Is there any reason an IPA beer would be bad or not work for a beer bread dough? Does it take longer, the same or short than a typical beer bread to rise?
Unsaturated fats are less stable than saturated fats, and they degrade at much lower temperatures. For this reason we don't use most unrefined cold-pressed oils
Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in
I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this? I am wondering thi
Usually whenever I bake I substitute milled flaxseeds + water for eggs, soy milk for milk, and margarine for butter. This isn't a problem when the sweet gets mo
In a recipe using butter, flour, and cheese, what difference will it make to combine the cheese either first with the flour, or later after the butter and flour
Most cakes call for both physical fluffing which is accomplished by creaming the fats and sugars together, as well as chemical leaveners (baking powder or such)
What ingredient do I add to my bread dough to make it heavy when it's out from the oven?
For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every rec
I'm planning on shipping shortbread to another state, and it may take 3-5 days to arrive to the destination. It's a fairly butter-rich cookie: 3 sticks butter,
I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. A
So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? A
I have a sweet dough recipe that calls for milk powder, heavy whipping cream, and whole milk. It also calls for water, but all of it is used in a tangzhong form
Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them
When using 3 boxes of cake mix, do I triple the amounts of water eggs and oil to make cake batter
Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If thi
When splitting pound cake batter into two loaf pans instead of using a tube pan, how would you adjust your baking time and temperature?
Every time I bake lemon bars (regardless of recipe), I seem to end up with a foamy cake-like layer on top of the lemon curd. I'm not really sure where I am goin
I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporate