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

learn more… | top users | synonyms (3)

2
votes
1answer
129 views

How to stop icing from running off iced buns?

Recently I've attempted to make iced buns and as a first attempt, they went well. However, after one night my icing began to slide off the top of the buns, leaving me with either bare or patch-worked ...
0
votes
0answers
19 views

Adjusting for different size pan (Cheesecake) [duplicate]

I'd like to make this cheesecake recipe but don't have the 10" springform pan that it requires. Instead, I have a bunch of smaller 4" pans. How should I adjust the recipe? Bonus question: the ...
2
votes
1answer
132 views

Alton Brown's Buffalo Wings

See: https://www.youtube.com/watch?v=ZSaR4WmVvRI Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrigerating them was to dry them out so they ...
0
votes
0answers
35 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
3
votes
1answer
276 views

Making batter one day, baking the next

I have to bake a white chocolate mud cake after work and I am always left with some batter, which I then use to bake cupcakes. As mudcake takes a couple of hours to bake (at least my recipe), by the ...
1
vote
1answer
102 views

Dishwasher safe bakeware?

The few times I've placed a standard muffin pan (or other bakeware) in the dishwasher I've regretted it. The pans end up with spots of rust remarkably quickly. What kind of materials/finishes are ...
-2
votes
1answer
84 views

Melted biscuits [closed]

When I was young, my mother had us on a non-wheat non-sugar diet for reasons. So she made some sweet biscuits that were sugar-free (had honey or something in them instead of sugar - or something - ...
4
votes
1answer
94 views

What is the proper technique for making an angel food cake?

I made one this weekend for the first time in 2 years, following a recipe. As I was following the instructions, I felt like it was missing something and when I looked at the end product I determined I ...
1
vote
1answer
250 views

Can sunflower or coconut oil be substituted for vegetable shortening in cake icing?

I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for ...
2
votes
2answers
760 views

How to know when to remove lemon squares from oven?

I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to overbake it, but I don't want to underbake ...
0
votes
1answer
328 views

Using melted butter when making shortbread

I almost always forget to take the butter out to soften, and inevitably end up over microwaving it and then putting it back in the fridge for 5 min. Today it occurred to me: why not mix in the ...
2
votes
2answers
215 views

Why add in the eggs last when making chocolate chip cookies?

In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this method?
1
vote
1answer
115 views

Why do my macarons come out looking weird?

Recipe I use: 100g grade AA brown large egg white 50g sugar 200g confectioners sugar 110g almond flour (I grind my almond flour using nutribullet) 5g egg white powder 1/4 teaspoon cream of ...
2
votes
1answer
122 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
209 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
102 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
280 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
80 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
153 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
232 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
378 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
94 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
120 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
659 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
122 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
766 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
93 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
107 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
160 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
114 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
485 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
147 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
430 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
137 views

My baked Brioche doesn't puff up after baking [closed]

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
2k 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
696 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
774 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
274 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
191 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
303 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
65 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
140 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
118 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
92 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, ...