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I don't drink much milk and am Lactos anyway. But when I buy fresh milk of any kind, I have to throw it out more than not! Then when I need milk for a baking recipe, I don't have any! I hear I could use Condensed or Evaportated canned milk, or Dry Powdered to substitute for fresh milk. What can...

I have an abundance of baking potatoes. I am wondering how to "save" them from going bad sitting around by freezing them. Peel? Cut into different sizes say for hashbrowns, cubed for soups etc, and then blanch them? Is this the best I can do? And will they be watery when I get them out to use...

Never had this experience before! I put some bread in a paper bag and put into another on the counter for today. And what did I find this morning? Ants in the bag with the bread having a feast! I didn't know ants would go after bread? I've been keeping my bread in the refrig and freezer. But...

I'm still "pressing" with my two iron heavy pans. What is the name of the press that the people who make Cuban Sandwiches. Is there a specific name for this iron press by which you can press Cuban Sanwiches?

When I bake bread I usually make more than several batches. I always give some to my friends, but I always have some left over for the week or more. I put several loaves into the freezer and that turns out well. However, what is the best way to store for the week, lets say? Somewhere I read...

What I am doing is a first for me. I am doing starter for sourdough Bread. I followed the directions, but after a night of sitting out in a warm place, the dough mixture rose! It filled the whole bowl and the kitchen towel kept in! I didn't read anywhere in the directions where it warned the...

Read in Cooks magazine that when you put the lid down on meat on the grill fired by charcoal, that the underside of the lid which is coated with charcoal residue, tarnishes the tast of the food! Wow! that was really strartling to me. I've been putting down the lid on meat (and all things) for...

I broke too many eggs for scrambling. Now I have a half a dozen all beat up and ready for scrambling. I want to keep them for tomorrow. How do I store them in the refrig? I heard in a bowl and covered with a layer of water? Is this correct? Help!

I have been baking very nice blueberry muffins and have been giving them out to friends which they enjoy! I have one friend who should not have sugar. How can I make him his favorite blueberry muffins without sugar?

We BBQed this last weekend. I have some left over pork ribs which were seasoned with dry rub. They are still in the refrig because we didn't need to cook them since we had enough ribs, chicken pork chops and veggies in our tummies. My question is: Can I re-freeze these pork ribs that have dry...

My Cuban Bread recipe instructs: "Cold oven". "Pan of boiling water". Set for 400 degrees and put the dough in the oven and bake for 40-45 minutes. Now I have never heard of a cold oven start. But the boiling water I can see. 400 degrees for 40 minutes....whew...burnt bread...(perhaps), but...

I just want you all to know I love and enjoy this web site. However, I find ads which announce "free" stuff and it's not free a little out of character for this fine web site. I went for the ad on the "fringe", which announced a "free" bread making machine. Well thinking that my old one needs...

Well today I purchased a French Bread baggette baking pan. It has two "sections" which are about 3 1/2 inches wide and about 18" long, for just a lousy 12 bucks at the Restaurant Store in Key West. (I just hate to got there because they have all this neat stuff and I want it all! But so...

Sorry to bother you again but where is the conversation about "your favorite micro-wave popcorn"? I don't know where to go to find it again. And where is the baking bread conversations? Where is it? Is there no way to keep track of where you have been and what conversations with whom you have...

How can I tell where I was in the site? Do I have to remember where I was participating in a conversation or is there a "trail" of where I have been so I can go back to those people I have been discussing, more than several different topics? I am lost and just do not know how to get around. Too...

I am in need of information before purchasing baggette pans for baking French and Italian breads. I am just wondering what kind of materials I should consider? What sizes? And from which manufacture? And are the pans coated? Stuff like that, I guess.

Let's see how many people will tell me which brand of microwave popcorn they think is the very best! (And why?)With great (true) butter flavor and salt and taste. I'm not interested in the weight loss kind or other such. And or other methods. Just great movie popcorn out of the micro wave...

Hi: So, do you bake a lot of bread? Well if you do, maybe you can tell me how to make my crusts a little more thin than they are. I put the bread in an already hot oven (350) and right before I put the bread in, I place some ice cubes in a pan and put in on the bottom. Then I put the bread in...

I use my bread machine to make my dough only. (On the dough cycle. I do not use it to bake any of my breads!) Now, my quandry. Am I using regular baking recipies or rather bread machine recipes? I am making baggettes of French and Italian varrieties and they are not bad. But I am not happy...