I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka
When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything
A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense
Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be. We don't actually have "pudding" where I am from, so I am ha
I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly a
I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w
I like my porridge cold so I typically prepare it in the evening and store it in the fridge for breakfast the following morning. My recipe normally includes 1/2
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
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in i
The title says it basically all. Below you see a glass of peanut butter of which the content is partly so liquid you could easily drink it. The label on the gla
I made such a soup this weekend (my first attempt) that was very pasty and gritty as an end result. I believe this is due to the preparation of the roux. I s
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when
I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the co
I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that
If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle
This past weekend I was fortunate enough to be gifted a standing mixer. My first project was James Beard's white bread. The end characteristics that I wish to
I've established that it's not possible(or a compromise at best) to mix other things in single cream to increase its fat content. I have 25% and 30%(rarer) crea
I made a chocolate ganache and after a few hours in the fridge it was in the perfect consistency. I left it out of the fridge so it would be room temperature, a
I need help regarding poured fondant - to be precise, I would like to have it more on the liquid side. I plan to use it as a chocolate bar filling, that is why
I have two recipes for bread; one is Julia Child's Sandwich bread and the other is honey wheat bread using the recipe on the back of the King Arthur wheat flour