disolve in My Home& Garden

why does flour clump up when i cook it with meant??? what i'm i doing wrong? i was trying to make carne guisada and the recipe called for flour you know to make it thick. The flour wouldn't really disolve so i know i did something wrong i just dont know what ... (Asked by lil Mz sunshine)
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mix the flour and a little water and mix it well together (whisk) then slowly pour into the mixture, or use cornstarch. Your not doing anything wrong! : )...(Answered by JellyBelli)

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What is the difference between INSTANT dry yeast and ACTIVE dry yeast? I bought some instant dry yeast, but my recipe calls for active dry yeast. Can I still use mine? The package of yeast says to mix it with flour, but the recipe says to disolve it in water. I'm trying to make bread and am very confused. ... (Asked by maria)
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Active dry yeast has a larger particle size than Instant Active Dry Yeast, making it necessary to proof, usually water, before using. You don't have to proof the instant yeast, which is why the package doesn't call for it. 1 cake of compressed yeast equals 1 package of active dry yeast. 1 package active dry yeast equals about 2 1/4 teaspoons....(Answered by Clare)

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Got any Recipes for Alligator. Seriously. I need a good recipe for cubed alligator meat !? I'd prefer something with pineapple juice which I know is a natural tenderizer. How long before the pineapple juice starts to actually disolve meat? ... (Asked by fishmansam)
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You can use alligator in any recipe that you would normally use to cook chicken. You can marinate the meat in juice or any other acid to tenderize it--as little as 30 minutes will help, but you can marinate for several hours if you have the time. Just be sure to keep the meat cold while marinating. Here's a recipe for you (or just look for a recipe using chicken and sub in the gator): Sweet and Sour Alligator Serves 6 Ingredients: 1 1/2 pounds Alligator tail meat, cut in 3/4-inch cubes 2 eggs, beaten 1/4 cup plus 2 tablespoons all purpose flour 2 ...(Answered by BlueOctagons)

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Favorite marinade for steaks on the grill? I like a mixture of Dale's and Italian Dressing with a few heaping spoonfuls of brown sugar. I mix the three in a glass so as to disolve the brown sugar well and then pour it over a couple of ribeyes and marinate them about a half hour before grilling. While cooking, i pour the remaining mixture on the steaks each time i turn them. ... (Asked by I need more COWBELL®)
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Your recipe sounds good.I like Dale's but I use my mom's recipe sometimes. 1/2 cup soy sauce 1/4 cup brown sugar 1 tsp garlic powder 1 tsp onion powder Mix ingredients well and marinate your steaks for 30 minutes or longer before cooking.Cook on grill for the best flavor....(Answered by DB)

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Expert cooks- how would I pull this Cobbler recipe together? A fav restaurant can't reveal their exact directions to a delicious cobbler they have, but DID give me basic ingredients. Any idea how I would pull this together? It is a cobbler with 5 different berries in it w/ a crumb topping. Here are ingredients I know for cobbler and topping. Cobbler- 5 different berries ( I know which type) mixed w/ cranberry juice. Their filling is very liquidy and thin. Crumb Topping- CAKE MIX, oats and VERY finely chopped walnuts. So, I assume I can get frozen berries, thaw them, mix with cranberry juice. The Q is, ... (Asked by Popsfav)
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Don't bother to thaw the berries. I'd use about 1/3 as much juice as berries, so if you have 6 cups of berries, use 2 cups of cranberry juice and about one tablespoon cornstarch as a thickener. Mix the cornstarch into the juice and cook until thickened. You then need to add the berries and cook them a bit to release juice and adjust the thickening and sweetness if you wish. I'd start with half the total estimated juice, though, and see how much your berries release. It is probably easier if you cook the topping separately and assemble your dessert ...(Answered by PATRICIA G F)

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Recipe for decorating gel for cakes? I need help with mine!? I used the following recipe, but the gel came out to liquid-ish. My daughter had fun with it, but it ran right off the cupcakes! Any suggestions? Disolve 2 packets Knox unflavored gelatin in 2 T water. Heat until disolved, but not boiling. Mix in 2 C light corn syrup. Heat and stir until mixed, which turned out to be a few minutes. The gelatin took a long time to mix into the corn syrup. Add food coloring, cool. Thanks for your help! ... (Asked by HappyThoughts)
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This one has worked for me before: 1/3 cup caster (superfine) sugar 4 teaspoons cornflour 1/4 cup lemon juice 1/4 cup water Combine sugar and cornflour in saucepan, gradually blend in juice, then water. Stir over high heat until mixture boils and thickens. Colour as desired....(Answered by cakechick)

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Would pure clover honey in flake form be a substitue for regular liquid honey? I want to make this: Heat up a cup of water as if for tea. Disolve 2 and a half tablespoons of honey in the water. Soak a lemon slice for 5 min in the water. Drink it up! Would substituting regular liquid honey with pure clover honey flakes be the same? If so, how many flakes would equal 2 and a half tablespoons of liquid honey? ... (Asked by Silver Tipped Wings)
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I don't think this is the same as liquid. To get the flake the honey is freeze dried and it loses alot during the process. You could have to use alot of flakes or find that they may not totally dissolve and have the waxy residue from the comb floating in the water. The only way to know for sure is to test it. If not, you'll have to get to the store tomorrow to get the liquid. The liquid heated with lemon is great--especially if your sick! Good luck...(Answered by Screaming Banshee)

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How do I constitute cracked Rosemary? I have a Spice Islands bottle of cracked Rosemary so it looks like little twigs about the size of rice grains but thinner. Problems is, it doesn't disolve and retains its woodiness so one cannot just sprinkle it in a dish because it comes out like straw. I prepared lamb for Thanksgiving and steeped the sauce in rosemary but had to strain it out with a sieve. I'm thinking there must be a better way to flavor food with this rosemary. What am I missing? No directions on the side of the jar. ... (Asked by John S.)
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That's the normal usage, if you don't want the woody bits, you strain them out. You can try to break them up by hand, crushing them between your palms, before adding. If you have a mortar and pestle, that might be more effective. Some people have a coffee grinder that they dedicate to grinding spices (wouldn't want the coffee beans to taste like spices, so it's best to keep it for only spice grinding use), you might try grinding it up with that, if you have a spare grinder. Rosemary does come in a ground form, but I haven't seen it ...(Answered by ற¢ԲèişŦվ)

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