Recipe Fixes

by JeannieB50 7 days 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 2 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 6 months 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...

So I’m no bread expert, but I’ve used this challah recipe a half dozen times, always with no issue/great success. The dough has been sitting abou 2.5 hrs and has definitely not doubled. Pictured...

Hi all, I followed the recipe but added too much tomato paste. Now it taste too sweet and too tomato-y. I have a pantry of basic herbs and spices, lemon, orange, onion, fresh birds eye chilli, some...

I cut into my cheesecake last night and found out it was runny and undercooked. I still have it in the fridge but I don't know if I can cook it again or not?