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

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-1
votes
1answer
62 views

What happened to my cornbread? Please help [closed]

please help me. My cornbread sunk in the middle.what did I do wrong?
1
vote
1answer
164 views

Why are eggs not stored in the fridge better in baking?

I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
3
votes
2answers
1k views

How to reduce the moisture when making tarte tatin

I've tried making pear and apple tarte tatin a couple of times, using different recipes, and the result is always the same. When I take the pan out of the oven and flip it over, the pastry is moist, ...
1
vote
2answers
9k views

Why didn't my puff pastry “puff”?

I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...
6
votes
2answers
7k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
0
votes
1answer
73 views

Under-watered bread dough: specific effect?

I would like to ask what would be the difference between a bread dough that had a sufficient water component, vs a bread dough that wasn't sufficiently moisturized, in terms of the end result baked ...
3
votes
1answer
76 views

Is it possible to bake bread or the like using a stovetop tagine?

I have a Moroccan style tagine, and I usually use it on the stovetop. The recipes or guidelines I have found for baking bread in a tagine usually depend on using it in an oven - something that is ...
2
votes
2answers
285 views

How to bake lokum rolls well?

These rolls are made by rolling short pastry dough thin (0.5 cm/0.2 inch), cutting it in small squares (ca. 5 cm / 2 inches) and rolling a small log of turkish delight (1x1x4 cm, 0.5x0.5x1.5 inches) ...
2
votes
2answers
102 views

Cookies sticking to plate

After I bake cookies I let them cool on the pan for 3-5 minutes then move them to a plate. However I have noticed the next day the cookies on the bottom stick to the plate, then break into small ...
5
votes
2answers
14k 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 ...
18
votes
1answer
32k views

Shiny side or not for foil?

Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out? I've seen at least one answer ...
4
votes
2answers
120 views

Can I freeze baked puff pastry?

Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
4
votes
5answers
18k views

Baking in gas oven does not brown the top

I need advice from those who bake in gas oven without fan. I bake on the middle rack and have an oven thermometer(my oven is -20 deg off). My cakes get baked darker on bottom and paler on top. Cookies ...
0
votes
1answer
64 views

Lemon bread issue

using my standing mixer, I creamed the butter and sugar, added the eggs, one by one. Then added some lemon juice, the batter became grainy. I wonder if my lemon bread will be successful ? ( I went ...
15
votes
4answers
42k views

What should I do if power goes out while I am baking cake/cookies?

If I am baking cake or cookies in the oven and I lose power, what should I do? Does it make to sense to leave the cake/cookies in the oven until the power comes back on, or should I take them out? ...
4
votes
5answers
1k views

Cheesecake in or next to waterbath

I've heard of two separate ways to use a water bath when cooking a cheesecake: placing the cheesecake in the waterbath, or placing a roasting pan full of water on the bottom rack of the oven, with the ...
11
votes
2answers
8k views

Should you add some salt to flour when baking?

I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings). I have recipes that specifically mention adding salt and others that don't. Is there a ...
4
votes
6answers
27k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
6
votes
4answers
14k views

How to decide the baking temperature when recipe doesn't mention it?

On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
3
votes
2answers
872 views

What happens if bread is made with sparkling water?

I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic. Now I was wondering, what ...
4
votes
3answers
71k views

Are coffee mugs oven safe?

Is a coffee mug oven safe? I'd like to make French Onion soup au gratin in a mug. My concern is the mug shattering while the food is being served. I currently bake the french onion soup at 450°F, but ...
2
votes
4answers
6k views
3
votes
1answer
76 views

Chemistry of different brands of baking powder

The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber Girl's reaction is approximately 40% with ...
3
votes
5answers
61k views
4
votes
3answers
23k views

How should I alter a chocolate cake recipe to make plain/flavoured cake?

I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes like vanilla, lemon, coconut, etc.? I ...
1
vote
2answers
110 views

Bake frozen pizza without a tray - will it melt and drip?

How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?
0
votes
0answers
20 views

How to increase oven spring? [duplicate]

I would like to ask if making a moister/wetter dough will promote oven spring? Since the presence of steam helps oven spring, I wonder if adding water will aid this. However I also know that too much ...
2
votes
2answers
112 views

How do I remove a sheet cake from a pan?

I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces without crumbling? I am using parchment ...
4
votes
2answers
543 views

How can I keep the shape of my free-form bread dough when it is rising?

I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's my technique somewhere. Please advise ...
0
votes
0answers
55 views

Baking on a rocket stove

I'm wondering if it is possible to bake on a SilverFire rocket stove, ie. by attaching a metal box to the top, or any other way? I have researched it- Google search, YouTube etc, but can't find any ...
3
votes
2answers
18k views

How should I wash the potatoes before baking them?

I bake Russet potatoes. I just washed them a little with cold water and then place them in a baking pan after I put foil on the bottom of the pan. I do not peel them. Is this a good method or should ...
2
votes
1answer
107 views

Cooking with Plastic [duplicate]

Possible Duplicate: How dangerous is it to bake food with plastic? I baked a cake with a piece of plastic in the oven. Is the cake safe to eat? Were the dangerous chemicals in melted plastic ...
8
votes
3answers
893 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 ...
9
votes
3answers
4k views

How to cook pancakes without spreading that horrible smell of burnt oil?

I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has decided to throw a party in the office ...
8
votes
9answers
89k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
2
votes
5answers
81k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
15
votes
6answers
19k views

How can I bake normally fried foods?

A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc. I'm lousy at deep ...
0
votes
0answers
16 views

What's the intrinsic advantage of using a dutch oven? [duplicate]

I'm currently developing a no-knead, straight-to-the-oven technique for bread making. The style of my bread is a plain boule, formed and proofed over an oven tray, sprinkled with a bit of water, and ...
8
votes
5answers
795 views

Any advice to help me form and shape stuff more uniformly?

I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "form into little walnut sized balls ... ...
1
vote
0answers
50 views

Tasty's Cookie Cream Puffs

I saw some expert advice for someone's problems with Choux pastry posted here: Choux pastry (Chocolate eclairs) doesn't cook properly I'm having problems with this 'cheat' recipe here: https://...
2
votes
5answers
212 views

Bread crusty outside and super soft inside

I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
3
votes
1answer
9k 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 ...
4
votes
1answer
83 views

What's are the benefits of different sourdough starter consistencies?

Is there any real differences between keeping a sourdough starter at a thick dough like consistency compared to a more watery consistency? Aside from the general thoughts of thicker being easier to ...
3
votes
1answer
32 views

How can I bake these cheese and pimento rolls so they're not gummy inside?

I'm using a recipe for rough puff/quick puff pastry as the dough. The filling is cheddar cheese and pimentos. After baking at 350 degrees F for about 35 minutes, they are a little over done on the ...
0
votes
1answer
37 views

Should shortbread cookies be lightly browned?

I'm trying to make shortbread cookies the proper way. Should they be cooked through, but without any browning? Or, should they be lightly browned?
8
votes
6answers
21k views

Best vegan substitute for egg wash

What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
-1
votes
1answer
80 views

How can I make delicious pastries in advance of serving day [closed]

I would like to make some amazing breakfast treats to serve at an event we are hosting but I am part of the event and will be very busy the whole week before. Does anyone have any ideas for pastries ...
2
votes
1answer
58 views

How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no ...
1
vote
6answers
10k views

Why does flatbread have to be microwaved / cooked / toasted?

I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." They said, "Well technically the flatbread still HAS to be ...
2
votes
1answer
53 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...