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

learn more… | top users | synonyms (3)

11
votes
6answers
9k 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 ...
9
votes
5answers
9k views

What is the difference between roasting, baking, and broasting?

For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a ...
4
votes
3answers
444 views

How can I make a quick bread mix less sweet?

I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste. Are there any tricks to make it less sweet?
7
votes
6answers
6k views

Baking chicken - temperature vs time

I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy ...
6
votes
5answers
3k views

When to spray or when to use olive oil?

So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
12
votes
5answers
6k views

Advice for gingerbread houses?

I'm considering entering a gingerbread house contest with my mom this year. I might've done a few as a kid, but I've only done one before in my adult life, more than 10 years ago, and I remember ...
9
votes
2answers
3k views

What kind of flour is needed for strudel/fillo dough?

In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt? ...
5
votes
1answer
958 views

Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips

I've been considering making butterscotch chip cookies with homemade butterscotch chips for a while now, but every time I look for recipes I find only butterscotch sauce recipes or recipes that use ...
7
votes
1answer
2k views

Kneading before or after rising?

I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours). What's the difference between kneading before or after rising? It's even ...
9
votes
2answers
28k views

Why doesn't my bread rise in the oven? (Not first rise)

I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a short rise after shaping but before going ...
4
votes
3answers
39k views

What is substitute for rum in baking?

Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic. Also, what is its role in baking or cooking?
4
votes
1answer
1k views

Should I be able to make a tarte tatin in a glass dish?

I saw a question about meatloaf in a pyrex dish, and one of the answers said that glass gets hotter than the metal when in the oven, which got me wondering. I made a tarte tatin but didn't have a ...
5
votes
2answers
8k views

Is it possible to cook a meatloaf using clear glass Pyrex containers?

Still trying to restock my kitchen pans after my recent move and am on a budget, but what I do have is as set of clear pyrex, that looks about like this set: ...
5
votes
1answer
184 views

How do you stop latkas from sticking to the baking sheet when cooking them in the oven?

I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite ...
7
votes
4answers
3k views

How to bake a chicken?

I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long time: Purchase a chicken that's ...
2
votes
2answers
556 views

Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?

I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in ...
3
votes
3answers
1k views

pita bread crust too hard

I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/ingredients restrictions, in particular: ...
9
votes
4answers
16k views

When should I use convection when baking?

I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? ...
7
votes
6answers
11k views

How do I get my chocolate chip cookies to turn out thick and soft?

How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
9
votes
1answer
401 views

How to store bagels?

I've seen conflicting advice on how to store bagels. I make 6 at a time, for use over the course of a week (or less). Should I store the ones I'm planning on eating tomorrow and the day after ...
5
votes
1answer
868 views

How to properly freeze calzones

In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze ...
8
votes
5answers
24k views

UK alternative to corn syrup?

I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK? I've heard some people saying that ...
8
votes
3answers
5k views

What happens when you bake Winesap apples?

In researching the answer to a question of why the apples in a pie became mushy, I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon ...
3
votes
2answers
292 views

Would the same mixing principles that apply to paint work for Food Coloring variations?

If I wanted to create different shades using Food Coloring, is there a different method of mixing them or would the same principles apply as with paint. Is there a standard mixing chart that details ...
6
votes
7answers
96k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
17
votes
3answers
3k views

What is the point of a baking rack?

I notice when I bake cookies (usually chocolate chip or peanut butter) the recipe often says "place on baking rack to cool". Because I don't have one, I just place them on a plate after removing them ...
5
votes
1answer
811 views

If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?

Would lining a dark pan with foil inhibit the browning significantly?
7
votes
2answers
31k views

Is it possible to substitute Wax Paper for Parchment Paper during baking?

If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?
43
votes
2answers
62k views

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
6
votes
1answer
431 views

When used for measuring ingredients in cooking what is the difference between a “dry ounce” and a “liquid ounce”?

I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even seen references to "fluid ounces". Are ...
10
votes
2answers
3k 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?
3
votes
1answer
235 views

What is the 'Steam-Chill-Bake' method of making hot wings?

This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
11
votes
5answers
7k 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
1answer
5k 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, ...
5
votes
2answers
2k views

Can you use a convection oven to make a Soufflé?

I separated this question from the original as there were no answers.
22
votes
3answers
665 views

Pizza baking order

First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is ...
8
votes
5answers
704 views

How do I incorporate chiles into a chocolate cake recipe?

One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate ...
18
votes
3answers
24k views

What role do eggs play in baking?

Why do we use eggs in cake baking?
3
votes
1answer
3k views

How much fresh yeast should I use if I want to use it instead of dry yeast?

I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?
13
votes
13answers
565k 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: ...
5
votes
2answers
3k views

Are there certain kinds of salts that work best for baking (cakes, bread, etc)?

As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depend on what I am baking?
6
votes
4answers
612 views

Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to ...
12
votes
4answers
6k views

Is there a way to prevent my Fruit Pie from getting runny?

Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"?
5
votes
1answer
295 views

Microwave Crust

I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave. Now I understand the science behind a microwave and ...
6
votes
1answer
1k views

Make crispy rice noodles without frying

Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way I could bake them to get the same or ...
4
votes
2answers
5k views

Making cookies on a pizza stone

Years and years ago, I had a pizza stone, and discovered that it was great for making thin and crispy cookies. That pizza stone cracked in half, and it was only this year that I bought another one. ...
3
votes
4answers
2k views

How to keep thin sponge bases moist

I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
13
votes
1answer
2k 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?
4
votes
5answers
4k views

Bagels: Alternative to cornmeal on the baking sheet?

I'm making bagels for the first time ever and I assumed I had cornmeal... I don't. I have corn muffin mix but no cornmeal. The instructions say to sprinkle cornmeal on the baking sheets. Is there ...
6
votes
4answers
1k views

What Kinds of Recipes Should I Sift/Aerate The Flour?

We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting ...