Posts by storm

How much does one cup of cheese weigh? Does it matter is it's one cup of cheddar or one cup of Swiss?

When I heat a can of condensed bean soup, all the ingredients remain smooth and well incorporated. When I make bean soup from scratch (which tastes infinitely better!), the beans and bean puree sink to the bottom of the bowl. How can...

We've all made recipes that state "Alternate adding wet and dry ingredients, ending with dry." I can understand why you add ingredients in small amounts, but why does it matter it I mix wet-dry-wet-dry-wet-dry, as opposed to...

I have two similar recipes for sweet rolls, each requiring 4 cups of flour. One recipe calls for 1 package of yeast, while the second one needs 2 packages of yeast (and can be refrigerated overnight for the second rise). Why the...

I was using molding chocolate; Wilton and a local brand. I've used both before (for about 5 years) without having this problem, so I'm tempted to say it's not the chocolate. The molds were new this fall and haven't been used much. ...

I have been molding chocolates for years, and have never experienced this problem before. I recently began molding large (8 ounce) chocolate bars. The first couple turned out just fine. Now I'm getting a light colored spotting...

My mother wrote me and asked, " when I have a recipe that calls for wine and heavy cream I always substitute half and half, and the liquid always curddles. Is it due to the lack of butter fat? The sauce tastes good but...

My mother arrives Friday, May 26. I had planned on a scallop & tarragon salad, only to discover my mother dislikes tarragon. Rather than change the whole menu, what herb would be a good substitute.