Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
0
votes
3answers
634 views
What does baking time in oven depend on?
Banana bread recipe requires 1 hour, and the banana muffins recipe require 20 minutes.
Both the recipes contain bananas, and flour. Why is the baking time so different among the two?
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votes
2answers
8k views
Why can soda be used as a substitute for eggs when using a boxed cake mix?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing?
...
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votes
3answers
594 views
Adjusting the baking time for large cakes?
How long should I bake a 13" (330 mm) sponge cake?
Which gas mark should I use?
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votes
4answers
325 views
Woodfire oven how to get crust soft and tasty
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
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votes
1answer
106 views
What does karate chop in a french bread dough mean?
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html
Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in ...
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votes
2answers
212 views
How do I find tart pans like these?
I want to make a lemon tart, but I want tins with straight walls, like the ones in this image.
How would I find them - is there a name I can look for? I've been unable to find them online (and they ...
0
votes
3answers
381 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 ...
0
votes
1answer
115 views
chestnut puree quantity
My recipe called for 250g of chestnuts, blended with 125ml of cream and 125ml of milk that you then blended together to make a puree. When i went to the supermarket I discovered they had tinned ...
0
votes
2answers
143 views
What is an easy way to turn a heavy-ish cake?
I don't have a metal cake pan. I bake my normal cakes and cake layers in a pan with a glass bottom and silicone walls, and cakes which can be expected to leak in a porcelain quiche pan.
Sadly, my ...
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votes
1answer
242 views
Which kinds of vessels insulate well?
From here: http://cooking.stackexchange.com/a/13170/6168
The first approach which comes to mind would be to use a pan which insulates well.
I use these glass vessels: ...
0
votes
2answers
208 views
How do I “save” my Christmas Cookies (Venetians)?
I am making my favorite Christmas cookie. They are called Venetians. They are a layered marzipan bar cookie.
Here is a recipe.
So, I just took them out of the oven -- and while the tops are ...
0
votes
1answer
448 views
Which containers should I use for souffles?
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times).
I have at my disposal:
...
0
votes
1answer
722 views
Do rice cookers bake good cakes?
The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake ...
0
votes
2answers
106 views
In what proportion should the given ingredients be combined to form a cookie?
These ingredients were listed on a cookie pack available in the market.
I would like to know what combinations of the following ingredients can be used to produce around 200gms cookies?
Wheat ...
0
votes
2answers
106 views
Why did my French bread neither rise nor bake properly?
Failed miserably at the first bread bake.
I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill
I tried this recipe: Baking the Perfect Loaf of French Bread
Instead of using 4 cups bread ...
0
votes
1answer
66 views
Nutrient loss when baking in roasting pan
To retain the most nutrition, steaming is the suggested method of cooking
How much worse is it to bake, say potatoes, in a roasting pan with some water? Is it that much different? I'm more ...
0
votes
1answer
100 views
Is there a releaseable mold/pan for bread?
I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my ...
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votes
2answers
264 views
I have leftover baked chicken - can I reheat it on the grill?
I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
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votes
1answer
354 views
When to add seasoning to oven-baked french fries?
When baking French fries in the oven, either from a frozen package, or made from cut potatoes, is it better to add seasoning, such as salt, pepper, paprika, etc., before placing the fries in the oven ...
0
votes
2answers
175 views
My cake crumbled on the top and took very long time to cook
This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake.
I observed that the cake crumbled on the top with large cracks, and took very long time ...
0
votes
1answer
814 views
Why didn't my lemon tart set?
I am using this Smitten Kitchen recipe for lemon tarts.
I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
0
votes
1answer
767 views
How can I harden the centre of a partly cooked christmas cake
My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave finish the centre without ruining the ...
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votes
1answer
151 views
Would these ingredients work for a Gift In a Jar?
I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found here. Basically I would be putting the following ingredients in the jar:
Flour
Cocoa
Baking powder
...
0
votes
1answer
118 views
can this spritz cookie dough be saved [closed]
recipe was creamed butter, powdered sugar, flavorings and flour . dough is dry and crumbly not the usual consistency of spritz dough - should I try adding more butter ?
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votes
1answer
1k views
Can you substitute butter in a box cake recipe that calls for oil? [duplicate]
Possible Duplicate:
Conversion rule: how to switch oil and butter?
Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio ...
0
votes
1answer
596 views
How long does eggwash keep?
