I'm used to using the ice cream makers where you have to freeze the bowl first, but have now got a used Andrew James model 3368 ice cream makers with its own co
I am looking into creating some super fine sugar (finer than confectioners sugar) for icing. This is more for experimentation than anything, I am more intereste
How do I carry a knife when moving between my cutting station and the sink for cleaning safely? Any way I hold it feels like I'm either endangering my fellow c
Here's my procedure for cutting melons: Wash the original whole under tap water. Peel/unpeel the rind. Wash the peeled melon again under tap water. Wash my c
My go to bread is a much appreciated result of many tips from this site. It is a basic 75% hydration high-protein wheat bread that proofs in total for about 4.5
I bought some grilled chicken from a restuarant and it came with marinade on the skin. I asked the seller if they can provide grilled skinless with marinade on
Using Fox's Dark Chocolate Chunkie Cookies' ingredients as an example, per https://www.tesco.ie/groceries/Product/Details/?id=273949462, Dark Chocolate Chunks
Should I brew at full strength, allow to cool to room temperature before refrigerating, or should I brew at a higher strength and “shock cool” over
So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but th
I was in Amish country in Ohio last weekend and found this in an antique shop. It seemed interesting and reasonably priced so I bought it. I did notice the surf
In a recipe using butter, flour, and cheese, what difference will it make to combine the cheese either first with the flour, or later after the butter and flour
I think my whetstone has smoothed over by constant use at work, is there a way to repair it or should I just go buy another?
We have been open for two months. In this two months, I feel like the pizza dough is coming out different every time, even though we use the same ingredients an
We had some green beans in a chicken dish, and despite being well-cooked, they still squeaked against the teeth. Its not an unpleasent sensation, but it doe
Commercial soft drinks seem to often use rather exotic emulsifiers (brominated vegetable oils, quillaja) to mix flavour bearing oils into the drink - I would as
I used frozen lemon juice in a lemon icebox pie. It had egg yolks and sweetened condensed milk as additional ingredients. It failed to set up. Does freezing lem
Does it matter if I in which water temperature I start to prepare hard eggs? Of course, the preparing time will be still measured from boiling - but does it ma
I made a stew that required a couple of slices of orange, and it now has a strong orange flavor. It was cooking for over 3 hours and the orange skin was even di
I dried some cavatelli I made with egg dough (I know it's usually made with AP, semolina and water but I was improvising), however, I had to add some excess flo
Working at a restaurant and wondering how it even works and what's inside of the filtering system and how it works when you plug it in.
I was at a Sushi restaurant in San Diego today and ordered some squid nigiri. Although it had been roughly scored with a knife, it was still quite chewy. I'm
I've had this question for a long time. I have several books with different recipes and the amount of yeast changes a lot. I know for a fact that it is better t
Whenever I can't finish all the rice in the rice cooker bowl, I place the bowl (with the lid on) into the refrigerator, to shirk transferring the rice to a cont
I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour,
I am trying to find a recipe to re-purpose black and white sandwich cookies with the icing inside. I have two bags my family will not eat; I
I notice most recipes use a vegetable oil for marinades. If you use saturated fat, obviously it will become solid at room temperature or lower. Not sure if th
When storing freshly made pizza dough in the fridge, I use your everyday plastic wrap, two sheets, to wrap around the dough. Sometimes, when the dough expands,
Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such)
What ingredient do I add to my bread dough to make it heavy when it's out from the oven?