I look inside the oven and realize that when baking the heat comes from below and when broiling the heat comes from the top. Although there's a intuition which
Many recipes I've seen call for beating a tablespoon or so of water in with the egg for an egg wash. What is the effect of adding the water to the egg wash w
Is there a significant difference between using a loaf pan made of this materials?
I'm making a toffee apple tart that has a shortbread pastry as its crust, and the author of the recipe says you can use milk or water in the crust. Which would
I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there an
I am a keen baker with a big sweet tooth. I often use coloured icing and sponge when I bake, but often the colouring I use changes the taste of the icing/sponge
I'm fairly new to baking, but I've been attempting to make cookies lately. They taste good, but come out looking like this: The bottom looks like this: Th
I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant. Here's the ingredients for the fr
Possible Duplicate:Is it possible to bake a cake without an oven? I'm a poor lady who can't afford an oven. I have pots here, charcoa
I love biscuits and have made many. The one thing that gets me is cutting the butter. I have used several different approaches with varying degrees of success.
I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent. One of the
I made a sponge cake using a recipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites,
Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial
I have a recipe for apple pie I want to use. The recipe asks for a cast iron skillet. Can I use a regular skillet in the oven instead of the cast iron skillet?
I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected
I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool