I'm curious how to make pasta (and in this case I'm talking about say, spaghetti, angel hair, shells or lasagna noodles, no filling) and store it dry like I would find in a box at a store. I would try to take a day where I have not much to do and make ~25 pounds of pasta for the year (or every six months, happy to keep food fresh) Should there be adaptations of a recipe? Or would any do?
How would I go about storing pasta (without filling) without a freezer for long periods of time?
I made some bone broth soup. Stored and froze it in ice-cube trays.
When I melt these huge ice cubes (via microwaving), they melt down to a tiny puddle of bone broth.
What gives?
Are ham hocks and smoked pork shoulder the same thing for making ham hocks and beans?
is there a reason besides the beautiful appearance that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited the yeast but I can't find confirmation of that.
Please can you help. I made strawberry jam and bottled and sealed using was discs I'm planning on selling the jam but scum has formed on top. If I open the jars they will have to be refrigerated and won't last. Is there anything I can do to save my jam without opening them?
This question relates to a tomato based sauce, but I imagine it applies to all dishes.
I recently made meatballs in a tomato sauce; typically, I find that any tomato sauce is too bitter. I found a recipe that suggested boiling a halved onion and butter in the sauce for almost an hour, and that worked really well.
I've also tried adding sugar, which obviously works. My question is: what are the other options that can be employed to make a dish sweeter?
I have been trying to make bread using a bread mix and my mixer. I read that the amount of water you should add can vary on the humidity at the time. The mix instructions say that I should add 300ml of water to the mix but I find that by the time I have added 250ml it is already quite wet, so I never add the full 300ml. There are no instructions on how long to knead the bread if using a mixer but a recipe for bread in my mixer book suggests around 5 minutes. I have done this but I think that maybe it needs longer.
My question is: Could my bread be too dense and moist due to:
Too much water? Not enough kneading? Not leaving it to prove for long enough?
What is a "warm place"? How warm is warm, without killing off the yeast? As you can see, I'm quite a beginner with baking!
