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

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3answers
5k views

How to make a non-salty cheesecake?

There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, ...
2
votes
2answers
9k views

What are the different effects that different washes produce in baked goods?

Just before you put something with dough in the oven, often you have to brush it with a liquid. I've seen recipes that say with egg wash, with egg yolk, with egg white, with milk etc. Does it make a ...
4
votes
2answers
7k views

Possible to over-knead dough?

It will be my first attempt to bake with yeast this weekend and I'm interested to know how you know when you have kneaded dough enough. Is it possible to over-knead dough? If it makes a difference I'...
2
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2answers
8k views

Why should I rest gingerbread dough?

My gingerbread recipe says I should rest the dough for 20 minutes in the refrigerator before rolling out and cutting. What difference does it make?
2
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2answers
255 views

Tweaking a Macaroni & Cheese Cake

This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to know in which direction I should go, or ...
10
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1answer
3k views

What differences, practical and aesthetic, are there between egg washes?

An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
2
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1answer
1k views

How can I thicken an already cooked pie filling?

I made a coconut cream filling using 2% milk as that was all I had. Now, more than 6 hours later, it still has not set although it was thick while I was waiting for it to cool before pouring into the ...
4
votes
2answers
9k views

Which kind of icing should be used?

In reading about baking one comes across many different type of icing; royal, buttercream, fondant etc. What is the difference between these? What determines the choice of icing used on a cake?
4
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10answers
66k views

Baking cakes in the Microwave ovens as compared to Electric ovens

Is there a difference in the output or in the procedure when baking cakes in the Microwave ovens as compared to Electric ovens? What are the basic and crucial differences found among cakes baked in ...
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3answers
3k views

How to cook rice in an electric oven meant for baking cakes?

Are there any special precautions to be taken? About the water quantity, soaking and timing etc?
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2answers
617 views

Why does my German nut strudel fall apart?

I have a recipe for nut strudel, which calls for the following: 2 cups flour 1 stick butter 8 oz cream cheese. I have made it twice, and both times the crust is all crumbly and does not roll well. ...
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4answers
2k views

Why doesn't my quick bread rise properly when substituting splenda for sugar?

I used Splenda in one of my favorite quchinni (squash) recipes and it did not rise at all. It is about 3 inches thick and is heavy as the batter was thick. Why did this happen, and is there any way ...
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4answers
2k views

What other vegetables can be used in cake/muffin baking?

Vegetables have been commonly used in baking cakes and muffins. A common one is carrots to make one of my fave - carrot cake. Recently I also found out about adding zucchinis (or courgettes) to ...
3
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2answers
818 views

Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?

I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the ...
1
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2answers
226 views

Getting biscuit mix to rise…again

Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at all. I made something that resemble a ...
6
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2answers
5k views

Mixing baking ingredients separately

Why would one need to mix the dry ingredients (flour, salt, soda) separately and before mixing into the liquid (butter, sugar) than just mixing everything into one bowl at the same time when making ...
16
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2answers
21k views

What does gluten “do” in baking?

I saw many questions regarding converting baking recipes towards gluten-free, and it seems it's not an easy process. But none of the questions I came across helped me understanding what gluten ...
2
votes
5answers
9k views

What should I do with too-dry vanilla beans?

A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today, I was having a hard time using the ...
4
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1answer
7k views

Temperature of tandoor for making naan

What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use. Update: ...
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4answers
49k 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 ...
3
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2answers
272 views

How can I prevent pear juice from soaking into pastry dough?

I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?
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1answer
440 views

Can palmiers be refrigerated/frozen overnight?

I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
8
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1answer
1k views

What is blind baking?

I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid ...
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2answers
4k views

How do I adjust for a recipe to bake in an oven instead of on a grill?

I have a recipe for grilling a pear crisp that calls for grilling for 15 to 20 minutes over indirect medium heat. Can I instead bake this in an oven? At what temperature should I bake it?
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2answers
807 views

How do I find tart pans like these?

