Luis

I've heard online that non-Dutch processed cocoa can turn red if you add it to an acid, and I know Dutch processed cocoa doesn't.

But is there a way to make it turn red?

For baking cookies, if I want a nuttier flavour can I just replace some butter with nut butter?

I don't want them too greasy, or too dry, so that's why I'm asking.

Thanks in advance.

I really want to try natural, non-dutch processed cocoa powder but I've been having trouble finding it in stores, so which ones would carry it?

So a while back against my better instincts we purchased some cheaper chicken not knowing the quality. After cooking with it a few times to make sure it wasn't my error, I discovered the chicken is really low quality. It shrinks and gets tough.

But I still have a bunch left, and would rather not just throw it out if possible, and I am trying to find something to do with it.

So I'm curious if slow cooking it will make it palatable? What about making soup with it, would that work too?

Any other suggestions are more than welcome.

Thank you in advance.

Is the only difference between an extract and a flavoured liqueur that the liqueur has added sugar to make it palatable on it's own?

Also are they interchangeable in recipes if I wanna mix up the flavours?

Thanks in advance.

I was watching telly and I got a recipe for cookies that asks for no egg, just butter. I used soft whole wheat flour(instead of white) like I do for regular cookies with eggs and it didn't turn out.

So is the flour the problem?

Their consistency seemed wrong, they ended up a little greasy.

Other than the flour change I didn't do anything differently. I've never had this problem with soft whole wheat at all. Is there a reaction in white flour or cake flour that would make a different outcome?

Thank you in advance.

For example I have a lot of mint right now and I'd like to make my own concentrate. Is there a basic way to do this, and to do others as well, such as vanilla concentrate?

Thank you in advance.

Is there a basic sugar/flour/eggs/butter and other flavourings ratio for baking cookies?

Seems a lot of recipes use 1 cup sugar to 2 cups flour with 1 egg and 1/2c butter, but these can vary.

So is there a basic ratio to a basic cookie that can then have other flavours added?

Thanks in advance.

Is there an easy way? What difference is there in taste?

Also how can one tell when it's gone? Is it simply by temperature alone?

Thanks so much in advance.

What is the equivalence of each?

Also will foods, such as baked goods, maintain their mint flavour better with fresh or with the extract?

I'm just curious if ganache can be made with milk? If not then what is the lowest fat cream that is acceptable for it?

Thanks in advance.

The literature says to have one, but how many of you entrepreneurs actually had one when you started?

Did it help or hinder your start to have or not have one?

Do they have a specific name? I'm not talking about Rice Crispie squares, but instead cookies that have cereal mixed into the batter to give them crunch.

I had one of these in California and I've wanted to make them but have no clue what they would be called, if they have a name.

Thanks in advance.

Is it a good place to get started and later to branch out? Has anyone had experience in this?

I hadn't really thought about it before, but recently when at a local farmer's market I realized that everyone in there is an entrepreneur. So it got me thinking that it might work for me to get started with far less investment and to save some money to expand.

So I'm curious about this. Is it a good place to start up?

Thanks in advance.

I just made some giant macaroons yesterday and they didn't look set in the middle. I'm wondering if this is fine, or should I lower the temp and cook longer next time?

What should the end result of a macaroon be like on the inside?

I'm having a hard time online finding recipes for peanut butter cookies using natural peanut butter. So does someone out there have one?

I assume I need to adjust the sugars, but I have no clue how much as I don't know how much icing sugar goes into peanut butter.

I'd much prefer using natural peanut butter as it's what I have a home. If someone out there can help, please do. Thank you in advance.

First, here's a link to show I'm not crazy:

http://en.wikipedia.org/wiki/Buddha's_hand

Now I'm just curious what it tastes like compared to a lemon for example? What does the zest taste like?

I was recently making some cookies from my mom's recipe, it'd been a long time since I'd made them. They asked for melted butter to be mixed into the dry ingredients, instead of creaming the butter with the sugars.

So what difference does this make? Does it give the cookies a different texture or anything or is it just a different way of baking?

I hope some of you know better than I. Thank you in advance.

Is it easier now with the different softwares for it or is an accountant still a must-have?

Also, when starting up, can an accountant be omitted from the calculations to cut costs and just be added in later when the business makes enough to make it affordable?