Answers

Tartaric acid & cream of tartar the same?

It has been my understanding that cream of tartar is tartaric acid. In your Quick and Easy Flat Bread Recipe, you have these two listed separately as ingredi...

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What is scant in cooking?

I have a recipe for my great-grandmother's rolls. This recipe calls for "2 Tbsp (scant) yeast." My question is, what is scant? I make rolls often but have ne...

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Rice Krispies Treats without gelatin

My daughter, who is six, refuses to eat Rice Krispies because it has gelatin. My question is, where does this gelatin come from? Because it does not tell us ...

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Buttermilk in venison marinade

Do you know what Karringmelk is - how to make it, find it, buy it, etc.? I have a venison recipe that calls for this ingredient as a marinade? Help!

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Substituting cream of tartar for eggs

The recipe for frosting for Italian cookies calls for one egg. I don't like to use raw eggs in a recipe. Can I substitute cream of tartar for the egg?

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How to make baking mix

I am making Sausage Cheese Balls and the recipe calls for baking mix. What is baking mix?

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Most informative cookbooks

Is there a cookbook that will explain ingredients and methods - why and how they work? For example, in baking, what makes a cake more dense, moist, raise hig...

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Rules for refreezing food

If I make a large amount of chicken stock and freeze it in portions, then defrost some and make a soup or stew, is it safe to refreeze the finished dish?

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