Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
12
votes
8answers
2k views
Is there a non-penetrative method for checking cake doneness?
Is there some way to check a cake is done without using a toothpick or other penetrative device?
I like the thermometer idea, but no one seems to know how the heck to use them.
12
votes
1answer
9k views
Why is there a difference between softened and melted butter when baking?
I once tried to make some cookies and assumed that melted butter would be the same as softened butter. It didn't work out...
Why does it make a difference if you use softened or melted butter? ...
12
votes
3answers
10k views
12
votes
4answers
587 views
How to get threads in a yeast dough?
I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
12
votes
1answer
2k 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 ...
11
votes
6answers
463 views
Cup measurements: shake or scrape?
When you are measuring out your flour, sugar, etc with the measuring cups, is it better to
scoop and then shake the cup to get a leveled cup, or
scoop and then use a knife to scrape off the excess.
...
11
votes
2answers
9k views
Why should I boil pretzels in baking soda water before baking?
This weekend I made pretzels from Alton Brown's recipe.
This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds.
I assume ...
11
votes
4answers
21k 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?
...
11
votes
5answers
3k views
Crusty french bread
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
11
votes
4answers
2k views
Over-stirring muffin mixtures
In muffin recipes, the instructions often say to stir the mixture till "just combined".
Why does over-stirring the muffin mixture result in tough muffins?
And how do you know if you did too much ...
11
votes
6answers
8k views
In baking, can yoghurt replace butter?
By baking, I mean cakes / muffins / biscuits.
This is mainly to cut down on fat.
I've tried replacing butter with yoghurt in all of these and the results were OK.
Are there any cases where it's not ...
11
votes
2answers
2k 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.
Thanks!!
11
votes
4answers
4k 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 ...
11
votes
1answer
1k views
How can I grow my own yeast (sourdough starter)?
I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?
11
votes
1answer
26k views
Can I always use butter instead of margarine when baking?
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking?
...
11
votes
8answers
6k views
How can I make macarons with “feet” in my oven at home?
I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known ...
11
votes
4answers
2k views
How can I keep meringue pie-topping from falling?
Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says "summer" like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard.
Unfortunately, ...
11
votes
6answers
9k views
Is there an alternative to cornstarch
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was ...
11
votes
1answer
912 views
What kind of beer for beer bread?
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would happen if I substituted something a little ...
11
votes
1answer
335 views
How to get “burned” effect on cheesecake?
I've eaten hot cheesecake in restaurant. It looked like the cheesecake was properly baked and then only a slice of it, which was going to the plate, was fried or baked or I don't know what so it was ...
11
votes
1answer
323 views
Why Did This Cheesecake Catch on Fire?
A friend of mine's wife was baking a cheesecake, which she does somewhat regularly. The house filled up with smoke, and when they opened the oven, they observed that it had caught fire. Apparently ...
11
votes
2answers
1k views
Is there a formula for converting pancake batter to waffle batter?
I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other recipes I've seen, it looks like the amount ...
10
votes
8answers
7k 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.
10
votes
2answers
822 views
Is baking by weight really more accurate?
It's gospel among serious bakers that measuring by weight is far more accurate than measuring by volume. However, I'm not sure that measuring by weight helps at all when you have varying humidity ...
10
votes
8answers
30k 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' ...
10
votes
8answers
136k views
Butter substitute for 1 cup of butter for baking
What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)?
I'm looking for something that has less saturated fat (and also doesn't have trans fat).
Update: ...
10
votes
3answers
21k views
What does it mean to “fold in” an ingredient into a mix?
I see this in baking recipes, but I've never been quite clear on the difference between mixing and "folding."
10
votes
2answers
10k views
How can you make “All Purpose Flour” using home ground wheat?
We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
10
votes
2answers
6k views
How do I change cake recipes for cupcakes?
This is a three-part question:
Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake?
What changes do I need to make when converting a normal cake recipe for ...
10
votes
5answers
3k views
Trouble with Baked Chicken Wings
I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approves of this method.)
The problem is that ...
10
votes
3answers
2k views
Gummy residue from baking spray/oil
I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my ...
10
votes
4answers
4k views
How can I make my scones rise evenly?
I've been making some scones and they are either falling away to one side or just sort of staying flat.
I'm currently just baking them on a tray in the oven at 220C
The recipe is:
450g self-raising ...
10
votes
3answers
556 views
Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
10
votes
2answers
949 views
Why baking powder in rotis?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
10
votes
2answers
744 views
How long and at what temperature do the various parts of a chicken need to be cooked?
I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
10
votes
1answer
4k views
Can I fix a box cake recipe where I added oil instead of water?
I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?
10
votes
1answer
3k views
When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, ...
9
votes
3answers
5k 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?
...
9
votes
2answers
367 views
Do bakeries generally knead dough for bread by hand or use a machine?
Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
9
votes
5answers
16k views
Order of combining wet and dry ingredients when baking
I've always learnt that you add the wet ingredients to the dry ones.
Looking at some recipes:
"Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ..."
"Pour wet ...
9
votes
3answers
545 views
How to achieve great baguette crusts
I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this:
13 dl wheat flour
5 dl clean, cold water
salt, some olive oil
...
9
votes
6answers
5k views
Why is there vinegar in the bread recipe?
Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it ...
9
votes
1answer
2k 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 ...
9
votes
4answers
812 views
My bread is tasteless
I'm in the middle of trying to tackle making baguettes without all the fancy equipment of a typical bakery.
I'm getting closer and closer to a perfect texture on the inside and out, but I have yet ...
9
votes
2answers
945 views
How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?
When baking something which needs to bind - like a (British) flapjack / cereal bar - I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, ...
9
votes
2answers
271 views
What is the proper usage of a pie bird?
I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types of pies should it be used?
9
votes
4answers
3k views
How to make pizza crust thin and elastic at the same time?
For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment.
I like thin pizza crust, but when I've made it myself it was hard and stiff - ...
9
votes
3answers
1k views
Why does bread taste raw if you stop baking it and continue after it has cooled?
Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if you stop baking a loaf of bread for some ...
9
votes
6answers
9k views
Best way to cleanly cut brownies?
So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming for brownies that are around 3"x2.5") ...
9
votes
3answers
2k views
What are good techniques for getting gluten free bread to rise?
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
