Macarons developed feet but with gooey bottom

Why my macarons have feet but the bottom is gooey and like in the picture below ? My recipe is : 200g tant pour tant plus an egg white 100g sugar with...

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Dough for edible bowls, plates

I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is...

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How do I get my chocolate mousse to be firm?

I need to pipe my chocolate mousse into chocolate Cups but the shape is not staying, how do I make my Mousse firm? I used the following ingredients in...

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Sorbet contain ice crystals

I bought the ICE-30BC ice cream machine from cuisinart after reading hundreds of reviews on amazon and youtube They all said that it will make a smooth and creamy ice...

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Can you make fermented, oil-stored Giardiniera at home?

I'm wanting to try to make Chicago-style giardiniera at home. However, some food-safety site says that The Italian condiment, Giardiniera, CANNOT be made safely at home. This...

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The use of chicken bones that have frost on them

I have chicken bones in the freezer that have frost on them. Can I still use them to make chicken broth? ...read more

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Can I first rise my bread dough in the fridge? [duplicate]

This question already has an answer here: How long can...

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Grilling beef steak on a contact grill

Should I use both sides of a contact grill when doing a beef steak or is it better to use just one side and flip the meat after some...

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Making of bread pizza in oven

When i make bread pizza or bread sandwich.outer cover of bread dries.which elments should i use for baking so that it does not dries.my oven is of 35...

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How do I prevent my bread crust from drying out?

When I make pizza or toasted sandwitches in my oven, the outer crust dries out. Which elements should I use for baking to prevent it from drying out? My oven...

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Latest News

Macarons developed feet but with gooey bottom

Why my macarons have feet but the bottom is gooey and like in the picture below ?

My recipe is :
200g tant pour tant plus an egg white
100g sugar with 25ml water for the syrup
1 egg white

The bottom did not stick to the baking paper. It was sticking to itself inside as someone pushed it with his hand.
I baked them in my ordinary oven where I turned on the upper heat and put macarons in the lower part if oven and bake it for 20 minutes

…read more

Dough for edible bowls, plates

I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is still somewhat edible.

Is there some classic technique, a special ingredient, or just a general direction to go for a such dough? …read more

Sorbet contain ice crystals

I bought the ICE-30BC ice cream machine from cuisinart after reading hundreds of reviews on amazon and youtube
They all said that it will make a smooth and creamy ice cream.

I tried the red fruits sorbet:
Raspberry
Strawberry
With sugar syrup

When I churned the mix and taste the mix it was smooth and delicious but when I kept it in the fridge for the next day it was hard and I felt the ice crystals when I ate a portion.

The reason is the machine ? The fridge or a missing ingredient ? …read more

Can you make fermented, oil-stored Giardiniera at home?

I’m wanting to try to make Chicago-style giardiniera at home. However, some food-safety site says that

The Italian condiment, Giardiniera, CANNOT be made safely at home. This mixture of raw, hot peppers and vegetables in an oil base can support the growth of Clostridium botulinum. Therefore low-acid foods, such as vegetables, that are mixed with oil must be kept refrigerated. They can be kept refrigerated for up to 10 days. Commercially prepared products contain specific levels of microbial inhibitors or acidifying vegetables for use in an oil-based product in the home environment.

Most recipes I look up for fermented giard are touting it’s mystic gut-flora curative powers, and don’t discuss storing it under oil. The oil recipes I find just have the vegetables soaked in brine for a day, while refrigerated, so practically nothing microbial is going to happen there.

As to the warnings, I’m not sure if the “low-acid foods […] that support the growth of Clostridium” include fermented vegetables. From what I can tell, fermented vegetables are more likely to be attacked (in the short-term) by mold, and only if oxygen gets in.

The “proper” Chicago recipe is cited in the Tribune article as broadly:

According to Shay of Local Foods, making Chicago-style giardiniera is a two-step process. “First, you pickle the vegetables,” he says. Then, “you drain everything, and then cover (the vegetables) with oil.” Shay lets the vegetables pickle for two weeks before tossing them in the oil, where he leaves them to infuse for another two weeks.

My question is basically, what is the expected shelf-life/hazards (refrigerated or not) if I do that (2 week ferment, drain, oil, 2 week infuse). …read more

Can I first rise my bread dough in the fridge? [duplicate]

This question already has an answer here:

How long can I keep bread dough in the refrigerator?

3 answers

So yesterday, after kneading the dough, I oiled a bowl and put the bread dough in, sealed the top with plastic wrap and put it right into the fridge. Now reading on the web, I found out that it might not be good to let the dough rise in the fridge as the cold has affect on the byproducts of the yeast.

The dough is only half rised after 24 hours in the fridge.. what should I do now? Try to get it rise more at room temperature or punch it down and let it rise again? …read more

Making of bread pizza in oven

When i make bread pizza or bread sandwich.outer cover of bread dries.which elments should i use for baking so that it does not dries.my oven is of 35 liters with convection …read more