I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cu
I have the following recipe: 1 teaspoon of milk 1/4 teaspoon of sugar 1 fresh egg 2 slices of bread I cut the bread into some squares and throw it inside the m
I try to be careful to avoid hydrogenation and artificial sugars when I buy food products. Hydrogenation seems easy - if it mentions hydrogenation in the ingre
Out of Halwa (Gajar ka halwa, gajrela, a sweet dessert pudding from grated carrot, water, milk and sugar), Indian Barfi (barfee, burfi, a dense milk based swe
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way
Can I substitute light or dark brown sugar instead of white sugar in making fruitcake?
I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a p
I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortuna
Very simple question. I bought some roasted cocoa seeds and tasted them, they have a slight "bitter" flavour and not "sweet" as I imagined when I was a kid. No
When I read recipes involving boiling a soup/dessert and adding sugar, they often say to add the sugar towards the end of the boiling. Why is that? Are there
What ingredients were used in cake before the invention of any factory produced or processed foods such as refined sugars? Does anyone know where I could find h
I am making homemade cupcakes. For the icing my recipe says that I need confectioners sugar. I already know that I can make my own, but i don't want to right no
One of our TV chefs has done a show on India, and one of the ingredients he has used in a few recipes is jaggery, a sugar made from palms. In the show, it app
I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was h
I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoot
I love pho and will soon try making it myself using an authentic Vietnamese recipe. I'm clear on all of the other ingredients and techniques, but "yellow rock s
I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local superm
I love using smoked ham hock in soups, beans and stews. Dextrose is a listed item on this package I bought - does dextrose contain gluten?
If anyone knows about the percentages of sugar & corn starch to make icing sugar for commercial purposes, please let me know. How important is it for these
There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °