I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attemp
Possible Duplicate:How does one find recipes given an ingredient rather than the recipe name? I am a beginner cooker. I have just co
I made a sponge cake using a recipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites,
I was trying to use up some old bananas yesterday and decided to make banana muffins. I find that my (improvised) recipe that I pulled from the Internet is a bi
Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange ar
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others sugg
I'm having problems with boiling eggs. The egg whites are not hardening and stay soft, but the yolks did set. The eggs I'm using are freshly laid. What can caus
Sometimes I fry eggs (1-3 pieces). But they are spread out (blurred) on a pan and where thin egg white burn up. The size of my pans average.
I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of 120 mL cream 125g 60%+ chocolate 4 egg whi
I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay w
I eat scrambled egg whites every morning, cooked over low or medium heat (they have better taste and texture over low, but sometimes I'm in a hurry) in a non-st
I have a bunch of egg white protein powder to take as a supplement. Only when I mix it in a shaker bottle, it foams up. Reading the answers about souffles I got
I use this fondant recipe to make Peppermint creams. The mixture uses one egg white to make 35 candies. The candies are left in the fridge for 24 hours to set.
Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just w
I made two Leche Flan the night before last, each calling for 10 egg yolks...so, I was left with about 20 egg whites. I've stored them in the
I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg white
My attempts at Meringue-making are driving me a tiny but crazy... No matter what I do, at first, they are still wet on the inside, and if I leave them standing
I am planning on baking Macarons. The recipe requires whisking egg whites in an electric whisker but I don't have one. It is bit expensive to buy a good one f
As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and be
Frozen sorbet recipes are generally simple, with only a few ingredients. For example: fruit puree water sugar egg white! Why is the egg white present? And why