I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional
I have been trying for some time to make a meringue cake layer (like for Pavlova, but flatter, thinner) and I have not had any luck. The recipe I use is 50 gram
I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook
I want to bake a cake with 3 layers, but I only have one baking pan and thus I will have to bake them one by one (already thought about making one big cake and
I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake h
As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered m
If I am using ground fresh chorizo in an oven baked dish with chicken, do I need to brown it on the stove top first?
I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
What should I do if I forgot to dry off my fries before putting them in to bake? And now they're seasoned and oiled up.
I want to use a specific brand of chocolate to make chocolatines/pain au chocolat. This chocolate is a stone ground dark chocolate that has been tempered. I att
I have a banana bread recipe that I love. I want to add other fresh fruit and nuts or chocolate to it. Do I need to adjust the other ingredients to take into
The recipe is: 75g nut flour 55g rice flour 1g xantham gum 100g water 120g coconut sugar 30g coconut oil 20g cacao 1g salt 6g cake yeast 10g vinegar 125g sweet
I have baked a tray of florentine pastry, and I have spread chocolate on it (dark and milk). It's about 35 x 35 cm. Now I'd like to make cookies out of it. I kn
I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, a
I’m exploring different recipes and tweaking a few things to make a result I’m happy with. I finally found a perfect ratio for a vanilla cake but wh
I've seen images of regular cheesecake (crust + filling) baked in muffin tins, Will basque burnt cheesecake be as creamy as the original in muffin/cupcake pan?
We have been making a chocolate frosting recipe for 15+ years. At it's best it is creamy, smooth, fudgy, and stays a beautiful, spreadable consistency at room t
Would you get more leavening if you used both whipped egg whites and egg yolks and folded them into a batter (pancake batter,for example)compared to using whipp
Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone.
Borderline diabetes runs in my mom's side of the family so I'm taking some proactive steps to reduce empty carbs as much as I can. Sponge cake is something I ma