Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

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2
votes
0answers
8 views

How can I make my pizza dough more workable?

When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas. After I mix the ...
5
votes
2answers
105 views

What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times ...
3
votes
1answer
63 views

How much thermostat “range” in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
5
votes
1answer
93 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
1
vote
1answer
39 views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
8
votes
1answer
401 views

How to stop burning raisins in my fruit scones

I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the oven ones at the surface end up being ...
2
votes
1answer
66 views

Mixing ingredients ahead of time

Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?
0
votes
1answer
51 views

Can I double the pizza dough recipe for my bread machine

I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it ...
3
votes
1answer
103 views

Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: ...
2
votes
2answers
135 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
3
votes
1answer
66 views

Devil's food cake turned out dry and dense

I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and not very tasty. According to many other ...
2
votes
3answers
221 views

How to replace marshmallows in rice krispies cakes?

I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it will give me the stickiness I need. Is ...
3
votes
1answer
99 views

Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?

I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using ...
2
votes
1answer
85 views

How to avoid using artificial food coloring in cookie and cake decorating

It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it is Butter cream, royal icing or fondant. ...
2
votes
3answers
204 views

Coins in bread?

Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
1
vote
3answers
115 views

Glass baking lid broke - what to substitute?

The glass lid for my pyrex 10x10 baking dish broke. What can I substitute? Tin foil doesn't work -- nothing cooks! Ideas? Thank you.
2
votes
1answer
62 views

UK scones versus US scones

I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one another. And they seemed to favor the UK ...
3
votes
2answers
78 views

Reducing sweetness of packaged cookie mix

I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if simply adding more flour will work.
0
votes
0answers
16 views

Accidentally bought unsalted roasted pistachios how can I salt them [duplicate]

I accidentally bought unsalted roasted pistachios can I salt them now
5
votes
1answer
56 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
3
votes
4answers
247 views

Breadmaker bread not remaining fresh long enough

I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop brought bread that is 2 days old. This ...
14
votes
5answers
3k views

How many kilos of bread can I produce with one kilo of flour?

I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour? To make it simple, let's say generic ...
2
votes
3answers
91 views

Butter Alternatives for Baking Pastry

I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pastry dough that called for 13 tablespoons ...
1
vote
1answer
51 views

Minimum preparation for baking a whole fish

I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for baking a whole fish, such as scaling it? ...
2
votes
1answer
40 views

Egg In My Bread

I'm tweaking the recipe I have for bread, as I'm always trying to make it better. It calls for 4c of ap flour, and uses honey rather than white sugar (there is no milk in it). I also use refined ...
0
votes
0answers
29 views

What is the optimal concentration of sugar for baker's yeast?

I'd like to do an experiment on what concentration of sugar would be best for fastest yeast fermentation. I'm thinking to put some active dry yeast into different concentrations of sugar water and ...
1
vote
2answers
86 views

Dough whisk as a substitute to a mixer or wooden spoon

I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a dough whisk instead of a wooden spoon? ...
2
votes
2answers
73 views

How long should I bake a hamburger meatloaf, and at what oven temperature?

I invented my own recipe for meatloaf: hamburger, bread, 1 egg, dried onion bits, Worcestershire sauce, a bit of ketchup. Put into the oven at 350 degrees F. Please advise the ideal oven temperature, ...
9
votes
2answers
1k views

Why would a recipe be sensitive to the brand of cream cheese I bought?

I have a chocolate chip cheesecake recipe I have made several times before without problem. My mother's recipe says to use a particular brand of cream cheese. I thought this was nonsense. Anyways, ...
1
vote
1answer
42 views

Is it safe to eat the skin of a potato? [duplicate]

Is it safe to eat the skin of a baked or boiled potato, or are there any health or sanitary reasons not to eat it? Contrarily, are there any reasons to eat it, e.g. does the skin contain vitamins or ...
0
votes
4answers
82 views

How can I bake crunchy chocolate chip cookies?

Since I'm British, I'm used to biscuits that are crisp, dry and crunchy all the way through, with no soft chewy centre. Most chocolate chip cookie recipes are trying to do the exact opposite. How can ...
2
votes
1answer
73 views

Oven problems in VA

I just moved from CO to VA- having mastered high altitude baking. But here I can't bake anything: cookies are burned on the bottom and uncooked on top, pizza dough is nearly raw in the middle. ...
3
votes
4answers
121 views

Avoiding over-mixing when using a stand mixer

I've been having a problem when I try to make baked desserts using my stand mixer: cookies come out flat and cakes come out too dense. I've tried several recipes and had them come out great when ...
2
votes
1answer
91 views

Will any sugar substitutes brown in a crumble topping?

As a diabetic (but unfortunately with a sweet tooth!!), I would welcome any recommendations for a sweetener as a substitute for sugar which will allow browning as in the topping for a fruit crumble.
0
votes
1answer
78 views

Baking concentrate using Hard Alcohol ex Jack Daniels

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...
-2
votes
1answer
66 views

Can I fix my Quick bread? [duplicate]

I added 3/4 cup of oil instead of water to a quick bread mix. Can it be saved?
5
votes
3answers
172 views

Why is my bread falling flat?

I've tried baking bread several times and I seem to always have the same problem. The dough seems fine, until I shape it and let it rise a second time, and then when it rises, instead of forming a ...
0
votes
1answer
77 views

Difference between vegetable shortening and vegetable ghee?

What is difference between vegetable shortening and vegetable ghee? Can we use vegetable ghee as its substitute?
2
votes
1answer
168 views

What is the white powder on sourdough bread?

I often see sourdough bread loaves with a white powder/dust on the crust. What is this white powder?
2
votes
1answer
115 views

What do the base ingredients in pancakes do?

So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I guess you also need: Baking powder ...
2
votes
1answer
61 views

Dividing Pizza dough to balls before baking

I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I find it more convenient to just have the ...
2
votes
0answers
32 views

Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a ...
3
votes
1answer
42 views

Can you use sweet potatoes in a no-bake pie?

Can sweet potatoes be substituted for pumpkin in a no bake pumpkin pie recipe? It seems there are a lot of no bake pumpkin pie recipes but no bake sweet potato pie recipes are not as common.
4
votes
1answer
199 views

How to change a vanilla cake recipe to make a chocolate cake?

I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a ...
4
votes
2answers
59 views

Durable loaf pans for quick breads?

I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I don't get schmutz on my crusts. Two ...
0
votes
0answers
18 views

What do eggs do in cakes and how should we replace them for vegans? [duplicate]

What do eggs do in cake recipes (both sponge and rich fruit cakes) and thus what is a suitable substitute when baking for vegan guests? Another question asks the first part: What role do eggs play in ...
1
vote
0answers
55 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
7
votes
2answers
121 views

How should I incorporate separated eggs in a cookie recipe without instructions?

I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I ...
0
votes
0answers
41 views

Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?

I have a Morphy Richard OTG (NOT microwave) - the user manual tell me to run it for 10 minutes at 230 degree Celsius before using it for baking for the first time. I have done this a couple of times ...
4
votes
1answer
111 views

What does flour do to cheesecake?

After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have ...