General Cooking And Recipe Trouble Shooting

 
For general discussions on food, cooking and for troubleshooting recipes. If you need help with a recipe or specific ingredients, please post it to the appropriate category below. If asking for help on a recipe, please remember to post the ingredients and directions. If sharing a recipe, please make sure it's original and unique content that will add to the community. Forum moderators reserve the right to delete any recipe they deem to be plagiarized, un-original, spammy, or just plain boring.
  Forum Topics Posts Last post
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Talk about your favorite ingredients, a secret trick you have up your sleeve or food in general.
299
2926 Calculator
by Kit
2017-09-03 06:28
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Not sure which one of the categories your cooking question fits into? No worries, you can get it answered here.
164
1726 Home roasting...
by one story
2017-01-20 11:07
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Need help troubleshooting a recipe? Tell us what went wrong and we'll do our best to help. If you would like to share a recipe that actually works, please do so in the Stella Culinary Group on GroupRecipes.com.

52
356 Calling all jelly...
by labradors
2017-05-30 06:33
No new
If it lives on the ground or flys in the air, this where you talk about how to cook it!
72
551 Cutting chicken...
by Chris Klindt
2016-05-24 10:38
No new
If it lives in water and you want to make it delicious, this is the board for you!
16
131 Gefilte Fish -...
by jacob burton
2016-04-12 07:20
No new
Share your secret salad recipes and tips on how to cook vegetables.
20
114 The Perfect Onion...
by Nina
2016-06-18 06:31
No new
Whether it's BBQ, grilled or smoked, this is the place to talk about. This is a non-denominational BBQ board that welcomes all styles and techniques from every region in America and around the world.
32
247 Smokers and Smoke...
by Mucho Bocho
2016-09-15 10:24
New posts
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Newest Forum Topics

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 7

I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0