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

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2
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1answer
112 views

What happens when you add warm water to yeast?

I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
2
votes
1answer
169 views

How to bake a cake in a microwave oven

I wanted to bake a cake and I have a microwave oven. Can someone please let me know if I can bake a cake in it and how?
2
votes
1answer
97 views

Same recipe but sometimes white chocolate cookies come out strange

I always use the same recipe (weight everything including eggs) but occasionally the white chocolate cookies come out funny. When baking in the oven I can see them making bubbles constantly, they ...
2
votes
2answers
251 views

Can I make my crumble topping in a mixer?

I have a basic crumb topping that I use to top fruit crumbles. It consists of 1 cup brown sugar, 1 cup flour, and 1/2 cup margarine. I like to make it in big batches and freeze in individual bags in ...
0
votes
1answer
117 views

Why are my cinnamon rolls turning into toffee?

I'm following a recipe and following it exactly, and when I finish, instead of being gooey-delicious, the cinnamon-sugar in my cinnamon rolls comes out like 'stick to your teeth' tacky goo. It's ...
3
votes
1answer
78 views

Waay too much baking soda, can I salvage these tea buscuits somehow?

I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a rush I substituted far too much baking ...
1
vote
1answer
146 views

Tall cupcakes that have height to them

I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and going flat and having no height to it?
2
votes
2answers
231 views

What is on top of this and how do you make it?

Chocolate fondant picture on yelp. As you can see this is a picture of a chocolate fondant. However what is on top of it? I have seen this many times.
3
votes
2answers
313 views

Will news paper covering a cake pan catch fire in the oven?

I need my cakes to bake flat and have been told to cover the cake tin with newspaper secured with sellotape. Wouldn't this catch on fire in the oven?
2
votes
2answers
93 views

Search terms for potatoes inside of a bun

So, while traveling in Japan, I found that a lot of European-style bakeries have a dish that's essentially a baked potato inside of a bun. Like, it's a small potato wrapped in bread dough which is ...
1
vote
1answer
114 views

Cooking safety and cricket flour

I'm looking into starting to cook with cricket flour as a way to easily consume protein on the go. I'm currently considering various options such a smoothies, muffins and/or granola bars. However, I ...
1
vote
2answers
563 views

Why are my cookies falling apart?

I tried making this recipe: http://kirbiecravings.com/2012/01/nutella-cookie-crisps.html However, since I am not in the USA, I had to convert cups to grams. It ended up being about 300g Nutella, 200g ...
2
votes
2answers
114 views

My parchment paper soaked in oil after finish baking cookies

Is this normal? I noticed that sometimes it can get really wet and I can even see the yellow liquid on my paper. However, sometimes it isn't wet at all and I can re-use my paper 2-3 times. What could ...
1
vote
3answers
689 views

Baking Electric Fan Oven

I have just moved to a kitchen with a electric fan oven and I have always been use to using a gas oven. I have always done a lot of cake baking and have put a sheet of grease proof paper on top of ...
0
votes
1answer
91 views

My dough is too brown

According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe. When the recipe calls for both white ...
1
vote
1answer
98 views

Why do some ingredients in baking recipes need to be at room temperature?

I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
1
vote
1answer
134 views

What is instant pudding mix used for in baking cookies?

In some recipes instant pudding mix/cornstarch are called. What is the main point of adding these two ingredients in your dough. Thank you
3
votes
1answer
108 views

Baking time for paper vs metal

Have made many fruitcakes in a 7" metal angel food pan, for ease of time and cleaning. I was excited to try the 7" paper tube pans, but what I ended up with was soup on the inside. The paper pan was ...
3
votes
1answer
112 views

Which rack level of oven is suitable for baking choco lava cakes?

I've always done baking and cooking in microwave ovens but I don't have any idea of the ovens installed under the cooktops.. Today I'm trying it first time..baking choco lava cakes (funfoods bake ...
1
vote
1answer
389 views

How to keep graham cracker crust from falling apart

Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of ...
6
votes
1answer
139 views

Can I add butter to yeast dough which has already risen?

I used yeast,water,milk,egg,sugar and flour in my dough. I forgot to put the butter the recipe called for. My dough has risen already. Can I add the butter after it has risen or can I make something ...
2
votes
2answers
415 views

Why does the “almost no knead bread” recipe use beer? Can it be replaced?

In America's Test Kitchen/Cook's Illustrated they have a recipe for an almost no knead bread that has beer as one of it's ingredients. What does the beer add? And can it be replaced by something else ...
6
votes
3answers
1k views

Is our oven at work powerful enough to bake pizza?

Do all thick based pizzas require an oven temperature of at least 300°C (575°F) to cook better as per our reference manual?
0
votes
1answer
121 views

My baked Brioche doesn't puff up after baking

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
1
vote
1answer
1k views

Undercooked cookies

I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and a 1/2 cup of softened butter. I put ...
0
votes
1answer
646 views

Can I substitute vanilla extract with cocoa powder in a cupcake recipe?

So I found this recipe online for a chocolate cupcake recipe and I want to make it into a vanilla cupcake recipe. I know what you may be thinking "why doesn't she just find a vanilla cupcake recipe" ...
0
votes
3answers
110 views

What fruits keep their sweetness when baking?

