Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making
I want to cook eggs and I want to know the amount of oil that I have to add for 4 eggs. The eggs' weight is about 75-80gr.
I made salad dressing with, raw egg, mustard, olive oil, vinegar, minced garlic, salt & pepper. How long can I keep this refrigerated? Thanks
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
Possible Duplicate:How to succeed with making omelette Omelets continue to elude me... It appears to be such a simple concept, but I
I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do wit
A successful souffle is usually one that rises high above its own vessel. What active ingredients / parts of a souffle (regardless of the type of souffle) typic
I've made strata a few times before, usually for brunches where I have a number of guests coming over and don't want to spend all my time in the kitchen. I alwa
When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my sou
I don't use eggwash often- roughly once a week I make a speedy en-croute or pie with some shop-bought puff. Whatever I make, as it tends to be just for two, I r
I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "ragg
I have friend who went to culinary school who claims that cold eggs crack cleaner than eggs at room temperature. Do egg shells crack cleaner coming cold out of
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the m
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking
I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don'
What is the best way to poach an egg without vinegar? Is there a quick and easy alternative?
I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recip