I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing
Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premix
Prompted by @JamesWilson's chocolate question, I am wondering if anyone makes a very small scale conche. I searched online but did not see anything obvious.
I'm using a handheld mixer with a melamine mixing bowl. Lately I've noticed that the surface of the bowl at the bottom of the bowl feels irregular, and dark spo
Sometimes when baking the dough will quickly climb up one or both dough hooks of my handheld mixer and even end up in the machine if I'm not careful. Why is thi
I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk
One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't h
I have a sponge cake recipe which has been in our family for a long time: 6 eggs 1.5 cups icing sugar 2.5 cups flour 1 cup milk 1 cup oil 1 t
I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients suc
i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein leve
What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an elec
Many times I'll find a great-looking recipe that calls for a standing mixer. I haven't made buying one a priority yet. Usually I will make it anyway, using my h
I have onions and leek and I want to sautee the two together. Can I use both?
Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the
I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top
I mixed gin, vodka, rum and scotch whisky together, put it into a water bottle, and left it for about 1 month, would it make me sick If I drank it?
I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried
Is there a proper time to add red chili to an omelette? How should it be mixed in?
I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mi