I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven prehe
Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did
I am an experienced cook, more than 50 years in the kitchen. I recently attempted to make a baked potato (basic Idaho baking potato) to go with my meatloaf. I g
How come packaged cookies, even those without preservatives, don't go bad after a few days and have such long shelf lives? Is it because of the packaging? Espec
Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used
Are there any guidelines to the ratio of brown sugar to cinnamon to xanthan gum to get that gooey texture in cinnamon rolls? I'm trying to make cinnamon rolls a
I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential
We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will hand
I want to bake a Weckmann or Stutenkerl. Traditionally, these have a clay pipe for decoration. Where can I buy such pipes in the US?
I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either
When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be rein
I am cooking various food at home in a new oven that I am kind of stuck with. We're renting and this is the only oven we have at the moment. It has four gas sto
My fiancée lived in England for a few months a couple of years ago, and has spoken about crumpets ever since. I've never tried them myself, but I'm plan
I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that con
I got distracted and forgot to cream the butter and sugar before making sugar cookies. I baked half and they were dry, tasted like flour and smelled like flour
I recently bought an oven but it was just yesterday that I saw that the knob for the temperature does not indicate any temperature. Only hi and lo. How can I ad
My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't m
I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
Yesterday, for the first time ever, I tried baking some biscuits. I found a suitable recipe for some malted milk biscuits (I love malt), and followed it almost
Almost every bread recipe I came across says to let the dough proof in a draft-free place. I was wondering what does "draft-free" actually mean? Looking at the