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I made a loaf in a convection oven. I used the same recipe i did for my usual conventional oven loaves. However, it turned out as though the bread was grilled on top and not done at the bottom. Is there a different way of making bread in a convection oven? Does the loaf have to be shorter so it...

Did you let the bread rise exposed to air? Prolonged exposure to dry air will take a lot of moisture out of the bread. Especially since you let it rise thrice. Let your bread rise in an oiled bowl. And cover it with an oiled plastic wrap. Put it in a deep baking tray, and cover it with another...

Would yoghurt be a good tenderizer for ribs?

I was thinking more along the lines of, if the seasons were food, how would they taste like?

For example, Summer: Spicy Winter: Bitter or melt in mouth feeling Autumn: Flaky, more toughness to the bite but spread through Spring: Sweet and springy

And how long does it take to home make ricotta? Milk goes for rather cheap in these parts, and i would love to try it...

Please post some recipes. I'm sure a lot of us will not mind devoting a whole day to cooking!

Would adding white wine make it melt smoother?

Will it be noticably different from ricotta? Since ricotta is made from the whey of mozzarella, i would assume that adding mozzarella would close the gap...

I'm in New Zealand, in a student town, so food is mostly limited to alcohol, staple food and body builder's food. I was thinking of making lasagna, but i could not find any ricotta, what can i use to substitute ricotta in a recipe?

When i baked a loaf, it usually goes in about half a day. Yesterday was different. My bread did not go as quickly as usual. I kept it warm in the lowest shelf of an off oven. The crust dried out, but the inside is still moist. How do i return some moisture to it?

http://www.discusscooking.com/forums/f23/steamed-buns-chausiubao-mantou-26654.html

To be fair, dim sum is more of a Hong Kong speciality. Other search terms: Bau, baozi, pau, cha siu pau, char sio pao.

It fell on itself and was as greasy as bacon.

I don't remember anymore, i think i just cut down because i did not have enough. Anyway, can anyone post a picture of what consistency a spongey cake batter should be like?

This looks like Donpo Rou... Is it? If so, then pork belly is the best part to use. We used to do things like this, with several variations. One of my favourites is to add a few tablespoons of vinegar to give it a soury taste. BTW, how long did you cook it to get the liquid into that consistency?

You mean Chausiubao? Please do! =P I'm not sure that mantous and baos use the same kind of dough though... Mantous always seem sweeter to me.

3 cups bread flour 1 cup warm water (adjust to humidity) 1 teaspoon of honey 2 teaspoons of dried active yeast pinch of salt a couple table spoons of olive oil (for softer, longer lasting bread) Mix honey and 1/2 cup of warm water together. Then add the yeast. Let it foam. Mix flour with salt...

The recipe is also applied on scallops and sometimes jellyfish. I suspect a sweet and sour sauce... but i have no access to these little things for now... in a few months i will "research" these things deeply =P

Are the doughs for Italian, and French different from regular bread as well?

There's definitely sesame seed/oil... but what is that red smoky sauce? It is not spicy in the least bit...

Oh, i was just playing around, so there was no real recipe per say. I did only use 1/2 the amount of butter suggested. I just wanted to fish for the general ratio of ingredients for a basic cake is all...

For some reason my cakes come out very dry and not as fluffy as a cake should be...

I think it is more that the sweetness of the potatoes counters the saltiness of the soup. Adding a sugar pill probably does more in this case...

Great, the very month i will be back in Malaysia... Anyway, the drive from Christchurch to Invercargill will be about 8 hours. You can stop by Dunedin, being a student town, would be nice and quiet during the summer. Nice change of pace from the rest of New Zealand during that time. Try and do...