Something I noticed - I bought fresh bread today from a Polish bakery/deli. It was still warm when I bought it, so it probably just came out of the oven. When I
I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then ref
I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner. Only things I do out of the ordinary are when bakin
I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c,
I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something ha
I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wa
Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whol
This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a rea
I do not like the crust that forms on the surface of meat when frying, baking and grilling. It seems to me this is caused by oil being on the surface of the me
I made this s’more peanut butter bars and I did not have Ritz crackers to make the crust that said I could use graham cracker crumbs which turned out to
I'm not sure if it's either too thick, not baked alone long enough, or a reactuon to adding a hand made sauce....
It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Do
I always pat dry my steaks(often about an inch thick or close to that) and get my pan really hot but every time I cook a steak on the stovetop I either get a st
This happened to me yesterday with pâte sucrée, and it has happened before with other kinds of dough too (like the traditional American flaky dough
I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It wa
When I try to replicate Portuguese Sweet Bread (Massa Sovada) from places like Fall River, Massachusetts, the crust on my bread comes out thick and hard, wherea
I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oi
For the past 2 weeks I have been working on an ice cream pie recipe and I’ve been running into a few issues(I have less than 2 months of baking experience
First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never m