Comments for The Cook's Cook

Comment on Artisans of Appalachia by ThomasWork - The Cook's Cook

ThomasWork - The Cook's Cook — Thu, 13 Apr 2023 22:15:55 +0000

[…] Proud to be included in curated Appalachian Mercantile subscription boxes. from J.Q. Dickinson Salt Works. […]

Comment on Apple Pie Cookie Cups by Laurie Cleveland

Laurie Cleveland — Sun, 19 Mar 2023 19:36:57 +0000

Sounds really good.

Comment on What You Need to Know About Cocoa Powder by Cocoa Powder Substitute: 10 Options to try - Flavorful Home

Cocoa Powder Substitute: 10 Options to try - Flavorful Home — Tue, 07 Mar 2023 14:18:15 +0000

[…] powder manufacturers ferment, dry, and roast the cacao beans, removing at least 75% of the fat. This process leaves bitter and acidic but intensely chocolatey and aromatic cocoa solids. These […]

Comment on Vietnamese Fried Spring Rolls by Sue Elliott

Sue Elliott — Thu, 02 Mar 2023 14:47:10 +0000

I make a Vegetarian version, also Seal wrappers with cornstarch & water.

Comment on Tri-Tip Roast by Cooking Life in Japan and USA - The Cook's Cook

Cooking Life in Japan and USA - The Cook's Cook — Mon, 20 Feb 2023 17:28:03 +0000

[…] lunch, the result of my mother studying American cuisine. For example, she liked to cook roast beef with gravy. That was really delicious. My younger brother and I waited for it in front of the oven in […]

Comment on Vietnamese Fried Spring Rolls by Lobo aka Phil

Lobo aka Phil — Sat, 04 Feb 2023 20:36:47 +0000

Is it possible to cook and flavor the pork before putting it into the wraps?
Or will they taste different than the way you give the recipe?

Comment on Vietnamese Fried Spring Rolls by Jovina Coughlin

Jovina Coughlin — Sat, 04 Feb 2023 16:59:29 +0000

Great recipe. Thank you for sharing.

Comment on Mussels with Beer & Cream by Lynda Earhart

Lynda Earhart — Thu, 05 Jan 2023 06:04:15 +0000

Looks absolutely heavenly!

Comment on Victoria Sponge Cake by Alice Lake

Alice Lake — Sat, 31 Dec 2022 15:08:44 +0000

From Spoonuniversity.com:

“ The first important thing about self-rising flour is to NOT use it as a substitute for all-purpose flour, or else you will experience severe disappointment in how your treats will turn out. Self-rising flour is unique in that it has had leavening agents (the ingredients that make the baked good rise) spread throughout the flour already. Most recipes like biscuits and other fluffy baked goods commonly call for this type of flour.

However, if you do not have self-rising flour and your recipe calls for it, you can make it! The ratio is: 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Just be sure to not add any more baking powder to the recipe when using self-rising flour.”

Good luck & Happy New Year

Comment on Tiramisu by Greg Crawford

Greg Crawford — Fri, 09 Dec 2022 19:45:50 +0000

What happens to the egg/sugar mixture? When does that get blended in?

Comment on Banana Rose Smoothie by Vedangi.Kokate

Vedangi.Kokate — Wed, 07 Dec 2022 09:58:18 +0000

Thank you

Comment on Chicken Soup Dumplings | Xiao Long Bao by Jiniya

Jiniya — Wed, 23 Nov 2022 18:37:10 +0000

Hi! How did you get your dumplings to come out soupy? I followed everything but omitted the wine because I don’t consume alcohol however even when I added agar agar cubes on top, it still didn’t come out soupy. I’m very confused.