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I just tried making yeast dough for the first time, and while the dough was sitting for the first rise, it developed a crust that rose above it. How would I prevent that happening again in the future?

Does anyone know where I'd be able to get rice starch in the US? I have some, but I fear using it all up before I get more to make sure it is the same thing since all mine was identified as was neshasteh which just means starch. I want to make my dad faloodeh...

Rec- Faloodeh (frozen Iranian dessert) (TNT) فالوده (faloodeh)1 cup (140 g) rice starch 2 1/4 cups (525 mL) water a bowl of ice water sharbat (see recipe below) lime juice, to serve In a small pot stir starch into one cup of cold water to dissolve. One dissolced, and remaining water and...

I had a loaf of "french bread" from last week (it resembled more of just a soft crusted bread loaf, about 3 x 1 inches). To revive it and make it soft again, I took a spoon and spread a thin layer of yogurt on a 1/8" slice and topped with some chopped green onions and let it sit for a few...

Is there anywhere in the airport that's good to eat? I've never been there before, but will be there for ten hours this summer and just wondering if there's any place good in the airport.

The recipe calls for 2 teaspoons fish rub (such as Emeril's) and I'd like to use a substitute that would keep me from having to buy it. It's used on scallops and in a salad dressing for the same dish, so I am guessing it's a spice blend of some sort. But does anyone know what I could...

I made muffins today that only called for egg whites. Miraculously, they were the moistest muffins I've made recently, which was pretty surprising. But anyways, I have two egg yolks left, and was wondering if there was anything I could do with them that would not end up leaving me with extra...

I'm "catering" my friend's party and since its on a friday and I'm at school all week I need some yummy cookie recipes that I can make the weekend before and either roll in a log and quickly slice on Friday and pop in the oven or cookies that do not need rolled out (I don't like rolling pins)...

I just got home from Pisa last night, and while I was there picked up some tortelloni since it packed the best and the packaging was pretty. (Though then I saw it at the grocery store today, and was upset because it was on sale making it the same price, though the recipe on the back was...

I'm going to Tuscany next week with my family, spending most of the time in Florence. Though also a day in Pisa for sure. Anyone have good suggestions for places we should eat at?

I'm trying to make meringues, and my egg whites won't peak. I'm worried now I may have added the sugar too soon. But it's 4 egg whites (I may have gotten a teeny bit of yolk in it), 1/4 tsp each cream of tartar, salt, vanilla 1 cup sugar I've been beating it in an electric mixer for quite a...

The fact that I'm a novice comes through in this question: A salad calls for watercress, stemmed. Does that mean that you rub your hands and remove the leaves from the stems, like with parsley or cilantro, or does that mean I just cut off the parts of the stem without any leaves? I've never...

Cranberry Muffins Prep Time: 35 minutes (but I'm pretty slow) Cook Time: 20 minutes Total time: 1 hour Makes 8 muffins. Note: soufflé-like muffins Ingredients 1 cup all-purpose flour 1/4 cup + 2 tablespoons sugar 2 tablespoons cornmeal 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4...

http://www.epicurious.com/recipes/recipe_views/views/233292 I got that recipe from this month's Gourmet magazine and plan on making them. BUT... the nearby grocery store didn't have dried blueberries, so I got fresh blueberries. Should I be okay, or will I end up with nasty soaked cookies?

I am making a tassie recipe I found in a magazine, and it says to use ungreased non-stick mini-muffin pans. My grandmother had a tassie recipe of her own, and always greased the pans when she made them, whether the pans were non-stick or not. I have spray with flour, should I grease the pans...

This was my first try at baking something that I didn't use someone else's recipe step by step. Instead I came up with some of my own ingredients. I haven't actually tried it yet because I'm saving it for breakfast (thought it is probably much yummier right now). The crumbs tasted pretty good...

I want to make breakfast tomorrow with eggs, but I have a history of making bad combinations when cleaning out the fridge. And because of Thanksgiving I dont want to buy extra food right now. Any suggestions would be appreciated. I have: 2 oz. canned pumpkin fresh garlic lots of sun-dried...