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

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2
votes
1answer
70 views

Dividing Pizza dough to balls before baking

I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I find it more convenient to just have the ...
2
votes
0answers
37 views

Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a ...
3
votes
1answer
43 views

Can you use sweet potatoes in a no-bake pie?

Can sweet potatoes be substituted for pumpkin in a no bake pumpkin pie recipe? It seems there are a lot of no bake pumpkin pie recipes but no bake sweet potato pie recipes are not as common.
4
votes
2answers
315 views

How to change a vanilla cake recipe to make a chocolate cake?

I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe to make a chocolate cake? I read in a ...
4
votes
2answers
76 views

Durable loaf pans for quick breads?

I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I don't get schmutz on my crusts. Two ...
0
votes
0answers
18 views

What do eggs do in cakes and how should we replace them for vegans? [duplicate]

What do eggs do in cake recipes (both sponge and rich fruit cakes) and thus what is a suitable substitute when baking for vegan guests? Another question asks the first part: What role do eggs play in ...
1
vote
0answers
82 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
7
votes
2answers
129 views

How should I incorporate separated eggs in a cookie recipe without instructions?

I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without any instruction\directions how would I ...
0
votes
0answers
55 views

Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?

I have a Morphy Richard OTG (NOT microwave) - the user manual tell me to run it for 10 minutes at 230 degree Celsius before using it for baking for the first time. I have done this a couple of times ...
4
votes
1answer
191 views

What does flour do to cheesecake?

After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have ...
1
vote
1answer
54 views

How do I thicken my dessert?

I was making a new recipe for lemon cheesecake tarts, but the recipe was not clear. It called for a "large package of lemon pudding". I used a package of cooked pudding and pie filling. It was to be ...
0
votes
0answers
116 views

Electric tandoor foils, food sticks to the aluminium foil

I baked potatoes and cottage cheese, in an electric tandoor. I covered the tandoor plate with the foil and placed the stuff over the foil. After baking for around 10 mins(tandoor burns like hell), ...
3
votes
0answers
53 views

Baking maple syrup on cold smoked almonds

I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper smoke flavor. I have a great soy wasabi ...
3
votes
1answer
409 views

Kneading Bread After Rising

Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
3
votes
2answers
130 views

Could plastic or metal cans damage my oven?

Is it possible to put vinyl plastic and metal cans in the oven at 200 degrees F for roughly 5-10 minutes? More specifically, I was came across DIY Vinyl Bowls where you place the vinyl record over a ...
8
votes
4answers
503 views

Is aluminum foil porous?

When cooking certain items in the oven, I line the baking pan or sheet with aluminum foil. Without fail, when cleaning up, I find oil or juices from the food between the foil and the pan. I always ...
4
votes
1answer
140 views

What will happen to my Pecan tassies if I use too much butter?

When I was making Pecan tassies, I read the recipe wrong and put a stick of butter in for the filling instead of 2 tablespoons. There are two eggs, 1 1/2 cups brown sugar, vanilla extract. Will it ...
0
votes
0answers
90 views

Why did my ceramic coated loaf pan turn brown?

I used ceramic a coated loaf pan and the inside color which was white, changed to brown, as if it has burnt, is that normal?
2
votes
4answers
154 views

what is an alternative for baking powder?

I don't want to use baking powder or baking soda. Is there something else without salt I can use in cakes to make them rise.
5
votes
0answers
85 views

Cheesecakes Baked in a Waterbath [duplicate]

How do you keep a cheesecake from absorbing water baked in a waterbath? I put four sheets of aluminum foil around my springform pan and it still leaks onto the crust.
18
votes
2answers
3k views

How was the usage of yeast for bread discovered?

From where did people get the yeast for their bread??
0
votes
5answers
456 views

Is there a bread you can mix in the evening, leave overnight, and bake in morning?

I'm afraid I know little about breadmaking. Is there a bread where you could: -- mix it and I guess knead it in the evening (say around 9pm), -- leaving it out overnight (perhaps to rise (?) etc.?) ...
5
votes
3answers
170 views

How to make butter and sugar mixture into a breadcrumb consistency?

I've been following a recipe for cinnamon biscuits which states to mix butter and sugar together until it forms a breadcrumb like consistency. Every time I attempt this is makes more of a creamy like ...
3
votes
3answers
206 views

Is the oily liquid from roasting a turkey worth keeping?

I placed a 14 lb young Round Hill Frozen Basted Turkey in a pan, and roasted it inside an oven. After it was roasted, there was quite an amount of oily liquid left in the pan. Is this liquid worth ...
2
votes
1answer
128 views

Cookies rise nicely in the oven, but then collapse

Just as every year, I have been baking spicy Christmas cookies with my Granny. And like always, they have expanded nicely in the oven, but collapsed afterwards. But this year I know to go to Seasoned ...
4
votes
2answers
179 views

Can I toast pecans the night before?

