We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there s
While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our h
I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then
How long should I bake a 13" (330 mm) sponge cake? Which gas mark should I use?
Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This inc
I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolat
I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced fac
I don't own a heavy enamel pot, which seems to be the best for no-knead bread. Is it possible to make good no-knead bread in a glass casserole dish?
I'm pretty new to baking, and it seems like the toothpick test is pretty subjective. I'm wondering, can I use my Thermapen instead? At a fundamental level,
I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference wou
My pavlova turned out too soft , sticky and "gooey". Yellowish liquid was seeping out of it during and continued after baking,
I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-pur
Whenever I cook something "bacon wrapped" the bacon comes out a little undercooked for my taste. Should I be half-cooking my bacon before I wrap it onto someth
Last night, I mixed and worked some dough and put it in the fridge overnight. I didn't account for enough rise, and it rose out of the bowl and out from under
I've been making cheesecakes for a while and they always end up cracking on the top. I was told to try putting a pan of water in the oven with it to keep the h
I'm very new to cooking and honestly don't enjoy it all that much, but I am trying to expand my skills beyond very simple foods like tuna helper and chicken, so
Lately I've gotten into baking Red Potatoes with butter and spices and I've found I enjoy them when they are nice and tender. What's the best temperature for b
I am trying to make granola that holds together in small clumps. I have had limited success. Any hints or suggestions? I have used rolled oats, but had better
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the ef