I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my
I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with o
In soups that traditionally include a consommé as the base, such as French Onion Soup, what are some ways to replace the mouthfeel of the gelatin-rich st
I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don'
When I'm looking up egg substitutes, one of the easiest (for me) is making a slurry of flax seeds and water. However, I noticed there is a difference between us
Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?
Is there a good, satisfying ovo-lacto substitute for meat for recipes like meat & cheese lasagna? Or can I just skip the meat and expect the dish to satisfy
As we've seen in previous questions, certain flours have different gluten contents. Time and time again, I find reviews of King Arthur Flour recipes indicating
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good subst
Casserole from pureed carrot (it may be a "pie" rather than a "casserole" though - my footing in Anglo cooking terms isn't very strong, feel free to edit) is a
I have a recipe calling for 12 large marshmallows, but I only have minis. How many should I use?
A cake recipe is asking for "one cup" oil!! I don't want to eat so much "oil", can I replace it with yoghurt or something else?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and
Is there a non-destructive way to replace water in meat such as chicken or beef, with another liquid (e.g. lemon juice)?
You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yol
Possible Duplicate:What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour.
I'm trying to reproducibly make a specific jelly recipe. How can I achieve consistent results, using different grades/brands/types of gelatin? Depending on wha
I want to make a béchamel sauce with coconut cream instead of milk. Does anybody have a guess whether this will work?
I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved do
While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens agai