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

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0answers
10 views

Oven temp vs time adjustments

My cake recipe calls for 350 for 55 min. I had to bake it 15-20 min longer for inside to be done. Can I adjust temp to 360 for 55 min without burning ?
0
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0answers
18 views

Conversion baking pan sizes

I want to convert a recipe for breakfast strata (eggs,bread,cheese,sausage,milk) from baking in 9 x 13 pan to muffin tin. Oven temp and time please.
2
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2answers
163 views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
2
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0answers
17 views

'home mixed' wholewheat flour

I live in Indonesia now and there is no wholewheat flour in the shops. You can buy a ground husk 'supplement' to blend with white flour. Question is, how much husk to mix with how much flour?
2
votes
1answer
82 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
1
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0answers
62 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
2
votes
1answer
33 views

is it okay to use shredded zucchini that smells a little sour for baking

I've had some shredded zucchini in my refrigerator in a plastic container for about a week or two is it okay to use for baking bread or cake if it smells a little sour or maybe like vinegar
2
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2answers
146 views

How to bake salmon

What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon be cooked at 450F?
0
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0answers
27 views

Need info for OTG [on hold]

We have stared small scale Biscuit business. Now we want to go bit higher so thought to buy morphyrichards OTG 52ltr. So I want to know. Can we bake Biscuit in 2 plate at one time(with same baking ...
0
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1answer
38 views

How do you get a smooth surface on cakes?

I've been making a lot of cakes recently and I've been noticing that tell all have bumps, wrinkles or holes on the surface. Although it doesn't matter much, does any know how to get a smooth surface ...
2
votes
3answers
699 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
1
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1answer
46 views

New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?

I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for the second rise, it simply spreads out ...
2
votes
1answer
31 views

Sticking cake in prepared pans

I grease both tube & bundt pans & dust with flour. Because I live at about 4200 altitude I cook recipes longer. Every time the cakes stick & do not come out of the pans. I have to do ...
4
votes
1answer
99 views

Why did my Chiffon Cake collapse?

Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients except egg whites and 15g sugar in a ...
2
votes
2answers
70 views

Other things made from Banana nut bread

I have 2 loaves of banana nut bread that are not quite baked completely(they are very dense with lots of banana). What other things could I make with them as I refuse to waste food??
0
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0answers
50 views

Adjusting cooking temperature and time

I have a recipe for a hard biscuit-type item that I plan to sell. The recipe I use bakes them at 350 F for 35 minutes. For safety reasons I need to bake them at 390 F. Does anyone know of an easy way ...
1
vote
1answer
41 views

How to prevent fresh peaches from sinking to the bottom of a buttermilk pound cak? [duplicate]

I baked a buttermilk pound cake which was a very thick batter. The recipe said to dice 3-4 fresh peaches and put them on top of the batter just before it went into the oven. I did as directed and ...
6
votes
5answers
2k views

Anyone know of any completely flavorless syrups?

I'm looking for a syrup that has absolutely no flavor... not even the sweetness you find. Just as bland as you can get it (think water). I need this syrup to absorb other flavors as I'm trying to make ...
2
votes
2answers
70 views

Cooking more than one dish that require different temperatures

I'm cooking two different dishes in the oven at the same time that each require different temperatures. One is a roasted vegetable dish that says to cook at 475 for 35-40 minutes and the other is ...
2
votes
1answer
42 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
64 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 ...
2
votes
2answers
115 views

How do I bake cakes in a gas oven without a temperature knob?

I want to bake a cake in my gas cooking range, but I can't find any option to set the temperature. I just have the time setting knob and flame adjustable knob. How do I preheat my gas oven and long ...
0
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0answers
40 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
125 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 ...
5
votes
1answer
106 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
3k 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
144 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
98 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
61 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
1answer
116 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
62 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
64 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
62 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
59 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
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0answers
86 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
135 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
57 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
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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 ...
2
votes
1answer
59 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
153 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
137 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
85 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
184 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
96 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
93 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
49 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
127 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
107 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
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1answer
166 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
134 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.