I'm baking a cake for someone's wedding and need advice on whether a carrot cake can be stacked and how long can it be stored.
I recently discovered from the working class foodies video on french onion soup that mugs are oven safe, or at least their mugs and my mugs seem to be by exper
Is a coffee mug oven safe? I'd like to make French Onion soup au gratin in a mug. My concern is the mug shattering while the food is being served. I currently
I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp sh
My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sug
If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only
Many recipes I have say to 'spoon' the cake mix into the tin. I was just wondering if there is any difference between 'spooning' the mixture in or just pouring
I'm assuming that the granulated sugar in the bag is easier to work with and won't turn into a hard block. It's also more expensive than the boxed kind. Are the
I have tried making the same quiche recipe twice, but both times it has turned out soggy. I whisked together 3 eggs, milk, half and half, and seasonings and pou
How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg w
Yesterday while making some pancakes I came to the realization that I may have been sabotaging recipes that call for eggs. For years I've always purchased the
Today I made a batch of sugar cookies using my new snowflake-shaped cookie cutters; when I pulled them out, they had puffed so much they became flower-shaped in
I would like to try some baking recipes where the flour is specified by volume, with no alternative measurement for weight. Do recipe authors generally assume
Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advanta
My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave f
I want to cook two vegetable dishes at one time for a dinner party. The first, a vegetable loaf, has to be cooked at 325° F for 1 hour The other, a cassero
I'm baking a turkey in a bag, the brown grocery store type of bag. I love this recipe but I don't have time to cook it at the specified temperature. If my recip
I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
I would like to try to apply the baker percentage concept to create my own baked good recipes (cakes, cookies, muffins, etc.). However, I can't seem to find an
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t