How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape? I saw some pictures that look perfect and then some where t
I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many
I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" y
I tried to make https://myjerusalemkitchen.com/2011/05/22/dark-chocolate-almond-orange-lace-cookies-florentines/ (I used bee honey not date honey) and they tast
i have a recipe that lists fideo pasta 0 thickness for the pasta. where can I find this pasta?
I really enjoy making this recipe for oatmeal-raisin cookies: http://viveleveganrecipes.blogspot.co.uk/2007/10/oatmeal-raisin-cookies.html However, I'm based i
I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The firs
In the morning, I usually have porridge with a bit of fruit. The issue is that the porridge oats always seem to retain their shape and never become very sticky,
My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?
I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on the internet to sp
I was experimenting with a continuous brew injera (Ethiopian sourdough pancake) and it was doing excellently dispensing the 1st time. When I dispensed enough I