Can someone explain to me, or give me some links on how dough is affected by the following 'variables': oil vs no oil, baking powder vs yeast,
This is not so much a cooking question but a serving question. The cake consists of layers of almond sponge, coffee butter cream, and chocolate ganache. At wha
My wife just cooked some 'plof' (an Ashkenazi Jewish recipe). A one pot chicken, rice, onion, carrots dish. All those are in their respective layers. She just
I have made frozen yogurt for the first time yesterday. It was stored overnight in the freezer at -18°C (-0.4°F). When I checked it this morning it had
Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I
Can I use a Convection Warming Drawer at a temperature of 140 degrees to cook a green bean casserole?
I have seen many posts that say smoking a pork shoulder at 225F to an internal temperature of 195F will take 15 hours. I have also seen many posts that say you
I would find it very useful to have a list of empirical data on temperature-stability of spices. Are there any systematical studies available? Which spices ca
I'm using fresh pasta sheets (boiled al dente), a very slow simmered Bolognese, a whole milk ricotta mixture with a fair amount of spinach, basil, egg and Parme
My pot roast recipe says to cook on high for 6-8 hours or low for 3-4 hours. However, the instructions for my new Crockpot say that the low setting is just for
I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperatur
After getting a new stove with a much better heat control I am trying to learn more about using the right temperature for the right task. I assume that things
My ideal for kale chips would be to have the kale remain as green as possible, be crispy, but not have a burnt flavor. In kale chip recipes around the interne
At internal temp of 170F, will the pork butt slices be very tender and moist or should one continue to higher temp closer to pulled of 195F to achieve?
I'm intending to do the following recipe with an 8lb (3.6kg) bone in shoulder (Essentially 30mins @230C/450F, 16hours @ 110C/230F, 45mins@230C/450F). I'm conc
I've got a new oven, I haven't baked in it enough to really gauge its accuracy. Is there a way to test it without an oven thermometer?
Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see
I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free su
I made lasagna in a deep dark roasting pan and froze it. Now I am going to have to reheat it. How long in the oven?
How can the internal temperature of a roast get higher than the oven temperature? I have seen recipes that cook pork at 120 degrees C and get the internal temp