So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sid
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out. In this question What am I doing wrong when cooking me
I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The probl
What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to th
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out a
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping,
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches. So, is it possible to g
Can a convection microwave along with an induction cooktop effectively replace a microwave, conventional electrical oven and cooktop? I'm creating a small kitch
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cak
When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different
I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as pos
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-tempe
I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial
I do not like chocolate. I have a recipe for chocolate energy bites. What can substitute for cocoa powder?
I am making a chili cheese tater tot casserole and would like to know could I use flour tortillas on the bottom or would that be a bad idea since I am baking it
I Left a the jar of open mrs. richardson hot fudge out last night, is it still good? It does say refrigerate after opening. Is it still good?