I want to make a lemon tart, but I want tins with straight walls, like the ones in this image. How would I find them - is there a name I can look for? I've been unable to find them online (and they ...
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1answer
2k views

How does foil protect a sandwich in the [toaster] oven?

If I wrap a sandwich in foil and toast it, the entire sandwich seems to warm more evenly, so I don't get burnt edges of bread. Can someone explain what is going on here? I assume it has something to ...
2
votes
1answer
246 views

Can I marble two cakes that call for different cooking temperatures?

I have two cupcake recipes that I would like to combine into one marbled cupcake. However one recipe bakes at 350 degrees and the other bakes at 375 degrees. Can a combination be done?
5
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4answers
68k views

Why don't my muffins rise and develop tops properly?

I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only just reach the top of the paper cases. ...
2
votes
2answers
21k views

Can I use aluminum foil as a substitute for parchment paper?

I'm attempting to make this recipe for Greek Meatza which calls for baking ground beef in a pan on top of parchment paper. I don't have access to parchment paper, so I'm wondering: can I substitute ...
3
votes
2answers
5k views

How do I make brown rice bread rise without any wheat flour?

My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in the following way: 600 g brown rice ...
11
votes
2answers
14k 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 ...
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vote
3answers
1k views

how to get a ciabatta with a more uniform shape

My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I think this is because the dough has so ...
3
votes
5answers
10k 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 ...
3
votes
1answer
558 views

Where does the shape of pretzels come from?

I wonder where the shape of pretzels originated. My guesses: The holes make it easy to put them on a stick or rope and store them in a place (under the roof?) where mice would not get it. ...
5
votes
3answers
4k views

Can I partially bake a pie?

I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a ...
6
votes
5answers
4k views

What is the proper way to bake meat balls in the oven?

I tried baking meat balls with various temperatures and meat mixtures (regular to extra lean); however, every time, I end up with lots of water oozing out of the meat ball. How can I cook them with ...
4
votes
2answers
1k views

Baking watermelon

A while back I saw an article/recipe for baking watermelon -- the watermelon was cut into fillets and baked for a couple hours (IIRC). This was supposed to totally change the texture and give it an ...
3
votes
3answers
7k views

How do I stop my pastry shrinking?

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling. But after 20 mins baking blind, I ...
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2answers
1k views

How to fold camembert in dough

Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
4
votes
1answer
284 views

At what temperature should one bake a coconut crust for a Hershey Bar Pie?

Today I plan to bake a hershey bar pie. I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since ...
4
votes
2answers
7k views

Do I need a special oven to cook a pizza as evenly as the chain stores?

When I buy a pizza from Pizza Hut or Domino's, it has a crispy base with a soft cooked middle and a properly done top. When I make a pizza in my own oven (electric, fan assisted, maximum 230° C), I ...
5
votes
2answers
9k views

How can I stop chocolate chips sinking to the bottom when I make cakes?

I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top). Is there ...
2
votes
2answers
7k views

substituting white all purpose flour with wheat all purpose flour

I thought it was one to one (more like, assumed) but I did it with a pound cake and let's just say the product could break a plexiglass window. Is there some ratio to substituting white all purpose ...
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1answer
2k views

How to tell when fish is done baking?

I've been told that the top should easily flake with a fork (this is when baking skin-side down). Is there any fish for which that is not the case? And what should the middle look like with which ...
6
votes
8answers
5k views

where can I purchase a “wonder pot”?

The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one. Here's a link ...
2
votes
4answers
16k views

Should scones dough be sticky?

I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ...
4
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1answer
2k views

How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?

I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect. Is there ...
6
votes
5answers
51k views

Proper way to add marshmallows to brownies?

I've had brownies with gooey marshmallow swirled in and find them delicious. However, when I try to duplicate this by adding miniature marshmallows to my brownie mix, I find that they just turn into ...
33
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3answers
2k views

Theoretical: why there's no gradient of doneness in bread?

I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a thin visible crust, but after that the ...
6
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5answers
13k views

Getting rid of a commercial/plastic taste in icing?

I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that ...