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How well does sour cream bake? As in, does it hold up at baking temperatures (350-500F)? Yeah I suppose I could try that. I do like your veggie idea though. I think I'll try it! Thanks

So I usually bake bread for my church's college group (of which I am a member). The aunty thats preparing the meal this coming sunday is going to be making chili and cornbread! She's not expecting me to make bread, but she called me and told me I could if I wanted to. So I was wondering, what...

Poor Chinese college students (like myself) have fried eggs over rice for dinner! You might try it sometime, its quite good, it might even be a comfort food, I'm not sure about that. You just fry some eggs and when they're almost done, add a little soy sauce to the pan so it can heat up, and...

Chinese dumplings...there are the boiled kind which is made often. I don't know much about the chili soup you're talking about though. Dumpling Wrappers/Skins 1 lb ground pork 1 lb garlic chives soy sauce flour Beaten Egg You'll just want to chop up the garlic chives into 1 cm long pieces...

I've been looking for lots of pictures of plating and presentation, and the resounding commonality with everything I've found seems to be a contrast of either color or shape. Either contrast in color with the plate or the ingredients. Like...skewers on a bed of spinach. Which isn't exactly a...

Each college dorm has a set of resident assistants, they're there to take care of the students and make sure they don't do anything TOO bad too themselves. They're also in charge of events, and this cooking lesson is one of the events that they were thinking of putting on. So it is a one time...

A REAL loaf of bread to me is a free form loaf! Which usually means its long and thin and baked a sheet pan lined with parchment paper. They can look quite beautiful

I LOVE chicken feet. Positively, the best. But then I'm Chinese, so I guess thats not a strange thing. Theres that show on travel channel, with the bald man who goes around eating "strange" things? It was odd where a lot of the Chinese foods he ate were just normal to me. But I'd have to say...

I've been asked to teach a cooking class in a few weeks! What I'll be doing has been pretty much been left open to me, and its a one time thing for some college students out here in Santa Cruz, California. Any ideas on what I can do/show them? I was thinking of picking a simple recipe and going...

Anything a bread machine can do, your two hands can do =b. But in my experience bread machines are only used to make yeast breads. Quick breads, I'm actually not sure about, but you usually don't need to use a bread machine if you're only making muffins or scones or other quick breads.

I have a recipe for chiffon cake that continually appears to deflate on me, yet when you cut into it, it seems to be perfect in moisture and texture. So does anybody know about how chiffon cakes are traditionally made?

I recently moved to a coastal city, and it seems as if the temperature or something in the atmosphere changed from a more inland region. What used to take only 2 hours to rise now takes 4 hours, and I've been investigating different proofing box alternatives. The main one that I've been...

In my experience oil usually...helps brown it. so I dunno if that will work. Maybe you could try a different preferment? Instead of the pate fermentee that reinhart suggests. Maybe a biga would work better. Maybe you can tweak the recipe you start with to maximize your sugar content. I use...

isn't flaky/tender dependent on the method of dough construction?

I think margarine was specifically meant to substitute for butter. Whereas shortening is a more general fat to be used in cooking. So preference based? I wouldn't spread lard on a piece of toast, though butter i would. Its probably the same thing with shortening and margarine.

According to wikipedia shortening is hydrogenated vegetable oil Hydrogenation - Wikipedia, the free encyclopedia So its like margarine.

I'd heard that certain fruits have hydrolytic enzymes that prevent gluten from forming, and thus, the dough can't rise and will never firm up. Does anybody know if pineapple juice is the same way?

are cleavers too heavy for magnetic strips?

sounds awesome, I'll have to check this out

chicken and cabbage over rice, with lots of garlic and ginger, I've always wondered, what is a crockpot?

How do you guys choose pineapples? How do you know when its ready to be used?

I don't really use chef's knives, I've used a good chinese cleaver for my whole life (which isnt' all that long), but they've never disappointed me. Whats so special about a chef's knife?

high tech thermometers for everything!

Everyone likes a pot of chicken curry

Whats wrong with using honey? I'd heard that you need to adjust the amount of water in any recipe where you substitute honey, as there is already some in the honey, but I had yet to try it.