I assume this question generalizes to items such as flour. I kept brown sugar in the plastic bag it came in, in the refrigerator. Due to frequent use, it has built up clumps due to moisture. I've ...
I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications: I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed ...
When I steam vegetables or boil rice I leave it to cool off for a few hours and then put it into a plastic lunch box and then into the fridge. After a day the vegetables get very soggy with a pool of ...
In my pantry, I have a bag of dried & shredded coconut. I want to use it, but all recipes I come across ask for sweetened coconut. That coconut also looks a lot more moist than mine. Is there a ...
I had some brown sugar that didn't get properly sealed and so now it's solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with ...
I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe ...
Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, softness, moisture of bread based desserts ...
I don't cook meat very often, however when I do it often turns out "dry" rather than moist and juicy. How do I ensure my cooked meat turns out moist? thermometer? braise the meat? cook less time? ...