I want to replace sugar with fresh fruit when baking. What fruit would produce the most sweetness? The fruit should not produce an undesirable flavor and be easy enough to buy in Florida. Edit: ...
0
votes
1answer
655 views

Can I cook 2 very different things at same time in the oven?

I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course. I think it saves time, oven energy, and just is more convenient ...
3
votes
1answer
258 views

What happened to my macarons?

I baked macarons earlier and this happened. You can see that they're pretty tall (which I don't want) but mostly importantly, what happened to the shell? I baked at 290F for about 20 minutes (they're ...
2
votes
1answer
163 views

Why don't the Rhodes cinnamon rolls from a bag turn out as good as the ones in the foil pan?

My family and I like the Rhodes cinnamon rolls that come in a foil pan -- straight from the freezer into the oven. Getting the timing just right (not doughy, not overcooked) requires some care, but ...
0
votes
0answers
241 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
1
vote
2answers
1k views

Adding melted butter to cold milk in baking

I've seen a lot of recipes, particularly for things like quick breads, that call for combining melted butter with milk and eggs before mixing with dry ingredients. Of course, if the milk and eggs are ...
1
vote
1answer
61 views

Coating fruit before adding to a cake

I recently had an apple cake at a restaurant that was delicious. It tasted like a gooey-er version of a spice cake with apples and coconuts. I think I can recreate this at home using a box spice ...
1
vote
1answer
96 views

Please help me to fix my bread to be more soft and smaller hole [duplicate]

This is what happen last time how to make dense texture bread? I follow what rumtscho said and went a bit out of the track. and this is my result: the hole is quite big which is not what I want. ...
2
votes
1answer
135 views

Watery Russet Baked Potato

I have tried cooking baked potatoes (Russets) using the Alton Brown recipe here: http://www.foodnetwork.com/recipes/alton-brown/the-baked-potato-recipe.html For some reason they keep coming out very ...
0
votes
1answer
112 views

Adjusting a brioche burger bun recipe

In my question to create the perfect burger from scratch, I want to create my own brioche bun. The first recipe I followed was far too cakey (as well as the wrong shape, see here), and too heavy. My ...
0
votes
1answer
90 views

Prevent brioche buns from spreading during rise

I am trying to work out how to make the perfect brioche bun for burgers. I followed the Pink Whisk recipe, but that had a few problems. The main one was that the buns spread wide during the rise, ...
1
vote
1answer
649 views

Could I substitute peanut butter in place of butter or crisco for cookies?

In the ever-present attempt to be healthier, I've started using peanut butter in place of crisco to keep the sugars together for my cookie dough snack (sans egg.) How would the same substitute hold ...
2
votes
1answer
88 views

Mix a cake in a bag

I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to save washing up (and in my case lack of ...
0
votes
2answers
4k views

What makes cooked chicken chewy?

Fresh bought chicken, marinated for about 3-4 hours in fresh cream and spices when baked in the oven comes out as chewy at times. We have also tried marinating using yoghurt and changing the cooking ...
1
vote
1answer
51 views

Why use boiling water in a shoofly pie?

I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before pouring into the pie shell. Why boiling ...
2
votes
1answer
77 views

Will lowfat cream cheese keep filling from setting?

I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did use lowfat cream cheese and wonder if ...
7
votes
3answers
738 views

Making a carvable cake

My son and I want to make a cake shaped like a frog. Our plan is to bake two layers, cut them out into shapes, stack one on top of the other, and then finish carving the cake into the shape of a ...
2
votes
2answers
230 views

Safe to buy food baked in plastic containers:

I recently bought some baked goods (corn break I think) from Fred Meyers, and it seesm to be baked right in the plastic container it came in. Is this safe? This question makes it seems like this is ...
2
votes
2answers
457 views

Substitute for margarine in graham cracker crust

I have a recipe for cheesecake with a graham cracker crust, and the crust recipe calls for melted margarine. I'd like to make the recipe without hydrogenated oils/trans fats. I have butter and a ...
0
votes
0answers
127 views

Slow-fermented bread doesn't rise

I've tried the slow (or cold) fermentation method of baking bread at home and for the first time it turned out to be very nice. But ever since I use this method the dough just doesn't rise that much ...
0
votes
1answer
321 views

Can I use granulated sugar instead of demerara sugar

I need demerera sugar for the outside layer of my shortbread cookies. I have none. Will regular granulated sugar work? Will it burn? Note: not actually my question, was posted as a now-deleted answer ...
2
votes
1answer
283 views

Edible Non Toxic Pencil Alternative for Baking Stencils?

My daughter made macarons last week and decided to use a pencil to sketch out the shapes on parchment paper. Unfortunately the pencil markings (lead) ended up on the bottom of the macarons. What would ...
4
votes
1answer
268 views

Why fold in ingredients, why not just whisk?

Many recipes such as those for soufflé, call for folding in ingredients into whipped egg whites, so that you don't knock the air out. But why not just whisk the ingredients in? That way there's no ...
15
votes
2answers
1k views

What is the science behind Magic Cake?

Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separates into three distinct layers: A dense ...