If a student brought butter to your class for use for deep frying food, what reasons would you give regarding the unsuitability of butter for
I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
Recently I tried to bake a cake (Caprese) from: ground almonds butter dark chocolate sugar eggs I melted chocolate and butter, mixed all of this with whipped su
I am trying to make pasta at home that tastes like Olive Garden pasta (which I have with butter instead of alfredo). I believe that the reason that my pasta doe
my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat. what's the maximum it can absorb? anyone else experimented?
200g of molten butter, with 1.5 cups of sugar; nearly half an hour of mixing on medium-low heat barely persuaded sugar sand to half-dissolve, with a couple of t
I received a small tub of goat butter for Christmas, and unfortunately I left it too close to my stove last night, and the whole thing melted. (just the butter,
I doubt that omitting butter in caramel sauce will have a significant effect on the texture or the taste of the caramel sauce. May I know about the reasons of a
What is considered room temperature? Should the butter be quiet soft and the flour and sugar warmer than 65-69°F degrees (18--20°C)?
I have an old box of Koopman's Oud-Hollandse Appelkaneel cake mix, and the recipe calls for you to whip some butter using a mixer before adding the cake mix and
I'm interested in making the sort of butter tea drunk in the Himalayan regions. However, one of its key ingredients, yak butter, is not commonly available in Eu
I decided to make home made butter. I haven’t done this since I was a kid. We shook the jar until the liquid separated. I wasn’t sure if this meant
Novice baker here. I live in South Africa, where it is difficult to find European style butter and the one we do have is exorbitantly expensive, around 50 euros