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4

Absolutely no difference. The small volume that the nuts take up is not enough to change the consistency of the product. Around here they sell extra-crunchy.


1

For cooking, salt, (sea salt if you prefer it) seasoned salt, whole peppercorns and a grinder. For seafood we like Old Bay or Tony Cachere's seasoning. Chili powder, cayenne pepper, dried red pepper flakes, a jar of roasted red peppers, basil pesto. Dried herbs (or grow your own if you have a green thumb), basil for tomato sauces, garlic and oregano. For ...


5

Jolenealaska's answer provides the basics -- internal temperatures over boiling inside baked goods just don't tend to happen under normal conditions. The reason is because most doughs and batters contain a lot of water. The final baked goods generally still retain a lot of that water, too. When the dough is hot and in the oven, however, that water will be ...


0

You can try looking at gelatin moulds, savarin moulds, tube pans, angel food cake pans or pound cake pans, they look the same as the lower part of the wonder pot: This one has handles, others don't, and you could put them in a pot with a lid.


0

When I began baking, I initially had the same problem. But after several attempts at creating a cake, I eventually rid my cakes of that eggy smell. I believe the secret lies in properly beating the eggs. If the eggs are not well beaten into the batter, they will retain the smell of cooked eggs. It probably has something to do with the incorporation of the ...


0

Honey will help, and works in any flavour of cake. You can use vanilla extract in vanilla cakes.


1

I tend to just stick it close to where the food cooks. From the two options you name that would mean putting it on the rack, not hanging under it. I checked a couple of sources and found this one quite a nice read.


5

You would never want to bake anything past the boiling point of water. Bread gets close. It depends on the recipe just how close, but I've never seen any recipe that looks for an internal temperature of over 200F (93C). Bread is generally "done" at 190F (88C). At temperatures at or above the boiling point of water, you're getting into candy making territory, ...


0

As fresh pasta typically only requires a minute or two to cook, I'd be inclined to do one of the following: Only shock the pasta in water. (dip in, immediately remove and mix in with the sauce) Cook the pasta in the sauce on the stovetop to soften it (maybe 30sec to a minute?), then place it into the casserole dish, then stir in the dairy products. If ...


0

Personally I'd suggest blanching your pasta. By blanching: I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir. After 1 min or when the water has come back to boil drain the pasta off. At this point your pasta will still be el' dante but not raw which is what I suspect the directions are ...


2

To be honest you are going to seriously struggle, it's possible but hard. I've had similar issue's trying to make sweet potato mash. To begin with you are going to need to run the sliced turnips under cold running for a little while (20mins) not sure why but it does help. (also helps with potato and beetroot crisps. Instead of going in the oven full wack ...


3

No, that is just normal dried yeast. Allinson do an instant yeast (they call it Easy Bake yeast) that comes in a green container. You can still use your dried yeast though. Use double the amount, and instead of adding it to the flour, add it to the milk (which should be warmed very gently first - not hot, just 'finger warm'). Let it sit for 5 minutes and ...


1

Perhaps it's because I grew up in a house with a gas oven and have had gas ovens in most of the apartments I lived in for years, but I've never had problems baking with them. But I've also never had the kinds of experiences discussed in this question, even in multiple apartments with cheap old stoves. (The only place I ever had problems cooking things was ...


1

I just bought one at a garage sale that was a Nordic Ware heavy cast aluminum still in the original box. It is a non Teflon coated original. The box states to use non salted shortening like Crisco, generously applied, and temper in a 200-300°C (390-570°F) oven for about an hour.


5

This is an issue I've had to come to terms with myself. I spent most of my catering life spoilt by having massive fan assisted electric ovens with space for 24 trays at once. Then one day I left it all behind to work in a tiny 2 chef kitchen where all we had was a bottom heated gas oven. The first 6 months was a nightmare. It's still not easy even to this ...


0

i have not tested this myself but I do have a thought. I would tend to think that something a little less conductive would yield better results than a stainless steel stock pot. Cast Iron, Terracotta, earthenwear and other pots typically used for this are decent insulators, they take much longer to heat up. Just a stainless steel pot would probably ...


