Many of my baking recipes call for room temp butter. In general this just means butter soft enough to be creamed with sugar, but is this a specific temp range?
My birthday is coming up, and we saw some black truffles at Whole Foods, so we thought it was time to try cooking with this rather expensive ingredient. I've ne
It's Burn's Night and I want to cook some Haggis. I froze my Haggis over a week ago. The packet advises to 'fully defrost before cooking'. After which it advise
On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same reci
The recipe is something like that: 400g of flour 180g of water 2g of yeast 7g of salt Part of the flour and water can be used to prepare a biga or a poolish, l
I have a garden every year and would prefer to use my own tomatoes for all my cooking. I can them and make sauces, but haven't found a good recipe that describ
I am a private chef and will have to cook for 16 days for a person recently diagnosed with type 2 diabetes. The meals I'm required to prepare are lunch and di
As I am preparing to get into sailing, the problem of having food with me that does not spoil, is lightweight, sufficiently energetic and well balanced becomes
We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. If you're unfamiliar, this is the little p
I was broiling a steak (with the fat on, and I had also lightly coated it with olive oil). After I had turned it over, about the 2nd minute (before it was done
I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will s
I'm going to be making a loaf of bread in a 900 g tin (11" x 4.5" x 4" deep). What is the total weight of the dough I will need (when mixed) for a tin this siz
I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used o
Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. She describes it as look
When I was young, someone taught me how to make this powder you find on candy. It's acidic and seems to "sparkle" in the mouth, but I don't know the name and s
A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the interne
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is suf
So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amou
I bought some cooking wine last week and made a delicious meal with it. I only used half a bottle, so the other half is still in my pantry. I know that regu
I don't have the special pan or any cupcake or muffin tins. Can I just plop spoonfuls on a cookie sheet? Does anyone know whether I have to alter the recipe?
I really love cooking the "main feature" of a meal... I love doing the meat - steak, chicken breasts, you name it, I love it. But when it comes to making the
Are there any herbs similar to or anything i can substitute marjoram with?
Is there anything to the cliched image of the big ol' cast iron pot filled with fiery chili? We have some cast-iron skillets and love them, but I've heard tha
Whilst I am not that good, I love to cook and I absolutely love onions! When I cook, the longest part always seems to be peeling and cutting onions.. and hate
What is the key to keeping fresh Mozzarella soft. It often turns "sticky" in refrigerator storage
Our Toaster isn't doing well, planning to replace it with a toaster oven to get some more versatility on the counter top. What features are good? I've looked an
I bought a bottle of organic flaxseed oil to season some cast iron, and the store keeps it in the refrigerator. Does flaxseed oil need to be refrigerated, or is
When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn. I use only a little oil 1-2 tablespoons. Am I not us
After reading this article, I want to try to re-season a skillet with flaxseed oil; I'm fairly certain I did a terrible job when I seasoned the skillet several
I like to make my own pizza dough. Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for break