So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main p
I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste. Are there any trick
For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recomm
I've been making some scones and they are either falling away to one side or just sort of staying flat. I'm currently just baking them on a tray in the oven at
Will mixing red and blue food couloring work or is there a better method?
Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much glut
This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them. Whilst I ha
This weekend I made pretzels from Alton Brown's recipe. This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with bakin
Every time I cook Donair at home, it seems to dry up a lot faster than when I do it in the restaurant. Granted I use the same spice mix and meat mixing method.
I decided to make some caramel rolls for treats for work and realized I only have one metal 9x13 pan. I have a couple 9x13 stoneware pans, but I've never used t
Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I
This question has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if
I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english mu
I have a Christmas Cake recipe which instructs me to "wrap the outside of the [cake] tin with a few sheets of newspaper, securing with staples or string". What
I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be d
I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother
I am making a cake and the recipe calls for a 900g/2lb loaf tin. How do I work out if the loaf tin I have is the correct size - or how do I work out how big my