Techniques Answers

Tips for writing cookbooks

I will be developing a cookbook for a small country inn over the next year or so and was wondering if you knew of any materials out there that would give som...

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Cleaning crystallized sugar off pans

I have several old baking pans with baked-on crystallized sugar which I am having much trouble removing when I clean the panes. Is there a good way to remove...

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Fixing a too-salty sauce

If I've added too much salt to my spaghetti sauce, is there any way to make it taste less salty?

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Cleaning a copper bowl with soda crystals

I received a copper bowl for Christmas that is still in the box because it says to remove the special coating by boiling it in water and soda crystals. Can y...

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Thickening sauces with blood.

I would like to know how to thicken sauces with blood. How to hold the sauces for service, how to fix them if they break? What I can do and not do?

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How to deglaze a pan

What is the proper way to deglaze after browning meat or poultry?

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Working with store-bought puff pastry

If puff pastry has been thawed in the refrigerator and left there for 2-3 days, can it still be used? Will I get the same results as if I had let the puff pa...

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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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French utensils

What are some utensils that are used by the French to make food?

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Troubleshooting a brownie recipe

Lately, after baking brownies I notice craters or indentations on the bottoms. I can't figure out why this is happening. Should I try tapping the pan on a co...

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What is almond flour?

I have come across a few recipes that call for almond flour and have not been able to find any reference to the making of it anywhere. Can you please help?

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Using fruit sweeteners in recipes

I downloaded a recipe from the ( , ) cookbook by Janice Feuer for Our Famous Cinnamon Rolls. Each element of the recipe calls for fruit sweetener which I hav...

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Why sugar syrup seizes up

I was making a caramel sauce for filling in cookies and used only about 3 tablespoons of water with sugar. Anyway, the liquid never turned "amber" until afte...

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Sugarless fudge

My husband and I do not like using or eating refined white sugar. Do you have any suggestions for making fudge using honey or maple sugar? Any recipes would ...

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Pumpkin pie without the crust

I would like to make pumpkin pie filling without it being in a pie shell. Is it possible to do this and if so, how do I do it?

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