Recipe Adjustments
Advice, Questions, and Discussions about Recipe Adjustments
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How do I reduce the cooking time or temp for a turkey breast that's smaller than the recipe?
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do you have a cake recipe for diebetics?
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A question about a recipe: Rustic Cherry Tart with Almond Ice Cream
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A question about a recipe: Shrimp and Chorizo Sandwich
Recipe Question For: Shrimp and Chorizo Sandwich -
Bakers: can a cookie recipe simply be halved with no damage done to final product? (specifically referring to a basic ginger snap recipe)
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Thick, cheesy casserole question.
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A question about a recipe: Banana Bread: Can I use whole wheat flour instead of all purpose flour?
Recipe Question For: Banana Bread -
Do you think you could make the recipe as muffins, instead of bread? Thanks!
Recipe Question For: Maple Yogurt Pound Cake -
How to use sugar substitutes in baking recipes but avoid the dryness.
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A question about a recipe: Slow-Cooked Pork Tacos
Recipe Question For: Slow-Cooked Pork Stew Meat Tacos -
Want to make 2 loaves, one for meat lovers and one for vegetarians. What recommendations do you have for the meatless loaf?
Recipe Question For: Sensory overload, AKA: homage to Eataly Bread -
- If a recipe calls for baby leeks and I can't find them, can I use regular leeks? What's the ratio from baby to big?
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Need help quick! I have an overly moist pumpkin cake in the oven. Center is still wobbly. How long can I leave it in past rec. cook time and...
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how can I reduce the acidity of a tomato vegetable soup? the tomatoes were extremely acidic. thank you
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I am making a carrot cake recipe that should be made in three 9-inch round, 2-inch deep cake pans, and baked for 40-50 mins at 325 degrees...
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Hi Food52, I am making a pumpkin tart. I live in NM, so I wanted to make some kind of biscochito-style crust. Any ideas on how i can get...
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Faced with the classic "one loves it, the other hates it" dilemma with respect to goat cheese, as I plan to make these mashed potatoes: http...
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question for you bakers out there. Can you substitue oat flour for all purpose flour with out making adjustments?
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How can I adapt recipes with sour cream to make non-dairy? Specifically, carrot/fennel soup or butternut squash/cider soup.
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I made a recipe from the NY Times for No Knead Bread. Whole wheat flour, yeast and water. It gets baked in a dutch oven and made a good crusty...
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