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Aug
20
comment I added more water to my ciabatta dough by accident
It's an old adage, I can't lay claim to it. I have found it applies to many things in life :)
Aug
18
comment Why is my chocolate fudge not that dark?
What are you using to make the fudge chocolate flavoured?
Aug
18
comment How to avoid stiffness and crispness of toasted/oven baked bread sandwiches
If it was plastic, it wouldn't be foil, it would be film. :P
Aug
8
comment Is it safe to eat the clam that didn't open?
@jay do you have a source for your assertions re. mussels being more likely to be unsafe if they're closed after cooking? I seem to recall it being a baseless myth that cropped up in a cookbook and was repeated enough that it became common 'knowledge'.
Jul
26
comment My lasagna sauce is too tart
Adding diced carrots is another option to add sweetness.
Jul
26
comment How to control temperature of a charcoal bbq
www.amazingribs.com
Jul
22
comment How much meat should I serve per person?
@JohnnyWayneMitchell how much did you go for pp in the end?
Jul
22
comment Is a (British) wedding cake just a tiered fruit cake
True, true.....
Jul
21
comment Making drinkable yogurt
It would get you runny yoghurt. Milk is fairly neutrally flavoured, I don't think you'd notice the taste over the yoghurt. Try it - it's not like milk or yoghurt is expensive :)
Jul
21
comment Making drinkable yogurt
Try adding milk rather than water.
Jul
20
comment How much meat should I serve per person?
Yes, before cooking of course. Who buys meat based on the cooked weight? :D And @DanC - it's brisket and pulled pork, so it's definitely a BBQ...
Jul
16
comment Toffee that is soft?
What you need is fudge rather than toffee. That basically means much more fat (butter and condensed milk, usually), but the results are much softer and easier on the teeth (in terms of stickability, not decay!)
Jul
14
comment How to make the marshmallow swirl for Chocolate Marshmallow Ice cream from scratch?
I would say reducing the amount of gelatin in a standard recipe would give softer, more swirlable results.
Jul
9
comment Are cooking thermometers essential?
@oxinabox Amazon has plenty to choose from
Jul
6
comment Why did my meringue deflate and go soft?
How much sugar? Was there any liquid at the bottom of the bowl when you removed the egg whites?
Jun
25
comment Why does some frozen food puff up when defrosting?
The food isn't expanding when it warms up, the air in the packaging is.
Jun
24
comment When is it OK to cook a burger medium?
"Meat from supermarkets is washed and "cleaned" with so many chemical products that you can eat anything raw as long as it's fresh." - this is not true at best and dangerous at worst.
Jun
22
comment Can a water bath be used to bake brownies?
As @jefromi suggests I would A) lower my oven temperature B) take my brownies out sooner (remember, brownies should be fudgy in the middle!) or C) invest in a light coloured pan that won't radiate as much heat onto the brownies' edges.
Jun
22
comment Dense and gluey centered cake problem
The usual procedure is to mix the butter and sugar, then add the eggs one at a time, beating in between, then add the flour and just barely mix it. You appear to have thrown everything together and mixed it for all it's worth. I also note you have no raising agent listed, like baking powder. Do you have a recipe link?
Jun
20
comment Traveling with food just cooked
How long is the journey?