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

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2answers
545 views

How can I make and store multiple pizzas before a potluck?

My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the pizza once i'm done cooking it? Once ...
3
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2answers
1k views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
3
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2answers
300 views

How to avoid elephant skin on no-knead bread?

When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKEA 365+ pot made of stainless steel. The ...
3
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2answers
4k views

Can I substitute almond milk for heavy cream in chocolate glaze?

When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk) The almond milk I have is ...
3
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2answers
281 views

Making cake balls with a not-so-sweet frosting

I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and ...
3
votes
1answer
432 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 ...
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4answers
645 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?
3
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1answer
159 views

What are the coloured 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 coloured sweet pieces of "I am not sure what", but they look like pieces ...
3
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1answer
168 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 ...
3
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1answer
270 views

Which rack level of oven is suitable for baking choco lava cakes?

I've always done baking and cooking in microwave ovens but I don't have any idea of the ovens installed under the cooktops.. Today I'm trying it first time..baking choco lava cakes (funfoods bake mix)....
3
votes
1answer
325 views

How close to the top should I fill a pie to avoid overflow?

I'm planning a pot-pie recipe in a casserole dish and was wondering how high I should fill it without worrying about it overflowing during cooking. A traditional vented pie crust will completely ...
3
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2answers
2k views

Bread too dense

I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperature for the yeast, etc. The resulting ...
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votes
3answers
2k views

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
3
votes
2answers
170 views

Can I leave my cinnamon bars unbaked in the fridge for a few hours?

I'm making a cinnamon bars recipe in a 9x13 pan. (Recipe something similar to this.) I'd like to assemble it a few hours in advance and then leave it in the fridge a few hours before baking. Will this ...
3
votes
1answer
2k views

What are the benefits, if any, of using a pizza stone in a toaster oven?

My Oven Toaster Grill. From here: What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven? Toaster ovens have far less thermal mass to ride ...
3
votes
1answer
360 views

baking cupcakes in a commercial sized pan?

I bought a 24 cup cupcake pan from a restaurant supply store because I am baking cupcakes for my daughter's wedding. The cups are regular size, just in one big pan. Should I place the pan on the ...
3
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2answers
363 views

What does it mean in a Recipe to “steep the gelatin”?

I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
3
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1answer
2k views

Can I make buckwheat flour starting from toasted buckwheat?

My wife asked me to buy "buckwheat" and I did, but she meant buckwheat flour (for making bread) and I got toasted buckwheat instead. I don't want to throw it out if I don't have to. We have a mortar ...
3
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1answer
1k views

Sausage roll pastry - how do I achieve a smooth shiny effect?

I came across this on the net and would love to be able to make them for a party next week. http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/296105_10150312607032555_324958872554_8041834_494890086_n....
3
votes
1answer
622 views

Are ladyfingers and Genoise made the same way?

I think I have heard somewhere that ladyfingers are made from the same batter as Genoise cake layers. But I don't remember where I heard it, whether the source was reputable, and if I'm not ...
3
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2answers
5k views

How should I adjust oven temperature/time to have two dishes ready at the same time?

I want to cook two vegetable dishes at one time for a dinner party. The first, a vegetable loaf, has to be cooked at 325° F for 1 hour The other, a casserole, requires 350° F for 30 min. How can I ...
3
votes
1answer
3k views

How to customize the softness of custards like flan?

How do you dial in the right amount of thickness vs soft melt in your mouth style? These are what I believe affect it: Ratio of eggs to milk egg yolk to egg white ratio condensed, evaporated, ...
3
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2answers
3k views

How can low-carb bread rise?

As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. ...
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3answers
14k views

Most efficient technique to prepare milk and butter for proofed yeast?

I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk. The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the ...
3
votes
1answer
248 views

What is the 'Steam-Chill-Bake' method of making hot wings?

This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
3
votes
1answer
5k views

Proper proportion of cream of tartar to baking soda for snickerdoodles

When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
3
votes
1answer
128 views

Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?

