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When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account?
Nothing you can do will go very far towards making spicy food less spicy. Don't try to cover the spiciness, instead dilute it with more of the base ingredients (e.g. add plain beans or tomatoes to ...
We all prefer different units; that's a fact of sharing cooking internationally. That's relatively easy to solve here - we can put up a unit-conversions post here on Meta as a resource for folks wh...
I like the new recipe tab and already have an idea what I will be doing the next time I bake. Even though we only have few recipes at the time I'm writing this, I thought about how we want to struc...
I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...
It depends a lot on what rôles the sugar serves other than sweetening. In cake recipes which "cream" sugar and butter, the sugar has a mechanical rôle. The sharp edges of the crystals cut holes in ...
I tried to post a recipe in the Recipes category, but get an error back when I try. The Question post type is not allowed in the Recipes category. I'm hoping that this is a quick fix.
Like what has already been said, falling apart would likely be due to too much liquid, too little binder, or both. I checked what one of my cookbooks says about Swedish meatballs, and that recipe c...
Depending on the type of hard cheese, freezing may be a viable possibility. I've successfully frozen cheddar, mozzarella, and Swiss cheese and used them for cooking later with no noticeable detrime...
I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking. However, there are periods (sometimes up to a few weeks) when I just don't use all that...
Home canning is great if you are processing a lot of food all at once to store for a year or two. It's much less efficient if you are just planning to use the food over a week or two. The main issu...
It is often possible to add another sweetener as a replacement for sugar. In most cases, however, the substitution will not be as sweet as pure cane sugar, and will often pick up the flavor of the ...
Probably not the answer you're looking for, but just to offer an aspect on it. Solution: Don't. Instead, get used to the taste of less sweetness. I remember a couple of years ago. I had basically n...
One very obvious benefit is the situation when the freezer breaks. Then everything gets destroyed. A benefit of freezing is that, provided that the freezer does not break, is something you cannot r...
Yes! I definitely want us to have some place to post "articles", including recipes, alongside Q&A! In addition to recipes, people might also want to write about techniques, specific cuisines, ...
While I enjoy asking questions and receiving answers to them, I miss a space to post (home-developed) recipes. I think that it would be a nice addition to not only be able to talk about the process...
If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...
A lot of baking recipes require sugar in order for the baked goods to taste sweet. For my own part, I would like to avoid consuming too much sugar as it's detrimental for your health. I've heard th...
Falling apart means too much liquid or too little binder, or both. In your case, I think it's mostly the binder. Your description sounds similar to this recipe. The proportion of breadcrumbs to m...
TL;DR This does not answer your direct question on how to change the proportions. Instead it just solves the problem. Simply buy a bottle of molasses, and then you will never need to consider this,...
