User David P

8 votes

2 answers

2k views

Holes in baked cake

asked Sep 24, 2013 at 8:04

5 votes

1 answer

2k views

Alcohol evaporation of beer in a cake

asked Mar 8, 2017 at 19:14

4 votes

2 answers

2k views

creme patissiere too solid

asked May 20, 2019 at 20:16

4 votes

3 answers

880 views

Rescuing a tough brisket roast

asked Jul 19, 2021 at 18:19

3 votes

1 answer

231 views

Turning focaccia upside down before topping

asked Jul 14, 2019 at 13:18

3 votes

1 answer

497 views

How can a Bavarian cream that includes orange juice thicken with so much liquid?

asked Mar 25, 2018 at 11:53

3 votes

0 answers

58 views

Plain vs flavored Crema Catalana

asked Apr 22, 2018 at 3:45

2 votes

1 answer

181 views

no-knead pizza. When is it supposed to raise? which flour is the best?

asked May 18, 2019 at 21:15

2 votes

1 answer

183 views

whipped cream icing beforehand vs right before serving

asked Mar 24, 2017 at 21:46

2 votes

0 answers

211 views

Dough/filling ratio in tart

asked Jun 2, 2019 at 8:20

2 votes

1 answer

229 views

Georgian dumplings (khinkali) sticking to the bottom of the pot

asked Jul 13, 2019 at 17:34

2 votes

2 answers

244 views

Lack of structure in a no-knead pizza

asked Apr 25, 2020 at 11:23

1 vote

1 answer

469 views

Mushrooms, beef, long cooking and bitterness

asked Jul 11, 2020 at 18:30

1 vote

1 answer

420 views

Proofing container: air tight vs simple bowl

asked Sep 5, 2021 at 9:07

1 vote

0 answers

44 views

gelatine, cream and alcohol combination

asked Sep 15, 2019 at 11:08

1 vote

2 answers

108 views

panna cotta gelatine and size/form

asked Jan 20, 2020 at 19:51

1 vote

1 answer

170 views

Did broiling kill my pork loin?

asked Jul 24, 2022 at 8:12

0 votes

2 answers

131 views

Toasting dry rosemary

asked Dec 18, 2022 at 11:36

0 votes

2 answers

81 views

Too much yeast and collapsing

asked 2 days ago

0 votes

2 answers

364 views

Focaccia dough perhaps not able to get at room temp before baking

asked Jan 30, 2022 at 7:33

0 votes

1 answer

190 views

Crock pot times vs internal temperature vs meat size

asked Aug 14, 2021 at 11:57

0 votes

2 answers

533 views

container for bulk fermentation/proofing

asked Oct 1, 2020 at 11:58

0 votes

0 answers

855 views

White dots on pizza or focaccia after baking

asked May 4, 2020 at 17:38

Stack Exchange Network

23 Questions

Holes in baked cake

Alcohol evaporation of beer in a cake

creme patissiere too solid

Rescuing a tough brisket roast

Turning focaccia upside down before topping

How can a Bavarian cream that includes orange juice thicken with so much liquid?

Plain vs flavored Crema Catalana

no-knead pizza. When is it supposed to raise? which flour is the best?

whipped cream icing beforehand vs right before serving

Dough/filling ratio in tart

Georgian dumplings (khinkali) sticking to the bottom of the pot

Lack of structure in a no-knead pizza

Mushrooms, beef, long cooking and bitterness

Proofing container: air tight vs simple bowl

gelatine, cream and alcohol combination

panna cotta gelatine and size/form

Did broiling kill my pork loin?

Toasting dry rosemary

Too much yeast and collapsing

Focaccia dough perhaps not able to get at room temp before baking

Crock pot times vs internal temperature vs meat size

container for bulk fermentation/proofing

White dots on pizza or focaccia after baking