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

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1answer
507 views

Is there a general rule as if should bake something at 375 or 350 degrees, or does it really matter?

When I create my own recipe, I am never sure if I should bake it at 350 or 375 degrees. I have several cookie recipes that says to bake at 350 and others say to bake at 375. Is there a general rule ...
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2answers
306 views

What is a non-alcoholic substitute for rum in a glaze?

I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to substitute with vanilla extract? If so, ...
2
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3answers
329 views

What causes a cake to sink in the center?

I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so it might still be quite good, but what ...
2
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1answer
65 views

Is there any loss of nutrition when toasted?

I have heard that when you toast whole grain bread, you lose most of the nutrition. I'm wondering if this is true, and if so, do you lose the nutrients when toasting nuts?
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2answers
303 views

Crispy Lembas Bread Recipe

I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A common recipe I see linked in various blogs ...
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4answers
467 views

Buying European flours in the United States?

Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe, I keep seeing these products used. I ...
3
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1answer
153 views

How long should I knead bread dough by hand?

Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claims, I am kneading the dough for a minimum ...
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2answers
88 views

What water should be used in baking bread?

Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from Poland Spring to Nestle Pure Life ...
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1answer
70 views

yeastless bread help!

My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread loaves. Our first loaf was very salty! I ...
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1answer
127 views

Are there any tricks to making a light-textured “whipped cream cake”?

During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
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2answers
284 views

Using Sourdough Breads to reduce Fructans

Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 hours of proofing enough, or should I ...
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1answer
68 views

Squashing cookie balls vs slicing them

I have two cookie recipes that I plan to enter into a competition. Both of them call for dropping balls of cookie dough onto the sheet pan and then squashing them to 1/4". If I want to make the ...
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2answers
3k views

Properly melting butter and sugar together for butterscotch bar recipe

I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (included at bottom of post) I'm using says ...
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2answers
173 views

How does your hand/stand mixer's speed effect the texture of your cookies?

I've read many recipes asking to mix sugar and butter at medium speed for about 5 minutes. Can I use slower speed and mix it a little bit longer? Will it make any different in the end? One more ...
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0answers
52 views

What to do with short crust pastry [closed]

So I was on holiday and left my friend in the house. He left a couple of days before I got back, I told him to make sure everything was switched off, unfortunately he turned off the freezer. In ...
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2answers
197 views

How to remove pizza pan from oven without a peel?

I was given a set of mini-pizza pans for making personal sized pizzas, but I noticed these pans don't have handles or ridges around the edge like my larger pizza pan to grip with my oven mitt. I don't ...
2
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4answers
238 views

Help with what to bake leftover cake batter in

I have a Jubliee bundt pan that is only 10 cups, but my recipe is for a bundt pan at least 12 cups. I've only made the recipe once and it turned out great. But since I insisted in using as much of ...
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6answers
4k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
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1answer
88 views

How can I make bread within one and a half hour? [closed]

Since we have to make bread in cooking class, there is only one and a half hour. Should I use more time to knead, or rise?
2
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1answer
177 views

Can you prepare eggplant by salting, then baking, then finally rinsing?

In normal eggplant preparation, you salt and rinse first. However, when the eggplant is baked, it continues to release water. This leads me to believe that I could achieve a less bitter and tastier ...
6
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1answer
256 views

Why shouldn't I bake on scratched silicone mats?

My Silpat baking mat came with very clear instructions to throw out the mat as soon as it becomes scratched. It now has a few very light surface scratches that don't seem to have penetrated the first ...
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1answer
323 views

How does halving a bread recipe impact rising time?

I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the one thing I'm unsure of is rising time. ...
3
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2answers
307 views

Can I really put frozen ramekins in a preheated oven?

I found a make-ahead chocolate souffle recipe that calls for freezing prepared ramekins and then pulling them out (without thawing) and baking in a preheated 400F oven. Isn't that a bad idea, risking ...
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2answers
162 views

Cookie dough between batches - Refrigerate? Or no?

I'm making a bunch of cookies, but I only have one cookie sheet that I like and I'd just assume do it it one tray at a time anyway, so I'll be baking the cookies in several batches. They're just ...
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1answer
309 views

Can I bake 2 small cakes at the same time?

I have to bake 3 small white cholocate mudcakes and put them together to make the final butt shaped cake, which I will ganache and fondant. I have to bake 1 rectangle cake (for the back) and 2 half ...
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1answer
160 views

What consistency should flan have when it is removed from the oven?

I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan before I am unsure what the flans ...
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1answer
58 views

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...
2
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2answers
536 views

What can I use hard, crunchy, leftover cookie-mistakes for?

