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

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4
votes
2answers
124 views

Adding flavorings & fillings to bread dough

I have a basic sourdough bread recipe that I've made a few times with consistent results, so I decided to try modifying it with different flavors and fillings. My question is, are there general ...
3
votes
1answer
103 views

Combining dishes that need oven temps of 450, 425, 400, and 350

I have three dishes that need to be baked but all have different temps. My oven is a standard, 80's range with oven and broiler - nothing special. I am cooking a Leg of Lamb of 5 lbs at 450, which ...
7
votes
2answers
439 views

Will double-action baking powder lose potency if not baked immediately?

I use double-action baking powder to make waffles. If I bake the waffles immediately, they rise nicely. However, if I bake the waffles more than 3 hours after making the batter, they don't rise as ...
2
votes
1answer
203 views

Will chocolate eggs inside a cupcake melt when baked in the oven?

Easter is coming and I was interested in baking some cupcakes with a solid/praline-filled chocolate surprise inside. Please refer to the image below. Little side note: I will put smaller chocolate ...
0
votes
2answers
105 views

Why do my snickerdoodles always come out flat?

I've made a lot of variations of snickerdoodle recipes and I always seem to get the same results. I can make a thick chocolate chip cookie but snickerdoodles vex me. No matter what recipe I try, they ...
2
votes
0answers
44 views

Multi-step Programmable Comercial Convection Oven

I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need is to be able to create a program with ...
14
votes
15answers
56k views

How do you make Yorkshire Puddings rise reliably?

Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
6
votes
10answers
10k views

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
2
votes
1answer
979 views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
2
votes
2answers
2k views

Substitute for baking parchment

I don't have access to baking parchment and I need to make a cheesecake tomorrow. Is there any substitute that I can use for baking parchment?
2
votes
2answers
85 views

Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?

I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for fresh milk to substitute for dry milk ...
8
votes
3answers
42k views

Is it possible to substitute Wax Paper for Parchment Paper during baking?

If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?
1
vote
0answers
78 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
2
votes
1answer
87 views

Which plastic wrap is okay for oven use?

On television I have seen cooks use plastic wrap, then foil over a pan of food that is going to be baked. I can see how this would stop the chemical reaction between certain foods and the aluminum and ...
1
vote
4answers
26k views

Is it possible to have a good crust without prebaking a quiche?

I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
0
votes
0answers
55 views

Reduce Calories in Batter-Baked Vegetables?

I have a recipe for batter-baked vegetables that comes out very well, but I'm wondering if there's a way to cut down on the calories added by the batter. The recipe is something like as follows: Make ...
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 ...
-2
votes
3answers
127 views

Baking a rib eye in the oven

I saw a video on Facebook the other day...and it was about seasoning a steak...(it didn't say what kind,)..... but I will be using a rib eye. after seasoning it says to bake in the oven until it ...
0
votes
1answer
74 views

Why did my Sourdough starter stopped rising? [duplicate]

Ok so I started my starter (no pun intended) a few days ago. I got a recipe that said I should keep it at room temp and feed it once a day with 1/2 cup of any flour (I used whole wheat) and 1/4 cup of ...
2
votes
1answer
74 views

How do different techniques impact sourdough bread?

I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hours. Add flour and water (approx 70% ...
4
votes
4answers
6k views

How to keep baked seitan from being too tough?

I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it it comes out awful. For instance, I ...
8
votes
2answers
343 views

Why are my macarons cracking on top?

I've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They all cracked on top and the surface collapsed as you see in ...
2
votes
7answers
5k views

How to enhance sweetness of a baked chocolate brownie?

I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect ...
0
votes
1answer
72 views

Substitution of root beer concentrate for extract

I'd like to make these root beer float cupcakes. The recipe calls for root beer extract, but I haven't found any locally, and the cost plus shipping on Amazon is a little more than I'd like. I've ...
1
vote
14answers
28k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
0
votes
0answers
61 views

Can i substitute cream cheese for butter in banana bread?

I'm making banana bread and want to incorporate cream cheese into it. should I just substitute it for the 1 c butter called for in the recipe?
4
votes
1answer
13k views

How do I know when quiche is finished cooking?

Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find ...
4
votes
1answer
585 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
3
votes
0answers
166 views

How do you make Hull Hotcakes? [closed]

I am fast going barmy trying to find someone who remembers the Hull Hotcake recipe. This hot cake was very very popular over generations through to the 1960's then seems to have disappeared. It was a ...
5
votes
3answers
4k views

Can I partially bake a pie?

I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a ...
2
votes
2answers
159 views

Can I make a latticed cream pie (no-bake filling)?

I want to experiment with a cream pie with a nonbaked filling (containing whipped cream, thickened with gelatine - basically a flavored diplomat cream). But for aesthetical reasons, as well as a ...
1
vote
1answer
40 views

Can baked savory pastries with ham or bacon be left at room temperature? [duplicate]

I am going to be traveling with pastries that will be served the next day. I will not have a good way to keep them cold. I was wondering if ham and/or bacon are okay at room temperature (for 24 hours) ...
2
votes
4answers
3k views

How to keep graham cracker crust from falling apart

Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of ...
0
votes
2answers
106 views

is it ok to use parchment paper when baking cream puffs

Is it better to use parchment paper when baking cream puffs so that the middle does not end up being wet and soggy?
4
votes
2answers
274 views

How to change a vanilla cake recipe to make a chocolate cake?

I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a ...
2
votes
2answers
104 views

Oven problems in VA

I just moved from CO to VA- having mastered high altitude baking. But here I can't bake anything: cookies are burned on the bottom and uncooked on top, pizza dough is nearly raw in the middle. ...
2
votes
2answers
110 views

UK scones versus US scones

I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one another. And they seemed to favor the UK ...
0
votes
2answers
77 views

Adding 'swirls' to savoury bread dough

I'd like to make a mustard bread that I can get at my local coffee shop: It's got mustard swirls in it but is a normal loaf shape. When and how do you incorporate savoury sauces like mustard or ...
2
votes
2answers
105 views

Mixing ingredients ahead of time

Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?
3
votes
1answer
94 views

How to make cornbread less crumbly?

I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more crumbly than I want. I've tried ...
5
votes
2answers
7k views

Glass Dish Baking Temparature

Generally I have heard that most recipes are designed for baking in metal dishes. I have also heard that glass will get hotter than metal, and thus I should cook it at a lower temperature for longer. ...
5
votes
3answers
35k views

Why is milk powder used in bread machine recipes?

In a bread machine bread recipe, why is milk powder included? And is milk powder needed? I have baked several loaves without milk powder. When the bread is baking sometimes the loaf ...
4
votes
5answers
13k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
1
vote
2answers
74 views

Bake meat then veg dish back to back?

If I cook an individual stuffed pork then immediately after at same temp cook an asparagus casserole will this affect the casserole flavor? Both items cook for approx 20/25 mins each.
8
votes
3answers
19k views

How do I prevent cream puff shells from deflating?

Every time I try to bake cream puffs the shells deflate before I can fill them with the cream. I have tried poking a hole in the shell with a toothpick in the last few minutes of baking. I have ...
1
vote
4answers
251 views

Is 440° F too hot for an oven temperature?

I recently purchased a pre made casserole and the instructions stated that it should be placed in a 440* oven for 55 minutes. This seems like a very hot cooking temperature to me - am I mistaken? ...
3
votes
1answer
257 views

Why is the butter gradually melting and only the top of my butter cake done?

I didn't use melted butter like liquid. I only used softened butter and mixed it with sugar in my blender. It became like cream. I also used 1 cup and a quarter of flour and other ingredients. I ...
5
votes
3answers
3k views

What is the difference between genoise sponge and victoria sponge?

Just wanted to find out the differences between Genoise sponge and Victoria sponge. In particular, I was interested to find out which one turns out softer. Here are the 2 recipes for comparison. ...
2
votes
2answers
2k views

How can I avoid cakes to turn into jelly?

I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit ...
3
votes
3answers
115 views

Soft dinner rolls always taste bland or flat

I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you ...