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Ricardo 911
Ricardo 911 (31 articles)
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2723 visit(s)
Green garlic after cooking...
I cooked a garlic pork roast in the slow cooker and the garlic turned green after cooking. Is it still edible? How do you explain this phenomenon?
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1495 visit(s)
Can Naturegg egg whites be used to make an Italian meringue?
Can I use Naturegg egg whites to make an Italian meringue? If yes, how many? Can the recipe be doubled?
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1472 visit(s)
Is American flour different from Canadian flour?
I spend my winters in Arizona. I noticed that the grain density of American flour is different from Canadian flour. Therefore, my cakes and muffins do not turn out very well! Do you have a solution for me?
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Pourquoi utiliser des oeufs à la température de la pièce en pâtisserie
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1649 visit(s)
Why use room-temperature eggs when baking?
I would like to know why you should always use room-temperature eggs when baking. I admit that if I am in a rush, I take them out of the fridge and use them right away, and my cakes are still soft.
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Mon fils a une intolérance aux œufs. Existe-t-il des solutions de rechange?
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1586 visit(s)
What would replace the eggs?
My son is allergic to eggs. Are there any alternatives?
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La mélasse verte existe-t-elle?
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1336 visit(s)
What is blackstrap molasses?
What is blackstrap molasses? My jar of imported blackstrap lists its calcium content as 6% of the recommended daily allowance and its iron content as 15.3%.
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