Over the weekend I made an overnight white loaf, methodology was something along the lines of the following: Activate yeast in water, mix with the bread until
I get a bit too freaked out about health and safety when it comes to cooking. I am cooking a lentil soup today and have just added a whole bunch of lentils I f
I never bake a loaf of bread before and I would like to bake a no-knead bread. For your information, I have an electric oven, a glass and ceramic pans. Should I
Is grape juice ok to drink in an unopened can with the expiration date 5 years ago. It has also been refrigerated though unopened.
how long must I cook small white navy beans in my soup to get soft? Seems like it is taking too long. So far I have cooked 4 hours!
I've made omelettes in this pan before without any problems, but fried eggs are impossible to make without sticking.I heat the pan, throw few
I always seem to accumulate vegetable scraps faster than I do bones, so would it be possible to create a vegetable stock in a pressure cooker, to then create a
A long time ago, I read somewhere, that there is a very specific reason, why we put salt in the water for cooking pasta: The point is to hinder the water from a
My cream pies set up great until I put them back in the oven to brown the meringue. When I take them out & let them cool, they are no longer set up. What am
When I candy-coat apples and let them sit out, the candy coating becomes sticky. I live in the Southern U.S., so humidity is usually pretty high, but other peop
I saw an old recipe that called for an stp of yeast and salt...all other measurements were standard. What does stp mean?
I had already made the dough into a pizza and while waiting to put it together it has risen. What should I do?
I've been making my own pizza dough for years but almost always the results are stodgy and thick dough. Ideally I'd like to make thin, crispy
Asymmetrical edges are out of scope of my question because I feel like they're too different from symmetrical edges as it relates to the question. If the stock
I went to a tea shop for Chinese New Year and the owner was incredible adamant about rinsing, sponging and reusing the tea. Is this a normal thing? Should I be
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
I have heard that high altitude can create bad results when making bread in a bread machine. I live at 7,000 ft above sea level. If I bought a bread machine, is
I filled my blender about half way with instant oats and blended on high for about 2 minutes. When I took the lid off, I noticed moisture all inside the lid and
This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my expe
My local Asian food shop has many, many, brands of Chinese soy sauce, light and dark, most of them describing themselves as 'superior'. What should I be lookin
Is it a single reaction slow raising agent? It only activates when on a heat right? My product is a Chinese fried dough known as youtiao... And also going to a
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does
I just bought a massive amount of wholesale food to prepare for a winter storm this coming weekend. Since I will not use all of it, and want to keep it around f
I have a cake recipe from my Grandmother that calls for thick milk? Anyone know what this might be? Not sure of the cake name, handwriting is hard to read.
I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called
I trying to find out what I could use to substitute "Baking spread"? It is in a British recipe and in the US, where I live, I've never seen this.
According to Effects of different doses of ascorbic acid on alveograph and bread making quality of wheat flour with average quality as starting material :
is it possible to make flavorful beef broth as a base for Pho/Soup etc without bones? I'm not minding the body/gelatinous or not, just the flavor. on our mark
I have tried lining mini cheesecake pan (with removable bottoms)in parchment paper, as I do with larger cheesecakes. The parchment paper bends