Dugan
  • Member for 2 years, 3 months
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How to reduce cracking and increase browning in sourdough loaves?
1 votes

You're absolutely positive you're baking at 250 C and not 250 F? It sounds like you're mostly following the same method I do and my bread is usually very dark. One other potential option-- is your ...

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Melted chocolate wafers
1 votes

It sounds like you need to temper your chocolate this website covers how to do that and why it needs to be done in exhaustive detail: http://www.cookingforengineers.com/article/155/Tempering-Chocolate

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I am sensitive to Caffeine, how could I prepare a chocolate-like sauce?
Accepted answer
3 votes

There's actually very little caffeine in chocolate. So little in fact that decaffeinating it in any kind of economical fashion is next to impossible. Scientists have done it in the lab, but doing it ...

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How can I make sugar-free sangria?
4 votes

Many people have already suggested making your Sangria the more traditional way by just adding pieces of fruit rather than concentrated fruit juices— depending on why you are attempting to eliminate ...

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How to get best taste out of tomatoes?
35 votes

Most tomatoes from the produce aisle will be relatively flavourless— this is because they are frequently picked when they are unripe so that they can ripen en route to the store and extend their shelf ...

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What makes fleur de sel different from regular salt?
1 votes

Since the salt crystallizes in a manner that produces large flat flakes it makes it ideal for finishing a dish since it offers a small textural contrast while providing good salt coverage. Compared to ...

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How to make crispy chocolate?
1 votes

It sounds like you need to temper your chocolate first. Tempering causes the cocoa butter molecules to settle in the correct configuration to produce snappy firm chocolate at room temperature. Try ...

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How do you disinfect various cooking items that have touched raw meat?
Accepted answer
2 votes

Personally I just use hot water and soap. Generally bacteria don't last long on surfaces that have been thoroughly cleaned with soap and dried. Also, if you're using a wooden cutting board once it's ...

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How much caffeine would there be if I reuse tea leaves in a second brewing?
37 votes

In general it looks like 65-75% of the total caffeine comes out in the first steeping, while 20-25% comes out in the second steeping. This was addressed in this paper which examined different types of ...

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Baking Powder, Baking Soda, and Yeast
0 votes

This website provides nice images that show the contrast between adding extra baking soda to dishes versus adding extra baking powder. Baking Soda - is sodium bicarbonate. It's a simple base that ...

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