Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and a
I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fre
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes
I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thi
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the bu
I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting,
Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, s
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and
What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
Were are the steps to make yogurt? I've been looking for 5 hours and ended up being late for making yogurt for lunch! I won't be back on this
All of the recipies for Kaju Katli I've looked at says I should make my own cashew powder but I was wondering if I could substitute it with store bought cashew
I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the
I’ve tried baking brownies many times and they are always burnt on the top (darkened to black instead of being brown). My question is where should I set
I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leaveni
I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or
I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes
Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar". https://en.wikisource.org
I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why shoul
I've been learning how to make pizzas. In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 45
A Great British Bake Off question! I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. W