect, you shape the d
I have a recipe that calls for 13x9 glass pan, which I have used over and over successfully. This year for holidays I would like to split the recipe so that I g
Note: This question is for an ice cream machine WITH a compressor Pretty much all recipes for ice cream/gelato call for completely chilling the mixture before
I tried making a popular Ethiopian spice mix, berbere, following a recipe by Marcus Samuelsson. I followed it exactly, only making a few modifications. 4 tsp c
How to dry sugar when it gets wet?
Why do some recipes call for studding onions, i.e., cutting little slits in the onion and putting cloves in? For example, when I cook a big piece of meat like
I receive a large package of baked goods from family every Christmas. I do NOT have enough freezer space to keep them frozen until we get to them. They usually
I am making dried pears and I noticed that there are some white lumps on the surface of the fruit: This resource says that this phenomenon may occur in figs
In an attempt to make (vegan) white chocolate I noticed that the sugar doesn't dissolve in the melted cacao butter. For reference, this is the recipe I'm using
I baked some cookies and did not realize the flour might have been too old. It has been stored in my canister on the counter. Can rancid flour make anyone sic
I've heard it's a good idea to let your batter rest overnight. Since there are eggs in it, I would think that it would have to rest in the refrigerator. I've
I have a recipe for some chocolate chip cookies, and it's near and dear to my heart. I watched my mom making these when I was little, and it's older than I am,
I've been reading about the long low temperature cooking and its ability to convert collagen to gelatin. For example, Doug Baldwin describes some data here.
A local restaurant serves an unusual satay sauce that I love. Where the satay sauces I see in most places are essentially liquid peanut butter theirs is much li
I have an American recipe that calls for Cane Sugar, is this the same as Demerara or is it Light or Dark brown sugar?
I tried making panettone last night - although the recipe is really more similar to brioche.. 2 eggs, 5 egg yolks, 250g butter, 500g flour. I kneaded the dough
I normally use a mixture of flour and cornstarch, dredging the chicken twice (in buttermilk, then flour, then buttermilk, then flour again) but I have not been
I have chicken breasts. I want to cut into strips, bread, freeze and later bake or fry. The binder will be egg. The breading will be semolinia bread crumbs. The
I made milk from a mature brown coconut by blending the flesh with water and straining through mesh. That was a week ago. I haven't used it all, and now I've di
Similar to, for example, how the Scoville scale measures spiciness by concentration of capsaicin, is there a scale that measures how toasted/roasted something i
My Lemon Butter sauce was way too acidic. What can I use to mellow the sauce? I started with 1/4 cup lemon, added shallots and garlic and reduced by half. Then
My kids like their bagels like they just came from the oven or the bagel bakery with a crisp crust and soft chewy center. However, it is not practical to make b
This is a bit of a Moby Dick for me. There is this candy, Gingerbon, that that has a very tough (for lack of a better word) chew to them. The texture is like a
I have lived in two kitchens where the countertop was a dark stone material. In one case, it was black granite with copper flecks and in my current kitchen, it
I've read some books about the science behind cooking, and I've watched videos of chefs like Gordon Ramsey and Jamie Oliver on YouTube. It seems like those famo
How much harissa powder would be equivalent to one teaspoonful of harissa paste? I have tried to look it up online, but all I can find is "add water and oil t