Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg
Kefir has been a big part of my life since childhood because it's a staple item in my birth country and commonly consummed in my house growing
I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did so
After two tries making a baked cheesecake, the center is undercooked. The outside is fine, but the center remains undercooked. I have increased the cooking tim
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way
First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never m
The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the
I want to make individual sized chiffon cakes however most recipes call for a tube pan. Can I expect the same results (light and fluffy) if I divide the batter
So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is li
I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie do
In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have
I am very new to recipe development and I am trying to replicate a dog treat. The store bought treat is hard and crunchy. Using just the ingre
I'm trying to re-create the authentic black Russian bread that was first mass produced during soviet times. Nowadays you can find it in any Ru
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates? should I rehydrate dry fruit and make it into a paste? how much liquid should I add t
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 97808578355
For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a
Can I make bread without yeast? Thanks!
Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can
ingedients: 2 cups quinoa 1/3/cup milk 4 lg eggs 1 tsp vanilla extract 3/4 cup butter 1 1/2/cup granulated sugar 1 cup unsweetened cocao pwdr 1 1/2 tsp baking p