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

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2
votes
6answers
4k views

How to enhance sweetness of a baked chocolate brownie?

I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect ...
12
votes
3answers
720 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!
7
votes
5answers
4k views

How can I bolster up a boxed cake mix?

Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
5
votes
2answers
6k views

Can you substitute whole eggs for egg whites in baking?

Will using egg whites instead of whole eggs have an effect on the finish product when baking?
15
votes
5answers
2k 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 ...
5
votes
1answer
350 views

How can I tell when my fat is sufficiently creamed?

When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive. Also, what are symptoms ...
2
votes
5answers
3k views

Flavour matching with espresso in baking

I am trying to create a few new recipes and I am stuck on what other ingredients (flavours) would go well with espresso in a baked item.
11
votes
1answer
14k 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?
3
votes
2answers
11k views

How to use gelatin on fruit pie?

I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I also know there's an issue with gelatin ...
16
votes
4answers
23k views

How can I identify dutch process cocoa?

I have a hard time finding "dutch process cocoa" in the store sometimes. What other names might dutch process cocoa be known as? Is there something else in the ingredients that might identify ...
2
votes
0answers
216 views

How do you minimize cake doming? [duplicate]

Possible Duplicate: How to make a cake lift equally? I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some ...
6
votes
3answers
11k views

Tripling a baking recipe

I have a cupcake recipe that I've doubled successfully in the past. I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled. Is ...
3
votes
1answer
11k views

Why did my Crème Fraiche split?

I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years. Recently the ...
2
votes
2answers
30k views

What type of fish is best suited for baking?

I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking? For reference, recently came across this recipe: ...
3
votes
2answers
2k views

How would you adapt a brownie recipe to a two-bite cupcake size?

How would you adapt a brownie recipe to a two-bite cupcake size? Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in favor of apple-sauce, olive oil and coconut ...
7
votes
3answers
750 views

Baking bread with spelt flour, without using a bread pan

I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than when using wheat flour, and when baked, ...
11
votes
1answer
562 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 ...
17
votes
12answers
129k 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' ...
2
votes
1answer
187 views

Can/should I use rapid rise yeast for longer proofing?

More generally, what are the limitations of rapid rise yeast compared to other types of yeast?
2
votes
3answers
3k views

Cookie Biscuits: What happened?

My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The only modification she makes to the recipe ...
4
votes
3answers
291 views

How to make pie filling which tastes like yogurt icecream?

I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac. The ...
5
votes
1answer
11k views

Why do my pizzas get such hard crusts?

I usually buy ready made pizza base and use it for baking pizzas. All of my pizzas get a very hard and crispy outer crust. Why so? I thought of brushing some oil on the pizza base before I bake it but ...
10
votes
3answers
3k 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 ...
3
votes
0answers
478 views

What are alternate uses for leftover buttermilk? [closed]

Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda ...
11
votes
2answers
3k views

Why does soda bread call for buttermilk?

I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of the appeal of soda bread is that it's ...
0
votes
1answer
1k views

Which containers should I use for souffles?

I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times). I have at my disposal: ...
4
votes
1answer
268 views

What's the best approach to baking bread with whole grains?

I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it possible to use these in bread (yeast, ...
42
votes
10answers
122k views

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
4
votes
3answers
12k views

what is the best vegan substitute for lard?

I am attempting to re-create a heart-of-palm torte I had while in Brazil and while it is pretty simple, I am having difficulty finding a vegan substitute for the lard that will still make the crust ...
0
votes
2answers
1k views

Do rice cookers bake good cakes?

The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake ...
3
votes
2answers
640 views

Can I make cakes in a tagine?

I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months. I would like to make cakes/biscuits (and ...
5
votes
2answers
1k views

How to make a pie crust out of plantains?

I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch. While various Internet ...
15
votes
1answer
25k 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? ...
31
votes
3answers
2k views

Why are baking measurements such nice round numbers?

I've heard over and over that when it comes to baking, measurements cannot be ignored, and you need to be very precise. This question covers how precise a measurement of flour should be, for example. ...
12
votes
3answers
13k views

What does “spooned and leveled” mean?

I'm looking at a recipe that lists the following as an ingredient: 1 cup all-purpose flour (spooned and leveled) What exactly does this mean? Is this literal - i.e. spoon it into the measuring ...
6
votes
3answers
3k views

What would be the difference between frying vs baking meatballs?

I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be ...
9
votes
2answers
4k views

How to cook pancakes without spreading that horrible smell of burnt oil?

I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has decided to throw a party in the office ...
4
votes
3answers
3k views

How do I make macarons de Paris in a neat shape and make them rise with the lip?

I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the lip comes up because the goo inside ...
7
votes
4answers
676 views

Any advice to help me form and shape stuff more uniformly?

I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "form into little walnut sized balls ... ...
22
votes
5answers
7k views

In peanut butter cookies, what is the criss-crossed pattern on the top good for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
4
votes
2answers
414 views

Baker percentages, weights, volumes, and such

So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense) 100 Bread Flour 30 Water 1 oil .... I know the flour is in weight ounces, but often times in ...
16
votes
5answers
57k views

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as ...
13
votes
4answers
3k views

What is seeping out of my key lime pie?

For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio of ...
8
votes
1answer
4k views

How can I avoid windswept muffins in a convection oven?

I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in terms of taste, but muffins and cupcakes ...
6
votes
9answers
7k views

What can I use instead of corn syrup?

I saw the question about UK, but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to ...
4
votes
3answers
17k views

What's the best way to stick sprinkles to cookies without icing?

I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls for. In the past, I've used clear corn ...
9
votes
2answers
3k 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, ...
8
votes
4answers
10k views

converting pure chocolate to “bittersweet” chocolate

A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
5
votes
1answer
374 views

Safety of Egg Yolk Glaze

Yesterday I baked a special loaf of bread with an egg yolk glaze. After it was mostly cooled I covered it with plastic wrap and set it on the counter to be served today. I am now concerned that I ...
7
votes
2answers
575 views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...