I have a white bread recipe I use frequently I'm pretty happy with. It calls for 3tbsp (64g) of honey. I have a bottle of karo light corn syrup "with real vanil
Came across a Challah recipe which called for adding ingredients in the following order: water, yeast, flour, eggs, sugar, salt and oil/butter. They highlighted
I have a sourdough starter (rye flour based) that is quite active and I use it a lot. I decided to make bread today and used AP flour instead of bread flour on
I’ve seen claims that, while you can replace heavy cream with the proper proportions of milk and butter in recipes that don’t require whipping, the
I'm trying to bake the basic country bread from Chad Robertson's book "Tartine Bread". I've followed the description for making a starter faithfully (p. 45/46
I'm just wondering what the difference between the two are, and whether you can substitute between the two? My recipe for sticky toffee pudding calls for treacl
I once had the opportunity to taste ricotta that was very smooth. The texture was like a thick greek yogurt (but the taste very different). I loved it. I could
My plan is to follow the concept of a conventional chili, but replace the chili powder with a homemade curry powder spice blend containing coriander, cumin, tur
I've been trying my hand at sourdough bread for a few months now and it is getting better and better, but this keeps happening, and I have no
I handmade fresh pasta sheets for my manicotti recipe. Without cooking the pasta sheets in boiling water I stuffed the sheets (shells) with the cheese filling
My usual apple crisp recipe is here, except that I generally use a third of the recommended sugar and three or four times the necessary cinnamon. I'd like to e
I’m not much of a bread maker Found a recipe for quick flatbread: 1/2 cup AP flour 1/2 cup plain yogurt 1 tsp baking powder I did the above but used 1/
I've been reassembling a friend's old BBQ and one of the three burners seems to be leaking gas where it connects with the gas intake. When I turn it on, there's
So stone fruit pits I've been told taste a lot like almonds. I've been told that you can make an extract, much like almond extract, out of them as well. I've al
I've made this several times before, tweaking a bit as needed. The recipe asks for 2 qts. Apple cider vinegar, and three cups of Orange juice, along with a BUNC
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve ei
I'm allergic to beef in the same way that lactose intolerant people are allergic to milk. There are times at home when I cook ground turkey and I react the same
I tried making a cherry sauce for meatballs with dried morello cherries, but the final sauce had a weird taste despite the dried cherries being nice and tarty,
Premise that you can access merely an electric range, and can't access any functioning oven, not even a toaster one. Then what can you do in lieu of roasting yo
Say I wanted to make a large amount of dough, then divide it into smaller portions to send to cafes, etc. How would I package the divided dough? Do I just put i
I cooked a vegetable stew (onions, carrots, cabbage, potatoes) in a dutch oven on the stovetop for about 30-40 minutes on medium heat. The food turned out fine
So, I already made the leg o lamb and have some set aside for stew after I make the broth. I chopped the huge bone in half so it will fit in a lobster pot. Th
In most recipes involving whipped egg whites or whipped cream, you are instructed to fold a the whipped mixture in parts (thirds) into the non-whipped mixture u
I regularly making Panforte which involves heating an equal parts mix of honey and sugar to 115c. Due to the quantity of sugar a jam thermometer doesn't normall
I am making caramel. The recipe calls for 2 - 12oz. cans of evaporated milk. I want to use sweetened condensed milk. Do I use the same amount?
I live in a place where Pancetta is really hard to find, and when I do, it's completely overpriced. When I make some Carbonara or Gricia, both recipes from wher
I have a metal (probably stainless steel based on its weight) cooking pot that seems to be getting old. I am not worried about the outside, bu
My wife cut a head of red cabbage in half and found this yellow and white organic mass inside it. We never saw anything like it before. Can anyone tell me what
I put frozen veg back in the fridge instead of freezer. This morning I put them back in freezer. Will they be ok to eat when I cook them.
I cooked broccoli with lemon and it turned purple/brown. It’s been a while but I believe I was steaming broccoli and added lemon to the water. It tasted b