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I could whip up two different doughs with same ingredients one turns bubbly and the other is dens! Main recipe I don't know the name but I think its an Indian dough that you fry and not bake: Main ingredients: Flour Water Yeast Additional ingredient that people add: yogurt sugar potatoes eggs...

Hello I'll be making a balsamic of beef and root vegetables. Beef will be cut thumb size, vegetables will be thick sliced. I will toss them in a mix of balsamic vinegar with oil and some salt and pepper. What heat should the oven temperature be? and for how long should I cook the beef...

Hello I like the frosting they use at Baskin Robbins for their cakes. I don't know what it is exactly! It doesn't freeze. It stretches a little like mozzarella. Hold its shape. You can see it in this picture piped on top and bottom.

Hello, I have this Japanese ginger salad dressing where you add fresh onion (soy sauce-honey- sesame oil- oil- onion- ginger) I mix them using a blender, it has a nice texture but it separates fast and I end up with runny dressing at the bottom. What can I add to make it hold it consistency?

Hello, Whatever the marination is, it burns before the meat/poultry/ vegetables are cooked. help

Hello, I'm serving grilled salmon with tiny hint of sweetness in it along side white rice with dill weed. I don't know what makes a good vegetable with this dish (fresh or roasted)? I'm more into having fresh crispy salad with maybe yogurt/ butter milk dressing to cut the strong flavors in...

Hello I've been crazy about this carrot cake I buy almost daily from the cafe near by. Nothing special about the batter. Neither the cream (where they use light sweet whipped cream instead of cream cheese frosting) What makes it special is that what to me looks like carrot flakes. God...

Everytime I make mousse I end up with runny yogurt like mousse But all the fancy french bakeries have a very light dense mouse that hold its shape like image below: What am I doing wrong? Nothing All the illustrated cook books have the runny mousse also recipes on the internet I found are...

I wonder how they make these at the fancy places do they use cake molds for it? or they use a cutter? and just look how beautiful and clean the cut is:ohmy: I've asked before about getting a clean cut but I never have achieved this level of perfection!

I'm planning to spell some 3 letter words with my sugar cookies how can I glue them together "before baking"? egg wash? water?:chef: or just place them close to each other in the baking pan?

I have like 20 pieces of this thing and they all expire in Feb I don't know what to do with them:sad::sad::sad: its milk chocolate with soft caramel and crisp biscuit center any ideas? I though of making vanilla cupcakes, but that would eliminate 5-6 pieces and I would still have 14:sad:

Ellooooooooooooo Chefs:chef: ok so I made some chocolate cupcakes and frosted them cake has flour, eggs, baking soda, baking powder, vanilla, cocoa powder, sugar, butter and water (I guess that's it:neutral:) as for the frosting it was milk, confectioner sugar, vanilla, and butter I made...

I don't like the idea of raw eggs:wacko: makes me sick any good substitutions??

I love to make bite size desserts but I always end up with rough edges that makes them ugly:sad::sad: I tried different knifes, nothing worked please help:chef:

Chantal's New York Cheesecake you can make different variation based on this plain cheesecake. Peanut butter, caramel, Oreo, chocolate....etc. I always use Oreos:rofl: It's worth a try

I always end up with a bump/s on my cake :sad: I don't want to level it up with a knife! is it possible to get it perfectly leveled while its baking? I'm planning to do something similar to this bake the first layer then add the other one, bake again...and so on

I'm a good cook I hope this forum will be my second kitchen, I'm currently in Abu Dhabi, UAE. Anyone there? I need help to find some decorating materials, I looked everywhere anyyyyyyyways this happened only once ok