Answers

Evenly chopping nuts

Is there any way to coarsely chop nuts evenly? I pulse them in the processor and they come out partly coarse and partly fine.

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High-altitude baking (5,000 feet)

What are the corrections that should be made when baking a cake, for example, when one lives above 5,000 feet? I live in northern Colorado, at an altitude ar...

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High-altitude baking (7,000 feet)

Are there any standard high-altitude recipe changes for baking? Or does each recipe vary. I just relocated to Flagstaff, Ariz. I have had several things flop...

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How to grate fresh ginger

What is the best way to grate fresh ginger? I typically use the finest grater on a four-sided box grater, but much of the ginger tends to stay mashed into th...

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Cooking in a water bath/bain marie

Many flourless cake recipes call for using a springform pan and putting that pan into a water bath. After my first disaster, (the water leaked in and ruined ...

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Lining a pan with parchment paper

A recipe for a cheesecake instructs one to, "Grease, lightly flour and line the bottom of an 8- inch springform pan." My question is this: what do you line t...

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Is my yeast alive?

How do you know for sure that yeast is active? Does it have to bubble???

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Cleanly cutting pies & cakes

I have a hard time cutting lemon pie with my butcher knife; it always sticks to my knife. Is there a trick to it so I will not pull all the meringue apart? A...

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Creaming butter

I never had trouble creaming butter until last night; it just wouldn't cream. The recipe called for 3 Tbsp. of butter and 1-1/2 cups of sugar. I thought it w...

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Adding melted butter to cool batter

When adding cooled melted butter to milk, buttermilk, yogurt, sour cream, etc., (usually for making muffins), how do I keep the butter from lumping up? Also,...

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Brining pretzels

What are the ingredients of pretzel brine and how do I prepare it?

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How do you revive vanilla beans?

Can you suggest anything I can do to "revive" vanilla beans which have become too dry and crack when I try to cut them open?

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