I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream?
I was given a 3 oz pre-baked ham. I do not have an internal thermometer. As I have never baked a ham before, can someone please tell me how long I need to bake
We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and ta
I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to t
I have made these cookies once before. I stuck to the recipe and really liked the flavor, but found that they were very dry and crumbly. I would like to make th
I have tried many time to bake a cake using pressure cooker,but every time it was not baked properly sometime it became very hard and sometime it will not baked
My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be
My dough was really pourable even after raising ! I added a lot more flour to be able to handle it ! I have made this before , what did I do wrong ?
I have no baking oven. How can I cook frozen fish in a microwave oven, and how long will it take to be ready?
I avoid putting chopped nuts inside quick breads because they tend to result in a soggy texture, not crisp as nuts should be. (I think it's less of a problem in
I'm trying to find out how to compute the approximate hydration of my dough. I'm not sure what the hydrations are for the following: Butter Margarine Evaporate
I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioch
I am going to be making some cheesecake in a square muffin pan (pictured). I am planning to make crustless cheesecake. Just eggs, cream cheese, and sugar. H
After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some
I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wa
I'm making matzah brittle and the recipe call for 5 mins at 450. My brisket is baking at 350. How long should I bake the matzah at 350?
Years ago in Denmark a friend used to bake bread in the French style but containing lots of mixed seeds. Something like a baguette but short and fat with a crus
I tried making Sufganiot (a kind of jelly doughnut) this Hanukkah, and ran into a problem. I've let the dough rise, made balls, then let them rise again. Howeve
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measu
Can I place a cookie sheet under my Pyrex baking dish to catch drippings from my lasagna if I use a gas convection oven? I wonder if it will bake in the same a