I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
Every time I try to bake some bread in my bread maker, it rises at first but just when cooking process starts and the device increases the heat, the dough colla
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was t
I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things lik
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata.
My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to
I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'
I use the slow method of baking a meringue, as described here. I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and
I'm making a recipe that involves using pie weights when pre-baking a pie crust, and suggests using dried beans as an alternative if you don't have purpose-made
I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and
I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1
I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible
I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I w
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to coll
I've been baking some meat (either lamb chops or boneless beef - not sure of cut). I coat it in oil, rub some salt on it and them immediately put it in the o