I know I know I know... apple fritters SHOULD be fried. I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost lo
Can I use my oven's top and bottom racks at the same time to bake chicken wings? I have a large party to cook for.
Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?
I have some mangoes lying around the house that I am curious to use in a banana bread. Suppose I puree the mangoes and I have one banana. How much mango puree
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulle
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the
I have a few questions regarding choux (cream puff pastry) and gluten free flour. After trying a few different recipes with a huge range of butter/ flour ratios
I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking
I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how ang
Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbe
I have a betty crocker angel food cake mix and we don't like the texture. Our usual box cake mix is the French vanilla which is super tasty and light and white.
I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans. What makes some cookies chewy and other "snap"? What makes c
I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap w
A typical pie dough recipe (such as this one) asks to: Mix the dough. Make a couple thick disks. Put the thick disks in the fridge 30 minutes to couple months
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time.
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose. Now, a pound
I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into cho
I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My