Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
0
votes
3answers
380 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
5
votes
2answers
142 views
When macerating apples to use in a pie, what should you do with the liquid?
Because the liquid is so full of apple flavor, I usually cook it down into a caramel and put it into the pie filling.
I'm not sure this is good or even if I should be macerating my apples at all. ...
5
votes
1answer
613 views
How to get my croissant flakier and bigger? Is it possible to get a hollow inside?
I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
2
votes
2answers
246 views
In what ways does the size of the baking pan matter while baking cakes?
Rose Levy's reviews warn about using the right sized pans, and say that failing to do so will result in failure.
I have glass ware and silicon cups for baking cakes. I prefer to bake the cake ...
6
votes
2answers
1k views
Cinnamon Roll Filling
There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
3
votes
1answer
577 views
1
vote
1answer
103 views
Sunken Moon Cakes
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the ...
22
votes
1answer
866 views
Egg yolks vs Whole eggs
I'm about to make cinnamon rolls & one recipe calls for 2 whole eggs. The other recipe calls for 3 egg yolks. Which one will give me a moist, soft, cinnamon roll?
6
votes
2answers
336 views
Converting stand mixing time to hand mixing
For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results?
Baking recipes ...
1
vote
3answers
1k views
Having trouble getting gluten free bread to rise
I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
2
votes
1answer
1k views
Substituting oil in baking?
I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
4
votes
4answers
717 views
How do I eliminate Corn Meal “grittiness”?
I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
4
votes
2answers
206 views
Baking with regular skillet vs. cast iron for apple pie
I have a recipe for apple pie I want to use. The recipe asks for a cast iron skillet.
Can I use a regular skillet in the oven instead of the cast iron skillet?
6
votes
2answers
337 views
Why did a receipe call for pouring boiling butter in egg-whites?
I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
3
votes
3answers
824 views
Why might a cake collapse after cooking
I have successfuly made a Lemon Drizzle cake (recipe at end) several times, but the last 3 attempts have all collapsed in the middle to some extent.
One of the attempts collapsed in such a way it ...
2
votes
3answers
2k views
What is a substitute for half-and-half cream?
I need to know if there is a substitute for half-and-half (~10%) cream because I am baking a cake without it and I am allergic to it.
7
votes
1answer
2k views
What is the correct ratio to make self-rising flour?
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now.
I know self-rising flour is a mixture of AP flour ...
0
votes
2answers
263 views
I have leftover baked chicken - can I reheat it on the grill?
I have leftover baked chicken breast. I want to know if I could reheat it on my gas grill and if it would still taste good after that.
5
votes
4answers
227 views
What is the best way to chip your butter when making biscuits?
I love biscuits and have made many. The one thing that gets me is cutting the butter. I have used several different approaches with varying degrees of success. What works for you.
4
votes
1answer
286 views
How to bake without an oven? [duplicate]
Possible Duplicate:
Is it possible to bake a cake without an oven?
I'm a poor lady who can't afford an oven. I have pots here, charcoal, and aluminum foil. What could be tricks to use ...
2
votes
2answers
491 views
How long can frosting with butter, powdered sugar, salt, vanilla, and milk, that is covered with fondant be left out of the refrigerator?
I'm making a 9x13 chocolate cake, frosted with a vanilla buttercream, (not filled) and covered with black Fondarific fondant.
Here's the ingredients for the frosting:
1/2 cup unsalted butter
1-2 ...
3
votes
5answers
921 views
Why do my cookies fall flat and not cook on the bottom?
I'm fairly new to baking, but I've been attempting to make cookies lately. They taste good, but come out looking like this:
The bottom looks like this:
They spread out a lot in the oven (they ...
5
votes
1answer
740 views
How to prevent food colouring changing the taste of food?
I am a keen baker with a big sweet tooth. I often use coloured icing and sponge when I bake, but often the colouring I use changes the taste of the icing/sponge.
Does anyone know how to prevent the ...
4
votes
1answer
275 views
Azuki Bean Substitute for Anpan
I want to try to make anpan and I was planning to use this recipe for koshian for the anpan's filling. However, I do not have access to azuki beans. Is there another bean that I can use as a ...
4
votes
1answer
89 views
Use water or milk in a tart crust?
I'm making a toffee apple tart that has a shortbread pastry as its crust, and the author of the recipe says you can use milk or water in the crust. Which would be better? Or do they each have their ...
3
votes
2answers
2k views
What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
Is there a significant difference between using a loaf pan made of this materials?
5
votes
1answer
181 views
What's the purpose of adding water to an egg wash?
