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

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22 views

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

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 ...
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1answer
35 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
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2answers
115 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 ...
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1answer
85 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 ...
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2answers
67 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?
3
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0answers
109 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
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1answer
91 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
73 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 ...
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1answer
36 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?
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2answers
106 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 ...
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1answer
90 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? ...
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1answer
100 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 ...
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2answers
83 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.
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2answers
47 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
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1answer
62 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
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1answer
49 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?
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0answers
70 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 ...
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0answers
54 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 ...
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0answers
69 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?
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1answer
38 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 ...
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0answers
79 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?
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1answer
79 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
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2answers
64 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, ...
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2answers
340 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
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1answer
66 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 ...
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2answers
88 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
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1answer
178 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. ...
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2answers
101 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 ...
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1answer
135 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.
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2answers
98 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
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2answers
91 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
106 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 ...
1
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0answers
88 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
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0answers
37 views

Chocolate and oil how to store this [duplicate]

When mixing 16 ounces of chocolate and 4 ounces of oil together and melting it how long will it last ? How should I store it ? Can it cause botulism ?
3
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2answers
146 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
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1answer
81 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
4
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2answers
123 views

Baked tortilla chips: how to make them quicker and more consistent?

I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that the last few minutes are highly variable ...
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1answer
1k views

Substitute peanut butter for cookie butter?

I'm trying to make mug cookies and it calls for cookie butter, which I don't have. Can I use peanut butter instead?
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1answer
118 views

How can I estimate the time required to bring a piece of meat to a certain temperature?

I would like to cook a couple steaks using the "reverse sear" technique (e.g. this Youtube video). The general instructions are: Preheat the oven to 275F. Put steaks in oven and bake until they ...
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2answers
249 views

Is it okay to use stainless steel in oven?

Its stainless steel dish so can I put it in the oven at 250c/482f ?
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1answer
144 views

After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?

I usually leave my cookie dough in the fridge overnight. After taking it out, should I leave it at room temperature for a while or should I scoop it and go straight to the oven?
2
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1answer
70 views

chocolate substitutions in baking brownies from scratch

can I use semi-sweet or unsweetened chocolate squares for dark chocolate in a brownie recipe
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1answer
323 views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
0
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1answer
46 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
7
votes
1answer
216 views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
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0answers
52 views

Does salt do anything more for baked products than just add flavor? [duplicate]

From a chemical scientific stand point... What roles does salt play in food besides the usual afterthought of sprinkling some on top of your food item to increase/enhance the flavor. I know this is ...
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3answers
431 views

One base cake mix and then make several flavors

Does anyone know how to make one base cake mix and then make several flavors for cupcakes? I was thinking a basic white cake mix then SPLITTING mix into Vanilla Bean, Chocolate and Strawberry. Thank ...
0
votes
1answer
58 views

Filling tart with beans/rice for baking

I've found a recipe for a lemon tart: http://www.bbcgoodfood.com/recipes/380616/greggs-tangy-lemon-tart Everything looks fine to me and I get what to do exactly, but I don't understand the part that ...
0
votes
1answer
113 views

How to convert cook time and temp from 9" round cake pans to standard cupcakes? [duplicate]

I am making carrot cake "cupcakes" from a recipe meant for round 9" cake pans (3 layers, if that matters). The cake pans are supposed to cook 25-30 min at 350. How should I cook the cupcakes? ...
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3answers
224 views

Bread doesn't split at the score

I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...