Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is). They say it prevents melted
I have a sandwich that says "sell by 11/4". The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag. I went to
Many cake recipes say to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft
I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining th
I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usuall
I've been making cupcakes for a while now and I use butter icing. They come out pretty and taste nice, but they melt so quickly. Sometimes it's impossible to pi
I have a recipe that calls for melting margarine, adding brown sugar, and boiling a few minutes before pouring it over matzah boards. The problem is that the ma
I notice that professionals tend to always melt chocolate in a basin over steam to prevent burning. I have over time become lazy and melt chocolate in the micro
I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the c
I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out?
I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (inclu
Can I substitute a German's sweet chocolate bar for chocolate chips in a rice crispy treat frosting recipe?
Does anyone know of a good way to keep marshmallows from melting off the roasting stick when making smores? Not just sliding off, more like when you use a hot r
I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was wh
I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down
I melted the salted caramel today and I need it in school on friday. Today is Sunday. I wonder how long can it last beacause I'm scared it wont last more than 3
I need help please, I have just made my first batch of truffles. I decided to coat them in chocolate (untempered) but after I had dipped about 8 the chocolate s
Can I melt Brach's Milk Chocolate Stars or Hearts to make fudge?
I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the b