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

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0
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1answer
77 views

Why is a glaze applied to the top of a hot cross bun?

I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
12
votes
1answer
346 views

Which side of the baking paper should face up?

My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it. Which side should face up against the food? I've ...
3
votes
1answer
189 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 ...
4
votes
2answers
167 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 ...
0
votes
2answers
144 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
49 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 ...
2
votes
1answer
209 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 ...
2
votes
1answer
124 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 ...
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
2answers
112 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?
-3
votes
3answers
150 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 ...
2
votes
1answer
98 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% ...
0
votes
1answer
84 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
2answers
114 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 ...
0
votes
1answer
162 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 ...
8
votes
3answers
620 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 ...
7
votes
2answers
627 views

Can I use dried dates instead of fresh ones for baking a cake? The dates should build the base of the cake

I have a cake recipe, which is based on a mixture of 250 g dates and 200 g almonds, which is mixed in the end. Can I use dried dates instead of fresh ones? The full recipe is, for 10-12 ...
1
vote
1answer
49 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) ...
1
vote
1answer
105 views

Can you bake cornbread in enameled cast iron?

I would really like to make a cornbread recipe, but I don't have a cast iron skillet. Could I bake it in an enameled cast iron Dutch oven without the lid and get a good result? If not, could a muffin ...
3
votes
1answer
160 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 ...
1
vote
2answers
76 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.
0
votes
2answers
144 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?
3
votes
1answer
273 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 ...
3
votes
3answers
134 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 ...
1
vote
1answer
64 views

Spreader cookies

Can anyone offer an explanation why I get runny spreaders among my medium-sized cookie batches. All balls are weighed uniformly before storage in the freezer, before baking. Upon baking, about 1-2 ...
2
votes
1answer
230 views

When baking quick breads and cakes, can I premix wet ingredients the night before?

When baking quick breads and cakes, I've premixed dry ingredients the night before to save time. Can I premix wet ingredients as well? I understand that I can't premix the full batter when using ...
0
votes
0answers
76 views

Are there any pre-made Baking Powders with Cream of Tartar

I live in Wisconsin, USA though I can always buy something online. I haven't been able to find any, but a community member says that there's some in Germany, although she never stated the name of the ...
-1
votes
1answer
66 views

Latest temperature sensing tech?

I'm looking around for other, newer temperature sensing technology, beyond the inserted thermoprobe. I bake cookies (hundreds and hundreds rolled) and like to monitor the internal temperature of the ...
0
votes
2answers
79 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 ...
4
votes
1answer
128 views

How can I make my pizza dough more workable?

When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly thin in areas. After I mix the dough(...
6
votes
2answers
269 views

What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-cake-with-almond-glaze/). Four times ...
3
votes
1answer
123 views

How much thermostat “range” in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
5
votes
1answer
120 views

Is the mixing order important when substituting white sugar + molasses for brown sugar?

I bake cookies at a relatively large scale (16 qt batches) My recipe calls for both white & light brown sugars. In an effort to make production more efficient I would like to substitute the brown ...
5
votes
2answers
123 views

Is the second rise step neccesary for no-knead bread?

In the classic no-knead bread recipe, it calls for letting the dough rise once for 12-18 hours, then folding it on a work surface and letting it rise again for two hours. Why is this second rise ...
10
votes
1answer
539 views

How to stop burning raisins in my fruit scones

I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the oven ones at the surface end up being ...
2
votes
2answers
115 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?
1
vote
1answer
201 views

Can I double the pizza dough recipe for my bread machine

I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can I double the recipe? I'm pretty sure it ...
3
votes
1answer
175 views

Why won't my bread rise much during baking?

I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.food.com/recipe/5-minute-artisan-bread-...
2
votes
2answers
271 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
3
votes
1answer
107 views

Devil's food cake turned out dry and dense

I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and not very tasty. According to many other ...
2
votes
3answers
441 views

How to replace marshmallows in rice krispies cakes?

I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it will give me the stickiness I need. Is ...
3
votes
1answer
127 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 ...
2
votes
1answer
99 views

How to avoid using artificial food coloring in cookie and cake decorating

It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it is Butter cream, royal icing or fondant. ...
2
votes
3answers
256 views

Coins in bread?

Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure into Mardi Gras "King Cake:" but I had ...
1
vote
3answers
149 views

Glass baking lid broke - what to substitute?

The glass lid for my pyrex 10x10 baking dish broke. What can I substitute? Tin foil doesn't work -- nothing cooks! Ideas? Thank you.
2
votes
2answers
113 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 ...
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.
0
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0answers
17 views

Accidentally bought unsalted roasted pistachios how can I salt them [duplicate]

I accidentally bought unsalted roasted pistachios can I salt them now
5
votes
1answer
71 views

Can old eggs affect my Creme Brulee?

I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and whip up a Creme Brulee. My question is, ...
3
votes
4answers
289 views

Breadmaker bread not remaining fresh long enough

I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop brought bread that is 2 days old. This ...