Having been given a copy of "Inside the Jewish Bakery", by Ginsberg and Berg, I set out to reproduce a treat of my childhood: salt sticks. Basic outline: make
Why is it that whenever I make a lemon meringue pie, (packaged lemon filling, directions followed EXACTLY), and I cut into it, there is always a puddle of liqui
I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients ar
I have purchased a bag of atta flour and am wanting to make pasta - is this flour suitable? And is atta a self raising flour or plain flour?
I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to
I plan do make a Daquoise. I've seen people making them round, consisting of 2-3 disks, piped like so: Once I tried to bake a Macaron this big and failed bec
A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal
I like most of my foods nice and hot. Is there a culinary reason for waiting for your pie to cool before serving? Or is it just to prevent burns?
I need to grease a baking pan (which I don't have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and s
I heard that putting spices in something and putting it in the oven will eliminate the taste of the spices. Is this true? For example if I were to put spice in
I would like to bake an Italian Cream Cake. Most recipes call for sweetened flaked coconut and a few shredded coconut. I readily have fresh grated coconut and
How do you amplify the yeast flavor in bread?
The top of my muffin came out a little hard, and the whole muffin wasn't soft enough. My recipe had 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 te
If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What
I need to have a birthday cake ready on saturday night and am trying to figure out how early I can make it without it impacting the quality of the cake. If I
I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy
Is it possible to make a cookie dough for pressing without having to cream butter and sugar (my pet hate)?
Why and how are the feet of the French almond meal macaron generated? (I'm interested in the physical process.) I am a little confused because I know that the
I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - w
I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there. I am looking for further information abut t