I am doing bread in a jar for a gift basket. It calls for Parmesan cheese(beer bread)  what can i use for replacement if i have no Parmesan cheese. Is it necessary to add this ingredient?
50820
The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative??  Are there are cheddar cheese which can replace parmesan cheese?
69716
I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough.  This is a study, a food experiment. I used radish, mustard green, ginger, onion, garlic, beans, tomato, squash, eggplant, winged beans, winter melon, bitter melon, mexican turnip, and sponge gourd juice. The first step that we did was, we mixed first the yeast, milk and the juice. After mixing all the ingredients the dough become sticky, and it didn't rise.  In our first trial, we have done it right by using the extract of vegetables. And in our 2nd trial, we used the process of juicing, we actually use a juicer to get all the juice. and after all, the juice had an effect in our dough.
13142
Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already smacked, so to speak. The inner sugar pod had already been breached at some indeterminate time, and so the yeast had eaten and gassed, etc. Since I had no idea when this had happened, I figured I was better off using some of the dry yeast I had on hand. So, I pitched 1 packet of Safale-05 Saturday around 5PM.   Sunday went by, blowoff tube was quiet, and I started thinking one packet wasn't going to be able to deal with 1.075 SG. Sunday night I went to my fridge full of jars, pulled out the jar of S-05 culture, made 2 pints of starter with a half cup of dextrose and poured that in Monday morning. Before opening the bucket lid to add the starter Monday morning, the blowoff tube was burping a little bit, so I figured the extra yeast would make sure everything got going great. Since then, silence. No activity as far as I can tell. It's pretty cool where the bucket is, air temp around 64, and the bucket was sitting on the tile/concrete floor. So I put it in a tub this morning and filled it up with 65 degree water. Did I pitch 32 oz. of infection/disaster into a fermentation that was doing ok? Or is the cool temp keeping things from getting going?
94818
I'm a new homebrewer and have a newbie question: can I skip the mash out time just replacing it by sparging since the water temperature is the same? What kind of things can happen doing this?  Thanks!
19428
What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
35291
Is there a replacement that can be used for aluminum foil in the oven?    I don't want to foil in my kitchen. Is there an alternative which can be used in the same way as aluminum foil, but has no risk of transferring aluminum to the food?   For example, what can I use to cover a meatloaf when baking it in the oven? Or in a slow cooker?
56217
Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit off of all the sides just to be safe?  I'm particularly interested in the answer for cheddar cheese, but answers about other cheese are welcome.
58887
I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing...  I apologize for not having anymore concrete information, I just wanted to check this...
84356
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is added to the proofed yeast.  Then all of that is added to half of the flour (2 cups) and 2 tsp salt and allowed to do the first rise.    If I wanted to use rapid rise yeast instead of active dry, could I skip the proofing step?  Would I need to add the butter at all?  Could I just mix all the dry ingredients, add the warm water and start the dough that way?  What effect would this change have?
40235
I have this recipe for cheese curds that I want to try: , but it specifically calls for raw milk which is near to impossible to get here. I make yogurt with pasteurized milk and it works no problem, but does cheese somehow work differently?
49477
I just got a new stand mixer - a nice, heavy 500W mixer with a 5-liter bowl. Until now, I'd been making bread by hand and kneading it on the countertop.  So the first thing I tried was using the mixer with the kneading hook, but I find that the dough tends to get wrapped around the hook and just spins around along with it.  I guess I'm doing something wrong, but I'm not sure if it's my technique or my ingredients. I'm using the same bread recipes as I did before. Any ideas?  Edit:  Thanks for all the input, guys. Here's some more info:   The mixer is a Kenwood KMix KMX-50. I've tried adjusting the height of the dough hook up and down, I'm not sure how far from the bowl's surface it should be. Any suggestions? I don't think I doubt it's a volume/quantity issue - I'm using a kilo of flour, which is around the 1.3kg bread weight limit of the spec. I mix at low speed.   I'll try Sobachatina's suggestion and try to add water. Let's see how it turns out. Thanks for all your suggestions!
59175
What can I add to make my gluten free buns a decent size.  I have tried for years. There has to be something to lift them and make them to the same size as our regular hot cross buns
56461
If someone cannot or will not use wine for cooking, what would be a good substitute?   Question applies to both red and white wine.
121432
Are there natural spices that taste umami? I don't want to use MSG in my food, but I'd like to add some umami flavour.
7397
Good day! I have made a no-bake cheesecake in a glass container. Since I could not find the parchment paper, I used a substitute- aluminium foil. Now, the dish has been in the freezer for past two days and still the cake is not firm. On the top, it's a little firm but from the corners, it's runny because of which, I cannot take the cake out of the foil. What should I do to ensure that my cake turns out like a normal cheesecake?
47486
When recipes call for “butter” but doesn’t specify “salted” or “unsalted”, which should I use? Does it matter?
6815
So I was told I can add lemonade or orange juice to my wheat beer to make a summer shandy, can I just put fruit in the second fermentation stage instead?