From a previous question, it was recommended that for Portuguese custard tarts to use galvanized steel or aluminum molds, and also that the oven be heated to mi
On Amazon, I see that most of the egg tart molds have dimensions ~7 cm top diameter ~4 cm bottom diameter ~2 cm height However, I then see some other molds seem
I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon
I began growing a sourdough starter a couple days ago. Things are going very well so far! Too well, in fact; my sourdough starter achieves 2-3x its deflated siz
I have been tasked with creating war-zone brownies: should contain visual cues that the brownie is a conflict zone and have edible props. My progress has been v
When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boi
there's baking soda (or sodium bi-carbonate) and and baking power for for numerous baking applications (if there's a cooking use, please call me out on that!).
A few recipes I have tried calls for some liquid, typically a ladle of stock or broth, to be added to the baking tray before placing into the oven to finish the
There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The
My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in
I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base
I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there
I've been trying to make Pastila from the following blog post. However, I can't eat egg whites, so based on a conversation I had in the comments, I was suggest
Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-1
All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the ta
I'm reading a review of cake pans. Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall
I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder. I want to try to make the crepes without cocoa, what should I do? The cu
In the 1935 Walt Disney animated short `The Cookie Carnival' three tipsy rum cookies sing that all other cookies are baked in a pan but a rum cookie always is s
I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently
I have a large oatmeal cookie recipe. For the oatmeal, choc chips, raisins and nuts they say to stir them in by hand but the recipe is so large that I can't s