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I make bread a couple of times a week and usually have light fluffy results. On occasion though, I end up with dense and fairly wet loaf. This usually happens if I have been lax and not made it in a while and haven't bought new flour/yeast. It's important to keep (dried active/instant) yeast in particular in a sealed container and observe best before dates, ...


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I was watching a Lorraine Pascale (British baker / chef) episode on TV before. She had a saying which was "when it comes to dough, the wetter the better". Don't get tempted to add more flour if your dough feels wet. She also used a mixer with a dough hook AND allowed the machine to knead it for 5 minutes. After kneading, gently shape the dough into a rough ...


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You can prevent prevent cheese from separating as it heats by adding sodium citrate to the recipe. Sodium citrate is the same ingredient used as the binder in processed cheese and wine-based cheese recipes. I bought a bag from Amazon that will last me a lifetime: ...


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+1 to mfg for the crock pot suggestion. That is how we make it. To expand a bit, we do not put the cheese on top. We find that it hardens into a skin once it cools a bit, making it very difficult to dip anything into it. Instead we combine the shredded cheese with all the other ingredients at once in the crock pot. We do cook the chicken separately, ...


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Just made some buff chic dip in the microwave and it did NOT get greasy. Even after sitting out for awhile. What I did was microwave the cream cheese and a couple good squeezes of Ranch for 2 minutes. The cream cheese was stil in block form after microwaving (not melted) but mixed together real easily. Don't over cook the cheese!!!! Then add chicken and ...



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