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

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3
votes
1answer
22 views

Why is my pecan pie always runny

My pecan pie used to be firm years ago. Now going by the same recipe its 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 mix. ...
2
votes
1answer
113 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?
1
vote
1answer
49 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 ...
4
votes
2answers
67 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 ...
2
votes
2answers
80 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 ...
2
votes
1answer
49 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 ...
2
votes
1answer
68 views

How to get smooth top on chocolate chip cookies? one egg, egg and yolk?

i want to have the chocolate chip cookie like the ones i buy from big brands. those cookies have a smooth top and chewy.. i try to bake cookie with 2 eggs , i try with one egg , but they ...
2
votes
1answer
660 views

Can I substitute parchment paper for foil?

can I substitute parchment paper for the foil in a bar cookie recipe
2
votes
1answer
139 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
134 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
57 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
58 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
77 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
461 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
302 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
46 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
165 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
85 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
107 views

Why does my cakes fall? [on hold]

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
59 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
212 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
47 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
62 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
61 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
46 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
35 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. ...
3
votes
1answer
114 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
2
votes
1answer
220 views

Compensating for extra moisture from cold flour

I've been baking Hallah of late from a high-precision recipe: weights and percentages provided for all ingredients. I store flour in the freezer. Typically, the dough comes out considerably stickier ...
2
votes
2answers
208 views

substituting black treacle/molasses for brown sugar

I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and think it will add to the moistness of the ...
1
vote
2answers
157 views

What's is the internal temperature of pancakes?

I made pancakes made out of a nutritional shake but some of the health benefits disappear if heated over 115 degrees F. So wanted to know what the typical internal temp is for pancakes?
1
vote
1answer
309 views

Substitutes for wheat flour and their challenges in baking

What are the flours that can be substituted for wheat flour in baking, specifically for breads, pastries and cakes? I found a few here: Top 10 alternatives to wheat What sort of challenges have you, ...
9
votes
1answer
489 views

How to make part bake baguettes and rolls?

I'm not sure if these are available everywhere but in the UK we buy these part baked bread rolls from the supermarket and after about 10mins in the oven, you essentially have fresh baked bread and ...
2
votes
2answers
128 views

How to stop oil separating from cheese

I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil ...
2
votes
1answer
122 views

Not getting the creamy result beating butter and sugar

I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter. it's like bread crumbs right now, or ...
2
votes
1answer
183 views

How can I make fresh burger buns like Hardees?

I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked ...
1
vote
4answers
74 views

What kind of tray or tray coating to use for pretzels?

I've been making traditional German pretzels with a lye bath, but the pretzels tend to bake onto the baking sheets. I've tried a few different kinds of trays, all with less that perfect results. ...
1
vote
2answers
108 views

Wouldn't this cake batter be too runny? Would the coffee affect the texture?

I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she provided there, wouldn't the amount of ...
1
vote
2answers
76 views

What size cake pan could be substitued in place of muffins?

I have a recipe that the blogger said made 24 mini muffins and had enough batter left for 4 regular sized muffins. If I want to make it into a cake or loaf, what size pan would I need? I know it ...
3
votes
2answers
158 views

What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum

I am allergic to Aluminum and have always had a problem with what else I can use to line baking dishes or pans in the oven and toaster oven. Can you give me an idea of what else might be oven proof ...
0
votes
0answers
32 views

Why won't my crueler rise [duplicate]

I followed a recipe for cruelers that came out delicious! Unfortunately they didn't puff the way I was expecting them to. Just wondering if Anton might know why or have some tips for getting them to ...
2
votes
3answers
135 views

baking time versus number of items in oven

I doubled a recipe for apple cake, and filled two 13x9 pans. Into the 350F wall oven they went. Recipe estimates 50-60 minutes. 60 minutes later, probe comes out pretty damp, and cakes are more than ...
0
votes
0answers
69 views

Why is the liquid caramel colour separating in my cakes?

I am making Christmas cakes, and when I am creaming the margarine and sugar, I put in my liquid caramel colour and mix it through. Once all combined, I then add all other ingredients, and once ...
0
votes
1answer
71 views

Amish Friendship Bread starter with buttermilk

I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now required to continue to feed the starter ...
0
votes
1answer
102 views

Making Herman the German starter using brown sugar

I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to ...
1
vote
3answers
166 views

Bread breaks in the middle while in the oven

Would like to ask a question based on your experience in bread making. We have made in our house several loafs of bread in various shapes and sizes and with many different methods, manually, robot ...
14
votes
7answers
2k views

Do I have to peel red potatoes before baking them?

I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking them. She claims that there are ...
6
votes
7answers
1k views

Burned Cookies - Now what?

I made Cookies and they are burned at the bottom. What can I do to remove the burned layer without destroying the cookies and keeping as much as possible from the good parts? I was thinking of sand ...
0
votes
2answers
190 views

cake baking problem (white lumps of flour)

I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa, pinch of salt, cinnamon, and oil. Then ...
1
vote
2answers
103 views

Is there any advantage to resting (banana) bread batter?

I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't require yeast (baking soda and hot water ...