I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't ve
I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on
How long can you keep yeasted waffle batter (including eggs/buttermilk) in the refrigerator?
Moving to US next week planning to avoid the Mixie as it weighs almost 3 kgs . Which is the best option in blenders for making soft batter and chutney? I have g
I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm havi
I have a 15.25oz Betty Crocker box mix. On the back it says to use it all with 1 cup of water, 1/2oil and 3 eggs and that makes two 8 in rounds or 24 cupcakes.
In particular, what is the purpose of the baking powder in this recipe: http://www.wearesovegan.com/korean-cauliflower-bites/
I have seen all recipies of Appam that use sugar for fermenting. How can I make salty tasting fluffy white appam ? I have wasted around 3 kgs of rice trying it
I will be participating at a charity event at the end of this month and I am still not sure about my recipe. I am using a mini pancake griddle to cook the panca
I already started mixing the wet ingredients and they are clumpy, is there anything I can do to fix this? I would hate to waste all those ingredients(especial
I used cream cheese, condensed milk, sugar and vanilla extract and some chopped oreos to make Oreo cheesecake bites. The crust was an actual O
It's traditional to rest dough for some pastries like cookies and breads. I think it allows more time for delicate enzymatic processes, to yield a better flavor
I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and jus
In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pi
I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before ba
My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluf
One method says to cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with mi
I tried making funnel cakes this weekend. The recipes I looked at were all very similar, basically pancake batter that is deep fried. I used this recipe: http:
I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and fl
I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporate