Help! I added three times the amount of salt needed for my sourdough bread recipe (1/4 c. versus 1 T.) Can I save it?
Recently I saw a video that shows powdered milk can be whipped with cold water to make topping for cakes. I did a research on Google and yes, some articles/bl
Lots of red velvet cake recipes (this one I'm looking at https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/) are asking to spli
First attempt on fermenting mushrooms. Pretty low experience level in fermenting overall. So, what I did boiled them for a 1.5-2 hours mix broth and salt so it
I have a 1-lb package of 80/20 ground beef that seemed unnaturally pink. Did not open it for 10 days. Refrigerated, not frozen. Still within the “use by&r
I recently made a curry with 4 habaneros and 2 Tbsp (approx. 30 mL) of ground cayenne powder. It was extremely spicy so I'd like to reduce the heat next time a
I have Vital Proteins Collagen Peptides Unflavored, which is 90% protein (9g protein per 10 g serving). The whey protein isolates I've seen are also approxima
What's the best way to cook these Jimmy Dean's biscuit roll-ups? The microwave directions aren't bad, but, as often happens with things cooked in the microwave
I had a cast iron pan that I wanted to strip and reseason. I stripped it using the oven cleaner method and then I dried it in the oven at 200C. It got super rus
I'm making a dessert that needed instant pudding, but I got the cooking one by accident. I added it without realizing. The mixture is the pudding, milk, and coo
I accidentally poured the syrup over my Baklava before I baked it. Did I ruin it? Is there anything I can do to salvage it?
I have a sourdough starter which is now close to 15 years old. It has survived everything - including long pauses where it stood in the fridge for over a month
I decided that after six months of breadbaking, I'm ready to check flours. Up until now, I just bought the bread flour in the local shop (ok, the local shop is
I have noticed and tried the practice of frying the combination of ginger and garlic pieces in oil/ghee at the very beginning, prominently in Indian cuisines. H
Everytime I make cheesy garlic bread at home using a frying pan, the base of the bread turns black within few minutes. Can using a silver foil on the base preve
I'm going to make some chicken wings in my air fryer (https://www.foodnetwork.com/recipes/food-network-kitchen/air-fryer-chicken-wings-5565422). I have 1.5 lbs
I ended up with a gallon (almost 4 L) of 2% milk that I don't really need. I was thinking of making it into some kind of fresh cheese (i.e., farmer cheese or pa
What's the idea behind the standard French technique of three folds to shape a baguette where you fold it in from top and bottom and then the whole thing over,
Having misplaced the custom measuring cup for an "egg steamer" device, not quite sure how to steam eggs. Desired result: so that: The perfect soft-boile
After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina. I
When I doubled my last batch of peanutbutter cookie dough I only added one egg instead of two. Now it is crumbly and won't form a ball. Can I add another egg no
I hope this question is not too vague but let me try anyway. I followed a NK recipe for a pizza with the following baker's percentages 100% flour with 13% prot
Why does my sourdough starter have in the top the liquid separated from the flour? 2 days after beginning a new one, a liquid (water) appeared on top of it, it
Should rice be stored in a sealed container in the refrigerator or should it be kept in a cabinet in sealed container?
Most pans are black (arbitrary example: https://www.hood.de/i/pfanne-20-cm-81718656.htm ). What advantage does a black pan have as opposed to other pans? Why ar
Like many people sheltering-at-home, I'm baking more bread than usual. My yeast supply is running low, and I'm not sure I'll be able to get more on demand. I'd
How can kneading something create more gluten? Gluten is a protein. Can moving something around create more protein? I doubt it. So what is really happening? Ar
A week ago I mixed 1 part AP flour 1 parts tap water, keeping it at room temperature (18-24c). I've been discarding a bit and feeding it 1:1 daily. The last few
I wanna make frozen yogurt from homemade yogurt. I heard that inverted sugar can help prevent crystallization so I want to add it to my yogurt, because I don't
A local Chinese restaurant serves what they call Portuguese Chicken: a small casserole dish with a bed of rice, pieces of crispy-fried chicken, sauce, and a spr