I'm following one Paul Hollywood's recipe for the "Basic White Tin Bread" from his book " How To Bake". In the recipe it states to prove for about 1 hour, until the dough is at least doubled in ...
I live in the Romanian countryside. Everyone here pasteurizes milk in a pan on the stove. No one goes through a quick cooling process: people just don't have conditions to do it, I guess. Instead, the ...
Mother's Day is coming up and I'd like to cook my mother a nice lamb shoulder roast (cooked in the oven), I've cooked lamb before but always with mixed results. I want Lamb that's juicy, tender, ...