The fear of changing a recipe
7 years ago
Featured Answer
Sort by:Oldest
Comments (14)
- 7 years ago
- 7 years ago
Related Discussions
Changing pickle recipe - please help
Comments (3)Pickle Crisp does not replace alum as far as process goes. Yes, they are both firming agents, but used differently. You still need to do the salt water soak. This pulls some of the water out of the cukes. Then do the syrup process. When you're ready to put the pickles in jars, add the Pickle Crisp as per directions (I believe it's 1/8 tsp. per pint, but double check!). Pour the hot syrup in and process per the recipe. Deanna...See Morechanges to Zucchini bread recipe?
Comments (9)We love zucchini bread. Now I put a little less sugar andI cut the amount of oil in half but make up for the other half of oil with apple sauce. It makes the bread more moist and has the sweetness. Other times I throw caution to the wind and add a ripened banana with the same amount of zucchini! Great flavor with potassium as a plus. K...See MoreOther cooks changing your recipe :-/
Comments (32)Here's the story on giving recipes: I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste... A whole can, not a half can... I don't believe in waste. A friend gave me the recipe, she said you couldn't beat it, There must have been something wrong with her, I couldn't even EAT it! Told my cousin's wife how to make the EZ bars I often made (aka 7 layer, Hello Dolly or other names) and people loved. Really there's not much that is easier, butter, crumbs, nuts, chips, SC milk, (you know the routine) and I don't know how she messed it up. It's really foolproof (but I guess she's Fool 2.0 alpha edition, complete with bugs). Then of course she insisted I didn't give her the recipe. I'm guessing she stirred everything up or something. Last time I gave her a recipe. But then, this is a woman who cooked a ham in the plastic wrapper. It was like mozzarella cheese pulling it off that poor piggie. Recipes are often guidelines but sometimes baking is more precise. I believe in sharing recipes, but not with some people anymore....See MoreChanging a scone recipe from one single round to individual pieces
Comments (16)I don't use cutters or a pizza wheel, just a knife, nor do I make them in a round shape. I follow these directions (link is below--and it has a picture, too!), taken from the KA Flour website, and they come out perfect every time. I do make the glaze for them. Hope you enjoy this triangle-shape as an option. Scrape the dough onto a well-floured work surface. Pat/roll it into an 8" to 8 1/2" square, a scant 3/4" thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula to lift the square, and sprinkle more flour underneath. Cut the square into 2" squares; you'll have a total of 16 small squares. Now, cut each square in half diagonally, to make 32 small triangles. This is all easily accomplished with a rolling pizza wheel; if you're working on a silicone mat, be very careful not to press down too hard as you cut. Transfer the scones to a parchment-lined or well-greased baking sheet. They can be set fairly close together; you should be able to crowd them all onto an 18" x 13" half-sheet pan. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F. Bake the scones for 19 to 20 minutes, or until they're golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan. When they're cool, cut each scone in half once again, to make a total of 64 tiny triangles. Don't be too particular here; in fact, if the scones are already a size you like, don't bother to cut them again. But if you decide to cut, don't stress about making them all the same size, or perfect triangles; trust us, no one but you will care once they're glazed and on the table. Scone Nibbles/King Arthur Flour HTH! Smiles, Sooz...See More- 7 years ago
- 7 years agolast modified: 7 years ago
- 7 years agolast modified: 7 years ago
- 7 years ago
- 7 years ago
- 7 years ago
- 7 years agolast modified: 7 years ago
- 7 years agolast modified: 7 years ago
- 7 years ago
- 7 years ago
- 7 years agolast modified: 7 years ago
Related Stories

KITCHEN OF THE WEEKSea Change: A Recipe Writer’s Beachside Kitchen
A move from the city to the beach resulted in a more relaxed Australian lifestyle and the creation of a food blog
Full Story
BATHROOM DESIGNLight-Happy Changes Upgrade a Small Bathroom
Glass block windows, Starphire glass shower panes and bright white and blue tile make for a bright new bathroom design
Full Story
BOOKSCan Tidying Up Result in Life-Changing Magic?
Organizing phenom Marie Kondo promises big results — if you embrace enormous changes and tough choices
Full Story
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
DECLUTTERINGDecluttering — Don't Let Fear Hold You Back
Sure, you might make a mistake when tackling a decluttering project, but that's OK. Here's why
Full Story
COLOR6 Ways to Get Over a Fear of Color
Expert tips, tricks and examples can help ease you into a more vibrant home
Full Story
KITCHEN OF THE WEEKKitchen of the Week: A Bold Recipe of Blue, White, Brass and Wood
An antique butcher block island, contemporary tile and gleaming finishes highlight a 1948 Denver home’s cooking space
Full Story
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
TASTEMAKERSWomen Who Are Changing the World From the Ground Up
A new book, ‘The Earth in Her Hands,’ profiles 75 inspiring women who work with plants. Read about 10 of them here
Full Story
ARCHITECTUREDesign Workshop: A Recipe for Inspiration in the New Year
Attention to craft, humble materials, mystery and more will influence my architecture work in 2015
Full Story
plllog