Search results

I have been watching a person called Bredam Mcdermott at craftsy on knife skills. He shows you how to do a high cut, low cut, and a pull and horizontal cut. That all works well for veg, but i am wanting to do chicken strips and then dice and i am not to sure which of the above cuts would work...

Is there a difference between chop vegatables and dice? I looked it up and said chop is cut into peices that do not need uniform shape or size. Dice of course is of uniform shape and size.... Squares. Problem having is when they say chop they show cutting lengthwise than crosswise on say a...

With Easter comming soon I would like to dye some eggs. I always bought the store kits ,but this year I would like to use food coloring,vinegar and water. My question is,what is better to use boiling water or cold water seen both recommend for the water. Is there any reason for one or the...

Been baking cake in 13x9x2 pan and having thin cakes. Reason being bec. Of the cake mix boxes being less amount than the old ones. Before was 18 oz. now 15 oz. ,would there be any problem with making up two boxes separately with the ingr. Called for on the box to make cake,and add to my pan...

I am baking a ham and I notice my recipe says to put in oven covered and roast it for x amount of time. My question is why does it say roast when I am clearly baking it. ( not roasting it). I am a liittle confused on why they say roast ....again thank you for any help ,not playing on words just...

I am splitting 2 9 inch layer cakes. I have 4 layers....how or what way is the best way as far as placing the layers tog on the plate go? Usually for a 2 layer I place top down on plate then 2 nd layer top up. But with the layers cut ,what is the best way to do that. Would it be the same as if I...

The recipe I have says to mix 1 package of thick and creamy ranch dip with oil until blended ,brush on wings .bake for 30 min. At 350..last 20 minutes. Baste with BBQ sauce. The question I have is when I put the ranch dressing mixed with oil if this process for the chicken be consider oven...

I am having a problem with the following rec...... Basic Confectioners sugar frosting 2 cups conf. Sugar 2T. Milk 1t. Vanilla Place the above ingr. in a bowl with only 1/2 of milk. Mix together,gradually add remaining milk 1T at a time, till desire consistency. To make the above into a glaze...

Would a 2 quart round slope side casserole pan 4 inch side be okay to use instead of a round 2 quart straight side 4 inch side casserole pan. Would baking time change any?

I made a glaze for my bundt cake.... Powder sugar, milk and vanilla and butter. Most glazes I make don't use butter. The question I have Is the glaze isn't getting hard like it sholuld could it be bec. Of the butter?

Is this correct ....2 ...9 round cake pans holds 12 cups and a 13x9x2 pan that holds 14 cups is ok to use instead? Seems like the depth in the 13x9 would be less bec. Of only using 12 cups of batter?

Is it true this term glacé icing is a hybird... It's icing used as a glaze? I know glaze is a icing but never heard of it as the above. Also, can't remember where I read this but said ..glaze is thinner than icing and glaze is meant to cover whole item . Your thoughts please.

Could someone explain to me what this means .....they say the high and low settings stabilizes at the same temperature which is 212 degrees and both reach simmer point of 209 degrees. Can someone explain this more? I also was told the high and low are just how fast you cook your food. That I...

What is a baking dish? Some say its glass,ceramic or enamel cast iron. But some say it refers to anything you put in oven to make things in. Which is it?

Before I make his simple frosting for my cupcake ,wanted to ask will this type of frosting dry with a hard shell? I made something like this for a bundt cake but made it thinner and it did form a hard shell. But with it being thick like they show I don't know if that will do the same,also being...

RECIPE Back to Basics: Braised Sausage by Rachel ray. I was unable to print the web site but if you google it you will find this. Is this really braising , to me it is boiling sausage in beer . How can she say this is braising. Looked up braising def. and I don't see how this falls into...

I am looking for a nut roll in the grocery stores and all I am finding is danish nut strudel. I bought it and its pastry is more of a bread like consistency ,usually nut roll I am looking for has a heavier consistency . Does any one know what the name for this type of dough would be called...

How do you tell the difference between bavarian cream and boston cream and custard when looking at them?

need some advise here..... this rec. is from allrecipes.com called broccoli cheese soup. confused on the following direction.. in a stockpot, melt butter over medium heat. cook onions in butter until softened. stir in broccoli,and cover with chicken broth. simmer until broccoli is tender,about...

Starting off,would you suggest a set and what is the best set? Or would individually Be the way to go?

Ok...... if low and high stabilize at the same temp.209. What does the temp. On the low (185-200) an d high(200-225) have to do with it? . I know that's how fast it gets to simmering point....using high or low but how is the simmering point only 209 when high can go from 200-225 degrees. And...

when rec. are written like medium - high are they suggesting use medium high or the range between medium and high?

I am completely stumped i was following a rec. and it says to gradually increase the heat until it simmers. Usually i BTAB and RTS,but on this rec. has you do the above. My question is how long do you wait before moving up the heat. Could stay at low and get there like i did my stock or if did...

First attempt making stock. The rec. says to bring to simmer on low ....let it cook for along while. Question .....will it eventually simmer on that setting? I am thinking it will but might take 4 ever? Its a good big pot of stock i have. It says in bold do not BTAB . Wanted to ask before I...

when you fill say a cup of sugar in a dry measuring cup,what would be the proper way to say this: 1 cup of sugar is holding 8 ounce by volume? To me 8 oz is weight and that does not seem right or even fluid oz, its not liquid. So what would the right way be?