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...

Baby Back Ribs

by codmeister 3 months ago

When we cook ribs they are not as good as the ones when we dine out. My wife puts an aluminum foil tent over them and steams them in the oven for an hour or two . . . to the almost-fall-off-the-bo...

Is my caramel burnt?

by pinshure 6 months ago

So I was trying to melt 2 cups of caramel at once because my recipe called for it and it took me a while to melt all the sugar. I kept taking it off the heat so that it didn't darken until it all m...

why didn't my ricotta set up?

by sparkareno 5 years ago

I tried making ricotta tonight for the first time & it is a disaster. I used a quart of milk, 2 cups of cream (not ultra pasteurized), 1 tsp salt. I brought it to 190 and then added 3 tbs of lemon ...

Dim sum sticking to steamer

by biggreenmatt 21 days ago

Hey all, Bought a whack of frozen dim sum to try and alleviate cravings while the Rona keeps me away from the Cantonese (and every other) joints. Can't get em to stop sticking to my steamer, wh...

Burnt Pork Belly? From Momofuko

by margarita7 1 month ago

I’m making a pork belly recipe from Momofuko and the top is very much blackened. I covered it with tin foil so it doesn’t burn more, but I’m worried I burnt or overcooked it... has anyone made this...

What's the best way to rescue a thin chicken stock?

by TKB21 2 months ago

I've been making my stocks in an 8qt stock pot but needed more room for each cook. I recently upgraded to a 16qt but have been making the mistake of filling it to full capacity. To give you an idea...

Beef Brisket with Figs, Mango & Pistachios

by fleetwoodPC 2 months ago

I saw pistachios on the shelf and had the thought to encrust a beef brisket with them. But I also thought to add chopped mangos and figs and cover in maple syrup glaze. Having never done anyt...

Tamales gone wrong

by laura77662 2 months ago

911 so I made tamales for the first time I looked at many videos and recipes and I decided that I would steam them for an hour and 15 minutes from one of the YouTube videos to my surprise when I o...

Secrets for a fluffy omelette?

by Eiron 3 months ago

Captivated by the soufflé-style omelettes of Mme Poulard, I've been playing around with hand-whisked omelettes for the last few days and wonder what secrets people have to make them light and fluff...

What makes homemade cake taste like cornbread?

by Nikimcarter 3 years ago

Yesterday was my husband's birthday and I made a Paula Deen Coconut Fiasco layer cake. Everyone said it was great.. but I definitely taste cornbread! Idk what I'm doing wrong but this is like my ...

Chocolate Fondants

by spiidi 3 months ago

Help me out, what's going wrong. I've tried to make chocolate fondants several times now and every time the batter comes out mousse like, not runny, like I see in all the recipes and videos. And th...

My cookies are not baking properly... please help!

by saltimim 3 months ago

I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck convection oven. The problem is even i...

Dark brown soup

by jamesaybhoy 3 months ago

The last 3 times I have tried to make lentil soup it has turned out dark brown. It has never done this before. I have club uk pots cast iron

Fixing Burnt Soup?

by jough 14 years ago

Today I made a huge batch of Beef Barley Vegetable Soup. I had a bowl and it was absolutely delicious. Unfortunately, I accidentally left the burner on while I was having the first bowl, and by...

Homemade pasta breaks apart when cooking in boiling water

by jzhang172 5 months ago

What causes this? I tried following the recipe as thorough as I could. When I cut the pasta with my pasta cutter, everything held up nicely. It didn't break up in my hands when I tossed it aroun...

Chiffon cake: Half good half bad

by roosevelts 4 months ago

Hi, first time poster here. Yesterday I made a chiffon cake. Thought all was well until I cut into it and found that the top half was quite nice but the bottom kind of a disaster - damp and dens...

Meatball emergency

by maritee5 4 months ago

I left garlic out of my meatballs! I rolled them but did not cook yet - they are still raw.. Any advice on how to add the garlic at this point.

what to do with dough that didn't rise?

by smartstart 12 years ago

Do I really need to trash the dough? I hate to waste food, but I have two unbaked loaves of bread that I clearly made with dud yeast (I didn't proof it beforehand; lesson learned.); they're cold l...

I undercooked my cheesecake, can I re-cook it?

by Rick 13 years ago

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?

help, my soup is way too acidic!

by kudru 11 years ago

I made a bean soup and got a little over-enthusiastic with the sun-dried tomatoes, and the result is waaaay too tangy (and has disturbing flecks of reconstituted tomato in it, but that's a whole ot...