My husband made some chocolate chip cookies. He changed the recipe (mistake) and they turned out flat and crispy. They taste good, but do not look nice. What can we use these for? I hate to throw ...
2
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1answer
405 views

Should I use olive oil in in baking?

Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, roasting, grilling?). When olive oil is ...
2
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1answer
968 views

How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most ...
6
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1answer
98 views

Can polenta be baked?

I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
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3answers
2k views

Adding too much flour to bread dough in Kitchenaid Stand Mixer?

I own a Kitchenaid Artisan Stand Mixer and everytime I try to use the dough hooks to make bread, I always end up using WAYY more flour than the recipe calls for. For example, I was trying to make ...
2
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1answer
731 views

Additional Cooking Time When baking more than one loaf of quick bread

How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
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4answers
212 views

My bread cuts doesn't expand the way I like

I can't seem to get that final rise in the oven. I would expect and prefer the cuts to show a more prominent rise. This bread is - 310g water - 501g bread flour (13%protein) - 12g salt - 20 grams ...
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3answers
77 views

What kinds of apples are suited to be filled with cranberries and baked?

During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year, but I'm not sure which kind of apple ...
3
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2answers
99 views

Baking a Brie with the outer rind broken

How can I fix it when the Brie is cracked on one spot? I am planning to bake it and I do not have a receipt to return it. I know last time I baked a Brie with crack, the inside just gooey spread-out. ...
3
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1answer
72 views

How can I convert a muffin recipe to make crumpets?

If I have a recipe that I like for muffins (in the original English sense of the word, i.e. a fat disc of bread that's made from cooking a yeasted batter on a griddle in crumpet rings), what do I have ...
2
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3answers
221 views

Using dark rum instead of white rum

If my recipe calls for white rum and I only have Jamaican rum can I still use the same measurements?
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1answer
162 views

Forgot sugar in sugar cookies

I believe that I forgot to add the sugar in my sugar cookie dough, but I'm not completely sure. If I did forget, how will the cookies turn out once baked? Will they be edible?
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1answer
123 views

When cooking or baking is it better to steam peppers or add them raw?

I was curious to know when baking, such as muffins or corn bread, when you go to add a pepper like a jalapeno is it better to steam the jalapeno or add them raw to the batter? Is the heat effected ...
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0answers
36 views

How can I make milk bread loaf with very soft crust? [duplicate]

Okay this is the problem I encounter everytime I bake breads. Even though I make bread or buns with right amount of ingredients, they turn out quite hard from outside. I like crusty bread but it is ...
4
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4answers
1k views

Does spoiled milk make any ingredient?

Bear with me here, My roommate insist that she wants to keep her spoiled 2% milk in the fridge, it's been 1 month! That thing look disgusting. To my knowledge, you don't use rotten milk for ...
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1answer
91 views

Bundt Pan for a Citris Olive Oil Cake?

I'm making this next week (for guests, so I don't want to screw it up) Orange Olive Oil Cake. Of course it wasn't until I became married to the recipe that I saw it calls for a 10" round cake pan. ...
2
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1answer
106 views

How close to the top should I fill a pie to avoid overflow?

I'm planning a pot-pie recipe in a casserole dish and was wondering how high I should fill it without worrying about it overflowing during cooking. A traditional vented pie crust will completely ...
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2answers
542 views

How does hydration of a sourdough affect baking features?

Looking at different recipes for sourdough starters, there's everything from a mix as dry as cookie dough to as wet as gruel. In this (danish) recipe from the acclaimed chef Claus Meyer of a pretty ...
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1answer
79 views

Freeze friendly baked side dishes

No matter how much I love baked food, I cannot avoid a guilty feeling with the environment whenever I turn my oven on. Normally I try baking as much as possible in one go to make a better use of the ...
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2answers
319 views

Why is bacon commonly baked in a cold oven?

When cooking bacon on a sheet rack in the oven (for about 25 minutes at 400 ° F), it's common to put the bacon in the oven when the oven is cold, so that the oven is "pre-heating" while the bacon ...
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3answers
768 views

Does oil/butter help rise the dough?

When I'm baking regular white bread: wheat flour+water+yeast. I often find my first rise to do well, but my second rise halts prematurely. It does not double. I think/guess the reason is mostly ...
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2answers
138 views

Cheesecake Reincarnation

I significantly over-baked my cheesecake today (I forgot to check the temp extra early to compensate for the fact that there was a baking stone in the oven). Now I'm trying to decide if it is ...
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3answers
726 views

How can I turn my muffin batter into the natural blue color from blueberries?

I'm trying to make blueberry muffins, and I will be folding the blueberries into the batter as well. How can I turn the batter slightly blue without adding excess blueberries? The recipe i'm using ...