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

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1answer
65 views

Tricks for knowing when a cheesecake is correctly done [duplicate]

I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done. I know that the sign is when the middle still jiggles, ...
3
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3answers
226 views

Substitutions for “European style” butter in croissants

I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the ...
2
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1answer
115 views

Chiffon cake deflating

I'm currently on a chiffon-making spree but all my chiffon cakes keep on collapsing after cooling. Here's the recipe I used: - 100g flour - 100g sugar, 50g for meringue and 50g for yolks - 1 tsp ...
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1answer
56 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
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1answer
38 views

When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?

I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447/irish-soda-bread-in-a-skillet/ They ...
1
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0answers
49 views

how to seperate peanut oil from roasted peanuts at home?

I want to enjoy a peanut’s protein without a concern of a lot of calories , so I want to sepearate some oils from peanuts with simple home equipments , is it possible ?! How much ...
3
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1answer
119 views

2000g sourdough boule in medium sized dutch oven

I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continually run into, though, is weak oven ...
0
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1answer
79 views

How do I make a mold from a plastic container?

So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to take that container, shape something ...
4
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2answers
288 views

How would you restore sweetness and moisture in this bundt cake?

This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically: reduce 2.75 ...
1
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1answer
76 views

Criteria for silicone utensils [closed]

What are some things to look out for when looking to purchase silicone utensil sets?
1
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1answer
65 views

Breakfast burritos from 16 egg casserole, how to cook everything uniformly?

I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burritos are made I will freeze them all. What ...
1
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2answers
133 views

Flourless cookies form “skin” that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
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1answer
72 views

Is Bisquick used as a standard in recipes for shop-bound products?

Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
0
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1answer
91 views

How to make my cinnamon rolls less bready?

I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg. I leave it for thirty minutes, and it hardly rises. When cooked, the taste and texture ...
3
votes
1answer
79 views

How do I make this quick-bread recipe less moist?

I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it helps, but is there something I'm ...
4
votes
1answer
144 views

Can a clear glaze be made without gelatin or starch?

I'd like to press some edible flowers onto a cheesecake I will be making. I'll need some sort of a glaze, and my first instinct was egg whites, but then I learned that those tend to brown, which is ...
3
votes
2answers
97 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
2
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1answer
63 views

Pyrex pie plate on hearthstone

I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and bake the pie on it so the bottom crust ...
0
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1answer
78 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
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1answer
351 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
280 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
193 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
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2answers
183 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
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0answers
54 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 ...
3
votes
1answer
214 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
159 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
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0answers
56 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 ...
4
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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?
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3answers
160 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
119 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
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1answer
93 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
152 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
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1answer
222 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
891 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
687 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
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1answer
50 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
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1answer
115 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
234 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 ...
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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.
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2answers
166 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
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1answer
277 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
141 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
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1answer
65 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
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1answer
251 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
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0answers
77 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 ...
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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
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2answers
80 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
132 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
310 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
132 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 ...