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millimoose
  • Member for 11 years
  • Last seen more than 1 year ago
9 votes
3 answers
3k views

Is there a reason to not just cut chestnuts through before cooking them?

8 votes
1 answer
2k views

Is it possible to treat dairy with lactase to make it lactose free at home?

6 votes
4 answers
49k views

How much dried lemon zest to substitute for "zest of one lemon"?

5 votes
1 answer
150 views

Will sugar alcohols thicken a sorbet?

5 votes
3 answers
1k views

How to preserve herbal syrup or herbs that will be used to make syrup?

4 votes
1 answer
655 views

How to make a custard (royale) that sets up firm on the stovetop?

3 votes
2 answers
675 views

How to make mint syrup with minimum water?

3 votes
5 answers
1k views

How to make sorbet from fruit like watermelon?

3 votes
2 answers
3k views

When making filled cupcakes, is it possible to bake a custard filling in it?

3 votes
4 answers
677 views

How to make ice cream base using evaporated milk easier to work with?

2 votes
2 answers
138 views

How to approach making fruit custards?

2 votes
1 answer
2k views

How to substitute beetroot for other ingredients into a cake recipe?

1 vote
6 answers
13k views

How to go about reducing sugar in a butter cake recipe?

1 vote
1 answer
350 views

Will gum arabic stabilize a watery sorbet?

1 vote
0 answers
33 views

Can you steep tea for longer in more water instead of doing multiple steepings? [duplicate]

1 vote
3 answers
106 views

When making lemon/poppy seed icecream, how should I include the poppy seeds?