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

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2
votes
2answers
110 views

How can I replace apples with peaches?

I have a recipe for a dutch apple pancake (basically sauté apples, make batter and place in pan, add apples, bake) that I wanted to try with peaches. However, my sister thinks it'll turn out too ...
2
votes
1answer
57 views

How long to bake lasagne at lower temerature?

Good Day Seasoned Advice, my recipe states that I need to bake my fish lasagne for 40 min at 180 degrees Celsius. I will go out and want the food to be ready when I return but will not be back within ...
1
vote
1answer
35 views

How can I extend shelf life of my cakes?

I need to bake a cake and send it over to a friend. It might take 5-7 days for the cake to reach him. What are the possible ways available to extend shelf life at least till the day it reaches him, ...
2
votes
0answers
16 views

I am using agave instead of sugar, do I add more flour to keep things right in cookie dough?

I want to use Agave liquid sweetener instead of dry sugar. How much extra flour would I need to use to offset the extra liquid?
0
votes
1answer
49 views

Can't I just grease the Baking Sheet instead of using Parchment Paper

Recipes such as http://paleoleap.com/avocado-banana-chocolate-cookies/ say to line baking sheet with parchment paper. Why can't we just grease the baking sheet?
0
votes
0answers
39 views

All my breads seem to taste and look the same

I have been working through a few different recipes from the bread bakers bible, and I can't seem to get the breads to differentiate. I am using the specified ingredients, and following the ...
2
votes
2answers
86 views

How-to Cut Baking Chocolate bar clean for perfect squares

My recipe calls for 1/2 square of baking chocolate per cookie. But trying to cut thru the bar into the indicated squares just crumble and are not neat or exact. Is there a method of somehow either ...
1
vote
1answer
126 views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
2
votes
0answers
122 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
3
votes
2answers
56 views

Challah rolls open up when baking in the oven

I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah roll comes rises in the oven and opens up ...
0
votes
0answers
15 views

Egg Yolks in Making Tassies

I am making the pecan filling for some tassies. I have extra egg yolks, and want to know if I can use 2 yolks intstead of 1 whole egg.
6
votes
2answers
143 views

Baking below sea level

I now live on the Sea of Galilee (600+ feet below sea level), and my cakes all seem to fall, no matter what I do. Is baking affected by being below level?
2
votes
2answers
71 views

How to bake crushed peppermint into cake?

I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to make, which is a peppermint cupcake. ...
6
votes
2answers
580 views

Can I substitute powdered walnuts for all-purpose flour in a cake?

I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts ...
4
votes
1answer
113 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
0
votes
1answer
92 views

Preheating Onida convection microwave oven

I am using Onida's microwave oven. There is no option to preheat on that. Please give me some advice how should I bake things without preheating the oven. It's a 20 litre grill microwave oven.
4
votes
1answer
137 views

Baking a cheesecake at 325 instead of 350

I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to ...
2
votes
1answer
33 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
24
votes
2answers
3k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
3
votes
1answer
91 views

Which cooking method gives the leanest bacon?

I've recently discovered the joy that is baking bacon. It's made me curious: does baked bacon render out more fat than pan-fried? How about microwaved?
1
vote
1answer
96 views

Does using egg+yolk in a chocolate chip cookie recipe make a big difference? [duplicate]

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...
1
vote
3answers
78 views

Using gas cooker now having problem cooking food

I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf. When baking blind, the top of food ...
2
votes
1answer
57 views

Baking a pie in air grill / electrical convection oven?

I got a following device, apparently not too common one. :) Marketed here as air grill, but also named electrical convection oven. It took me a bit of trial and error to learn to cook meat in it ...
5
votes
1answer
359 views

Why is my pecan pie always runny?

My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon so as not to get air and foam in the ...
3
votes
1answer
142 views

Why put Sprite in a baking recipe?

My Apple Dumpling Recipe calls for Sprite or Ginger Ale to be added around dumplings before baking. What is the effect of the Sprite?
2
votes
1answer
83 views

Water bath issue when doubling a cheesecake recipe to make bars

I have a recipe for a cheesecake that I'd like to double. Of course I would have to use a 9 X 13 pan and make it into bars (which I don't mind). It will eventually get covered with a chocolate mint ...
6
votes
2answers
181 views

How to make gingerbread more moist and fluffy?

