When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different
When whisking eggs with flour, I accidentally added about 3 tablespoons of ketchup (I know, I know - I was making pizza at the same time and mixed up the two do
I would like to know what are the causes for a chiffon cake to have a caved in centre. After baking, the cake turns out with a nice dome. The
I am wondering if baking bread longer results in more dryness of the crumb. It seems like the more "artisan" recipes often push the crust to near the point of b
Firstly - I have a Betty Crocker super moist white cake mix which is 16.25 oz. Would putting all of the 16.25 oz cake mix in a 9 x 1.5 inch wilton round pan not
I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to
Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pre
Hi, does anyone know how to make this dessert? It is from Tibet originally, and can be found in a French restaurant under the name 'dolma'. (both the name of
I make the Tollhouse chocolate chip cookies recipe and swap out the flour for gluten free flour. I'm trying to figure out why the cookies crumbled after I made
I read that we should place the cake pan on the middle rack when baking a cake. Since my oven has only 4 racks, I am not sure if I should put my cake pan on the
How long should I let my bread dough rise the second time? I am really having trouble with a lack of rising after the first rise. The finished product is fair
I cooked a frozen breaded chicken steak on a baking tray over 12 hours ago and I have absent-mindedly put something in the oven without washing the tray prior.
If I shaved a white chocolate bar and put the shavings in a cake batter, would they melt or harden?
We've got a few questions about resting dough but most relate to yeast-based baking. I'm interested in a dough using baking powder. I've been looking at lebkuc
Can you substitute Almond liqueur or use ground almonds, instead of using Almond essence in a Christmas Cake recipe? I can't find Almond Essence in Spain.
I am trying to perfect a nice lemon bundt cake recipe that uses lemon juice and zest for flavor. I have achieved the flavor profile I want, but the cake does no
I follow all the recipe guidelines, but very often my cakes crumble and tend to be either moist of heavy inside although they appear nice brown and light outsid
I am thinking of getting my first convection microwave oven but the specs indicate it's only capable of a maximum of 200C in convection mode. Is this good enoug
A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking). I was wondering how profess
I'm trying to create a 'sticky apple pecan cake', the recipe calls for Maple Syrup. Sadly that's really hard to get here. I do have a full bo