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Well, I tried to make a chocolate mousse today and it was a mess. I think I put the eggs in the chocolate when the chocolate was still to hot but I'm not sure. The recipe called for the chocolate to be melted, butter to be added one Tab. at a time, then pinch of salt and vanilla. Fine so far...

I have this really great recipe for lemon bars. I bake them in a 9x13 pyrex. The problem is that about 1/4 of an inch around the edge is hard and chewy. Should I be baking these in something made of a different material? The middle is really very good but I would like to solve this problem...

I love this place. So much information. :) I have a question about using a batter to deepfry chicken, fish, veggies ect. Is it a good idea to always dredge the thing being battered in flour first in order to get the batter to stick to it better once it hits the oil? I see this in some recipes...