I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free su
I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is ty
Can I put 2 layers of puff pastry ( 1 on top of the other ) on top of a dish to make it very high ?
Is it possible to prepare tortilla chips using the grill in a microwave? Can I bake anything for example, Indian version of samosa in a microwave using a grill
I have read a few of Recipes but I failed to get the times lines and proportions of preparation or I could not read it well. Here are my doubt
Smoke comes out of my oven when I bake chicken breast fillets. As soon as I open the oven door I can see some smoke escaping, and 30 seconds later both fire ala
I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperat
I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable
I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this bec
Today, I was inspired to make popovers. I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour. As for th
Cream cheese flan recipes seem to all call for a blender: you just put all the ingredients (possibly minus the evaporated milk) into the blender, kind of willy-
I know that you need different techniques and tools to bake in bulk. But do recipes need to be changed as well? How does one take a recipe that you would bake a
I'm tweaking a thin sponge cake with nut flour that I want to roll with a filling. My third attempt at the cake was delicious, but it didn't bake evenly. The ed
Are there any "rules of thumb" when it comes to utilizing both racks in the oven? I'm primarily concerned when it comes to frozen meats in the oven, but I also
Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
So I baked a rye bread last night (in a bread pan). It was a new recipe for me and I had to adjust some things in it due to missing ingredients, so I could not
I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change th
My neighbor shared her delicious french bread recipe with me. Her loaves always turn out tall and fluffy. My loaves fall when I score them and the result is f
I am making an apple pie for the first time this Thanksgiving. I was wondering what the best apple was for apple pie. There are so many to choose from.
If a recipe calls for the use of two loaf pans, would it be ok to use a bundt pan instead?