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  • When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour. I understand the concept of high altitudes having less atmosp...

  • I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass. What am I doing wrong?

  • I have a recipe that specifically calls for a 4-quart slow cooker, however the slow cooker that I own is a 6-quart. Will using a 6-quart slow cooker make a difference, or does it not matter?

  • So I attempted my first loaf of bread tonight and I blew it. It's flat and way wide (I tried a free pan loaf). It's about 2 inches tall and very spongy. It has roughly the consistency of a corn muf...

  • indoor grilling user3725

    I own a great grill pan but the only successful thing I grill on it is thinly pounded chicken cutlets. Does anyone know if I can grill a steak (skirt steak)? What general technique can I use on my gr...

  • I like making buttermilk pancakes but usually the batter is too much for one day, after I put the mix in the refrigerator, the mix was a greenish color the next day. Does anyone know if this means it ...

  • As the title says; What is the secret of making a really juicy burger?

  • My Bolognese sauce usually contains some combination of salt, pepper, basil, oregano and thyme. It is easier to taste if I add them towards the end, but is the taste affected by when I add the herbs t...

  • Dashi can be made from several sources, including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of white button mu...

  • I found an old cookery book while on holiday at the german coast, it was published by Peter Pauper press, Mt. Vernon, New York in 1959. All recipes that use tomato paste just say "1/2 can tomato past...

  • It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added. I can ...

  • I love going to hotpot at the restaurant. How can I do it at home? What sort of equipment do I need?

  • Brining a kosher bird David LeBauer

    How should I adjust the salinity of a brine when using a kosher turkey? Some reccomendations suggest decreasing the salinity of the brine, but how much? My recipe is two quarts of water with 1 c. of ...

  • I realize that, as I live in a northerly climate, I cannot expect to have fresh herbs like coriander always available at my beck and call. Yet, yesterday I bought a lovely, thick bunch of coriander ...

  • Yesterday I made Turkish Delight, and today I cut it into squares and tasted it. This was the recipe: 330 ml liquid (apple juice, from freshly cold-pressed apples, strong flavor) A small amount of a...

  • Is it safe to leave a slow cooker (Crock-Pot) on unattended (for example, while you're at work and no one is home)? Or is that a fire hazard?

  • My dad brought 2 bottles of mayonnaise from Kuwait. When we opened the box, it looked like water/oil had come up above the other contents. How can I fix this?

  • My homemade quesadillas made with flour tortillas always come out hard, dry and crunchy instead of light and crispy. I spray the tortillas with a little Pam (spray oil), lay one tortilla oil-side-d...

  • I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly listed in the preceding paragraph as ed...

  • In soup recipes of Elizabeth David's French Provincial Cooking, the reader is often instructed to sieve to puree food multiple times with increasingly finer mesh. I suspect that such a sieve is rare t...