I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the
I am making macarons and I am mixing egg whites with the sugar and it is not creating soft peaks how do I fix it
Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carb
Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just res
How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European
Do you put yeast in sweet bread? Thanks!
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (
I am from india and a beginner baker. I have been trying really hard for quite some time to make decent 100% whole wheat bread from freshly milled chakki atta.
Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so
Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law c
I enjoy occasionally baking over the weekends and on special occasions - biscuits, macaroons, cakes, pies, etc. I don't use parchment. My baked goods have alway
We buy artisan white sourdough bread from a baker. when we first got it the loaves were lovely for sandwiches. Lately for a couple months now the loaves havin
If my sourdough starter does not float in water, does that mean it is not ready?
I have 2% milk that has two more days before its Best Buy date. If I use it in a baked casserole, such as green bean casserole, does it continue to age? Would t
I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact,
When a large aluminium foil bakingpan is usd to bake rusks or biscotti can you use the pan a second time
I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to
When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use e
My Microwave Oven (Samsung DE68-03387M) has three modes: Microwave, Convection and Grill. It has various combinations of those. There is a Pre-heat option whic