I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in t
I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help
I have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago, and now I j
I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I
I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coc
I have always used this recipe and this turns out really soft and moist, but also crumbly. How can I fix it? Here are the ingredients: 1 1/2 cups (3 sticks) uns
After the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assum
I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for t
I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional
I have cooked meat that is fully prepared, I like its taste but not its texture. I want to mince it, add it to some raw minced meat and prepare something from t
Here's a bread recipe (probably a type of Turkish bread): 1 cup of warm milk (200 ml) 1 tea cup of warm water (150 ml) 1 tea cup of oil 1 tea spoon of salt 1.5
As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered m
I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED
I have been mixing unflavored gelatin with fruit juice to make flavored jello dessert (to have a healthier and more natural, as well as cheaper fruit jello dess
Properly cooked fish is meant to be flaky and not tough or chewy. I just had some canned mackerel and noticed it was not flaky but rather a bit tough and chewy.
I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty
How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of
I have been trying to select fresh ginger by buying hands which are not wrinkled, light brown, hand peel-able, etc. What I have found is that on some days eatin
I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hour
I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients,