Recipe Fixes

Deep fried mashed potatoes and pate au choux. I've made it often over the years and is one of my favorite special occasion potato preparations. I've never paid much attention to exact proportions b...

I followed this recipe but while making the filling, there was too much liquid from my apples. I added way too much potato starch flour to thicken it and then baked it as instructed. This is in add...

by ad7yn 7 months ago

Hi, what dried peppers can I use instead of these fresh chilies? Any latin dried peppers I can use?

by JeannieB50 8 months ago

All recipes for pepper jelly say pretty much the same thing. However, my jars of jelly are so liquid. Why isn't anyone else's? Should I dry out the finely chopped peppers before adding them to the...

by blackbookali 3 years ago

So after reading numerous bits about the power of reverse searing I tried it over the weekend. The short of it is that my steak sailed past my goal temp by 15 degrees in the sear process. Here ...

Not looking for carb or starchy ingredients like potatoes or lentils but still hearty. Will cherry tomatoes be a good?

This is my 2rd time making pita following this recipe and I failed. I added - 2 extra tablespoon of sugar and - 3 extra teaspoon of salt into the dry ingredients. -Added instant yeast but adde...

What is the best egg substitute for a cake that wont make it as dense?

My neighbor gave me a batch of chickpeas he'd prepared, which have great flavor (I'm in Sri Lanka, so you can imagine), but are far too firm for my liking. But I don't want to re-boil them because ...

by walkoffdinner 1 year ago

Was introduced to these cocktails about 4 years ago at great bars like Adesso, Comstock, Bourbon & Branch & a terrific Miami joint, the Pawn Broker in the Langford Hotel. Most now all defunct, RIP...

I have made sausages a few times now, and they have always turned out with a texture that is dry and crumbly... almost to the point of gritty. I have thought from the beginning I was just not bein...

I dislike bread. I like bread. It all depends on the bread! I don't like commercial bread for the most part. Two sweet. Too soft. I have malted wheat flakes and barley syrup and am trying to p...

I tried to bake this rye bread. I let it rise in an oven with the light on for the first three rises and each time is rises really well, so I don't think the problem is the yeast. But for the final...

Rhubarb with sugar, egg and a little milk. With oatmeal nut crisp topping. I wanted it to be deeper so that that the crisp part didn't overwhelm the rhubarb custard. I left it in the oven longer...

Hi everyone. I am attaching photos that show a recipe I recently made. I'm pretty certain I didn't mess up on the ingredients/quantities. I kept reconfirming to myself, out loud, '...one cup.....

The purpose of this post is to share my frustration and gain some wisdom from a recent mistake I think I made. I have a great recipe for a Thai red curry dish I have made and loved. This last tim...

I cooked a birthday dinner for a friend tonight. I bought two NY Strip steaks from Wegmans: decent marbilization. Not prime, but a solid choice. About one inch thick. I cooked them as follows: s...

I made banana breads last night. When I cut them this am i discovered that some of the middle is uncooked. Can I put them back in the oven and cook more or perhaps in the microwave? I had taken the...