Tagged Questions
0
votes
3answers
379 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
4
votes
1answer
264 views
What is the rule of thumb for mixing doughs?
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough?
For instance, ...
30
votes
3answers
802 views
Theoretical: why there's no gradient of doneness in bread?
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example:
This one was made in the baking form, it has a thin visible crust, but after that the ...
9
votes
3answers
1k views
Why does bread taste raw if you stop baking it and continue after it has cooled?
Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if you stop baking a loaf of bread for some ...
5
votes
2answers
1k views
Commercial Sponge Cake Improver?
Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker.
She describes it as looking like a thick amber liquid or paste.
...
6
votes
6answers
1k views
What's causing the metallic aftertaste in my Nutraloaf?
Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bunch of other stuff in it.
It has no real ...
38
votes
3answers
17k views
Why can applesauce be used in place of oil?
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce?
Is there something special about applesauce or are there ...
8
votes
3answers
906 views
What's the Effect of Browning Butter
From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter.
I used browned and cooled butter in cookies ...
5
votes
1answer
496 views
Why does adding extra flour help with high altitude baking?
When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
