I just discovered the existence of the seven-layer salad. It looks nice to me, but when I was looking for recipes, one thing caught my eye: all recipes that I c
Does liquid glucose contain fructose in the same ratio as high fructose corn syrup?
I don't get it. Do they have some chemical leaveners in them or something? I just had a slice tonight and upon complementing the chef on its lightness, was to
Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the su
Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orang
In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends
I make fruit smoothies often, and started off adding sugar. I'm looking for a more "natural" sweetener though. I know I can use honey, but it adds a distinct ta
If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what
I attempted to make nougat today and it was an epic failure. The instructions for the sugar and honey solution was to mix it together with 2 tablespoons of wate
I tried making meringues for the first time yesterday, using splenda instead of sugar. I didn't have any cream of tartar either. I definitely overbeat them, to
Whenever I try to melt the sugar on top of a creme brulee with my kitchen blow torch, I find that the sugar takes forever to discolour even slightly, let alone
I found a cake recipe that wants maple sugar in it, but I don't have maple sugar. Can regular sugar be substituted?
This is a recipe for a dark chocolate cake. It calls for 2 ounces unsweetened chocolate. But I made a mistake and bought the 70%. The recipe also calls for 1.25
I'm making a simple syrup with equal parts sugar and water in a glass measuring cup and want to avoid dirtying two measuring cups. I want to measure one (say
I would like to know how I can make sugar syrup of 1-2 tar consistency and when it cools, it is neither crystallized nor too thin syrup? What quantity of citri
Possible Duplicate:Is there a magic ingredient that keeps ice-cream soft? I'm making real dairy ice cream at home, without any sort o
I'm looking for recipe about rolled fondant for cake decoration. I tried to search for it thought questions inside stackexchange, but i found
I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I h
So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all
I've read some recipes in the internet and this question about how to make my own yogurt. Some recipes say to add a little sugar with the starter, so that "bac