My recipe states that I need to bake my fish lasagne for 40 min at 180 degrees Celsius. I will go out and want the food to be ready when I return but will not b
I have a recipe for a dutch apple pancake (basically sauté apples, make batter and place in pan, add apples, bake) that I wanted to try with peaches. How
My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fu
Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or technique
I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only g
I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it
I found a recipe in a 1971 Russian booklet on holiday recipes, (see it below). I translated it to English. My questions about the recipe will be these: are t
Why is it that bread made during the day is lighter than bread made in the early morning
This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most deli
I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and
I am slow cooking a roast at 275 for 3 1/2 hours and want baked potatoes also. Will my potatoes be ok if I cook them at 275 for 2 or 3 hours? Maybe if I start t
My recipe calls for 100g of fructose, I don't have any. Can I use Glucose instead? If so would the amount be the same? If not what could I use instead of the fr
Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fir
When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything
I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possi
Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. He
I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the U
Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make abo
I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could
Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It'