Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"?
When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in
As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depe
What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and a
I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?
Why do we use eggs in cake baking?
One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern con
First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredien
I separated this question from the original as there were no answers.
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend
I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approve
This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? Ther
I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even se
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something
If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?
Would lining a dark pan with foil inhibit the browning significantly?
I notice when I bake cookies (usually chocolate chip or peanut butter) the recipe often says "place on baking rack to cool". Because I don't have one, I just pl
I was specifically thinking about the Crisco shortening that is used in baking.
If I wanted to create different shades using Food Coloring, is there a different method of mixing them or would the same principles apply as with paint. Is the