I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interest
I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that
According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is no
I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were
We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affe
I have a weird issue I moved into a new house recently and I have some old oven in here I bought a thermometer which is hanged inside and it seems like the temp
My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 &d
New bread maker here. I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed brea
Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I
I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread How much oil can flour absorb?
I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https:
I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to to
Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scramb
I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I
Coming again after you guys helped me with my previous issue A quick summary of the previous question: Bottom of cookies and frozen pizza seem to be almost burn
I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note
It seems to be conventional wisdom to add a pinch of salt before beating the eggs. However, this website gives a scientific explanation of why it's a very bad i
Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn
I know this seems like it should be obvious; calculating bread dough hydration isn't rocket science. My recipe is 600 g of flour, 270 g of water, 57 g of butter
I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder an