Tagged Questions

A placeholder tag intended to replace another, high-risk problem tag. Please review the full tag information (wiki) for instructions and guidelines for removal.

learn more… | top users | synonyms (1)

3
votes
3answers
872 views

How to melt glucose?

I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :) So the question is ... is there a common ...
7
votes
4answers
398 views

My Baba Ghanoush is too watery

I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had had. I used equal parts of eggplant and ...
27
votes
7answers
6k views

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
7
votes
4answers
274 views

Removing fat from a recipe

If I see a recipe I like, and it includes a marinade or sauce in which butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For ...
20
votes
3answers
931 views

When, if ever, are dried herbs preferable to fresh herbs?

Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?
16
votes
3answers
866 views

What makes fleur de sel different from regular salt?

Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
38
votes
4answers
3k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?