When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the h
I'm interested in modeling and 3D printing a digestive cookie mold in metal. I plan to model some text into the press itself, so that the cookie's all have a co
I'm trying to make layers with my ice-cream cake but I need it to be even and straight on the top and the sides, since there will be a significant cake dome. Ho
The last couple of loaves I have made have had large air-bubbles which form at the top of the loaf, separating the crust in places from the crumb. Before sh
I fed my starter and left it out for two days. See attached pic. It smells like beer (which as I understand it is good), the top is dried out a bit with a rub
I've recently started looking into making brownies inside silicone molds (in particular, this guy) and I've noticed that it doesn't seem to matter whether I gre
This is not a product request. I was looking to replace a couple baking pans, the 9"x13"x2" that serve many uses, brownies or cakes among them. Even with the
Does anyone know what's in the topping that gets baked onto butter crunch French bread? I think that it is cheese but I'm not sure.
I want to bake cakes to take into work tomorrow. But I also have a broccoli and half an onion that need eating soon, and was thinking of having broccoli and sau
I tried this recipe for choux pastry, but it turned out too thin and the scooped dough spread on the tray before I could put them in the oven. They started to r
Has anyone noticed the lack of vanilla flavor in vanilla beans? I have tried several varieties, from different countries and suppliers. While there is a hint
I was hoping to use a recipe that requires sour dough starter tomorrow for dinner. When looking online for recipes I found several, but all of them required se
New cook here! So I started to cook a 3 lb. frozen turkey breast. It cooked for 75 minutes and I inserted a meat thermometer, while keeping it in the oven. It
I want to make a fructose free one for my dad. I am not a fan of sugar substitutes, either. Karo doesn't have fructose but sugar does. If I left out the sugar c
Recipe says to bake whole chicken uncovered 250 degrees F for 5 hours or until done. CAn I shorten the bake time if I increase the heat to 350 degrees F? if so
I'm trying to avoid cornmeal, although it used to be the ideal choice since the dough tasted too much like flour when I used corn flour. But now I've moved on
I am trying to bake bread/cake without flour (gluten free). The friend who gave me the recipe gets a fluffy, light weight loaf, while mine tastes the same, but
I want to buy Lundberg Brown Rice Syrup for my baking needs. Is it available in India or, if not, from an online vendor without exorbitant delivery charges?
I am using a tartlet machine to make tartshells for my bakery, but it keeps having little cracks and also pale in colour despite changing the recipe and baking
We had a food inspector come by today and they had recommend that we store our batter (contains raw eggs) in an ice bucket at 41ºF (5ºC) or below at a