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

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2
votes
1answer
35 views

Turn leftover icing into buttercream icing?

I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream icing? I wondered whether by adding more ...
2
votes
1answer
45 views

Gluten free baked good coming out bitter

I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good ...
0
votes
0answers
30 views

time for baking cakes without temperature nob in the cooking range

I want to bake a cake in my gas cooking range.. but I don't find any option to set the temperature.. i just have the time setting nob and flame adjustable nob.. how to preheat my gas oven and long ...
0
votes
0answers
30 views

Can zucchini be increased in bread recipes? If so how much

I would like to increase zucchini in my bread recipe. Does increasing the amount of Zucchini make other changes neccessary?
3
votes
2answers
91 views

Wedding Cake Questions for Hot Weather

I have a Wedding Cake and Groom Cake to decorate for the middle of August. The Bride's cake is a 5 tier and the groom cake is Chocolate. The Wedding will be outside under a Barn Shed with no ...
4
votes
1answer
85 views

Three ingredient peanut butter cookies - how to improve texture

I am Gluten free and I thought these looked good for peanut butter cookies: peanut butter, maple syrup salt. They really do bake up beautifully. However, they crumble on the way to your mouth. ...
5
votes
3answers
2k views

Is a (British) wedding cake just a tiered fruit cake

I'm trying to find a good recipe for a wedding cake. I'm going to keep it fairly simple, one or two tiers, plain icing with some small decorations. Many recipes seem to be variations on classic ...
6
votes
2answers
128 views

Can over whipped egg whites be used in other ways?

As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and becomes unusable. Not wanting to waste ...
2
votes
1answer
86 views

What is the function of oil in baking/roasting?

Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavour, but there seem to be other purposes. ...
2
votes
1answer
55 views

Can I use a china oven dish to make a sponge cake?

I want to make an ordinary sponge cake. The recipe says I need to use a metal cake tin. Can I use an (ovenproof) china oven dish instead?
2
votes
0answers
81 views

Why did my chocolate eclairs fail?

I made chocolate eclairs, my second attempt copying exactly from Laura in the Kitchen on YouTube (full recipe here), and the pastry was not all well creamed and looked oily as I placed in oven. It ...
1
vote
2answers
58 views

Problem in cake baking tray

I have purchased microwave safe cake baking pan but as soon as I use the pan in the microwave the spark is coming. What may be the problem ? In which mode should I keep that?
0
votes
3answers
47 views

converting a muffin recipe to a cake recipe

I have a muffin recipe for chocolate zucchini muffins. The recipe calls for a 325 degree oven and a baking time of 20-25 minutes. I want to bake these in a 9 x 13 pan as a cake. How long should I ...
1
vote
1answer
61 views

What is the best way to go about developing and formulating a product?

I hope this is within posting guidelines. I have an exciting vision for a product but I have no formal culinary experience (mixing, baking, etc) I do have extensive knowledge in the field of nutrition ...
0
votes
1answer
52 views

A general rule which applies to different types of bread

As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about you can add dry ingredients together and ...
0
votes
0answers
75 views

What baked good involves crushed digestives, peanut butter, and marbled chocolate?

Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can someone help me identify the name of the ...
6
votes
2answers
94 views

How soon after baking can you refrigerate freshly made fruit pies?

How soon after baking a fresh fruit custard pie can I refrigerate it? Must it be at room temperature before it's put in the fridge?
4
votes
1answer
50 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
0
votes
0answers
27 views

What happens to partially baked cake, when it is cooked in Microwave? [duplicate]

Today I was baking a cake in convection mode of my microwave, with setting of 30 mins @ 180°C. On completion, I found cake was not fully baked so I decided to bake it for 10 more mins. Here I made a ...
1
vote
1answer
49 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
2
votes
2answers
144 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
1
vote
1answer
110 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
3
votes
2answers
75 views

how to make shiny figures for cake decoration?

I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they so shiny?
4
votes
1answer
160 views

Can a water bath be used to bake brownies?

I've never used a water bath when baking, but I know that people use it for baking cheese cakes (i.e., placing the cheese-cake form in a container with water), so I was wondering if the same concept ...
2
votes
1answer
94 views

Is lemon rind supposed to feel sticky when being grated?

I was grating lemon rind for a lemon cake and noticed that it left a sort of sticky film on my hand. Is this normal or does it suggest that the lemon was not fresh? My other question was about ...
2
votes
2answers
79 views

Is it safe to eat a cake with semi spoiled lemon rind?

