I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough
I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The ja
Two months ago, I made a fish sauce (roux + milk + fish stock + lemon juice + cheese + mushrooms). I made way too much, so I decided to put a good amount (0.5 l
About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that
My recipe called for 250g of chestnuts, blended with 125ml of cream and 125ml of milk that you then blended together to make a puree. When i went to the superma
I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct. The tomato paste has a thicker g
I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and
I'm fairly new to baking, but I've been attempting to make cookies lately. They taste good, but come out looking like this: The bottom looks like this: Th
Possible Duplicate:How can I make my pumpkin pie thicker? The pumpkin pie of my childhood was very dense, not like almost all pies I
I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that c
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge. You can only prevent the sludge from formin
Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an el
I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) u
I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan b
I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did u
One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside
I'm making my own seitan from wheat flour, rather than using vital wheat gluten. I usually do about 4-5 washing steps when preparing my seitan. It is good, but
Roasted Peanut Cookies It is raining outside and the water drops are pelting my window.Warmed some milk and gathered some pots to bake some cookies Flour
Why did the meringue in my pavlova roll turn out rubbery in consistency. Was it baked for too long. It was baked at 170 deg for 10 min then at 150 deg for an h