Проблемы: Cooking & Recipe Issues
Просмотрите все проблемы в категории Cooking & Recipe Issues. Найдите решения и получите помощь с вашими вопросами.
I'm trying to follow a recipe from another country, and the measurements are confusing. Converting b
I'm trying to follow a recipe from another country, and the measurements are confusing. Converting between metric and imperial is proving difficult, and I'm worried about accuracy. What are the best c...
My garnishes, like herbs or cheese, keep falling off my dishes. I'm trying to make them look nice, b
My garnishes, like herbs or cheese, keep falling off my dishes. I'm trying to make them look nice, but they just won't stay put. What's a good way to secure garnishes?
My bread dough feels tough and difficult to work with, and the final bread is dense. I think I might
My bread dough feels tough and difficult to work with, and the final bread is dense. I think I might be over-kneading it. How can I tell when dough is kneaded enough?
Even with my non-stick pans, food seems to stick and burn. I preheat the pan and use oil, but it's s
Even with my non-stick pans, food seems to stick and burn. I preheat the pan and use oil, but it's still a problem. Am I using my non-stick pans incorrectly?
My scrambled eggs and custards often end up with a grainy, curdled texture. I thought I was cooking
My scrambled eggs and custards often end up with a grainy, curdled texture. I thought I was cooking them gently. What causes eggs to curdle?
My pie crust always ends up soggy on the bottom, no matter what I do. I blind bake it, but it still
My pie crust always ends up soggy on the bottom, no matter what I do. I blind bake it, but it still doesn't get crispy. What's the secret to a crisp pie crust?
I marinated my chicken for hours, but it still tastes bland. The marinade didn't seem to penetrate t
I marinated my chicken for hours, but it still tastes bland. The marinade didn't seem to penetrate the meat at all. What am I doing wrong with marinades?
I accidentally made my dish way too spicy. I don't want to throw it away, but it's almost inedible.
I accidentally made my dish way too spicy. I don't want to throw it away, but it's almost inedible. Are there any ways to reduce the heat?
My cakes and casseroles often have an undercooked center even when the edges are done. I'm using the
My cakes and casseroles often have an undercooked center even when the edges are done. I'm using the correct oven temperature and time. What could be causing this?
I suspect my ingredient measurements might be off, especially for flour and liquids. What's the corr
I suspect my ingredient measurements might be off, especially for flour and liquids. What's the correct way to measure dry and wet ingredients for consistent results?
My vinaigrette or mayonnaise has separated, and the oil and liquid won't come back together. I've tr
My vinaigrette or mayonnaise has separated, and the oil and liquid won't come back together. I've tried whisking vigorously, but it's not working. How can I fix a broken emulsion?
My dish is either too salty or too sweet, and I can't seem to balance the flavors. I'm not sure how
My dish is either too salty or too sweet, and I can't seem to balance the flavors. I'm not sure how to correct it without ruining the dish. What are some general tips for adjusting taste?
My bread dough isn't rising properly. I used fresh yeast and warm water, but it's still dense. Is my
My bread dough isn't rising properly. I used fresh yeast and warm water, but it's still dense. Is my yeast dead, or is there another reason?
My oven seems to bake unevenly, with hot spots that burn certain areas of my food. I've tried rotati
My oven seems to bake unevenly, with hot spots that burn certain areas of my food. I've tried rotating pans, but it's still an issue. How can I compensate for an inaccurate oven?
I'm confused about when to use baking soda versus baking powder. Sometimes recipes call for one, som
I'm confused about when to use baking soda versus baking powder. Sometimes recipes call for one, sometimes the other, and sometimes both. What's the difference and how do they affect baking?
My vegetables always turn out overcooked and mushy, losing their vibrant color and texture. I'm tryi
My vegetables always turn out overcooked and mushy, losing their vibrant color and texture. I'm trying to achieve a nice crisp-tender result. What's the best cooking method?
My buttercream frosting is too soft and runny to pipe properly. I've tried chilling it, but it doesn
My buttercream frosting is too soft and runny to pipe properly. I've tried chilling it, but it doesn't firm up enough. What can I add to make it more stable?
I'm struggling to get my steaks and roasts tender. They always end up a bit tough, even when I cook
I'm struggling to get my steaks and roasts tender. They always end up a bit tough, even when I cook them to the recommended temperature. What are the best tenderizing techniques?
My rice is consistently coming out either too sticky and gummy or completely mushy. I'm using the co
My rice is consistently coming out either too sticky and gummy or completely mushy. I'm using the correct water ratio, but the texture is never right. What am I doing wrong?
My stew has a strange, bitter aftertaste. I used all the ingredients listed in the recipe, but somet
My stew has a strange, bitter aftertaste. I used all the ingredients listed in the recipe, but something is off. Could it be a spice or a vegetable?
Every time I boil pasta, it ends up in one giant clump. I add oil to the water, but it doesn't seem
Every time I boil pasta, it ends up in one giant clump. I add oil to the water, but it doesn't seem to make a difference. What's the secret to perfectly separated pasta?
My cookies always burn on the bottom before the tops are even cooked. I've tried lowering the oven r
My cookies always burn on the bottom before the tops are even cooked. I've tried lowering the oven rack, but it doesn't seem to help. Is my oven faulty?
My béchamel sauce is watery and won't thicken. I tried whisking it, but it's still too runny. What's
My béchamel sauce is watery and won't thicken. I tried whisking it, but it's still too runny. What's the best way to fix this without creating a lumpy mess?
My chicken breast turned out incredibly dry and chewy. I cooked it for the time specified in the rec
My chicken breast turned out incredibly dry and chewy. I cooked it for the time specified in the recipe, but it seems like I overdid it. How can I prevent this next time?