My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to ...
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each ...
I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocolate chips cookies i waited for the ...
I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but ...
I use a lot of garlic in my cooking, especially minced garlic. But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could ...
Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...