I want to make cookies but I am allergic to dairy. Is margarine an acceptable substitute for butter in cookie recipes, and if so, how do I substitute it?
I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrum
I have 3 lbs of butter that has been left at room temperature since, about, December 22nd. Is it still safe to eat?
I would really like to make some homemade butter. Can you make it with a food processor or blender?
Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
My name is Chris and my daughters name is Maggie (9yr) She’s doing s science fair project and we have a question we need help with. Her science project i
So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
Jamie Oliver had a steak recipe that was fairly simple: Season (salt/pepper/olive oil) Dry pan (no oil in the pan) on heat Fry a minute+ on each side, flip sev
What does "may contain milk" mean on the side of my cocoa butter container? Is it not pure cocoa butter?
During the making of clarified butter, I mistakenly mixed the oil and protiens in the pot with a wooden spoon. So I have an emulsion now. I was thinking, that t
I have a very old pound cake recipe that calls for a “round” of butter. How much is that? I have no idea.
Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives t
My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt,
Most cake recipes call for creaming the butter and sugar first, then adding liquids and flour alternately . Recently I have seen several recipes instructing to
I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food wit
I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expec
I would like to know if it is possible to completely replace butter/margarine with egg yolks in cookie dough? Or in any other kind of butter-based dough while w
I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will thi
I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter? Is it purely taste? Or is it because filtering the mil
In The Hobbit, Gandalf is described as eating loaves with clotted cream, butter, and honey. I'm familiar with clotted cream, but I always eat it with jam - clo