I don't use eggwash often- roughly once a week I make a speedy en-croute or pie with some shop-bought puff. Whatever I make, as it tends to be just for two, I rarely use more than half an egg's worth, ...
0
votes
1answer
152 views
Dangers to continuing to cook an unfinished torte?
I made the mistake of assuming a torte would be done when the timer went off. I removed it from the oven and turned off the heat. Forty minutes later I discovered my error. Is it safe to reheat the ...
0
votes
1answer
47 views
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
That's the question.
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
Please specify in spoons or cups.
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votes
0answers
80 views
Microwave oven suitable for baking and grilling [closed]
Help me to choose a microwave oven. I would like to use it primarily for grilling tanduri and baking vegetables and meat, I don't want to go for a traditional electric oven as it takes lot of space ...
0
votes
1answer
85 views
how can i make 1 1/2 cup of all purpose flour to 1 1/2 cup of self'rising flour? [duplicate]
I am making a coffee cake it requires *self-rising flou*r but I only have all purpose flour. I do know how to make ap flour to self-rising yet i dnt the measurments for 1/2 a cup ?
0
votes
0answers
27 views
Why do my sweet potatoes when cooked as chips come out to dry? [duplicate]
Possible Duplicate:
Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology
I have recently taken to making chips from sweet potatoes. After my third try and just ...
0
votes
0answers
35 views
Yeast Beginner: Cinnamon Swirl Bread? [duplicate]
Possible Duplicate:
How to convert a recipe calling for active dry yeast into rapid rise yeast?
So, this is the recipe I'm looking at wanting to make:
Cinnamon Swirl Loaf
7 to 7 1/2 ...
0
votes
0answers
156 views
modifying brownie mix [closed]
So I'm still not sure if this is an "appropriate" question, but does anyone have any good suggestions for modifications to Ghiradelli Triple Chocolate Brownie Mix?
I've played around with replacing ...
0
votes
1answer
2k views
Can I use “All-Purpose flour” instead of “cake flour”? [duplicate]
Possible Duplicate:
What is the difference between various types of flour?
The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake ...
0
votes
0answers
254 views
Recipe for a gooey-pecan pie like filling (without the nuts) [closed]
Does anyone have a recipe or for that matter even an idea of a pie filling. It should be gooey, sweet and a little bit chewy.
Thanks in advance...
0
votes
0answers
106 views
Best way to store baking soda [duplicate]
Possible Duplicate:
Storing Baking Soda
How to store baking soda not baking powder? The orange box with a hammer.
I read the other post too. It's baking soda.
I baked banana breads a few ...
0
votes
1answer
6k views
For reheating stuffing in the oven, how long would you bake it and at what temperature?
I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy minutes at 375 the first time around, ...
-1
votes
2answers
157 views
at what temperature should apple-choco pie be prepared?
I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...
-1
votes
1answer
52 views
Temps rising above set temps
My wife suspects the oven temp is not correct, she was baking cookies and had one tray near the bottom of the oven and another in the middle.
The bottom cookies got burned and the oven temp was 100 ...
-1
votes
2answers
405 views
How much oats to put in crumble topping?
My interpretation of the other question about the ideal flour/sugar/butter ratio for crumble, is that the flour:sugar ratio should be somewhere between 1:0.7 and 1:1
Now, if you add oats to the ...
-1
votes
1answer
1k views
Can these settings bake a cake?
I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked.
The oven doesn't ...
-1
votes
3answers
867 views
what to do to make oilless, butterless, eggless cookies?
I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
-2
votes
2answers
117 views
How to prepare french fries? [duplicate]
Possible Duplicate:
How can I make McDonald’s type French Fries
I have prepared french fries couple of times in my home. But I couldn't get the same kind of spongy fries as I had in Mc ...
-2
votes
1answer
275 views
how many kWs does it take to bake a cake? [closed]
I am looking to set up a cake delivery business and I am creating a break even for it to educate me about the costs it would entail. However, I have no idea how many kWs it takes to bake a cake. Can ...
-4
votes
1answer
81 views
How to fix gloopy banana bread batter [closed]
Okay, so after coming here about an hour and a half ago to determine whether I could safely use the month old carton of unopened buttermilk in my fridge, I proceeded to use it on the flour that was to ...
-5
votes
1answer
585 views
How to unbake a cake? [closed]
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance.
Problem?
