Background I am making a sweet recipe of Baklava, which calls on ghee or clarified butter. So the butter substitute would be used to paint on the layers of filo
My pie pastry is too soft that I can't pick it up to put in pan after rolling it. The softness/pliable is like the butter/shortening too warm needs to be refrig
Will mixing boiling water with malt flour deactivate the malt enzymes? I’m trying to adapt a recipe for mämmi that involves mixing mixing a combinati
I make 100% whole wheat bread with 80% hydration. I want to experiment by replacing some whole wheat with oats. How should I change the hydration level? I repla
If I put thinly sliced raw pumpkin between two pie crusts, will the filling be cooked enough by the time the crust is golden?
After repeatedly eating what I consider the most delicious cookie I have ever eaten, my wife soon became frustrated trying to replicate it. So I am reaching out
Is there a shortening substitute that can also prevent gluten growth?
When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door
With the Emeril 360 oven, is it possible to use with out timer running? Can you turm off timer when baking?
A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of r
I have this well-rated chocolate cake recipe that I have not baked yet. It's ingredients (among others) are 175g self-raising flour 1 tsp bicarbonate of soda My
After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant
I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients,
I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the mo
I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on
I started a sourdough culture a week back and have some questions about rising time. I did not add any yeast to the culture. I am using regular whole wheat flou
When baking a standard loaf in my Bread Machine, the top of the loaf seemed to collapse back in at some point, and instead of coming out with a nice rounded top
This page, tip #9 "Don’t Double the Recipe" suggests that making too much batter results in over-mixing, and, consequently, in a dense (as opposed to flu
I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says
I have enjoyed baking for MANY years and the basic rule of thumb is to “cream” the butter and sugar thoroughly, add the eggs one at a time then beat