I want to preserve my windowsill herbs before the plants die back, and my idea is to make herbal syrups for lemonades or cocktails. (Possibly even meat sauces.)
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in i
This has frustrated me immensely. I want to find recipes for things like savory granola that contain neither added sugar nor any kind of sweetener like rice syr
I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult: 1 can of condensed milk
I make hot fudge syrup ; heat chocolate , sugar , butter, etc, to 240 F ,then put in half and half . I end up with a spoon-able viscosity at room temperature b
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar
How to dry sugar when it gets wet?
I have an American recipe that calls for Cane Sugar, is this the same as Demerara or is it Light or Dark brown sugar?
Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what diffe
I want to drink milk without adding any sugar [ for Diet ] is there any alternative for sugar to mix with milk which give good taste ? I don
A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that
when making jam are you able to reduce the amount of added sugar, or is the amount of sugar stated on the recipe necessary for the jam to have a reasonable she
I have read on packaging that a Gruyère appears to be around 0 g, maybe 0.4 g carbohydrates per 100g. How come it tastes sweet?
When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
I'd like to know if powdered stevia can be used to make the meringue in the pudding. I'm trying to get away from sugar, but not sure how to use stevia. I've s
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites t
I always wondered and hope someone here can clear it up for me.
A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt
Some Caribbean recipes, such as this Jamaican oxtail stew, ask for browning sauce, which is essentially burnt sugar: Heat a large Dutch oven or a heavy-bot