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alim1990
  • Member for 7 years, 5 months
  • Last seen more than 3 years ago
9 votes
4 answers
2k views

How to understand flavors and when to use combination of them?

5 votes
3 answers
813 views

Does glucose used is added to sugar quantity in recipes like ice creams?

4 votes
2 answers
5k views

How bakeries do a soft crust breads and making the same at home will result in a crisp crust?

3 votes
1 answer
6k views

My éclair (pâte à choux) was doughy

2 votes
1 answer
1k views

chocolate creme anglaise is runny

2 votes
1 answer
2k views

If the egg whites are old, is it safe to make Italian meringue?

2 votes
1 answer
2k views

How do I avoid duck ending up tough?

2 votes
1 answer
2k views

Why my croissant dough are always having butter going out during folding

2 votes
1 answer
83 views

Cacao percentages and aromas developed in chocolate from different origins

2 votes
1 answer
127 views

What the gluten look like when kneading for long time on a texture basis

1 vote
1 answer
970 views

Why does pasta dough need to be kneaded for such a long time?

1 vote
0 answers
161 views

Peach sorbet is not setting at all and the mix is having a jelly texture when popped into the freezer

1 vote
2 answers
9k views

How much gelatine to use instead of xanthan or guar gum in ice cream

1 vote
1 answer
356 views

Sorbet contain ice crystals

1 vote
0 answers
186 views

Cake Plenitude shape

1 vote
0 answers
357 views

How much of powdered rennet should I use when making mozzarella out of 2 liters of unpasteurized milk?

1 vote
2 answers
3k views

Salmonella in eggs that been used in mousses and other desserts in their raw state

1 vote
0 answers
143 views

Macarons Problems because of convection gas

0 votes
0 answers
62 views

Macarons with no feet in convection oven [duplicate]

0 votes
1 answer
408 views

What is the difference between normal salt and salt of guérande?

0 votes
0 answers
106 views

How to make a good looking cake with a mountain like shape? [duplicate]

0 votes
0 answers
166 views

How to preserve pistachios?

-1 votes
2 answers
173 views

Why some dough recipes needs more kneading and others not? [closed]