[I think this question here was originally too unclear.because I was still researching and figuring out exactly what I wanted to ask when I po
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee sug
This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of thi
I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of
I'd love to ask either of the following two questions: What's a good ratio of frosting to cake crumbs, when making cake pops? Does anyone know of a good websit
I am soaking lentils and need to know how much baking soda to add per cup of lentils. Previously, I had to cook lentils for about 2 and 1/2 hours to get the d
I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing
(Ya know, these guys.) So I rinsed 1 kg of them and soaked them overnight. Haven't made them in a while, and I've had some trouble in the past with not adding
What is the ratio between flour, sugar, fat, liquid, and egg for waffles? I searched up "baking ratios" and "cooking ratios" but the closest thing that came up
Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just res
A Swiss meringue buttercream is a buttercream based on a sugar and egg white mix that is first heated and then whipped. The average recipes I could find use rou
My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What'
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata.
How many grams of almonds are in a tsp of almond extract? Looking for equivalency or concentration rations for almonds to almond extract.
I've been making gluten-free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle
I recently ate at a Mexican restaurant with a delicious sauce. They were willing to sell it to me if I put in a special order, but they insisted it was so easy
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can
I have a chewy peanut butter brownie recipe that uses 1/2 cup JIF peanut butter. The recipe also includes 1/3 cup butter; 1 cup flour; & 2 eggs. I want to i
A lot of recipes I see call for lemon quantity but this can be very relative as some lemons differ in weight/size, thus yielding to different amounts of lemon j