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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 my over churned ice cream be saved?

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by bluqueen77 4 years ago

I made a batch of tiramisu ice cream (http://365scoops.com/2011/05/19/tiramisu-ice-cream/) using mascarpone but omitting alcohol. I chilled the base and canister, etc. The base was pretty thick whe...

Can I save this soup?

iheartcooking
by iheartcooking 4 years ago

I made a really yummy soup today of Italian sausage, homemade stock, tomatoes, garbanzo and red beans. I boiled the red beans or ten minutes before adding them (wasn't sure if they had the same tox...

Mushy salmon... what went wrong??

Rabbit
by Rabbit 11 years ago

I'm not a particularly accomplished cook, but I was doing OK baking salmon until last time around when my cooked fish turned mushy... - I baked the fish in the oven using same method as per usua...

Help me fix this recipe--cakey fruit tart is a little gummy in the center

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by travelmad478 4 years ago

I just made a baked item that is basically batter with fruit/berries sprinkled over it, baked in a glass pie plate for an hour at 350. The batter is 1 cup flour, 1 cup sugar, 1/2 cup melted butter...

BOUDIN BALLS - HELP!!!

caiatransplant
by caiatransplant 8 years ago

Hi all. I recently made boudin balls and bagged and froze all but 4, which I deep fried and ate. They were amazingly good. Earlier today I pulled 6 of them out of a bag, defrosted them, rolled...

Problem With Pasta

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by Vaibhavverma 4 years ago

I am making home made pasta(Made of semolina,salt and Water only) from 2 weeks. I come across a problem that after it is dried, it breaks and I am unable to store in the shape I made by my hand...

Bechamel sauce for lasagna is too thick

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by laraibcooks 4 years ago

Can I add milk to it to thin it out? Also,the texture looks a bit off, no? I made it last night so it's cooled and maybe that's why it looks like that.

Can I save my meatloaf?

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by greatgenes 5 years ago

I just made 2 meat loaves with regular beef mince instead of lean mince and now it looks way too soft. I have taken them out of the oven and they are cooling on the kitchen counter but I am too sca...

ravioli filling too pasty

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by bmorecharmer 5 years ago

I made a ravioli filling with butternut squash and ricotta cheese, but it's so pasty. Any suggestions on what to add to make it creamy? Eggs? Thanks!

Recipe failures: What are you going to do different next time ?

emglow101
by emglow101 5 years ago

I find there can be what I call recipe sabotage . You follow the recipe to the tee and it comes out terrible or nothing like it was supposed to . Last weekend I followed a recipe from a well known...

Ready to Cry--Brisket is Tough

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by DaisyM 9 years ago

I could it at 340 for 3 hours, tested and it was still tough. Gave it another 30 minutes. There's still plenty of liquid....should I keep cooking it? Or do I admit failure. (I now understand why...

Bread Baking Conundrum

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by SractheNinja 5 years ago

Hello folks, First time posting. Went and got an account so I could make this post and get some help, because bread baking is vexing me! Of late, every loaf of bread I bake is beset by the ...

Need help tweaking a pancake recipe

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by janniecooks 5 years ago

I'm making pancakes tomorrow morning, with pumpkin puree. The recipe calls for 2 1/2 teaspoons baking powder. It follows the normal method - mix dry ingredients together, mix wet ingredients toge...

Pudding not right

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by Jennifersminaturegoats 5 years ago

I have been trying to make home made pudding. It's to thick. I am saving my recipe to make pie filling because that is exactly how it's turning out. My recipe 4 cups goat milk 1/2 cup sugar ...

Caramel sauce

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by snurbcooks 7 years ago

Hi....help! I have been successfully making caramel sauce for over a year with no issues but suddenly now every time I make it, it curdles and becomes lumpy, for lack of a better word. It taste...

Help With Chutney Recipe

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by TwirlyGirly 5 years ago

I enjoy making jams and chutneys in my bread machine*, and my favorite recipe is a variation of the Peach Chutney recipe I found in my "Bread Lover's Bread Machine Cookbook" by Beth Hensperger. ...

Duck Confit - too salty

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by yehudimenuhin 13 years ago

Can y'all help me troubleshoot my duck confit. I made a batch the other day and it was way too salty. It sat on the salt rub/cure for two days. The result is too salty to enjoy and maybe too s...

Basic baking questionn

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by swfood 5 years ago

Am making sugar cookies and without thinking I mixed all dry ingredients (flour, sugar etc) together (instead of creaming sugar + butter first). Do I need to start over or is this something that ca...

Baby Cakes Vanilla frosting FAIL

trolley
by trolley 5 years ago

So I wanted to make an alternative frosting to go with my cupcakes so my dairy sensitive friends could enjoy as well. I love the baby cakes frosting. I could probably eat it by the bucket. So when ...

Banana pastry cream

muimi07
by muimi07 5 years ago

I've been working on some banana flavored pastry cream which is delicious and banana-y but I can't seem to keep it from turning an ugly grey color! Very unappetizing, particularly as a roll cake fi...

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