For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to ac
I'm about to make cinnamon rolls & one recipe calls for 2 whole eggs. The other recipe calls for 3 egg yolks. Which one will give me a moist, soft, cinnamon
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without b
How does baking in glass differ from Baking in metal?
There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and bu
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure. I have glass ware and silicon cups for baking
I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the
Because the liquid is so full of apple flavor, I usually cook it down into a caramel and put it into the pie filling. I'm not sure this is
I want to double the key lime pie recipe and put it in a 10 inch pie crust instead of a 9 inch pie crust. How much do I have to increase the baking time? The pi
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third p
Every time I make cookies, the first batch out of the oven is a bit too thin and flat. Subsequent batches are as expected. What could be causing this?
I've come a long way making meringues, beginning with brown all-around gooey mounds years ago and reaching stiff, tall and white pretties almost every time nowa
I am looking to set up a cake delivery business and I am creating a break even for it to educate me about the costs it would entail. However,
Possible Duplicate:How can I make McDonald’s type French Fries I have prepared french fries couple of times in my home. But I c
recipe was creamed butter, powdered sugar, flavorings and flour . dough is dry and crumbly not the usual consistency of spritz dough - should
I’m trying to find a substitute for almond paste in a cookie recipe. Does anyone have any suggestion for what I could use? This is a cookie recipe that c
I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight
I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone: What is the diameter of the paper mould ? What is the height of th
I've tried making pear and apple tarte tatin a couple of times, using different recipes, and the result is always the same. When I take the pan out of the ove
I have a recipe for sponge cake that calls for either all white pastry flour or an equal mix with whole wheat pastry flour. Unfortunately, the only pastry flou