I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird because I made pizza the other day using ...
3
votes
2answers
100 views

Reducing sweetness of packaged cookie mix

I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if simply adding more flour will work.
3
votes
1answer
49 views

baking time adjustment when baking large quantity of fish

Do I need to increase cooking time when baking many more fish fillets than receipe calls for.
3
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2answers
541 views

What does tin foil do when baking a pot pie?

If you buy a pot pie at the store, the cooking instructions say to fold a strip of tinfoil around the edge before putting it in the oven. I've seen what happens if I forget to do this: the edge gets ...
3
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2answers
422 views

How can I tell the difference between instant yeast and active dry yeast?

I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
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3answers
7k views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
3
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1answer
336 views

Adjusting cooking time and temperature when making smaller portions

I'm perfecting a recipe for queijadas de leite - a traditional Portuguese custard/pastry. It's a mixture of eggs/sugar/milk/flour, very liquid in its raw form. The original instructions call for 30 ...
3
votes
3answers
777 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
3
votes
2answers
510 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 ...
3
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2answers
108 views

Search terms for potatoes inside of a bun

So, while traveling in Japan, I found that a lot of European-style bakeries have a dish that's essentially a baked potato inside of a bun. Like, it's a small potato wrapped in bread dough which is ...
3
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2answers
160 views

Baking a Brie with the outer rind broken

How can I fix it when the Brie is cracked on one spot? I am planning to bake it and I do not have a receipt to return it. I know last time I baked a Brie with crack, the inside just gooey spread-out.
3
votes
1answer
8k views

Why is there liquid at the bottom of my lemon meringue pie?

Why is it that whenever I make a lemon meringue pie, (packaged lemon filling, directions followed EXACTLY), and I cut into it, there is always a puddle of liquid on the bottom? I do use 7 egg whites ...
3
votes
1answer
200 views

Salt stick dough and shaping

Having been given a copy of "Inside the Jewish Bakery", by Ginsberg and Berg, I set out to reproduce a treat of my childhood: salt sticks. Basic outline: make a slightly enriched dough ('medium ...
3
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1answer
534 views

Effect of adding wet ingredients to dry when making bread?

I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
3
votes
2answers
3k views

Can't get my Puff Pastry shells to rise

I baked Pepperidge Farm Puff Pastry Shells according to what I thought were the directions. Temperature set at 425 degrees. I brushed the top with egg wash -- and only the top. When they baked, there ...
3
votes
2answers
2k views

What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?

I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum thread (in German) suggesting that ...
3
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1answer
859 views

How to make crumbly cookies?

I am trying to make alfajores, following this recipe. What steps should I take to make them more crumbly?
3
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1answer
3k views

How to recognize when American style chewy cookies are done?

I made chewy chocolate chip cookies. The recipe gave baking time suggestions, but noted check your cookies before they’re done; depending on your scoop size, your baking time will vary and ...
3
votes
5answers
16k views

Egg replacer for bread dough?

I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
3
votes
1answer
12k views

How long can I leave a freshly baked cheesecake out before it goes in the refrigerator?

We just baked a cheesecake and are heading over to family's house for the rest of the evening. Is it ok to leave the cheesecake out for 6 hours or so before being refrigerated?
3
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1answer
638 views

Can brownie dough sit?

I've been making brownies lately, and my last brownie turned out like dwarf bread. As the recipe and the oven/time haven't changed, my guess is that the preparation went wrong. I mixed all the ...
3
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3answers
2k views

How long should I bake a whole sweet potato for?

How long should I bake a whole sweet potato in the oven for versus an 'ordinary' potato of the same size?
3
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1answer
627 views

What is a better-tasting substitute for baking powder?

My wife complains that baking with bakeing power results in a bitter after-taste. We were wondering if there's a good substitute for it that tastes better. We sometimes use beaten egg whites (in ...
3
votes
1answer
788 views

For baking, is there a common “done” temperature across different kinds of breads?

I'm pretty new to baking, and it seems like the toothpick test is pretty subjective. I'm wondering, can I use my Thermapen instead? At a fundamental level, are all breads "done" at a certain ...