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  • 0 posts edited
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  • 220 votes cast
Dec
19
awarded  Peer Pressure
Dec
16
asked How do I adjust the cooking time for two joints as opposed to one?
Dec
9
comment What can replace milk in crepes?
I don't know whether it would work but if I was desperate I would experiment a bit and would try either using water or diluting the yoghurt with water to make a runnier but creamy liquid.
Dec
9
answered Why is there vinegar in the bread recipe?
Dec
8
comment What is the best way to making a great pavlova base?
I think it would be the water from the berries I top it with that would make it go soggy - you're right that cream and set egg white wouldn't mix by themselves!
Dec
8
comment What is the best way to making a great pavlova base?
Having read the comments and Yossarin's answer - they are right to point out that it will go soggy if you top it too long before you want to eat it.
Dec
8
answered What is the best way to making a great pavlova base?
Dec
6
answered How to mix pasta and sauce evenly?
Dec
6
accepted Can I freeze muffin mixture?
Dec
6
accepted How to make softer biscotti?
Dec
6
accepted What kind of rice is used in Chinese cooking?
Dec
6
accepted Why use chopped tomatoes and tomato paste/puree?
Dec
4
comment How to make “honeycomb” less sticky?
Good question - we also tried making this and it just came out a sticky gooey mess.
Dec
3
comment How do I pound chicken (or other meat) without making a mess?
I do this too with no problem - making sure to not fully zip the bag closed - leave a small gap for air to escape otherwise it will burst. Also I use a wooden rolling pin to pound it flat so it doesn't break the bag at all.
Nov
27
awarded  Critic
Nov
27
comment Why use chopped tomatoes and tomato paste/puree?
I am in the UK and the puree I am using comes in a tube like toothpaste. It is probably the same as what you are calling paste.
Nov
27
asked Why use chopped tomatoes and tomato paste/puree?
Nov
26
comment Any secondary uses for taffy?
+1 for using in cookies
Nov
26
answered What is meringue powder?
Nov
25
comment Why do some countries prefer UHT milk and cream?
Out of interest, what country are you in?