I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1
I have a bread pudding recipe I like, but would like to make it firmer. How would I go about this ?
I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all
In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find an
My wife suspects the oven temp is not correct, she was baking cookies and had one tray near the bottom of the oven and another in the middle. The bottom cookie
Is it possible to make eggless naan without an oven?
I baked Pepperidge Farm Puff Pastry Shells according to what I thought were the directions. Temperature set at 425 degrees. I brushed the top with egg wash --
A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a
I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
I use a non-gluten flour combination of: 4 cups brown rice flour 2/3 cup tapioca flour 1/3 cup potato starch Would it work to use quinoa in this combination as
I have a question for the seasoned bakers out there. In a nutshell, I'm wondering if there are 'master' recipes for cakes, muffins, etc. Perhaps it's a little b
I was wondering what to look for in a cookie recipe if I want to cut it out into shapes using a cookie cutter. Some cookies tend to spread out much more than o
I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal. What is the difference
I am making a coffee cake it requires *self-rising flou*r but I only have all purpose flour. I do know how to make ap flour to self-rising yet
Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock s
I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too l
I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough
I am trying to make these "cream biscuits". However, they just will not rise (tried 4 times) and end up looking very flat. I thought my problem was that I work
Because bread is basically brick sized and shaped, it'll take a long time to get cooked properly. Assuming I don't care about the shape, does it make sense to
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bre