Many recipes I've seen call for beating a tablespoon or so of water in with the egg for an egg wash.
What is the effect of adding the water to the egg wash when baking?
3
votes
2answers
1k views
What is the right use of bake and broil?
I look inside the oven and realize that when baking the heat comes from below and when broiling the heat comes from the top.
Although there's a intuition which says that the oven is small and so ...
2
votes
2answers
393 views
Potato parts in the oven
Yesterday I asked advice how to prepare nice potato parts. I was recommended to not remove the peel/skin and cut the potato in parts. I was also said to use the oven, instead of a pan and ...
4
votes
2answers
2k views
Dough Too Wet - what to do?
I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no ...
3
votes
2answers
238 views
What is the name of this dish involving fruit & sugar - blended and baked thin and flat?
I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it.
I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, ...
0
votes
0answers
27 views
Why do my sweet potatoes when cooked as chips come out to dry? [duplicate]
Possible Duplicate:
Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology
I have recently taken to making chips from sweet potatoes. After my third try and just ...
1
vote
1answer
398 views
How can I avoid cakes to turn into jelly?
I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit ...
2
votes
2answers
164 views
How can I make my crinkles less dry?
I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them ...
3
votes
1answer
392 views
Can I whisk macaron batter like meringue?
I was wondering whether there's any reason you shouldn't whisk macaron batter like you whisk merengue batter, i.e. first whisk the egg whites until you get soft peaks, then add sugar (in the case of ...
4
votes
2answers
219 views
Why did my Tiramisu Cake become dry?
I followed Dorie Greenspan's recipe http://clclt.com/eatmycharlotte/archives/2010/04/09/dorie-greenspans-tiramisu-cake for making the sponge cake. The cake was very soft when it cooled down.
However, ...
-5
votes
1answer
585 views
How to unbake a cake? [closed]
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance.
Problem?
4
votes
1answer
172 views
Why punch down knead free bread?
on this video http://www.youtube.com/watch?v=YX_6l2bmvQI at the 1:30 mark the guy punches the dow down. And its a mere light turning. What process is started? or how will the bread differ if I don't ...
3
votes
4answers
1k views
How to get cracks in my ginger molasses cookies
I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that ...
3
votes
3answers
2k views
What is the lowest and slowest way I can bake pork ribs?
I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen some recipes that suggest 250 for three ...
4
votes
2answers
980 views
Do I need to grease, grease-proof paper?
This feels like a very silly question, but I'm about to bake some american style cookies, and I wanted to know if I had to grease the grease-proof paper first, of the idea was that 'grease' would ...
2
votes
2answers
463 views
How do I substitute skim milk for dry milk in a muffin recipe?
My muffin recipe calls for 1 1/3 cups of nonfat dry milk. Other than the 4 eggs, there is no other liquid. How much skim milk would I substitute for the dry milk?
6
votes
2answers
643 views
How accurate is the window pane test? (breadmaking)
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
4
votes
1answer
187 views
What's the best material for a durable muffin pan
I make two or three dozen muffins a day for various customers. I don't like to use disposable cups, so I grease the pan each time. No matter what I do, after a certain time, my muffin pans end up ...
3
votes
2answers
762 views
Effects of reducing sugar in cookies
If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
3
votes
1answer
127 views
Preventing chocolate from burning, when its used as the crust of a New York style cheesecake
I am using this flour-less chocolate cake recipe as the crust of a New York style cheesecake. Cake recipe
The full recipe is in the youtube description, if you didn't feel like watching it, and the ...
2
votes
3answers
1k views
How to prevent a cookie from becoming spongy like a cake?
I was following the recipe here: http://allrecipes.com/recipe/best-chocolate-chip-cookies/
and the cookies came out a little like cake rather than cookies. It's NOT crispy, not crunchy. It's a little ...
3
votes
1answer
185 views
How do I prevent filled pretzels from blowing out?
A little while ago I made cream cheese and jalapeno filled pretzels.
I used a standard, mall-style, pretzel dough.
The filling was cream cheese, cheddar cheese, and minced jalapenos.
The dough ...
3
votes
1answer
1k views
Can I leave a cake / cupcakes frosted with cream cheese frosting out on the counter?
I need to frost a cake and cupcakes with a cream cheese frosting for a late morning party tomorrow. I do not do a lot of baking so I'm concerned about when I should frost the cakes. For the sake of ...
3
votes
1answer
168 views
baking cupcakes in a commercial sized pan?
I bought a 24 cup cupcake pan from a restaurant supply store because I am baking cupcakes for my daughter's wedding. The cups are regular size, just in one big pan. Should I place the pan on the ...
