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Recent questions in Dish & Culinary

by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 12 views
My chocolate ganache is split or greasy. How can I fix it?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 11 views
How do I temper eggs for a custard to prevent them from scrambling?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 12 views
How do I 'blind bake' a pie crust, and why is it necessary for certain pies?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 11 views
Why is it important to use very cold butter and water for a pie crust?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 11 views
What is the secret to a flaky, tender pie crust that doesn't shrink?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 12 views
How does chilling cookie dough before baking affect the final result?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 6 views
My chocolate chip cookies spread too much and became thin and crispy. What causes this?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 13 views
How do you achieve a shiny, paper-thin crust on top of brownies?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 11 views
My brownies are cakey instead of fudgy. What is the difference in the recipe or technique?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 11 views
Why did my cheesecake crack on top?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 7 views
What is the function of eggs in a cake batter?
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 14 views
How do you properly measure flour for baking? (Spoon and level vs. scoop method).
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by cookwithfem (602k points) in Desserts & Sweets asked Jun 11 12 views
Why did my cake sink in the middle after taking it out of the oven?
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