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Depending on which is more expensive-gas or electricity. In our country gas is cheaper.Though, I believe induction heaters are more energy efficient and do not heat up the kitchen as much, so you...

Since you say that there are bumps and the cake is higher on one side, it appears that you are not folding in the flour correctly, or are overmixing the batter. Fold in the flour in 2 batches and...

Try out this site as well-useful for substitutions:
Cook's Thesaurus: Gelatins

As far as I know, gelatin is a non-vegetarian product and may be subject to spoilage- tho' depending on the sugar content I don't think it would be a problem. Don't know the proportions you would...

Try out this website
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I think using Teflon pans itself is a bad idea- they are so delicate - and who knows what the effect is- of fragments of the coating on our digestive system? Prefer using traditional pots and pans

Happened to come across a photograph in the newspaper the other day- on the anniversary of the Tsunami, I think- of people releasing luminaria (lanterns) that seemed to float in the air!- does anyone...

You could try a batter of 100 g flour, 300 ml milk, seasoning and 1 or 2 eggs.( separate the eggs)- fold in the eggwhites beaten stiff right at the end. Dredge the fish or meat in flour before...

Chill the cake for a few hours before slicing- or you could try increasing the egg content of the recipe.

You can try this proportion of 1/2 tsp. of baking powder to 100grams of flour. Baking soda would require some kind of acidic ingredient in the recipe to make it more effective

Hi- Had tasted some wonderful lemon rosquillas while on a visit to Spain- they were really light, delicate and flavorful! Does anyone have a recipe to share?
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Hi - out here in India we make yoghurt on a daily basis- the way I do it is I warm up the milk and add the starter to it and then pour it from a height from one container to the other at least 3-4...

Hi- you could try including apples in your recipe- a rich source of pectin, I think.. also a dash of lemon juice. Don't think u get guavas in Russia- we use them out here in India.ciao

:rolleyes: I prefer using a rubber spatula for folding in- fold in the flour in 2 batches- making sure that you fold in only till u don't see any dry flour each time (over-mixing would result). Also...

I never heard this one before- except when microwaving a potato- I boil them without piercing them- find they turn soggy if they are sliced or pierced in anyway..

Hi- maybe u can try folding in -if you haven't already- a bit of cornstarch. Maybe about 5%? Or alternatively spread a bit of jam before you add the cream/icing- will act as a buffer... hope it helps

Hi am from India: from my understanding the Americans use the term "shortening" to describe a cooking fat -that is 100% fat like a hydrogenated fat... but maybe they also use margaine... Happy Baking!