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..., n
...he full room-temp proof?
...han jalapeños. I'm about 2 hours in and it's really sweet. I've sent a...
... on the outside and a tender chewy center. When least successful, the...
...uded. Am I supposed to cook this recipe with the ingredients list *and*...
...e where we won't eat desert for at least 5 hours and I am concerned the...
...g cup and then level it? I've made this cake twice using the fluff – and –...
...anyone else has tried reserving batter over a period of several days. I...
...hand however some of my guests do not eat eggs.
... from the edges and sink down once I remove them from the oven. While...
...s here in NYC. This time of the year, both Fuyu and Hachiya are available...
...hoping. Any suggestions?
...almonds, so I'm looking forward to making this jam. Please advise on the...
... someone please explain? Is this just to help with the transfer of the...
... seemed cooked through, it just had a funny consistency to me
... Is it possible to use a infused simple syrup for this type of icing
...ld be a nice filling/frosting
...se? If so, how much? If not, what are the correct directions
...wife/cook is laid up for a few weeks. I thought I would make a batch ot...
...ugar than usually used with cranberries- could i add a bit more without...
...e of lettuce (ex: butter lettuce, arugula, mache, romaine). but it says...
...se soy meat - maybe eggplant...? Thanks
...re a way to use real coffee in this recipe? Let me know if not, and I'll...
...ool it then wrap with plastic wrap, then sprinkle with powdered sugar right...
...chase any beer. Do you thik this recipe would work with an IPA ofr should I...
... how to time this out. If I sear it just before the guests arrive, could I...
...ill want my damn miso porridge haha
... cooker, refrigerate it in the insert overnight and then reheat it in the...
...l typically use, in what ratio. Thanks so much, everyone. ;o
...uce has reduced? I find the mushrooms end up loosing their appeal when they...
...milk
...ou. ;o
...s dough forgiving enough to hold on to despite the extended proofing time...
...n't pull that off
...f water. Are the proportions off or am I doing something wrong
...e fondue pot? Thanks, n
...plying the ingredients by a different factor? and adjusting baking time?...
...de with butter & cream cheese..
...t burn in the oven with such a long cook time
...vide oven cooking times/instructions? Thank you
... serve long with them? I haven't made them, so I dont know what they taste...
...says.
...y and they are a bit watery - will drain a bit, and freeze so those...
...olate, and step 4 instructs to keep the stirring at a minimum. Why? Is...
...meatballs would be okay made slightly in advanced and warmed in the oven?...
...Thanks Am
...rate them overnight? Would it work to save the frying and crisping until...
...ifts
...efore. Would the basic recipes I see one the site work? The video from the...
...ney so the nutrients aren't destroyed.
... or does it need to have contact with some material to keep it from drying...
...erent recipe for falafels) and I am a big fan of herbs. Don’t want to...
... in the freezer
...g before it got to/near 300 degrees. So my questions are.. should i trust...
... fat? Thanks so much. ;o
...up underneath was pretty good. Anyone make this without whipping the...
... water
...ng, or are they OK to sit overnight in the fridge
...ngredient missing after the word "cup" or does this mean a bit (3 tbs) more...
...mistake to me...
...on their own, anyway, so I don't know how much I'll love it in the sauce
...s more of a solid than it is a liquid. And then as it bakes, the butter...
...bay to scent blueberries that I can in light syrup, and have found that,...
...of 3/4 for
... a small amount of sticky dough which produced a flat but spongy cake
...ugh) before the bread is ruined
...unsure at what step to freeze it
...Opinions? Googling fresh ham vs Boston butt it sounds like I should use...
... 140° F , because I don't have a thermometer? Thanks in advance
...less sugar because I added honey roasted peanut butter and didn't want it...
...ng. Is there any issue if I put butter rub under the skin and salt the...
...with Flour. Any advise on what went wrong here
...e instructions. I assume they are beaten with the creamed butter/sugar...
...ing that hold up to temperature? I am concerned about 17
... it seems strange to not have any salt
...a loaf pan, for example, so that the caramels would come out...
...fter 10 mins of waiting! The climate in my area is humid although it was...
... If the final product creates a soft rendered meaty pieces of goodness,...
... then how to reheat and keep warm in chafing dish without sacrificing...
...live oil and everything browns nicely. Is this unnecessary with dry brining
...es in a day or two, how long do you think this would last in the fridge?...
...e it or refrigerate it
...or the second rise
...ese would be a no with the kids
...y to eat Thanksgiving morning while I take a nap. If so, how would they...
...gh but want another dish to round it out! Suggestions welcome :
... perhaps
...e lid be on the pan? I left the lid off, so I wonder if too much heat...
... issue, not a gluten one)
...ight/not enough/too much?
...nd dover sole pieces
...on Wednesday if possible. Concerned that the apples might get a bit mushy...
...dvance
...ll and then bake when you are ready? Last question -do you peel the apples?...
...ure it was teaspoons and not tablespoons. Thanks
... ton of Swiss Chard. Do you think substituting (or even using half and...
...r does it make a difference?). thanks! planning on making today
... made the evening before serving? ;o) Thank you.
...oes it get used
...er ingredients.
...ation? It looks like it, just want reassurance
...comment on cake consistency? Is it a good/best basic recipe for vanilla...
...o? Help
... of your Swedish Sno Cones. I have tried to recreate after seeing the...
...n Friday and would like to make it ahead of time, if possible. I can bake,...
...suggested amount. Thanks
...er of halves you put in the pot at the same time
...'re looking for the best ideas
...g? would the noodles be too soft and gummy? thank you!
...e if that's "normal"? Has anyone tried making this recipe with the weights...
...between "quickly" and "I'll check site periodically". Thank you
...g if a regular baking pan will work. Also, is almond flour the same as...
...was cancelled due to illness. Can I safely freeze this dish? Thanks in...
...d Step 7 be right after step 2
...oking at the cut end of the loaf I see that the deep dark brown crust is...
...y treat to send/deliver locally next year, if it keeps for 4-5 days. Thanks...
...r almond milk instead or would it not come out as creamy
...n cane sugar. In addition, the ingredients combined make well over a litre,...
...pound. I want to cook this recipe, and know from past sizing up and downs...
...s a very mild tang to my bread
...e last minute, or bake most of the way, wait, and then warm it up at the...
...vors meld, but the instructions do not mention adding it to the slaw or the...
...nger or white chocolate chips. Can this please get updated ASAP as I'm...
...ow many cups of black raspberry puree or juice would this recipe need? I'm...
...n and no cherries if I don't hear back from you this afernoon. thanks.
...our
...ype of clam so I won't need to cook separate sauces for two different...
...ething I had saved? Please help
... to stretch, and tears a lot. I've let it rise 18 hours and 26 hours, rest...
... of syrup or sugar. This looks low, but figured I'd ask those who have made...
...llet.
... Is there a way to package them to keep them fresh? Or should I go with a...
...r a large dinner party. Any ideas on how to make sure chicken breasts will...
...anks
...e sprinkled on after baking, with the sea salt? Or mixed in after flour
...t it's cooked down (with the zest added) to balance it out
...e. Should I have broken it apart and stirred it back in
... (top/bottom elements)? thank
...anks
... level by adding rum added to the tres leches before pouring on the warm...
...hunks and add later in the cooking process?
...ffect the dish
...rature? I have a batch I just made in the fridge. Thanks
...ota cheese, but makes no mention of it in the directions. Am I supposed to...
...isted)? See the comments on the recipe for reference. Thank you
...e minced ? Chopped
... of how many cups of chopped cabbage you end up with? Thanks for a quick...
... not enough buttter toi cream with sugar. What have I done wrong?
...fice the flavor of this dish
...anksgiving crowd
...d of salad to cut through the richness (radicchio/endive?), but want it to...
...juice+regular molasses?
...the other three one by one, right? When do I stop folding? Should there...
...at my apt and serve it cold at her house?
...rrow even
...Thanks
... London Broil
...s just wondering what kind of sugar you use for both parts of the cake? Is...
...f them in my meat CSA. I've cooked many a beef cheek, but never pork. In my...
... Will this effect the crispness of the potatoes? Is it better to just...
...cooking my ham? I am hoping to get that nice crunchy outer crust without...
... active dry yeast (worked well with my last loaf of a different type) and...
...cocked?), is there is a disadvantage to this? I'm otherwise following this...
... - all flavoring is in the buttercream... Does anyone have any suggestions...
...ould it be a good idea to process it in food processor until "couscous size"
...ent used in a tomato sauce
...ipe says it serves 8 generously. Should if be 5 lbs net weight? If this is...
...ess as to how much more sugar I should add? And yes, I asked a similar...
...eam...can you stir it while it is melting....and after adding the cream it...
...of the 1/3 C of liquid called for in the recipe
...pattern, should you be able to see the chocolate making an appearance on...
...bout your ginger beer recipe is this: I did not start with champagne yeast,...
... I do
...s rocks, covered with sugar granules. I thought maybe it was because I'd...
...t minute
...n the recipe I make this on a tinfoil covered cookie sheet. Unfortunately...
...t in instapot until ready to eat)
...e neck fom the cavity, even after a long time under running water. I have...
...the correct flavor requires the cucumbers what if i use all the pickles...
...urs cooking is good if I cook day before and then reheat for 30 or 40 the...
...original recipe does?
...auted after rehydrating.
...how long to bake? I have an 8”x4” loaf pan.
...ase scenario I could push through and devour half, maybe
...ad!!! Thank you elid
...ter along with the broth and sherry? I am confused in when to add the...
... batter, and as expected, these spread a ton and were very lacy. I am going...
...ore!
...eks. This recipe is the only one I can find. I'm a little confused about...
...nd I tested it out twice with sparkling wine and didn't taste it at all :(
... could you please clarify item #6 vis a vis the comments from Coffecat (11...
...at any point
... you melt it first before you cream, or do it as a solid
...ll cook with the leeks. Second, where does the potato and parsley minxtue...
...over the heat to get a smoother, almost molasses texture but as soon as I...
...s how to avoid that? Is there a difference if I use gluten free or...
...ine
...broken yolks for freezer sandwiches, but if I could do this in a sheet pan...
... it be made ahead and frozen, or would I have to reblend it before serving...
...ns for reheating? Cover and put in low temp oven