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

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11
votes
3answers
24k 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".
16
votes
4answers
97k 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."
5
votes
2answers
7k views

Pan-frying Salmon before baking it

I'm trying to prepare a fillet red salmon which comes frozen. Many times after I bake the salmon, it becomes really dry. I once heard that you need to pan-fry a meat before cooking it so that the ...
4
votes
2answers
2k views

Optimal Cheese Melting Bagel Baking Temp/Time

So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not too crisp/dry. What time and ...
4
votes
4answers
2k views

Why do my muffin tops lean?

I'm getting close to (my idea of) muffin heaven with this recipe which after trying a few others I've found to work consistently and well. One small thing I don't understand is why my muffin tops, ...
9
votes
2answers
3k views

What can I use in place of allspice?

I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto ...
14
votes
8answers
3k 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.
7
votes
1answer
1k views

Can active dry yeast be substituted for a compressed yeast cake in baking?

A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per ...
2
votes
1answer
1k views

Why do fresh mandarin oranges get very bitter when baked?

Why do fresh mandarin oranges get very bitter when baked? What compound in mandarin oranges turns bitter when heated?
8
votes
1answer
8k views

Can I substitute Soy Milk when a recipe for baking calls for regular milk?

If a baking recipe calls for regular milk, can I substitute Soy Milk...
3
votes
3answers
1k views

Baking zucchini bread without egg yolks

I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs. This substitution usually works out OK, but when I make zucchini bread -- and ...
8
votes
3answers
4k views

Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
7
votes
3answers
19k views

Can I substitute Molasses for Honey in Baking Recipes?

Can I substitute one for the other in baking recipes?
6
votes
4answers
22k views

Is it possible to make fudgy brownies without oil?

What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
5
votes
1answer
1k views

Why does adding extra flour help with high altitude baking?

When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
13
votes
7answers
16k 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 ...
9
votes
6answers
21k views

How do I keep my enchiladas from getting soggy when they cook?

I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
8
votes
2answers
9k views

What are the differences in bleached/unbleached flour for baking?

I've heard various rumors suggesting that using unbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...). Is this true? If so, why?
10
votes
5answers
6k views

Is it possible to make cookies without creaming the butter?

I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! Is it possible to make good cookies ...
30
votes
2answers
7k views

What is the purpose of creaming butter with sugar in cookie recipes?

I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortunately, the sugar was added last and I was ...
10
votes
3answers
2k views

Standard weight conversions for converting cups of flour to grams of flour?

I hate the idea of measuring flour using something as imprecise as measuring scoop. What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of ...
5
votes
3answers
21k views

How can I get my puff pastry to rise?

When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through. How can I remedy this? The pastry was the store-bought frozen variety. The ...
10
votes
1answer
5k 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 ...
13
votes
1answer
14k 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 ...
12
votes
5answers
44k 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 ...
5
votes
4answers
4k views

How to brownies from a box/mix with a flaky top?

I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the picture on the box. It's pretty easy to ...
12
votes
12answers
33k 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.
33
votes
15answers
142k views

Does active dry yeast really expire?

I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question. ...
8
votes
2answers
159 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
28
votes
4answers
60k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
11
votes
4answers
28k views

Substituting butter for oil: Does it matter for baked goods?

When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? Do I need to compensate for the ...
13
votes
6answers
763 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. ...
16
votes
13answers
32k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
3
votes
1answer
4k views

Proper proportion of cream of tartar to baking soda for snickerdoodles

When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
11
votes
3answers
1k 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 ...
15
votes
4answers
13k views

Why does my bread collapse in my bread machine?

I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard ...
7
votes
2answers
5k views

How to halve a cake recipe?

An entire cake is too much food (and temptation!) for me and my husband. Generally speaking, how do I halve a cake recipe? I have heard you can't just cut everything in half due to the way baking ...
7
votes
3answers
1k views

Adjusting cookie recipes for high altitude

When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour. I understand the concept of high altitudes having less ...
14
votes
10answers
45k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
12
votes
5answers
8k 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 ...
8
votes
3answers
8k views

Using skim or low-fat milk in recipes

When a recipe calls for milk, does using skim or low-fat milk over whole milk matter? Even though the difference between whole and skim milk is about 2 percent fat, will it affect the result? Is ...
9
votes
3answers
3k 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 ...
3
votes
3answers
394 views

Adding fresh herbs in no-knead Bread

I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you ...
3
votes
2answers
2k views

Can couverture chocolate be substituted with other ingredients?

I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is there a way to get the same effect using ...
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
9
votes
5answers
5k 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 - ...
20
votes
9answers
25k views

Techniques to get a nice golden-brown crust on bread

How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
11
votes
7answers
9k views

When baking what works well as a sugar substitute?

I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are ...
17
votes
6answers
16k views

Why do my brownies end up so hard?

When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same ingredients, and use the same equipment ...
8
votes
3answers
12k views

How do I prevent cream puff shells from deflating?

Every time I try to bake cream puffs the shells deflate before I can fill them with the cream. I have tried poking a hole in the shell with a toothpick in the last few minutes of baking. I have ...