Hotline Topics
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Very specific question: How long, per lb, should I roast a spatchcocked chicken at a high temperature?
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My bird is a bit bigger than the one in this recipe (nearly 6 pounds). How much would you increase the cooking time for each additional pound?
Recipe Question For: Spatchcocked and Braise-Roasted Whole Chicken -
Can this recipe be made ahead? I've made pavlovas where you can keep the shell dry for a few days in an airtight container, and assemble it right...
Recipe Question For: Pumpkin Pavlova with Pecan Brittle -
Removing marinade from roast?
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This never fully baked through for me - still goopy in the center, although holds its shape. I even baked for longer than suggested. What did I...
Recipe Question For: Mexican chocolate chickpea brownie -
Can I sub a different flour than Quinoa?
Recipe Question For: Double Corn, Quinoa & Cheddar Muffins -
What is a good substitute for soy sauce in an Asian stir fry for someone dairy soy and gluten free? I googled it but not finding anything go
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Oven Risotto! I am making: https://food52.com/recipes/25811-oven-butternut-squash-risotto
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does karo syrup go bad
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Is it possible to substitute cardamom seeds instead of the pods for making the bitters?
Recipe Question For: Maple-Cardamom Old Fashioned Bitters -
These came out flat - what should I add more of? I also left a comment with more details.
Recipe Question For: Bittersweet Chocolate, Orange and Cardamom Cookies -
If I want to freeze this, will it work if I freeze after slicing? Or will the filing start to fall out? I'd like to be able to throw these in th...
Recipe Question For: Little Mushroom Pinwheels -
Can you make the meringue ahead of time, and assemble before dinner, or does it need to be done right away?
Recipe Question For: Pumpkin Pavlova with Pecan Brittle -
A question about french flour
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What is the correct internal temperature for par-baked sandwich rolls? The dough is a 70% hydration sourdough.
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how to make tea.
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I want to make traditional english fruitcake or a kerela, India style christmas cake. One which is to be aged for sometime.
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I'm a novice baker - is there any reason I couldn't finish off the top of a pan of the Brown Sugar Shortbread (from your Baking book!) with this,...
Recipe Question For: Lemon Curd -
I've made some terrific Chicken Shawarma that involves marinating the chicken. Would cooking/reducing the leftover marinade make it food safe?
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When I make brownies theres always a thin merengue-like crust on top. How can i prevent this
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