I made a lemon cake and used a little bit of lemon rind. I had the lemon in my fruit basket for around a month, it still had it's shape and colour so I thought it was alright and decided to bake a ...
1
vote
1answer
45 views

Using baking powder versus self rising flours and corn meal

Everything I bake with baking powder is bitter. If I use self rising flour or corn meal there is no bitter taste. So why do so many recipes call for baking powder?
5
votes
2answers
117 views

How can I make sugarless chocolate brownies more moist

I am making chocolate brownies without sugar using the following ingredients: cocoa nibs, 1 & 1/4 cups carob powder, 1/4 cup margarine, 125 g flour, 50 g stevia, 1 tablespoon vanilla essence, 2 ...
1
vote
1answer
99 views

How to get a brown/burned texture on cornbread?

I am using the recipe here to make oven baked cornbread. The image in the recipe shows a nice brown/burned texture. I was wondering if I have to brush the top with butter or egg to get that texture? ...
0
votes
1answer
130 views

My cocoa powder won't mix with melted butter

I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled. I use Heintz ...
2
votes
2answers
100 views

Substitute ratio when using butter instead of shortening

How much butter should be used to use as a substitute for 1/2 cup of shortening for a banana nut bread recipe? I don't have any shortening on hand.
0
votes
2answers
68 views

How do I make my baking powder biscuit dough stick together?

I am trying to make baking powder biscuits for strawberry shortcake. i followed the recipe on the baking powder can and i was trying to roll them out but the dough doesn't stick together very well. ...
0
votes
1answer
68 views

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the ...
1
vote
1answer
50 views

How to keep my oven evenly heated

While baking at 350 yesterday part way through cooking the broiler element came on and burned the top of my cake. Any ideas on why that would happen?
1
vote
0answers
71 views

Dog biscuits - curl after baking

I make dog biscuits. After rolling and docking the dough and baking, the biscuits will often "curl" as they cool and air dry for 24-36 hours. It happens about 50% of the time. What am I doing that ...
1
vote
0answers
60 views

want to know baking time for creme brulee at 225 degrees in the oven

im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 ...
0
votes
0answers
73 views

How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
0
votes
1answer
42 views

Baking Adjustments When Using a Countertop Oven

I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should make any adjustments (I'm used to baking ...
1
vote
0answers
85 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
0
votes
1answer
87 views

Baking powder substitutes

So I found this amazing pizza dough recipe. It calls for flour and baking powder (or self rising flour) and sour cream, but I do not have self rising flour or baking powder/soda. Is there anything I ...
1
vote
2answers
76 views

How much time is required to bake?

How much time should the oven be preheated to reach the desired temperature? To bake cupcake recipes that say 180 C, how long should the oven be preheated and which level must be set among LOW, ...
1
vote
2answers
406 views

Whisk eggs without an electric whisker

I am planning on baking Macarons. The recipe requires whisking egg whites in an electric whisker but I don't have one. It is bit expensive to buy a good one for me right now and I do not have space ...
2
votes
1answer
70 views

How much longer do I cook the roast?

I was following the advice of preheating @ 400 and had every intention of lowering he temp to 300 but instead I forgot to lower it and ended up cooking it for the first 30mins at 400. I just lowered ...
0
votes
2answers
99 views

Would baking chocolate with baileys/kalhua cook out the alcohol?

Good day. My friends and I are planning on making a skillet based smores but with a twist. I've seen tons and tons of recipes but the basic recipe is that there's chocolate at the bottom of the ...
4
votes
1answer
312 views

Glass Dish Baking Temparature

Generally I have heard that most recipes are designed for baking in metal dishes. I have also heard that glass will get hotter than metal, and thus I should cook it at a lower temperature for longer. ...
4
votes
2answers
115 views

Giant Cream Puff shells

The German restaurant where I worked was famous for their 'giant' cream puffs. The shells are at least 6" in diameter and 4" high. I know they used commercial convection ovens to bake them, but that ...
-3
votes
1answer
145 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
4
votes
2answers
116 views

Can I freeze unbaked scones?

Well, the title says it all really! Can I freeze unbaked scones, or am I better off baking them and then freezing to reheat? Thanks
2
votes
2answers
100 views

where can I buy a larger than usual 13X4x4 pull man pan?

I want to make Italian style pain de mie bread for sandwich which is much larger size than the usual 13X4X4 pull man pan available on the market.... if you know where I can find a larger size baking ...
2
votes
1answer
120 views

Cakes cooked in same tin but come out different sizes

I have recently made a wedding cake with 3 layers of cake for each tier. For each size the same tin was used for each 3 layers but when putting them together they were all different in size and had ...