Knowing what I think I know about chemistry, I can't think of a reason why this would need to be true. It seems like MSG wouldn't interfere with the thickness of the gravy and make it reheat into a weird texture.
Anyone have thoughts here? Thank you.
I got in to making my own sausages and gave it a go yesterday.Marinated turkey breasts with olive oil pepper and salt over night then cut them in to little pieces grinded them once with my manuel grinder and added lemon zest and garlic powder.For cooking i boiled them until they changed their colours and grilled them 1 min on each side i didn't cook too much since my sausages are pretty slim but they were very dry i mean very very dry and also i was expecting a crunchy casing but that wasn't the case also. So what can i do in this case i can't add animal fat to it since where i live there is only tail-fat and it's pretty expensive for me.I also added more olive oil to it but it was still too dry and very oily didn't help at all.
I'm in this class now where we run the school's bake shop. For our final project, we have to make an item, design the packaging for it, determine its sale price, and display it at our final bake sale. I chose fudge. My idea was to create a four pack- four flavors, one of each flavor per pack. Each piece of fudge would be about a one inch cube.
So I just sat down and did the pricing, and the plain fudge flavor, which is the base for the other three flavors, came out to 18 cents per piece. The other three flavors are around 25 cents per piece. Using the formula we're supposed to follow, plus the cost of packaging, I'm looking at close to $5.00 per box.
...for 4 pieces of fudge. That seems crazy high. Our final bake sale is like our grand finale so they'll be lots of other items for sale, and now I'm worried it won't sell. And the recipe and ingredients are already as basic and generic as they can be, so I can't cut costs there.
I need to know if I have to rethink this. Would you buy 4 pack of fudge for $5? Why or why not??
Hi, I'm just starting out making pies. Does a pumpkin pie require blind baking the crust before baking again with the filling? I've baked the raw dough with the filling in cupcake tins for mini pies and they came out nice, but is it different for a full sized 9"-12" pie? All advice is welcome.
Sweet potato honey? I don't know the best way to describe it, I'm hoping someone here would have a method for extracting the beautiful amber honey like substance that drips out of a baked sweet potato. My current plan is to poke a bunch of sweet potatoes full of holes and roast them on the wire rack in the oven with a sheet pan and parchment underneath, checking periodically and scraping off drippings into a small container before it burns but there's gotta be an easier way to do this. Has anyone tried doing this successfully any other way?
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