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is it ok to garnish my chocolate with pine nuts? should i toast?

Whipping cream I'll be whipping cream for garnish (rosette) can i just whip it and not stabilize and stay as is for about 2hrs (after piping) If i have to stabilize it, what should i do? use? Coulis A recipe i have calls for boiling strawberry and sugar with water. Should i chop up the...

I melted my chocolate, it did melt alright. But i want it more runny, so i added shortening. And instead of the chocolate turning more runny, it made the chocolate more thick and somewhat grainy. I'm not sure if its because of the shortening i used, i kept my shortening in the fridge for quite...

I need fresh herbs to be used by friday. I'll be buying the herbs, particularly: rosemary, parsley, chives, basil on Sunday Can they still be fresh even after 5 days? If yes, how do i store?

I'm planning on sending a banana bread to my sister via her friend who's coming here by plane (she's in the US and i'm in Asia). it'll probably more than a week before the bread could to her. Is it possible to retain the quality of the bread for more than a week? or will it spoil? What kind...

apricot cherries thanks in advance!! I need to do a report in school regarding the two :)

Can anyone help , i have to give a speech to my cousin who's having her 18th birthday. I have to give a toast. I"m not good in words, can anyone help enhance what i have in mind Here's what i'm planning on saying: - not only is she a genius, she's very good in academics, but also a fast...

My mom bought this unagi (eel) with a very delicious sauce with it. It's a sweet sauce. similar to the sauce they served with Gindara Fish in Japanese restaurants (brown sauce that is quite sweet) Any idea/ copycat recommendations?

CABBAGE CASSEROLE 1 1/2 lbs ground pork or beef 1 medium onion, chopped 1 dash garlic powder 1 dash oregano 32 ounces spaghetti sauce 1/4 cup rice 1 dash basil 1 head cabbage 1 lb mozzarella cheese, shredded 1. Shred, boil 3 minutes and drain...

This is my 2nd time to make a japanese cheesecake souffle. And the middle sunked after cooling!! I'm not even sure if i have the right texture: The top was fluffy, while the lower part was egg custardy. Am i on the right track? Here's the recipe: Makes one 20cm cheesecake. 250g cream...

1. Is it ok to sit the cheesecake in room temperature unbaked? ingredients include: egg, yogurt/sour cream, cream cheese, condensed milk 2. If a cheesecake bakes at 400º for the first 10min, then ask for lowering it to 300º for the rest of the baking time... should i just turn down the oven...

any healthy bars that bakes at 250F that uses little to no fat?

any recommendations?

How come some chocolate frosting are in dark brown, while i made one (w/ bittersweet chocolate, butter, vanilla and milk) came out light brown? And what's the diffrence between a Devil's food cake and a chocolate cake?

I'm making a dish asking for par boiled potatoes. Do i need to peel and slice 1/4"thick (that's what it says in the recipe) for it to cook easier? then par boil it? If i'm correct, par boil means boiling for a short period of time, but how short? Should i boil the water first before...