Technique
Advice, Questions, and Discussions about Technique
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I'm new to baking with weights--but so far these seem off--for the sponge I've used more like 1/8 cup of each flour and 3/4 cup water. I'm not sur...
Recipe Question For: Vanilla Porter Rye Bread -
when you say Leave Overnight, you mean on the stovetop/not in the fridge, correct?
Recipe Question For: Overnight Miso Porridge -
How does the efficient clever cook peel raw beets?
Recipe Question For: Spiced Beet Salad with Citrus-Ginger Dressing -
general rule of thumb baking with dark cookie sheets?
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Any tips on getting this in a nice shape? Mine spread out further than I would have liked. Not sure if that means I didn't whip it enough? I used...
Recipe Question For: Peanut Butter Pavlova -
townsley. Any alternatives to a grill/stove-top grill iron? How would broiling it work?
Recipe Question For: Ultimate Chicken Tikka Masala -
Can I mash the potatoes by hand or does this dish really benefit from use of the mixer or ricer? Loathe to clean another appliance...
Recipe Question For: Chicken Legs in Tomato Gravy -
Could I bake the filled blintzes, rather than fry?
Recipe Question For: Lemony Cheese Blintzes -
Antonia, what kind of pan do you use for this? Deep or shallow?
Recipe Question For: Turkey Cassoulet -
How do you core the pears and leave the stems intact?
Recipe Question For: Poached Pears in Red Wine -
Recipe bound vs. Improvisor
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how do you avoid potato cardboard?
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ice cream
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Scoring bread dough
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beets please
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Recommendations for chef's knife
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What is a "short" jus? Apparently it's a technique that Michel Bras invented but how does it differ from a regular jus?
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Is there a distinction between finely chop and mince, as with garlic?
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A question about a recipe: Meta Given's Pumpkin Pie
Recipe Question For: Best Pumpkin Pie From Meta Givens -
A question about a recipe: Meta Given's Pumpkin Pie
Recipe Question For: Best Pumpkin Pie From Meta Givens
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