I'm making pecan bars in the morning and I was thinking I'd get a jump on the work by toasting the nuts tonight. Is there a downside to toasting the pecans and then letting them sit overnight vs ...
1
vote
1answer
52 views

Baking time and temperature difference

I am baking a canned sweet potato casserole for Thanksgiving. The recipe calls for the dish to be baked at 400 degrees for 25 minutes. Problem is my other sides call for an oven temperature to be 350 ...
0
votes
1answer
60 views

Shortening instead of butter

I have no butter for my chocolate chip cookies. What can I use instead? And how much? My cookies calls for one cup of butter.
1
vote
1answer
82 views

Halving Cake Recipe- Baking Time

I want to make a chocolate cake for my birthday BUT since it's only for me I want to halve the recipe: http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/comment-page-8/#comments ...
2
votes
2answers
590 views

Oven temperature for multiple ducks?

Do I need to adjust the oven temperature in a roast duck recipe if I want to put more than one duck in the oven at a time. I suspect I should keep the same temperature but keep them in longer. ...
3
votes
1answer
196 views

Can I bake bread in a cast iron Dutch oven with the lid on, or should I use tin foil instead?

I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states it can be baked up to 500 degrees, ...
0
votes
1answer
124 views

Can you use bread flour that is 2 months past the best use by date? [duplicate]

I've got some bread flour that has been in the refrigerator that has a best use date of Sept. 2015, and it's now Nov. 2015, is it okay to still bake with it?
0
votes
0answers
15 views

Pâte Brisée, Sucrée and Sablée [duplicate]

Why is it necessary "to make holes" when a Pâte Brisée, Pâte Sucrée or Pâte Sablée or go to the oven if they are not made with baking powder?
2
votes
0answers
128 views

Can silicone moulds be used for making cupcakes in electric tandoor

I am preparing cupcakes as I have bought new electric tandoor. Now I am confused, can silicone moulds be used in electric tandoor or not?
2
votes
0answers
51 views

Incorporate oreo bits in cookie recipe

What's the best way to incorporate prepacked oreo bits into a tested chocolate chip cookie recipe? Mix with dry ingredients or wet ingredients? Consider weight of oreo bits equivalent to flour, or ...
2
votes
2answers
145 views

Home made yeast cinnamon rolls deflating?

I use an old time recipe that uses high-gluten flour, mashed potatoes flakes, sugar, salt, oil, yeast, eggs - I make them very often and lots of times have no issues. However, lately I'm having ...
4
votes
2answers
218 views

Does sprinkling salt on top of brownies give the same result as putting it in the batter?

Standard recipes for brownies have a teaspoon of salt in them. Questions like this one and this one explain that it's only for taste. Can you just put some salt on top after they are baked? For ...
1
vote
2answers
96 views

Any reason I can't use popover batter to make one huge popover without separating into little cups?

Something like http://www.food.com/recipe/perfect-popovers-189284 but all in one baking pan?
2
votes
0answers
118 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
0
votes
1answer
64 views

How can I use these peaches in a box cake mix?

I have a box of Super Moist cake mix, butter recipe Yellow. It calls for 1 cup of water, 1/3 cup butter, softened, and 3 eggs. I also have a 15 ounce can of Sliced peaches. How can I combine these ...
0
votes
1answer
79 views

What is the shelf life of cookies made with Greek Yogurt?

After baking cookies with greek yogurt, How long would they be good if stored in the freezer or fridge? Will they still be safe to enjoy? Is this the same with greek yogurt cakes/pies?
4
votes
2answers
398 views

How can I keep the shape of my free-form bread dough when it is rising?

I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's my technique somewhere. Please advise ...
2
votes
2answers
415 views

Glazing bread pre-baking

I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a typical, savory focaccia, almost like a ...
0
votes
0answers
156 views

Very Bitter Cocoa Powder Measurement

My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The cocoa powder he buys is extremely rich, ...
1
vote
2answers
179 views

How to make hazelnut oil

I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to bake hazelnuts at 300 F for 8-15 minutes ...
2
votes
1answer
689 views

Why did the crust get too hard on my Blueberry Cheesecake?

I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the ...
7
votes
1answer
264 views

What is the difference between crème anglaise and crème pâtissière?

I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or ...
3
votes
1answer
190 views

How to make perfect crispy bacon strips?

I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some were partially burnt, some were still ...
1
vote
2answers
111 views

Best way to preserve choco-chip cookies: food saver?

Hi cookie perfectionists! What is the best way to preserve chocolate chip cookies for one-week? Here's my short-list: Vacuum-sealed mason jars? Vacuum-sealed bags? (will deform the cookies) Any of ...
1
vote
1answer
1k views

Difference between baking a cake in cooking range and microwave oven

I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave ...