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Recipe Fixes

Learn to Cook Without Recipes from Samin Nosrat

Bear with us: We're about to get all philosophical on you for a moment. In the Western perspective of the universe (yeah, we're going there), there are four elements: earth, air, water, and fire. But...
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Can this croissant dough be salvaged?

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by calliope8 8 days ago

I was attempting blueberry croissants and tried a new butter folding in method. Frankly I do think the recipe is partly to blame as it cautioned greatly against overmixing the dough but I think it ...

Beans not softened in crock pot after 12 hours!

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by BucksMama 11 days ago

After reading all the previous comments (from 2015), I have decided to take my hard beans and soup out of crock and put into pot on stove and boil then let cool; if that doesn't work, I'll try the...

Tough brisket issue!

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by rachmc 19 days ago

Hoping to get some advice here - I’m so nervous about ruining this very pricey piece of meat! I started this recipe yesterday and followed the directions as stated through the second cook. htt...

Banana Bread: How do I get crispy crusts on muffins?

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by Nooshijoon 24 days ago

I put my favourite banana bread into muffin tins in the hopes of getting some portable portions. I greased and floured the muffin tin like I do my loaf pans. I baked the batter for 25 minutes at 3...

Smoking Brisket Failure

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by dougbma50 1 month ago

I smoked a brisket this weekend and it was very dry. In the past I have had different levels of success although they never really turn out super moist. I am using a smaller RecTec pellet smoker ...

Help me solve a baking mystery

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by maestra 2 months ago

Okay, how about this one. I've been making this brownie recipe for years: https://www.epicurious.com/recipes/member/views/king-arthur-flour-fudge-brownies-51608421 Totally my favorite. I get ask...

Jello Sauce?

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by ombretta 3 months ago

Has anyone ever used jello as a meat glaze or for stir fry sauce? My dad has diabetes and hypertension, he likes lemon and orange stir fry sauce but the sugar and sodium levels are not good for hi...

How to get the chew into gummies?

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by foxspirit 4 years ago

Trying to make my own gummies. Browsed around and most of the recipes calls for taking some kind of flavored liquid (commonly juice), plain gelatin, and sugar and melting it all together over low h...

Candied Cherries too Mushy - How to fix?

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by OracleofMN 3 months ago

I made some candied cherries, using this recipe. https://www.wenthere8this.com/candied-cherries-recipe/ The problem is they turn very mushy after the simmering process. I was hoping they would ...

Rhubarb crisp that didn't set up

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by karykat 3 months ago

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...

Falafel

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by JerkPork 7 months ago

Any secrets to making a moist falafel? I've been making them from scratch lately, they aren't bad but I want them to be more moist? More onion? Baking soda? Thanks

Why why why is my stew meat always dry & tough?

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by denishaskin 9 months ago

Whenever I try to make a beef stew, the meat pretty much always comes out tough, and is not tender etc as the recipe always promises. What am I doing wrong? Today's stew was stew meat from New Le...

Why didn't my cream puffs puff?

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by EggyEggoo 6 years ago

I have made cream puffs many, many times in the past and they're usually successful. I made them the other night and they didn't puff! They turned golden and dry, and didn't taste terrible (kind of...

Help with ice cream cake

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by tweetie 3 months ago

I make an ice cream cake for my husband's birthday every July. Over the years I have varied the non ice cream layers, sometimes using cookie crumbs as a layer sandwiched between ice cream but it a...

Pork Chops Overdone

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by LilRedHen 4 months ago

After a long time not using it, I dragged out the Ronco rotisserie and proceeded to cook 2 beautiful bone-in port chops to death. Without a recipe I really overestimated the cooking time. So they...

When to par cook bar/square crust?

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by tweetie 4 months ago

I love bars of all types ( aka tray bakes) but often wonder why some recipes call for a brief (10 minutes-ish) precook of the crust. Many recipes are very similar except for that step. You know t...

How to Neutralize Anchovy Flavor

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by DeeBK72 3 years ago

Hi all, I made a tomato sauce from scratch that called for a small tin of anchovies (2 oz) and 2 28oz cans of crushed tomato, along with the usual onion, garlic, wine, butter, etc. I used a tin...

Mayo Fail

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by Joshive 5 months ago

I made TWO batches of mayo that failed. i use half a lemon.. pinch of salt and pepper... one egg.. squeeze of mustard and 1 cup avocado oil... i poured the oil very slowly into the blender as it ...

why did my hummus turn out gritty not smooth?

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by noya 7 years ago

Followed a wonderful recipe, and the flavor was spot-on. Unfortunately, the texture was grittier than I would have liked. Is this due to my (inexpensive) food processor? Thanks!!

Fried egg, crispy egg, soft egg?

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by Chandler114 5 months ago

Sometimes when I go to make an egg, be it sunny side up or over easy/medium/hard, the egg is this beautiful, white, glossy oval. Almost like something out of a cartoon. (Then sometimes I can't make...