Since everyone knows that brown sugar hardens fast and it draws moisture from anything moist (bread for example), does the brown sugar in the cinnamon rolls fil
I tried baking this receipt and followed the instructions https://www.youtube.com/watch?v=nYQ5uc6plCs The cake turns out ok but it's not a sponge like shown, i
When making a stew, I forgot to add flour before the liquid. To thicken the stew, I added some slurry (flour + cold water). However, it was not enough. I would
Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in stru
I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking in
Is is safe to freeze calamari prepared as an appetizer if it was frozen earlier at the time of purchase?
In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers'
I made chocolate pudding from scratch and substituted 1 cup of Stevia for the cup of sugar and the pudding is bitter tasting. Any way I can salvage the pudding
I have a recipe for a pizza dough, that was originally with yeast (500g flour and 300ml water). I tried to make it twice now with sourdough. I took a bit of sta
The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red th
I made fudge with evaporated milk I made myself. Added this to butter and sugar and heated. Added this to chocolate and stirred enough to mix. Poured into 8x8
The goal with many pastries seems to be limiting gluten development, by reducing the amount of water (e.g. replacing water with vodka in pie doughs) or reducing
When making spätzle, it is common to chill each batch in ice water to stop the cooking. I need to make spätzle as part of a large feast for 10 people
I have a recipe for ravioli filling that calls for a head of spinach. Can anyone translate into ounces or bunches please?
Background I am someone who has a family history of high LDL cholesterol and my LDL is within 4 points of 100 (the barrier between "ok" and "healthy"). Theref
I saw pictures of some sweet buns that look striking, and I cannot find a recipe. The buns are described as "sweet stones of Perosa." Here is a picture of sweet
I know the answer is "it's for cutting bread" but what I really want to know is when does its uniqueness actually help? What I've noticed is that it's sooooo
if a recipe calls for soup to be put in a blender can I just use a stick blender? Or Is there some difference that makes it better in a regular blender?
I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in
I bought Oat bran and ground it until flour consistency, I was wondering, can I use it as flour for baking? (pancakes, bread etc.) Same question for wheat bran
My grandparents are deliberating if they need a food processor, and if using knives is easier. They They can pay any amount ≤ $999 CAD. Consider only Consum
I have been making apple cider vinegar at home for a while now. My current batch has white powdery, bubbly froth forming on the top of the bottle and some powde
I cooked spaghetti squash recently and put the raw seeds and pulp in the fridge and it did smell a bit strong. But I ate the spaghetti squash and it was fine. T
I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and
I've been to some stores that offer hot chocolate that has been "brewed for 2 hours". I've also come across the following recipe that instructs to let the mixtu
Is there any reason that a marble rolling pin would perform 'worse' than a wood rolling pin? My roommates recently bought a visually appealing marble rolling p
I bought a brand new Lodge 12" cast iron pan, washed it in soap and warm water and dried it with a paper towel thoroughly. Then I applied a thin layer of canola
My grandparents in Toronto fancy buying unmarred Gai Lan and Choy Sum. They tried Loblaws/T&T (same company, so same supplier?), Sunny Supermarket; but thei
I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip
I'm making a beverage that calls for cran-apple juice (the marketed name by Ocean's Spray's cranberry+apple juice blend). My local grocers have a very limited p