What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
posted by Mrs. Pterodactyl
on Jun 23, 2014 -
I'm organizing a bake sale that will take place in a record store; we'll be selling baked goods while a couple different bands perform. It's a benefit for an all-ages nonprofit performance space, so the crowd is going to be more "denim vests and cheap beer" than "PTA fundraiser cake walk." I'd like suggestions for recipes that don't require me to buy an ingredient that I'm only going to use a small portion of, are fairly simple to make, and easy to make into sturdy single servings that don't require plates or forks. Bonus questions: vegan suggestions, jello shots, and savory items. [more inside]
posted by Juliet Banana
on May 27, 2014 -
I'd like to write fortunes and fold them into home-made fortune cookies. Can I make the cookies ahead and then reheat or steam them to make them flexible enough to fold? [more inside]
posted by wryly
on Feb 27, 2014 -
I am currently making this
recipe for chocolate-covered peanut butter balls.
Despite following the instructions to the letter, I cannot get these damn things to cohere in any way. What should I add to turn this delicious sugary peanut butter mush into the delicious little round balls it is SUPPOSED to be?
Not a very experienced or intuitive baker, so I can't tell whether it should be more dry or more wet or what. It's very...gooey.
Added frustration: I did the exact same thing yesterday and it worked perfectly, but apparently baking is like insanity in that you do the same thing over and over, expecting different results. Help please!
posted by like_a_friend
on Dec 5, 2013 -
silicone mold at the thrift store today. My guess is it's for making some sort of fruit-filled baked dessert. I'm imagining something similar to a strawberry shortcake. What is it for? [more inside]
posted by aniola
on Jun 7, 2013 -
A group I belong to plans to have a book-themed Cupcake Wars
party. Everyone's supposed to make a batch of cupcakes with a name based on a book title. Example: The Particular Sadness of Lemon Cupcakes. [more inside]
posted by BibiRose
on May 11, 2013 -
So it's rhubarb season and I've finally managed to buy a big batch, yay! I love
the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
posted by everydayanewday
on Apr 10, 2013 -
I want to make brownies for my son's birthday and mail them to him. This is not a problem. What might be a problem, however... [more inside]
posted by DMelanogaster
on Feb 15, 2013 -
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
posted by wryly
on Dec 20, 2012 -
Throw me some dessert recipes or ideas that are not only delicious, but involved to make - lots of time required, or lots of steps, or lots of ingredients, whatever. As long as they're yummy and a bit out of the ordinary. [more inside]
posted by Stacey
on Nov 17, 2012 -
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free.
I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread.
Any Ideas? [more inside]
posted by snow_mac
on Nov 5, 2012 -
My wife loves baking cakes, but I'd really like her to stop. What other things could she cook that meet her requirements and mine? [more inside]
posted by anonymous
on May 1, 2012 -
What is the best time and temperature for baked tofu? Every recipe I read seems to differ wildly on those factors. I've made some that has worked, and some that hasn't. The one time I got it just right I forgot to make a note of which recipe I used.
I like it crispy on the outside but still a bit soft inside. Thoughts?
posted by furiousxgeorge
on Dec 26, 2011 -
Suggest delicious homemade edible gifts, yet again! Difficulty: specifically looking for (relatively) shelf-stable and mail-able recipes. [more inside]
posted by Bardolph
on Dec 6, 2011 -
At what point does a cupcake become a muffin? Or a muffin become a cupcake? What is the technical difference between the two?
posted by anastasiav
on May 12, 2011 -
In a normal cake mix recipe (mix+oil+water+eggs) is there anything I can successfully substitute with peanut butter? [more inside]
posted by abitha!
on Sep 4, 2010 -
I have about 3/4 of a liter of sour milk - can I cook or bake this into something tasty? [more inside]
posted by iona
on Apr 1, 2010 -
help me find new things to bake into bread. not just any bread, mind you, but stuffed/filled bread. [more inside]
posted by msconduct
on Mar 13, 2010 -
I'm going to a brunch next weekend and have been asked to bring something. What can I make ahead of time? [more inside]
posted by leesh
on Jan 28, 2010 -
Please help me duplicate The Cheesecake Factory's "Craig's Crazy Carrot Cake Cheesecake" at home. [more inside]
posted by Vorteks
on Jan 22, 2010 -
Making yeast sticky buns for the staff tomorrow. Better torise once and refrigerate before baking tomorrow or to rise then par bake for a few minutes? Help please.
posted by BrooksCooper
on Jan 6, 2010 -
What cookies should I bake for my family this year? What have been your most successful cookies and/or cake or other holiday sweet? [more inside]
posted by SuzySmith
on Dec 7, 2009 -
In previous years I've made a lot of cookies
to give away to friends and family around the holidays. This year I'd like to do something a little different, but still make it a gift of food. [more inside]
posted by sararah
on Nov 5, 2009 -
My lovely castle cake pan is sadly suffering from disuse. Help me out with your favorite bundt cake recipes and glazes. [more inside]
posted by misha
on Sep 28, 2009 -
I just made a huge batch of zucchini/apple muffins and they look beautiful. Unfortunately, they taste well, not horrible, but very, very baking soda-y. What should I do with them? [more inside]
posted by munichmaiden
on Sep 11, 2009 -
What's the difference between good buttercream icing and old fashioned birthday cake icing? [more inside]
posted by kdern
on Sep 10, 2009 -
Where can I buy a notebook/journal intended to let me record the meals I cook? [more inside]
posted by Maia
on Aug 9, 2009 -
I'm looking for fat-free (or super low-fat, like under a gram per reasonably-sized serving) recipes for baked goods that you've personally made and enjoyed. Cookies, cakes, quick breads, etc. are all fair game. Bonus points for chocolate stuff. [more inside]
posted by vytae
on Jul 9, 2009 -
Please suggest me some snacks, light or portable dishes that are both healthy and involve baking or cooking. [more inside]
posted by schmoo
on Jun 21, 2009 -
I'm thinking about building a gingerbread house this year, and as usual for food topics that have yet to show up on Good Eats, I'm at a loss for where to find a good recipe. [more inside]
posted by ErWenn
on Dec 8, 2008 -
Need help from experienced bakers: how do I get rid of the eggy smell that clings to otherwise delicious biscotti (and some other baked goods) after they come out of the oven? The only advice I have found is to add a teaspoon of honey to the batter. (I use your standard eggs, out of the shell) Does this work? What causes the eggy smell anyway? How do industrial biscotti-bakers avoid having the smell?
posted by Salthound
on Jun 7, 2008 -
Granola me! How can I make really really tasty granola? What granola recipes do you love love love? Where the hell can I find brown rice syrup in Chicago? [more inside]
posted by santojulieta
on Apr 4, 2008 -