GENERAL QUESTIONS

mamabennie
Hosted by Bennie Shaw
Group active since Mon, Jun 28, 2010

I would like to see a designated page for cooking questions. If there is one already please direct me. I have a question right now.

When a recipe calls for grated parmesean (?) cheese, is it grated in the can like for Pizza, or is it grated like say, cheddar cheese?



 

Good Morning enjoy your day

Whiting

irislynn
By iris mccall - Tuesday, September 23 at 1:22 PM

I r scent l y purchased a box of Whiting Fish, I thought I would just dredge it and fry it up. But When I opened the box, I saw that only the head was removed, not skinned either. I don't know the first thing about dressing this fish, could...

6 Comments

BAKING

Cmom02
By Sharon Colyer - Sep 18, 2014

I am wanting to make a cake that has "gingerbread" in it's title. Usually, a gingerbread type recipe would have molasses in it. This recipes calls for honey. Can I substitute one for the other? Or, can I make it using half honey & half molasses or some other fractional...

2 Comments

Cooking chicken breast

keoh52
By Karen O'Herron - Sep 17, 2014

I have the hardest time getting moist chicken breast. My husband is very picky about his chicken and will only east chicken breast. We only use skinless chicken breast and most of the time it is also boneless. Please give me some suggestions for making moist chicken breast.

11 Comments

Substitution of Regular Flour

LittlebutLoveable
By Joan Evans - Sep 15, 2014

Hi Everyone, I have four different recipes that call for the following flours: Sorghum Flour, Coconut Flour, Amarath Flour, Millet Flour, Kamut Flour, Einkorn Flour and Teff Flour. All of them call for very little flour, so I probably would waste the rest of it, plus I've never even heard...

12 Comments