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are you sifting the flour before and after measuring? if not that is likely one of your problems. Traditional recipes are written for 4 ounce cups of flour, which is what a sifted cup weighs, a cup of flour out of the bag off the shelf from the grocery will wegh between 4.75 and 6 ounces per...

if it is in the store they will get it on the website eventually. Sometimes it does take them a while though.

knives personally knives aren't really that expensive either, if you follow the same kinds of guidelines you did for the pans. Commercial knives are wonderful for home use too and cost much less than comparable brand names. Commercial knives won't look pretty, but when you considder you will...

the stainless from tramontina is equal to all-clad, they don't make every pan that all clad does, but those can be found elsewhere from other makers who are also equal in quality to all-clad. The one thing to remember when you are considdering all clad is 90% of their operating budget goes to...

Glen> it all depends on what your style is as to what you you should considder getting. If you could tell me a little more about what you cook and what you would like to be able to cook it would help in reccomendations

i have 3 of them a $700 bosch which is industrial strength with a very long shaft. This was bought for professional reasons, but I found that unless the pot is quite deep, i am better off with the $20 models i have. one is a proctor silex, and the other is a hamilton beach.

i will too emulsify, it just won't be as thick. Adding whole eggs instead of just yolks is the secret to lower calorie mayo. Not only does it spread thinner causing you to need less of it for coverage, it is also ligherter in calories per teaspoon.

Geraldine also 4 hours on the counter or 12 hours in the firdge the acidity from vinegar will kill almost any food borne organism.

you have a few problems here. First is the getting the primary emulsification going. It is possible they are not using eggs, but it complicates your situation if they are not or you don't. dry mustard could be your emulsifying ingredient but they are using more than a simple pinch of it. To...

the reason these are seen on all the food tv shows is duofold, one they are great mixers and secondly there is a placement contract between kitchen aid and food tv. you will never see a bosc, which is a great mixer for most things but the newer ones with the plastic whip bowls are a bad choice...

I have a large Vitamin Juicer, as an average chef, it would have never been worth the $80.00 retail price tag, but has been worth every penny of the $2.00 garage sale price I paid. As a cater & home brewer of beer, wine and mead, the $80 price would have been well worth it. If i were only...

you should store them in the fridge after they have been cooked. For an exact amount of time there are websites that give arbitrary government figures about how long you should keep food, but as a general rule of thumb throw it out if it looks, tastes or smells bad in comparison to when you...

the cost for those who haven't either the time or desire to really clean their kitchen a commercial dishwasher is worth every penny you pay for them. Sure the installed cost is about $3000 ($2500 for the washer and $500 to have it installed by professionals who know what they are doing) but...

The general public can not get fresh double cream in the US or as far as I know even in canada. I know a few small dary farmers who produce it (not really and easy or cheap process), but good luck getting any of them to sell it to anyone but a select group of customers. You can however buy som...

the reason cold and frozen food works better for frying is two fold, the fact that it is frozen or very cold means it is going to take longer for the center to come up to temp which allows the outside time to get crispy and the inside to fully cook, many items if they were done fresh out of the...

if you are going to be freezing raw dough don't use instant yeast as it seldom gives the best results once it has been frozen.

this is not quite accurate, you can safely fry with olive oil up to but not over 375 (but 350 to 360 is the ideal temp for olive oil frying) and olive pomace to 395-400 (depending on the brand) this is very common in italy and Spain, but Americans are too pretentious about the cost of olive oil...

it would also help if we knew what you thought was good. . . and why you thought you needed a set of pots and pans as oposed to having the right pans for what you cook.

Better than putting it in your checked backage which will be gone through by people with sticky fingers send it UPS, FED EX or USPS from the airport, you will have it much sooner and have no worries about thieve or over zealous backage handler's these days.

Someone, from this or another one, sent me a nice email asking about reasonably priced commercial nonstick cookware. alas I lost their email address so i am posting the link here in hopes it benefits everyone...

while it is not a law every where that alcohol use be disclosed most restaurants are very proud of the fact it is in a dish they tell you. Even if thre isn't a disclosure law it doesn't limit liability should someone sue.

actually the alcohol does not ALL evaporate or boil off and what is left is usually enough to knock someone off the wagon. The possibility is serrious enough I will offer this advice to you, caterers can get sued for big money for not disclosing the fact they cook with alcohol and that residual...

I may be able to fix one store though, I have tenatively been offered a job at a soon to open bed bath and beyond as a cookware department manager. if i decide to take the job i have control over who i hire for the department.

My oldest piece of kitchen equipment is no longer used as it is a chopping block my great great grandfather brought back from an african safari in the 1880's. He bought it used in the butcher's market in Timbuktu, recently I have found that the same market not only butchered animals but...

baking bread in a dutch oven is easily doable if you are a master dutch oven cooker. This project isn't for beginners of baking or fire/coal dutch ovening, it takes a lot of experience and know how about both. too little time and you have a sticky mess inside, too hot or too long and you have...