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

learn more… | top users | synonyms (3)

0
votes
1answer
53 views

making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on

I need to put scalloped potatoes in the oven for 3 hours, what tempterature should I have them on?
3
votes
1answer
153 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
1
vote
1answer
16 views

Measurement for 3 sheets of crushed graham cracker [duplicate]

My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets?
0
votes
1answer
55 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
1
vote
2answers
142 views

Avocado substitute in blueberry muffin recipe

I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I don't like avocado. Is there something ...
1
vote
1answer
103 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
3
votes
3answers
88 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
0
votes
0answers
13 views

Baking with oil, lard, shortening - how to substitute? [duplicate]

I'm looking at simple bread recipe that calls for vegetable oil. I'd like to experiment to see how the choice of fat affects the final product. Does anyone know what would happen if I replace the ...
4
votes
2answers
119 views

How much can I change the height of a cake?

It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the same as in the original recipe, so that ...
2
votes
1answer
52 views

Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?

I'm using a recipe for chocolate crinkle cookies and it calls for 4 squares of unsweetened baker's chocolate. Can I substitute cocoa powder for the baker's chocolate? Recipe
1
vote
0answers
77 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
0
votes
1answer
72 views

Tetrasodium pyrophosphate

How do I use this ingredient in making marshmallows? I've tried all other recipes and they just don't come out like the store bought ones. They also don't roast like them to. Instead the just melt.
5
votes
3answers
311 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
3
votes
1answer
96 views

What are the colored pieces inside cupcakes called?

I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some colored sweet pieces of "I am not sure what", but they look like pieces ...
2
votes
2answers
96 views

Margarine vs Butter in cinnamon roll schmear

What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter under the oven’s heat, so the goo ...
0
votes
0answers
45 views

Where to find a large individual brownie pan?

I'm looking for a large baking pan for cooking individual square brownies, preferably at least 8cm x 8cm (3.14 inches) but I can't find anything anywhere!! Can anyone suggest where I can get something ...
0
votes
2answers
171 views

Why are Cinnabons so soft and moist?

This is a question about the science of baking. What factors contribute to the softness and moistness of the Cinnabon buns? Particularly, I'm interested in: The type of flour to use (e.g. cake, AP, ...
0
votes
1answer
103 views

Additives to make bread soft and moist?

Given a recipe for bread/buns, what can I do to make it softer and more moist? From what I have gathered in various recipes on the net: scald the milk use buttery sweet dough emulsion use diastatic ...
1
vote
1answer
86 views

Potatoes in bread? How to estimate potatoes needed?

Just found out that adding potato to a bread recipe can make it softer and more moist. I'd like to experiment with this. If I were following a recipe that didn't include potatoes, how could I modify ...
1
vote
1answer
53 views

why should the madeleine tins start off cold?

I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this? ...
2
votes
2answers
115 views

Pork chops: low and slow or high and fast?

How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
2
votes
1answer
47 views

Can vegetable enzymes kill yeast? [duplicate]

I used a juicer to juice vegetables. Then, I used the juice in making bread. Some of my friends said that something in vegetables affects the fermentation, namely the enzymes. They said it can kill ...
3
votes
1answer
119 views

Effect of undutched cocoa on baking

I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
2
votes
3answers
88 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
3
votes
3answers
290 views

Stirring with knives?

So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour, brown sugar, and a pinch of salt in ...
0
votes
2answers
152 views

How to make home made corn flakes?

I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final ...
2
votes
2answers
78 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
2
votes
1answer
127 views

Can vegetable juices stop bread from rising?

I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough. This is a study, ...
0
votes
0answers
20 views

Vegetables juice affect the fermentation of dough [duplicate]

What are the effects of using ginger and mustard juice in alternative liquid ingredients for baking?
2
votes
1answer
139 views

Baking or Cooking - why orange and not other sweet citrus fruit?

In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute like mandarin, grapefruit, etc. Is there a ...
0
votes
2answers
84 views

How to make canollis without a deep frier?

I absolutely love cannolis but every recipe I see requires a deep frier. Is it possible to make them without one?
0
votes
1answer
77 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
2
votes
1answer
98 views

How to stop icing from running off iced buns?

Recently I've attempted to make iced buns and as a first attempt, they went well. However, after one night my icing began to slide off the top of the buns, leaving me with either bare or patch-worked ...
0
votes
0answers
19 views

Adjusting for different size pan (Cheesecake) [duplicate]

I'd like to make this cheesecake recipe but don't have the 10" springform pan that it requires. Instead, I have a bunch of smaller 4" pans. How should I adjust the recipe? Bonus question: the ...
2
votes
1answer
116 views

Alton Brown's Buffalo Wings

See: https://www.youtube.com/watch?v=ZSaR4WmVvRI Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrigerating them was to dry them out so they ...
0
votes
0answers
34 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
3
votes
1answer
129 views

Making batter one day, baking the next

I have to bake a white chocolate mud cake after work and I am always left with some batter, which I then use to bake cupcakes. As mudcake takes a couple of hours to bake (at least my recipe), by the ...
1
vote
1answer
63 views

Dishwasher safe bakeware?

The few times I've placed a standard muffin pan (or other bakeware) in the dishwasher I've regretted it. The pans end up with spots of rust remarkably quickly. What kind of materials/finishes are ...
-2
votes
1answer
75 views

Melted biscuits [closed]

When I was young, my mother had us on a non-wheat non-sugar diet for reasons. So she made some sweet biscuits that were sugar-free (had honey or something in them instead of sugar - or something - ...
4
votes
1answer
81 views

What is the proper technique for making an angel food cake?

I made one this weekend for the first time in 2 years, following a recipe. As I was following the instructions, I felt like it was missing something and when I looked at the end product I determined I ...
1
vote
1answer
71 views

Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?

I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for ...
2
votes
2answers
182 views

How to know when to remove lemon squares from oven?

I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to overbake it, but I don't want to underbake ...
0
votes
1answer
84 views

Using melted butter when making shortbread

I almost always forget to take the butter out to soften, and inevitably end up over microwaving it and then putting it back in the fridge for 5 min. Today it occurred to me: why not mix in the ...
1
vote
2answers
170 views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
1
vote
1answer
95 views

Why do my macarons come out looking weird?

Recipe I use: 100g grade AA brown large egg white 50g sugar 200g confectioners sugar 110g almond flour (I grind my almond flour using nutribullet) 5g egg white powder 1/4 teaspoon cream of ...
2
votes
1answer
90 views

What happens when you add warm water to yeast?

I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
2
votes
1answer
115 views

How to bake a cake in a microwave oven

I wanted to bake a cake and I have a microwave oven. Can someone please let me know if I can bake a cake in it and how?
2
votes
1answer
86 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
2
votes
2answers
116 views

Can I make my crumble topping in a mixer?

I have a basic crumb topping that I use to top fruit crumbles. It consists of 1 cup brown sugar, 1 cup flour, and 1/2 cup margarine. I like to make it in big batches and freeze in individual bags in ...
0
votes
1answer
110 views

Why are my cinnamon rolls turning into toffee?

I'm following a recipe and following it exactly, and when I finish, instead of being gooey-delicious, the cinnamon-sugar in my cinnamon rolls comes out like 'stick to your teeth' tacky goo. It's ...