Recipe Fixes

Most of my problem with baking bread is the result of too dense bread. As you can see in the picture, it does have some large holes, but elsewhere is very dense. This is a no knead bread. I have th...

I make baking powder biscuits at work all the time and they're huge, buttery, and flaky. For some reason at home I just can't make them rise much. I just don't get it. Anyone else have trouble like...

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

First off, yes I am one of those people. I made a birthday cake for my dog. For some reason it barely rose at all. At first I was thinking by baking soda was past its prime, but I had just used...

The basic recipe is: 1 12 ounce package semisweet chocolate chips 1 cup butterscotch chips (8 oz?) 1 14 ounce can sweetened condensed milk 1 teaspoon pure vanilla extract I need to calcula...

I’m making lentils (soup) and haven’t made them in away. When rinsing and sorting the lentils (under running water in a colander and using my hand) I noticed they started to get really wrinkly, and...

All my banana bread recipes come out gummy. Anyone have something that's closer in texture to pound cake or birthday cake? Thanks.

I made some granola and it turned out good, but it was too hard for my taste. I saw some old post for the same question (thanks), and the answer seems to be to not overcook. Any other suggestions? ...

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...

Hi! I just made pastry cream for the first time, and didn't get it covered with plastic wrap in time to stop a skin from forming. I panicked and whisked the skin into the cream. (It was still ve...

I threw together a dinner last night. I roasted chicken thighs over cut up yellow potatoes, sliced white onions, and stove top charred jalapenos. Before putting it in the oven, I added a few knobs ...

by Alicia 10 years ago

I am trying to make caramel for turtle brownies using the Cook's Illustrated recipe, and my caramel is gritty. Can I rescue it? If I try another batch how can I prevent this from happening again? T...

Ok, so our local Mexican restaurant makes some really great basic ground beef tacos. But the strange thing is, the meat is not heavily seasoned at all. It’s very subtle. I know they are probably bo...

by blackbookali 3 months 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 ...

I have mixed results on softening split peas, probably because I live at 10,500' in altitude. When they don't soften enough I put the soup in the blender until smooth.

I have minimally pasteurized milk, but can only get ultra-pasteurized cream. Will this work? I've made it from the recipe I have twice - it worked the first time, failed the second. I don't know wh...

by Tehama 2 years ago

Hi all! No amount of internet-surfing or even Chowhound-surfing has led me to a recipe that sounds totally amazing for a hamburger based chili and hope y'all can help. My husband doesn't care f...

by TorontoJo 4 months ago

OK, folks, let's hear how your Thanksgiving dinner went. Which recipes turned out as good or better than you were hoping? Which were flops? And do share the WTF moments, be it a recipe, a timing ni...

First time on this forum, and very much an amateur. My fiancé liked something called Amalfi chicken soup from Macaroni Grill--they haven't sold it in years. I've tried imitating it; she's said wh...

My Rx bars following the recipe that follows does not stick together into bars, but remains powdery. I am not a regular cook, so I have no idea why my product is powdery and not sticky enough to fo...