trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough. I am doing
What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some p
Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will
I made this biscotti recipe yesterday - Fruity Christmas Biscotti. It contains plain flour, baking powder, mixed spice, golden caster sugar and eggs. The recipe
I am making these muffins but would like to freeze half the mixture - will this be ok or will it affect how they cook/rise/taste when I cook my second batch (fr
My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying i
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proof
How do you roll a pumpkin roll cake without it breaking mid-fold?
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how mu
I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy
I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty.
Many cake recipes say to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft
I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred. After the second of 3 rises, the
I made the mistake of assuming a torte would be done when the timer went off. I removed it from the oven and turned off the heat. Forty minutes later I discov
I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in t
I was recently given a 'French Rolling Pin' as a gift. To me, it just looks like a fancy dowel-rod. What exactly is it, and what is it useful for?
I'm in the middle of trying to tackle making baguettes without all the fancy equipment of a typical bakery. I'm getting closer and closer to a perfect texture
Most fruit pies call for two crusts, whereas most custardy pies do not. However, my apple pies with one crust or two or substantially the same. Is the number
I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. Howev