2

It sounds like your oven may be miss-calibrated. I would get an oven thermometer and check to be sure it's heating properly. A couple of things to check; 1.Make sure you're using the middle rack in your oven so that the heat can circulate. 2.Make sure you're using a pan that doesn't take up the ENTIRE rack. Space around the sides will allow for better ...


3

Nope. For peanut butter cookies it's just a matter of taste, and it's 1:1.


2

Stack them, like this: Rotate them 1/3 and 2/3 the way through cooking, figuring perhaps 25% longer cooking time than each would call for separately. Use an instant read thermometer, look for about 165F (74C). Also look for a bit of browning and bubbliness. It may be that they won't be done at exactly the same time, but they'll be close enough that they ...


1

You are asking a surprisingly lot of questions. First, to deal with this question, you need to understand "creaming". So look here and here. Nothing "creams" as dramatically as granulated sugar with room temperature butter. Those particular ingredients are special for that. Brown sugar doesn't accomplish nearly the creaming effect of granulated sugar, but ...


2

Just to clarify (and build on a previous comment): "sourdough bread" generally has anything from a subtle hint of sourness to a strong sour tang. However, the word "sourdough" is also used in bread-making to refer to natural yeast cultures in general, which can be used to produce many types of bread, including those which are not sour at all. As ...


0

In its most basic form the answer is- Less cheese or more sugar... I'm not sure if you are talking about baked or geletin style cheesecake. In a baked cheesecake its the eggs that makes it set. In a geletin cheesecake its the geletin making it set. Either way substituting part of the sour/ acidic ingredients for cream will have no/little effect on the ...


0

Some recipes for cheesecake have sour cream in them, some don't. This Martha Stewart recipe doesn't, I've made it, and it's awesome.


1

I have found putting my blueberries, I use frozen, into the liquid for a few minutes before adding the liquids to the dry ingredients will give your muffins a nice blue color. The liquid will have a slightly purple look to it. The baking powder in the dry mix will then react with the blueberry juices and turn the batter a nice shade of blue.


0

Look for applesauce in the baby food section.


3

One word. Stuffing. You can make stuffing balls, or cook it in a ramekin - but it picks up the meat juice from the bird, and can also flavor the meat from the inside.


0

Have you tried the silicone baking cup liners? My wife and daughter used it whenever they bake muffins and banana bread and with perfect result, no burnt side and bottom and evenly cooked muffins non-sticky and easy to slide cupcakes and banana breads. You don't need to buy paper cupcake liners everytime because silicone cupcake liners are reusable and easy ...


8

If your goal is to cook your chicken relatively quickly, the only reason to keep it whole is for presentation/appearance and to avoid cutting it up. (For example, I know some people who simply hate handling raw meat, and I imagine for them that the task of butterflying is not only laborious but distressing.) From my perspective, you can save so much ...


1

Cooking meats whole and on the bone gives a deeper flavour and thus I would rather cook poultry whole, including chicken. Obviously it depends on the exact recipe you are using the meat in, but if you plan to serve the meat as-is, accompanied by side dishes and a sauce, you will definitely get a better flavour by roasting the bird whole and then carving ...


4

Additionally to the other answers, you cannot rotisserie a flat bird, which to me, is a great way to cook chicken.


18

The reasons people still roast whole birds are: Roasting a whole chicken is easier than butterflying it. While it's not tough to butterfly a chicken many people don't know how, or don't want the cleanup It's less prep time to roast a whole chicken. If you are busy you can have it from the fridge to the oven in less than a minute, while butterflying or ...


0

There are many variables that could be at play here - some of the obvious ones have already been suggested, e.g., ambient temperature. The yeast fermentation process is very temperature sensitive, and can vary 100% in time for a change of less than 10 degrees Celsius, depending on your yeast strain. Other factors might include moisture level - if the dough ...


1

I make Biscotti and have had great success in following my own recipe, however when visiting my daughter who uses only raw sugar, when I added it to the beaten eggs and melted butter it changed the whole structure of the cookie. It puffed up like a huge marshmallow, however I continued to add the rest of the ingredients. Upon baking the loaf, it did not ...


