I have been unable to find bread flour in my local grocery store, but did find a bread mix that contained three ingredients (wheat flour, salt and raising agent
I was making Victoria sponge cake, and the recipe called for using softened butter, which should then be mixed with sugar using an electric mixer. I did not hav
i was making a fudge brownie without chocolate. The recipe asked to put 1 1/2 cup sugar,3/4+2 tbsp cocopowder and 10tbsps of butter into double boiler and get e
I have found that most sites recommend brewing a large number of small batches of tea, with multiple infusions of the same leaves, instead of brewing a large co
I'm trying to improve my brown rice recipe, and although I put some vinegar in it, I still don't understand how it works. Does it make the rice stickier or loos
I was curious if you could help me figure out the proper conversion from Kansui powder to Kansui liquid (Koon Chun bottle). Interestingly enough, I have a bott
If not, why not? (From a science point of view if possible :))
I've been revisiting frozen food due to COVID, including one of my old favorites, hot/lean pockets. Years ago, I used to always make these in the toaster oven;
I peel my fruits, quarter them, then hurl in my Vitamix blender. I don't filter or remove anything besides the rind. I'll call them liquefactions, as juice usu
I was looking around on the internet to find out how to make gelatin from bones ( cow bones to be more specific). I found some methods but they mention the gela
This happens to all of us - be it because we misread the recipe and threw in a tablespoon of sage when it said a teaspoon of sage, or because we were bravely ex
The cake looks done but it’s not in the middle. Should I just keep baking it?
I'm a home brewer looking to can up shelf-stable cocktails to share with friends who don't drink beer. I know I'll be using Citric/Malic acid to mimic citrus fl
Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed,
I was given a frozen ham roast from a friend who bought a hog. I have a smoker and was wondering how to smoke a raw ham roast...
I usually quarter whole fruits, and toss them into my Vitamix blender. But it blends only one or two quarters, and can't impact the other quarters. Then I stir
I am in the UK, but acquired a taste for cornbread from previous visits to the US (it is almost unknown here). I’ve successfully made cornbread in the pa
I'd like to try rendering schmaltz, and to that end have been stripping skin off the store rotisserie chickens my family buys (I've got two chickens-worth of sk
I tried for the first time to bake scone. I used a stand mixer to mix the ingredients based on a recipe. But I have some questions: Is it ok to use a stand mix
I have made ricotta. (hot milk and lemon) I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here.
I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when
I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm
Everything I read about making stock indicates that using raw chicken will create a gelatinous stock. I used leftover rotisserie chicken and it is delicious but
I am making an apple crisp for my husband's restaurant. I'm using a recipe that I did not create. Recipe calls for 4 tsps baking powder, but there's no measurem
I'm making a first attempt at pickling cabbage. I compressed some cabbage in a suitable container, and added hot vinegar with spices to it, making sure to fill
Searching in google for yellow bacon fat returns nothing I'm assuming it's fat, but have never seen a large yellow lump of it on any bacon I have had in the
There seems to be (much like everything else) different recipes, though most call for equal parts starter, flour and water for maintenance. However, one particu
This is similar to this question, but a very different base so I'm asking this separately. I make ice cream fairly often, I have a very reliable base I add flav
It's really effective and most of the acetic acid boils off. Sometimes I don't want the vinegar or wine tartness, but I still want to capture the flavors from t
I made my first attempt at lacto-fermentation and decided to ferment some chillis. I used a 3% salt water solution and currently 8 days into my first fermentati