One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not pro
I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for si
I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles: What are the most
Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: ht
I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries in
The taste is great and it is soft, a bit chewy and not dry, but it is still too crumbly. When I push it, it is too easy to break apart. Could you please explain
I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in t
I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have
I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25
I have a recipe for a no-bake apple pie. I'd like to make two pies, but I'm not sure if I should just double the recipe, or make the filling for each, one at a
What are the best practices for scaling up Indian dishes such as chicken curry, butter chicken, palak paneer, etc. that follow these generic steps (albeit with
I wanted to hopefully make the best Neapolitan pizza in my modest home. I attached the link which contains the recipe for preparing the pizza. However, the used
I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were
I have a bread recipe that is slightly too large for my bread machine, so I need to downsize it a little, but I don't want to make it a full 25% or 50% smaller,
I made my first attempt at cheesemaking this past weekend, this cheese specifically, and it didn't work out - I got curds separated from the whey fine, but they
I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that develop