Thanks for the view. I wanted to make this (recipie): Got this far (not quite as in the picture but OK for a test, didn't have the right size piping nozzle ):
Recently I moved into a new flat that has a Panasonic inverter NN-CT54JW combination oven in it. The instruction manual very clearly says that when being used i
I was in the mood to give someone a bottle of whiskey, but to customize it, I wanted to decorate it with polymer clay. But to set polymer clay, you have to put
Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do n
I have goose and ducks leg and like to prepare them together in the oven. I checked these two recipes one and two and they seemed to be quite fitting. Now my qu
I prepared a roast chicken for the first time today. The chicken weighed about 2 kilograms and I cooked it for about two hours at 190 degree Celsius. My concern
I made a cheesecake this past weekend. The firing schedule was two stages, cook at 350 F for 25 mins; then apply a sour cream top and insert back into oven for
We've recently moved into a house with an Aga GC3 cooker; though have no experience with this type of oven. Reading up on Agas, people talk about them being le
I usually use my (turned off) oven as a safe place for leavening doughs for hours. I always get amazing results and never had any issue with that. But... what i
I am considering to buy a new built-in electric oven for my kitchen because the old one does not have top or bottom heat (believe it or not). I regularly bake h
I'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating me
I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, a
Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone.
I love fish and courgettes, tomato etc. don't in an oven. I'm gonna be on holiday in a third world country where people do not have ovens in their home and jus
I use an old convection oven. I usually preheat at 180°C for 10 mins. Recently I bought an oven thermometer and found that the oven temperature after the sa
When cooking things like a whole chicken or chips (fries) my oven builds up a lot of steam. So much that it comes out as a huge cloud when opening the oven door
I have a weird issue I moved into a new house recently and I have some old oven in here I bought a thermometer which is hanged inside and it seems like the temp
I really don't get it. Yolk must coagulate at 83 °C (181 °F), so why doesn't any recipe tell to simply put it into a water bath on a stove? Or are there
Coming again after you guys helped me with my previous issue A quick summary of the previous question: Bottom of cookies and frozen pizza seem to be almost burn
My wife says that she has gotten advice on Facebook that using the plastic absorbent liner from packaging can also be used in the oven to distribute the heat mo