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

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1
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2answers
78 views

Cake help urgent!

I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not set yet. (I did the toothpick test) I ...
0
votes
0answers
13 views

at what temperature does yeast die [duplicate]

what water temperature will it kill yeast? I know if the temperature is too hot it will kill yeast but do not know the temp. does it matter what type of yeast?
3
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2answers
96 views

How can I tell the difference between instant yeast and active dry yeast?

I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
1
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1answer
60 views

Can you separate out the Gliadin from Gluten?

When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, ...
1
vote
1answer
80 views

Inside of the cookies turn up soft, almost uncooked?

I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The problem is I searched for the same ...
-1
votes
1answer
54 views

cake burns on bottom

Why is my cake burning on the bottom and the top is not done. I must not have the oven rack in the right place. If I want the cake to bake less on the bottom, what position should the rack be in.
1
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2answers
109 views

Does one really need to add bicarbonate of soda if one already uses baking powder?

I find the taste of bicarbonate of soda ruins the taste of many cakes and cookies. If I'm using double acting baking powder, do I need to add the soda as well? I have come accross so many recipes that ...
0
votes
1answer
37 views

active dry yeast and rapid rise yeast [duplicate]

My recipe calls for 1 packet active dry yeast. All I have is rapid rise instant yeast. How much instant yeast do I use in substitution?
2
votes
1answer
37 views

Making a 2 ramekin recipe into an 8 ramekin recipe: Do I change the cooking time?

I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that asks you to put your ramekins into a ...
3
votes
2answers
118 views

Can you make bread with the yeast in beer?

I am looking to make some beer bread by substituting beer for water in some of my favorite recipes. I have heard that beer has yeast though, so I was wondering if the yeast in beer would work to ...
3
votes
3answers
118 views

When is it best to do stretch and fold versus mechanical kneading?

I have recently starting making bread using the stretch and fold technique, getting much better results in terms of crumb than previously using my kitchen aid and mechanical kneading. I'm wondering ...
2
votes
2answers
79 views

Non-glass baking containers for both microwave and oven use

Are there any lightweight baking containers that can be used in both microwave and oven. I have bought prepared meals in these but have never seen them for sale. I do not want glass.
0
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2answers
109 views

Forgot to put brown and white sugar in cookie dough

I made cookie dough. I already put white chocolate chips and so on. I forgot to put in brown and white sugar... How can I fix this?
4
votes
2answers
145 views

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, ...
7
votes
2answers
154 views

What does “until fork tender and the juices run clear” mean and how do I tell?

Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell? I found Is "until juices run clear" a valid test ...
1
vote
1answer
39 views

Do extracts add sweetness or just the flavor?

I really don't know how to best phrase this question, but do extracts add sweetness or just the flavor? That is, what should I expect from an extract? For example, say I put maple extract into milk. ...
2
votes
1answer
82 views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
1
vote
1answer
51 views

How to make Barley bread?

I started experimenting with baking using mixture of wheat and barley. The loaf was very tasty when made this way. Barley is one of the grains that has gluten. So is there a recipe for bread with ...
4
votes
1answer
83 views

How do I fix my dough after I did not activate the yeast properly?

This is my first time making anything using yeast, but I decided to try making Dominique Ansel's At-Home Cronut recipe. Everything was going fine, but I realized that I had bought rapid-rise yeast ...
3
votes
4answers
138 views

What causes the crown of the bread to crack during baking

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
3
votes
1answer
48 views

Adjusting cooking time and temperature when making smaller portions

I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 ...
2
votes
2answers
66 views

Cheesecake in or next to waterbath

I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water on the bottom rack of the oven, with the ...
2
votes
3answers
80 views

How can i optimize the use of my convection oven?

Is there a resource i can use to learn how to bake in my convection oven? I know that it can improve the results greatly and i am just not understanding it. I know that you are supposed to bake at ...
2
votes
3answers
111 views

How do you quickly prepare tomatoes for pizza?

