user23614
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Bread crusty outside and super soft inside
1 votes

You need steam. For the first 10 to 15 minutes of the bake put a tray of water (about a cup full) in the bottom of the oven. Alternatively cover the loaf with some form of loose dome to trap in the ...

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Is Salmonella from eggs a US-only problem?
4 votes

In the UK there is the lion mark scheme. Each egg produced under this scheme is marked with a little lion. To qualify for this mark egg producers must follow a set of hygiene and storage procedures ...

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Coins in bread?
7 votes

It's a tradition in Scotland as well. A boiled suet fruit cake Clootie Dumpling is when eaten at Christmas especially has small coins and charms included in the mixture. The mixture is put in a ...

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Non-flaky non-crumble pie crust
3 votes

The non-flaky, non-crumbly crust is hot water pastry. This king of pastry is used extensively in Scotland both for savoury pies like Scotch (mutton) pies or for sweet pies like rhubarb. It is a lard-...

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I want to know if beet juice without the beets is available for making pickled eggs
1 votes

Love Beet juice is available in the UK, 99% beetroot juice, 1% lemon juice. In the US from what I can see its mostly adulterated, however you can buy beet juice in a concentrated form which claims to ...

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How to keep boudin (blood sausage) slices from disintegrating when pan-frying?
0 votes

It's best to cook the whole sausage, but you might get away with it Preheat oven to 250 degrees Sauté sausage until browned all over Put in oven to finish Make Apple sauce Combine the sauce with ...

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How do I properly breadcrumb meat?
5 votes

I would suggest not dipping in the milk first, just flour the meat. Dip in the egg, then press hard into the breadcrumbs. Use more than a thin layer of oil as well - around a 1 cm layer of oil would ...

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Crumbly cheddar
3 votes

As cheddar ages it naturally dries out more and becomes crumbly. Most traditional hard cheeses show this sort of texture change.

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Can I layer Lemon curd and Lemon Mousse?
4 votes

There are several recipies on the internet for this though most have the lemon curd on top of the cheesecake. Mary Berry has a version where she includes the curd directly into the marscapone mixture,...

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Why is black tea sold in crumbled form?
Accepted answer
6 votes

Whole leaf black tea is available, but because it has to be processed by hand it is expensive. Twinings whole leaf black tea is roughly 50 cents per teabag as opposed to the equivalent processed tea ...

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Why are Parathas smeared with fat/oil within layers?
Accepted answer
6 votes

It's the same idea as puff pastry, when the layers of oil/fat heat up they expand and make air pockets in the dough which gives the flaky consistency. The fat or oil needs to be layered and not ...

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Gluten-free alternative to commercial yeast when making gluten-free bread?
5 votes

Just buy baker's yeast. Only brewers yeast might contain gluten because its a byproduct of beer. The quinoa product you mention is simply quinoa flour with yeast added.

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"Place pan in a large pan; add 1 inch of hot water to larger pan." -- Why?
11 votes

You are creating a bain-marie. It is used to gently heat the food and to stop the food scorching or boiling. When used for custards it stops them curdling. For cheesecakes the technique is used to ...

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How to bake salmon
0 votes

450 seems a little high. I would roast a 2 kg piece of salmon at 400 F for 50 min to 1 hour. Once the flesh flakes easily its done.

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