How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I
Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something
I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.
I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy text
I am making sugar free ice cream, however I obviously have run into many issues. The first is that my ice cream is freezing hard as a rock when left overnight
I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm faci
I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steak
I've had a hard time finding information online about peppermint candy sticks that are hard, but porous and brittle - the peppermint sticks of my youth. I belie
The other day, I made Tom Kha Gai (Thai coconut, chicken, mushroom, etc. soup) using creamed coconut and water, instead of coconut milk. That is, I dissolved/me
I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes.
My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluf
I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that
My daughter is making pumpkin pie bars and the cookie crust instructions say the ingredients (listed below) need to be pulsed in the food processor until the mi
I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar.
I'm wondering if you have any advice on crispy/crunchy components that keep fairly well (for a decent amount of time), either in the fridge/fr
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream mak
Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a gla
Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem
I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that ma