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

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8
votes
3answers
42k views

How to convert a recipe calling for active dry yeast into rapid rise yeast?

I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
12
votes
2answers
4k views

How do I make a “baking powder” substitute in a pinch

Every once in while we run out of "Baking powder". What would be a good receipt for a substitute that you have used that works well?
0
votes
1answer
76 views

Baking powder substitutes

So I found this amazing pizza dough recipe. It calls for flour and baking powder (or self rising flour) and sour cream, but I do not have self rising flour or baking powder/soda. Is there anything I ...
18
votes
3answers
23k views
2
votes
4answers
13k views

Sponge cake: excessive cooking time

I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But I'll try to keep things focused. All ...
10
votes
5answers
27k views

What does cream of tartar do in baking recipes?

I am making the following recipe for a birthday party: Pinata cookies!, and it calls for cream of tartar in the dough. This is the first time I've seen that in a cookie recipe and I can't figure out ...
1
vote
2answers
336 views

Whisk eggs without an electric whisker

I am planning on baking Macarons. The recipe requires whisking egg whites in an electric whisker but I don't have one. It is bit expensive to buy a good one for me right now and I do not have space ...
1
vote
11answers
15k 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. ...
7
votes
2answers
3k views

Why does commercial brown (whole wheat) bread taste bitter?

I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour) This is whole wheat flour. The parathas never tasted bitter. Is the commercial whole wheat bread made of this ...
16
votes
12answers
103k views

How to stop my cupcakes from sticking to their cupcake wrappers?

I have found that every time I make cupcakes (or muffins, cornbread & hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its not me because the Tim Hortons 'muffins' ...
2
votes
1answer
66 views

How much longer do I cook the roast?

I was following the advice of preheating @ 400 and had every intention of lowering he temp to 300 but instead I forgot to lower it and ended up cooking it for the first 30mins at 400. I just lowered ...
7
votes
3answers
44k views

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?
4
votes
1answer
156 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. ...
9
votes
6answers
154k views

What can be used as an alternative for Applesauce?

This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
0
votes
2answers
85 views

Would baking chocolate with baileys/kalhua cook out the alcohol?

Good day. My friends and I are planning on making a skillet based smores but with a twist. I've seen tons and tons of recipes but the basic recipe is that there's chocolate at the bottom of the ...
4
votes
2answers
100 views

Giant Cream Puff shells

The German restaurant where I worked was famous for their 'giant' cream puffs. The shells are at least 6" in diameter and 4" high. I know they used commercial convection ovens to bake them, but that ...
3
votes
4answers
16k views

Choux pastry (Chocolate eclairs) doesn't cook properly

Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I couldn't hollow out the shells. Any ...
-2
votes
1answer
133 views

What happens to bread dough when you put it in the oven?

I ask this question because I see there are a lot of misconceptions all over the internet and different food websites' forums.
0
votes
2answers
626 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
2
votes
3answers
721 views

Can I make my crumble topping in a mixer?

I have a basic crumb topping that I use to top fruit crumbles. It consists of 1 cup brown sugar, 1 cup flour, and 1/2 cup margarine. I like to make it in big batches and freeze in individual bags in ...
3
votes
2answers
146 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
3
votes
4answers
10k views
2
votes
4answers
49k 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?
4
votes
6answers
20k 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 ...
3
votes
4answers
10k views

Does tiramisu firm up in the fridge?

I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recipe, I foamed 4 yolks with 80 ml sherry (I ...
4
votes
2answers
93 views

Can I freeze unbaked scones?

Well, the title says it all really! Can I freeze unbaked scones, or am I better off baking them and then freezing to reheat? Thanks
6
votes
7answers
79k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
15
votes
5answers
86k views

When is it necessary to cover food with aluminum foil during baking/roasting?

Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum foil when baking a dish without a recipe? ...
8
votes
6answers
5k views

What additions can I make to my basic white bread recipe to increase its fiber content?

These are my ingredients for a one-loaf white bread recipe: 3 cups all-purpose flour 1 cup milk 4 Tbsp butter 2 Tbsp sugar 1 1/4 tsp salt 1 packet active dry yeast I'd like to add an ingredient that ...
42
votes
10answers
97k views

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
1
vote
0answers
85 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
0
votes
2answers
91 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
1
vote
4answers
3k views

Can oil be replaced with yoghurt in a cake recipe?

A cake recipe is asking for "one cup" oil!! I don't want to eat so much "oil", can I replace it with yoghurt or something else?
5
votes
4answers
34k views

How do I make liquid glucose from powdered glucose

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I ...
1
vote
0answers
37 views

Chocolate and oil how to store this [duplicate]

When mixing 16 ounces of chocolate and 4 ounces of oil together and melting it how long will it last ? How should I store it ? Can it cause botulism ?
4
votes
3answers
2k views

Cooking cakes on asbestos mats

My mother tells me when she was young her mother would bake cakes on an asbestos mat inside a lidded electric frypan. I'd assume the practice is gone now because of the reputation of asbestos, but ...
4
votes
2answers
122 views

Baked tortilla chips: how to make them quicker and more consistent?

I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that the last few minutes are highly variable ...
16
votes
9answers
11k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
2
votes
1answer
81 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
1
vote
1answer
969 views

Substitute peanut butter for cookie butter?

I'm trying to make mug cookies and it calls for cookie butter, which I don't have. Can I use peanut butter instead?
6
votes
4answers
1k views

What makes the Pillsbury canned biscuits puff up?

What is it in canned biscuits that makes them puff up immediately upon opening the can yet stops them from raising further? What kind of food voodoo is at work here? Please explain the food science ...
4
votes
2answers
495 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
1
vote
1answer
286 views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
3
votes
5answers
7k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
0
votes
1answer
115 views

How can I estimate the time required to bring a piece of meat to a certain temperature?

I would like to cook a couple steaks using the "reverse sear" technique (e.g. this Youtube video). The general instructions are: Preheat the oven to 275F. Put steaks in oven and bake until they ...
0
votes
1answer
138 views

After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?

I usually leave my cookie dough in the fridge overnight. After taking it out, should I leave it at room temperature for a while or should I scoop it and go straight to the oven?
2
votes
1answer
70 views

chocolate substitutions in baking brownies from scratch

can I use semi-sweet or unsweetened chocolate squares for dark chocolate in a brownie recipe
3
votes
1answer
37k views

What should be the material of the vessels to be used in an electric oven?

Could you please provide a general guide figure out if a piece of cookware can be used in the oven, based on what material it is made of?
0
votes
1answer
46 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
5
votes
1answer
4k 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 ...