I have a gingerbread recipe (http://www.tasteofhome.com/recipes/gingerbread-loaf) I recently made with gluten free flour and honey instead of white sugar. While it was somewhat moist I wanted to make ...
3
votes
2answers
106 views

Why pre-mix baking soda into 2 tsp of milk?

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...
3
votes
1answer
78 views

tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?

I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not bake often and it could rust. An ...
4
votes
1answer
253 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
2
votes
1answer
2k views

Can I substitute parchment paper for foil?

can I substitute parchment paper for the foil in a bar cookie recipe
2
votes
1answer
146 views

ready made sugar syrup

Lorraine Pascal made some macaroons, and added a readymade sugar syrup. Would this be liquid glucose or sugar syrup made earlier and stored. I know how to make sugar syrup, but a ready made one would ...
2
votes
3answers
148 views

Cookies are too sweet

I made chocolate chip cookies and added too much brown sugar. The cookies are too sweet. I've used real butter and real chocolate chips. Does anyone have any ideas?
0
votes
1answer
65 views

Help first time making cookies

I went to the supermarket to buy the sugar cookie dough already in sheet form but didn't find it can we use pie crust to make cookies
3
votes
1answer
186 views

Time and Temperature to bake small fruit cakes

I want to bake fruit cakes in foil pans holding about 1 1/4 cups of batter. Should I use bain marie ? What temperature oven will be best and for approximately how long
2
votes
1answer
34 views

Rescuing peanut butter frosting

I was trying to get a smooth, frothy peanut butter frosting. I used a cup of creamy peanut butter, half a cup of butter, and 2 cups of powdered sugar. I liked the consistency of the mixture. But I ...
3
votes
1answer
88 views

Bake and then Broil instead of flipping?

If I wanted to cook a meal - ie chicken wings - in a baking tray evenly on both sides, instead of turning them halfway through the cooking process, could I just switch from bake to broil midway so ...
9
votes
4answers
554 views

Can/should I use baking soda when cooking beans?

My recipe for hummus says to cook the garbanzo beans with a little baking soda to soften them. Does this work with other legumes? I've often seen the advice against salting the cooking water for ...
4
votes
4answers
312 views

Is oven an important factor in getting great baking results?

I bake almost everyday, sometimes I am very happy with my baking results and sometimes I am not and when I don't like it, I think it's me as a beginner, I might have done something wrong or not quite ...
2
votes
2answers
55 views

Baking Double Pans of Muffins

Do you need to adjust baking time or temperature when baking more than one pan of muffins at the same time in a single oven?
1
vote
3answers
171 views

What are these called in english?

I'm looking for the names of "Rollfondant" and "Modellierfondant" in english. I'm new to the métier but as far as I can tell, Rollfondant is used to cover a whole cake, while Modellierfondant is used ...
2
votes
2answers
101 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
1
vote
2answers
115 views

Why does my cakes fall? [closed]

When I bake cakes from scratch they fall in the middle. When I bake boxed cakes they do not fall. I do not know if I am overbaking or using too much liquid.
1
vote
1answer
86 views

Does vinegar have the same function as tartaric acid in a pavlova?

My recipe for pavlova roll has 4 egg whites, 1 teaspoon vinegar and 1 teaspoon cornflour in it. Would you suggest adding cream of tartar? If I doubled the mixture how long would I need to bake it?
2
votes
6answers
252 views

Baked item that would catch on fire/smoke?

This is an odd question. Are there any suggestions as to what baked items would catch on fire or smoke (possibly from being forgotten for a few extra minutes) and make a big mess? I am researching ...
1
vote
1answer
64 views

why do some pavlova recipes have cream of tarter to be added

What is the function of cream of tarter when it is included in a pavlova recipe. Some receipes do not require it.
1
vote
2answers
67 views

missing ingredients in banana bread

I have my grandmothers handwritten recipe for banana bread. the paper tore and I lost some of the recipe. it calls for 1 1/2 cup sugar, 2 cups flour, 3/4 tsp baking soda, 1/2 cup of milk, 1 tsp ...
1
vote
1answer
111 views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
1
vote
0answers
63 views

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...
1
vote
1answer
41 views

Mixed bread dough shelf life?

I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? The mix has no butter or eggs by the way. ...