Answers to life's vexing cooking questions...
Sugar, Chocolate, Butter, Eggs, Flour & Fruit Archive
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Sugar
- Baking with sugar substitute Cooking with sugar substitute Finding sugar syrup or substitutes for it Interchanging sugar, brown, honey & maple syrup Measuring superfine sugar Softening brown sugar Substitutes for cane syrup Substitution: granulated brown sugar for regular Sugarless fudge Using fruit sweeteners in recipes What is castor sugar? What is corn syrup? What is fondant? What is superfine sugar? What is treacle? When to use castor sugar Why sugar syrup seizes up
Chocolate
- Decorating a plate with chocolate hearts Dinner with a chocolate theme How to melt white chocolate Keep butter from separating in English toffee Substituting: bittersweet chocolate for semisweet Substitution: unsweetened chocolate for semisweet What is a square of chocolate? What is chocolate crunch? What is coverture What is Death by Chocolate? What is hazelnut spread/Nutella
Butter
- Creaming butter for cookies How to clarify butter Creaming butter for cookies Cooking with non-dairy creamer Silver spoon deflating whipped cream What is Chantilly cream? What is thick cream?
Eggs
- Are coddled eggs safe? Egg safety Egg whites & frosting How to fold egg whites & batters What is meringue powder?
Flour
- Substitutes for cake flour? What is a torte/flourless chocolate cake? What is almond flour? What is cookie flour?
Fruit
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