The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer? Dissolve the sugar in a medium
Background -- I made this recipe as part of a group project (in college) that was preparing different foods from around the world. My group had Scandinavia, but
Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of li
Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour
My mother used to make this Pear Lime Gelatin recipe that was so good and so pretty for dinner parties. I would like to replicate it, but without buying the pre
I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the s
I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be mad
We had some great organic popsicles made from pineapple. They were a bit pricey so we decided to make some ourselves. The problem is that we can't get them to r
This is a "soft" question that's been bothering me for a while. When cooking savory dishes, we usually try to balance out the five basic flav
I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sug
Frozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to hold the shape. H
After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none
I've heard all these terms at different times but never really understood the differences. What distinguishes various fruit-and-topping desserts such as a cobbl
The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck.
I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-c
I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120
My grandma used to make a waffle cake with chocolate cream filling, Romanian/Hungarian/Russian style. My mom is trying to recreate it, without success. But sh
This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer
I found this very interesting dessert online: How can I make this? In particular, how would you make the eggshell?
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably sho