Is it possible to put vinyl plastic and metal cans in the oven at 200 degrees F for roughly 5-10 minutes? More specifically, I was came across DIY Vinyl Bowls
Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper s
I was making a new recipe for lemon cheesecake tarts, but the recipe was not clear. It called for a "large package of lemon pudding". I used a package of cooke
After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none
I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without
I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now su
I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I
I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe
Can sweet potatoes be substituted for pumpkin in a no bake pumpkin pie recipe? It seems there are a lot of no bake pumpkin pie recipes but no bake sweet potato
I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for ref
I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I f
So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I
I often see sourdough bread loaves with a white powder/dust on the crust. What is this white powder?
What is difference between vegetable shortening and vegetable ghee? Can we use vegetable ghee as its substitute?
I've tried baking bread several times and I seem to always have the same problem. The dough seems fine, until I shape it and let it rise a second time, and then
I added 3/4 cup of oil instead of water to a quick bread mix. Can it be saved?
I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the fl
As a diabetic (but unfortunately with a sweet tooth!!), I would welcome any recommendations for a sweetener as a substitute for sugar which will allow browning
I've been having a problem when I try to make baked desserts using my stand mixer: cookies come out flat and cakes come out too dense. I've tried several recip