I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Wou
What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats
I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it o
How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real cri
Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies ins
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when
I was planning in making plantain empanadas but the plantains were not really ready and after boiling them for a long time and trying to puree them they ended u
New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly th
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to ad
Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes
I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding
I just had horse meat for the first time and found it rather chewy. When asked what I thought of it, I said I found it a bit chewy. I then got a new portion,
I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip
James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the
I'm making a north Indian snack for my toddler, he likes crispy textures. Moong dal ground with water, added chopped onion and cilantro. The batter was thin l
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve ei
I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjo
I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did so
I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights bo
I am cooking crêpes using the basic recipe: 1 egg, 250 ml (8.5 oz) full-fat milk, 250 ml (8.5oz) water, 200 g (1.4 cup) regular wheat flour, a pinch of sa