2

An alternative that wasn't presented in the link above would be to mix the white and yolk together and measure the appropriate amount of egg by volume. A large egg consists of about 2 - 2 1/4 Tbsp. white and about 1 Tbsp. yolk. The whole egg, mixed, would total about 3 1/4 Tbsp. (which would be 3 Tbsp. + a little less than 1 tsp. - or just about 10 tsp.). ...


1

Strong flour has extra gluten added to it, you can find it many varieties (strong white, strong brown, strong wholemeal). I haven't found much difference between brands but I'd avoid store "value" packs. Sometimes if you want a coarser grain you will need something specialist, but I rarely buy flour anywhere but the supermarket. You will probably want to ...


1

Depends on your budget, personally I find bog standard value Tesco strong flour tastes the same as top of the range organic premium stuff. Yeast I think it probably depends on your recipe, some will use fresh some will use dried instant action. The different brands don't really have any influence. I'm convinced it's all made in the same factory but stuck in ...


-2

I think if doubling the batch of chocolate chip cookies, one should also add egg whites to lend stability and hold cookie together. Too few eggs will make dough crumbly.


0

I used both paper liners and the foil outer they did not stick. Then I bought cheaper paper and they stuck really bad.


2

As another option, you can keep the sweetness down by using something that will give a very thin glaze, such as a thin royal icing. You can make it with just confectioner's sugar and water, but if you have meringue powder, it'll set up a bit firmer. Pour it into a cup, dip the cake pops, then shake or twirl to remove most of it, then let dry. (a block of ...


2

Coating your cake balls is a good idea, it will help them retain their moisture and shape. There are plenty of not especially sweet options, I would try a cream cheese based frosting with less sugar or a medium-sweet chocolate ganache.


1

Not really, unless you go for a different carbohydrate with physical properties similar to refined sucrose. And if you are removing the sugar for dietary reasons, you're probably not winning anything by doing the substitution. Artificial sweeteners and stevia are just that - a sweetener, not a sugar. They can only be successfully used as a substitute where ...


8

There's nothing wrong with your conversions, they were fine. What you may not have considered is: Convection versus non-convection ovens. When you see a recipe in F it's most likely from the US, and in the US convection ovens are rare. Convection ovens cook with more intensity than non-convection ovens as the fan blows hot air, so when using a recipe for a ...


10

Rounding to the nearest 10C is more accurate than your thermostat probably is anyway (don't round up, round to the nearest). Conversion isn't your issue, your thermostat is much more likely your culprit. Use an oven thermometer, not your dial. And keep in mind that ovens hover above and below their set temperature by switching on and off. Use Google or ...


1

I think, as mentioned above, it really depends on how the rest of the recipe goes. If the only source of air youre getting in the cake is from whipping the egg whites then foregoing that may result in very dense cake. However, if there is a step for example that asks you to whisk butter and sugar together until light and fluffy then I think it should be fine ...


1

I'm not much of a pastry guy, and I haven't worked with pure glucose before, but it looks like this probably isn't an ideal substitution. Regular table sugar (sucrose) is composed of glucose and fructose, and of the two, fructose is more than twice as sweet. So a simple substitution will leave your end product much less sweet than it should be, and ...


1

They should be perfectly fine if cooked for that long. If you are still uncertain then you can try adding some liquid to the pan to help boil the potatoes.


1

It seems that the best answer to your needs will be making a treacle. It may be challenging to do it with yams, it's typically done with less starchy plants. But I don't think it's impossible, it should be worth a try. Making a treacle basically involves taking a fruit juice, and slowly evaporating and caramelizing it. So, your first step will be to ...


1

It might be possible to roast yams, whip them up and the spin them in a centrifuge. I imagine the yield would be incredibly low because the liquid content of a yam is fairly low. What if, instead, you attempted a yam flavored syrup? You could roast cut up yams in a simple syrup, mash/whip, then clarify. Again, a centrifuge would be ideal, but there are ...


8

All other factors - ambient temperature, humidity, oven temp, etc - accounted for, the specific time of the day doesn't make any difference, whatsoever. But alas, this is the real world, we don't hold other factors constant. Most likely your room is slightly warmer and potentially your room could be a bit more humid in the afternoon. These could lead to a ...



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