I really don't know how to best phrase this question, but do extracts add sweetness or just the flavor? That is, what should I expect from an extract? For exa
Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell? I found Is "until
I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together
I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
Are there any lightweight baking containers that can be used in both microwave and oven. I have bought prepared meals in these but have never seen them for sal
I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid a
I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering
I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that ask
My recipe calls for 1 packet active dry yeast. All I have is rapid rise instant yeast. How much instant yeast do I use in substitution?
I find that sodium bicarbonate ruins the taste of many cakes and cookies. If I'm using double acting baking powder, do I need to add the sodium bicarbonate as w
Why is my cake burning on the bottom and the top is not done. I must not have the oven rack in the right place. If I want the cake to bake less on the bottom,
I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The
When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within
I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not
When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKE
Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, the
I am making carrot cake "cupcakes" from a recipe meant for round 9" cake pans (3 layers, if that matters). The cake pans are supposed to cook
I've found a recipe for a lemon tart: http://www.bbcgoodfood.com/recipes/380616/greggs-tangy-lemon-tart Everything looks fine to me and I get what to do exactl