Does anyone know anything about aquafaba?">Does anyone know anything about aquafaba?
Aquafaba is the water that chickpeas are packed in. I've read that it can be used like egg whites--can be whipped like eggwhites, used in cooking like them. I've just started experimenting with aquafaba. And I've seen posts on 1 or 2 sites saying that this stuff may not...
Read moreLost Recipe Babka with meringue filling">Lost Recipe Babka with meringue filling
Help! My grandmother made amazing babka and can't find the recipe anywhere. It was huge. Made by putting rolls of dough with filling in large tube pan. The thing that made it special, is how she filled it. She would spread meringue and then a mixture of...
Read moreAlternative uses for Beignet mix">Alternative uses for Beignet mix
I've been gifted with a box of CDM beignet mix. However, I don't like to fry things. Is there anything else I can make with this? It does not have to be in the beignet/donut family. I'm not familiar with doctoring up boxed mixes. Thanks in advance! Read more
Bird Egg Beans">Bird Egg Beans
I am 65 yrs old..my grandmother owned 407 acres of apple and peach orchards..37 runs through most of that. as a child I remember so much..including holding my Nana's hand in the back yard as bulldozers and pans as Int.81 was being built. but..the one thing i did learn and...
Read moreFall Quarter 2019 Baking Cookbook of the Month: THE BAKING BIBLE">Fall Quarter 2019 Baking Cookbook of the Month: THE BAKING BIBLE
Welcome to our Fall Quarter 2019 Baking COTM, THE BAKING BIBLE by Rose Levy Beranbaum, running from October through December 2019. We’ll use this thread for all reports and discussion of recipes in the book. Are you an Amazon Prime member in the US? As of this writing, you can download...
Read moreBay Leaf in Sous Vide Bag?">Bay Leaf in Sous Vide Bag?
Hi, I'm planning to sous vide a lovely strip steak. I'm light on fresh herbs but I do have bay leaves; I can't decide if I think they would be a good addition to the cooking packet or if the flavor would be weird or too strong. What say you? Thank you!...
Read moreCan this croissant dough be salvaged?">Can this croissant dough be salvaged?
I was attempting blueberry croissants and tried a new butter folding in method. Frankly I do think the recipe is partly to blame as it cautioned greatly against overmixing the dough but I think it then wound up too underdeveloped. I should have trusted my instincts. Main problem: a lot...
Read moreSeeking recipe for oatmeal cookies (etc)">Seeking recipe for oatmeal cookies (etc)
Does anyone have any ideas, or a specific recipe, for cookies, cupcakes, etc made with oatmeal, sugar, etc, but no flour? I've been doing some experimenting, and my results so far have not been too bad. I mixed 1 egg, 2 T EVOO, 5T sugar, baking powder, and some instant...
Read moreHELP! I'm Cooking Beef at 50°C/122°F">HELP! I'm Cooking Beef at 50°C/122°F
According to Heston Blumenthal, one of the UK's most successful chefs, rare beef should be cooked at 50°C/122°F. I need to cook this joint today. I've been in deserts in the mid 40°C's/113°F'ish. It was very hot but I never felt I was going to cook myself - yes, I know I...
Read moreDuck confit for a large group">Duck confit for a large group
I’m hosting 50 or so people next month and was thinking about duck. I know breast would be easier to slice and serve (they’ll largely be standing), but was thinking if I confit I could do that ahead of time. But I can’t figure out how one would serve it....
Read moreAbout Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude