I just made meatloaf by mixing 90% ground beef with shredded cheddar cheese, milk, an egg, and oats. I cooked it on 350 degrees for 50 minutes. It tastes fine b
I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in
The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would
I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)"
I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge f
I want to make Belvita like biscuits. What ingredients do I need to put or not to obtain a crunchy texture (but not a really hard like biscotti). Is "height of
Melted chocolate is known to seize badly if it comes into contact with small amounts of water. Ideally, when wetted more and mixed, it should get better again,
I want to make 'cookie butter' (cookies, oil, powdered sugar, Xmas spices). My food processor doesn't grind the cookies fine enough. It still feels gritty on
I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal
I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolli
I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a
I make this Sweet potato casserole for Thanksgiving, it has a streusel like topping. Usually I can bake this at the destination, but this year I need to bake at
I am looking to understand the nature of how binders work. I made patties the other day. A potato, two carrots, a can of black beans, a bit of bread crumbs. I
I made some frozen yogurt for the first time yesterday. It turned out better than I feared, but had two problems: It had some ice crystals, and was more sorbet
I am trying to make a pizza with broccoli rabe and ground turkey, and I want to cook the ground turkey so it remains slightly clumpy (such as when sausage is co
I like to make quesadillas on my panini press. I typically make two for a meal. Here is what I do: Preheat the panini press to medium-high. While heating, ass
Note to mods: this is not a duplicate. I am not concerned about pasta sticking.Note to anyone who wants to stand on their heritage and say only their way is be
Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
Made my own ice cream today using one of the Cuisnart ice cream machines. Followed the recipe down to a T and after trying out the ice cream it had this disgust
In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pi