I like cooking my own food and I often try to make it as healthy as possible. I would like to make my own jam with dark red cherries, but recipes often have loa
I recently traveled to NY and tried Magnolia's banana pudding. Long story short, it was amazing :D When I came back home I tried to create the next best versio
for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid a
I use natural almond milk without additives. This is fantastic in cold drinks. However, in hot drinks, such as hot cocoa, it feels flat. I have investigated cor
I recently discovered xanthan gum and bought a jar to try this amazing thickener for myself. When opening the jar I however noticed a slightly "corked" smell to
I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch. Is there anything that can substitute? Is
This recipe for vegan parmesan apparently has no added liquid apart from melted coconut oil. Does the agar actually melt and bind in this case? From https://gre
I've tried using psyllium husks as a thickening agent, but the result usually ends up containing slimy lumps. Is there a special technique to produce uniform th
I'm thinking about making a sauce for burgers. Requirements are the following: Tastes of concentrated egg yolk - for me perfection is the tast
I recently saw a chef using powdered gelatin in a meat sauce to give it some more body. Looking online, there are numerous types available; beef, pork even vega