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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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How to Fix Apple Crumble That's Too Jammy? (I added too much flour)

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by cgxy96 3 months ago

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...

Dried Pepper Substitution for Mala / Szechuan Soup Base Recipe

ad7yn
by ad7yn 3 months ago

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

Pepper Jelly

JeannieB50
by JeannieB50 4 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...

Reverse Sear FAIL - Bone in ribeye on grill

blackbookali
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 ...

What else can I add to a curried chickpea stew for texture?

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by cgxy96 5 months ago

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

Help with Pita Bread (and baking questions)

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by cgxy96 5 months ago

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 can I do with overly-firm, prepared chickpeas?

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by NancyC 11 months ago

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 ...

Billionaire or Scofflaw

walkoffdinner
by walkoffdinner 9 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...

Please help me with my Sausage

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by Cheap Bastard 1 year ago

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...

Research about food finding experiences

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by jn8889 11 months ago

Conducting research on how to connect people to international foods and trying to learn the food accessibility tools. Your participation would be very valuable for my food app research, thanks!

I need help perfecting an English Granary Cob

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by twodales2 12 months ago

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...

My rye bread is flat

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by tetraneutron 1 year ago

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...

Leah Chase’s Jambalaya - Sausages

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by jms412 1 year ago

The Dooky Chase jambalaya recipe, calls for chaurice (which I can’t find locally) and smoked sausage. What combination of sausage would you recommend? I was considering andouille and a non-dry chor...

Rhubarb crisp that didn't set up

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by karykat 2 years 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...

Would adding EXTRA sour cream necessarily 'mess-up' a cake recipe?

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by yippee1999 1 year ago

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.....

Thai cooking

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by codmeister 2 years ago

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...

Why was my NY Strip tough? ;(

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by tangoking 5 years ago

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...

Undercooked banana bread- how can I rescue??

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by emilief 12 years ago

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...

Challah rise trouble

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by thecupboard 1 year ago

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...