Whether is be homemade pizza or adding topping to the self-rising frozen pizza we love adding meats and veggies. We often have tomatoes at hand. I slice them thin and lay them on a paper towel and ...
4
votes
2answers
171 views

How to bake large batches of bread

I want to make a double or triple batch of of this Italian bread recipe that I have. It's for a bread similar to what they serve at Macaroni Grill. My problem is that I am using a pizza stone in the ...
0
votes
1answer
53 views

Can you cook a 25 lb turkey in an oven that is 9 inches from the bottom rack to the heating elements?

I am trying to find out how big an oven has to be to cook a 25 lb. turkey. There is a new double oven on the market at Sears that has the two ovens about the same size...a standing stove not a built ...
6
votes
3answers
863 views

How long does yeast live after baking?

I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled?
3
votes
1answer
102 views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
0
votes
1answer
62 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
3
votes
2answers
84 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
1
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2answers
103 views

home made cough sweets didn't set properly

Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingredients: 1 cup sugar 1/2 cup water 1 ...
0
votes
2answers
89 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
1
vote
2answers
88 views

What went wrong with my cookie dough?

This is my latest attempt at making chewy cookies. I used: 220 g butter, melted 200 g brown sugar 100 g white sugar 320 g all-purpose flour 320g 1 whole egg + 1 yolk I don't understand why ...
0
votes
0answers
33 views

Cookie dough crust

I want to make a dessert using a sugar cookie crust (1 Pillsbury 16.5oz roll), and a mixture of 1 1/2C butterscotch chips, 1 8oz pkg, cream cheese (softened) and 1C heavy whipping cream mixed together ...
2
votes
0answers
56 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
0
votes
2answers
100 views

Bread dough doesn't keep its shape

I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. ...
1
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3answers
93 views

Is apple to be grated a wet or dry ingredient?

Can you please answer this. Is apple a wet or dry ingredient? It will be grated
3
votes
2answers
112 views

Can I substitute almond milk for heavy cream in chocolate glaze?

When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk) The almond milk I have is ...
2
votes
1answer
204 views

Substitute for baking parchment

I don't have access to baking parchment and I need to make a cheesecake tomorrow. Is there any substitute that I can use for baking parchment?
4
votes
0answers
75 views

How do you make Hull Hotcakes? [closed]

I am fast going barmy trying to find someone who remembers the Hull Hotcake recipe. This hot cake was very very popular over generations through to the 1960's then seems to have disappeared. It was a ...
0
votes
0answers
40 views

Power went off while baking! [duplicate]

My power went off while baking a simple cake, exactly 15 mins after I had put it in. It requires 30 more minutes of baking time. The cake rose partly, halfway up the tin. Can I continue baking after ...
2
votes
1answer
115 views

Why is glucose not used in many cake recipes?

Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o). What is the reason glucose is not ...
2
votes
1answer
84 views

How to store a double iced cake

I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potentially) 15 items. Normally I have a much ...
1
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0answers
40 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
2
votes
1answer
56 views

Distribution of heat using a silicone oven tray

I have recently bought a silicone oven sheet, which consists essentially of a thick sheet of silicone rubber stretched across a metal frame. It shrugs off grease and caramelised food, and it's a joy ...
3
votes
1answer
130 views

Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, ...
0
votes
1answer
61 views

Using parchment paper to bake whoopie pies

My recipe for whoopie pies calls to grease and flour a baking sheet. Can I simply use parchment paper on the baking sheet instead?
2
votes
0answers
106 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
0
votes
0answers
26 views

Moldy Home Made Bread [duplicate]

I have a wonderful bread maker that makes a 2-lb. loaf of bread. I use bread bags to store it. It always gets moldy by day 3. I use honey in my recipe instead of sugar, which I'm told is a ...
0
votes
1answer
46 views

Spices and Baking [closed]

I'm new to this cooking thing and I would like to stock my cabinet with the general spices and different season's that someone might use everyday in cooking....can you help with a list of most ...