Recipe Questions

What Type of Chocolate Do I Need for This Devil’s Food Cake Recipe? — Good Questions

Q: I have an old recipe that calls for "Baker's Premium Chocolate No. 1." Baker's no longer markets a product called that, at least not that I can find. I have looked online, but cannot find which, if any, of their current products is the same. Is this unsweetened? Semi-sweet? Dark?

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My Cauliflower Pizza Crust Was Awful. Did I Do Something Wrong? — Good Questions

Q: I have quickly come to rely on Kitchn recipes for their consistently good results. So I'm curious to know your thoughts on low-carb pizzas with a crust made primarily from cauliflower.

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What’s Causing My Flat Cookies? — Good Questions

Q: The last few times I've made Toll House cookies, they've come out of the oven flat, about 1/8- to 1/4-inch thick. What am I doing wrong?

Sent by Norma

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What Can I Make in a Deep Fryer? — Good Questions

Q: My partner and I were given a deep fat fryer for Christmas. Having never owned one before, I'm stumped: What do I cook in it other than chips? Can anyone recommend a good recipe source?

Sent by Hannah Groves

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Why Does My Soup Look Like Jell-O After Refrigerating? — Good Questions

Q: I made a pot of navy bean and ham soup the same way I always do (with a ham bone — an old family recipe), and after cooking, I placed the pot in the refrigerator. When I took it out the next day, it looked like Jell-O. If I reheat it, it looks and tastes fine. What's going on?

Sent by Rich

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How Can I Save a Salty Dish? — Good Questions

Q: I added too much salt to my greens; is there anything I can do instead of throwing them out?

Sent by Claudia Crawford

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