If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookie
A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm
I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days. My recipe is fairly simple. 1 kg refined
I attempted this recipe: 70 g hazelnuts 100 sugar 1 pinch salt Toast nuts at 400 F for 10 mins.; let cool. Put sugar in a heavy-bottomed saucepan and render i
How can I grease a parchment paper, for making SugarVeil? Because I want to do my own SugarVeil design. I already tried it with butter for greasing, but after
I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. Howeve
So I always put bread in my brown sugar just because that what my mom always did, but I never understood why? I think it's supposed to make the brown sugar not
Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce
Why does the powdered sugar which coats the outside of powdered sugar doughnuts give that amazing cool sensation on your tongue, when the powdered sugar in the
In India, we use fine sugar known as "bura chini (or bura sugar)". Recently, I read a recipe for scones which required caster sugar. While, I am not quite sure
I'm making an Indian tomato and ginger chutney. What can I find in Brisbane to use as a substitute for 200 grams of jaggery?
I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace p
I have a dough rising which I realized was made without sugar. I used pineapple juice so I assume there was some sugar in there but this was supposed to be a sw
Behold the recipe: https://www.howtocookthat.net/public_html/giant-mars-bar-recipe-milky-way-bar/ I'm planning to make a cake based on the Zero Candy Bar for f
I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are cert
I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or
So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin
I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water a
Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the sa
I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted