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

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2
votes
1answer
715 views

When making filled cupcakes, is it possible to bake a custard filling in it?

I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most tutorials on making filled cupcakes ...
2
votes
1answer
71 views

What's the Procedure for This Pie?

What would be the procedure for this pie recipe from a 50 year-old cookbook? 1 1/2 c. mashed, cooked pumpkin 1/2 c. sugar 1/2 t. salt 1 1/4 t. cinnamon 1 t. ginger 1/2 t. nutmeg 1/2 t. cloves 3 ...
1
vote
2answers
16k views

How to reheat a baked potato?

How should baked potatoes be reheated in order to most closely approximate fresh-from-the-oven quality?
2
votes
2answers
277 views

How can I achieve even browning on the bottom of baked buns?

I've taken to using my go-to Honey-Oat Pain de Mie recipe to make sandwich buns. I just separate the dough after the first rising into eight dough balls on a sheet pan. As a loaf, I always make this ...
2
votes
3answers
321 views

Best apples for apple pie

I am making an apple pie for the first time this Thanksgiving. I was wondering what the best apple was for apple pie. There are so many to choose from.
1
vote
2answers
410 views

French bread falls after scoring, how can I achieve a tall loaf

My neighbor shared her delicious french bread recipe with me. Her loaves always turn out tall and fluffy. My loaves fall when I score them and the result is flat, saggy crisp crust bread. Things ...
1
vote
1answer
3k views

Using a bundt pan in place of loaf pans

If a recipe calls for the use of two loaf pans, would it be ok to use a bundt pan instead?
2
votes
1answer
140 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
2
votes
2answers
344 views

How does sourdough (wild yeast) starter differ from location to location?

I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change the flavor and type of the starter? What ...
7
votes
1answer
238 views

What happens with bread at >= 94˚C/201˚F? Or: Is temperature a reliable indicator of doneness?

So I baked a rye bread last night (in a bread pan). It was a new recipe for me and I had to adjust some things in it due to missing ingredients, so I could not fully rely on the time and temperature ...
2
votes
1answer
2k views

Utilizing both oven racks when baking

Are there any "rules of thumb" when it comes to utilizing both racks in the oven? I'm primarily concerned when it comes to frozen meats in the oven, but I also want to utilize both racks when I bake ...
0
votes
1answer
163 views

Dry edges on sponge cake, nest 2 sheet pans for insulation?

I'm tweaking a thin sponge cake with nut flour that I want to roll with a filling. My third attempt at the cake was delicious, but it didn't bake evenly. The edges were dry and there was a slightly ...
4
votes
1answer
167 views

What are the differences between baking in bulk and baking in smaller amounts?

I know that you need different techniques and tools to bake in bulk. But do recipes need to be changed as well? How does one take a recipe that you would bake at home in a small batch (e.g. baking ...
2
votes
2answers
397 views

Flan recipe calls for a blender; how can I make it in a mixer instead?

Cream cheese flan recipes seem to all call for a blender: you just put all the ingredients (possibly minus the evaporated milk) into the blender, kind of willy-nilly, and whizz it up. Problem is, I ...
4
votes
3answers
417 views

Cause for Popovers not Rising in Oven?

Today, I was inspired to make popovers. I followed this recipe, "Foolproof Popovers" but substituted the white flour with whole wheat white flour. As for the rest of the directions, I carefully ...
0
votes
2answers
227 views

Problems with my technique in making a Belgian Liege Waffle

I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this because I use trimoline instead of honey? ...
1
vote
1answer
152 views

Why did my chicken fingers not brown?

I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable flour left on them after baking. I did ...
3
votes
2answers
610 views

Bread too dense

I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperature for the yeast, etc. The resulting ...
2
votes
2answers
687 views

Smoke detector goes off when baking chicken breast

Smoke comes out of my oven when I bake chicken breast fillets. As soon as I open the oven door I can see some smoke escaping, and 30 seconds later both fire alarms are going off. This has never ...
0
votes
3answers
118 views

Bread Making - Ideal times [closed]

I have read a few of Recipes but I failed to get the times lines and proportions of preparation or I could not read it well. Here are my doubts. For a Ideal bread making (In general) How much time ...
2
votes
2answers
338 views

How to bake chips in microwave using grill?

Is it possible to prepare tortilla chips using the grill in a microwave? Can I bake anything for example, Indian version of samosa in a microwave using a grill rack? Here is a picture of a microwave ...
2
votes
2answers
105 views

Can I bake 1 round of puff pastry on top of another

Can I put 2 layers of puff pastry ( 1 on top of the other ) on top of a dish to make it very high ?
0
votes
0answers
20 views

What is the difference between how yeast, baking powder, and baking soda work as leavening agents? [duplicate]

I know that yeast works as a leavening agent because as the yeast bacteria wake up and start eating sugar, they give off gas. How do baking soda and baking powder work differently, as leavening ...
7
votes
2answers
413 views

Why would a baking recipe call for both cake and bread flour?

I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is typically used for its low gluten content, ...
2
votes
2answers
2k views

How is baking bread in a ceramic pan different from using a metal one?

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...
6
votes
3answers
568 views

What makes the Pillsbury canned biscuits puff up?

What is it in canned biscuits that makes them puff up immediately upon opening the can yet stops them from raising further? What kind of food voodoo is at work here? Please explain the food science ...
0
votes
0answers
35 views

Baking Souffles [duplicate]

I baked individual lemon soufflés that collapsed before I removed them from the oven. Please advise me as to what I need to do to keep these items from collapsing. Thanks.
1
vote
2answers
857 views

What to do with leftover crumb topping? [closed]

After making an apple crostata, I was left with a lot of leftover crumb topping. The topping is delicious and I could eat it by itself ;) But since it includes raw flour, I'd rather find a more ...
1
vote
1answer
5k views

When can I use coconut oil as a substitution for other fats?

Aside from imparting a different flavour, when baking and cooking can you substitute coconut oil for other oils (including butter) with the same results? I have been reading about the apparent health ...
7
votes
2answers
184 views

Why does my Wonder Pot now bake unevenly?

I've been using a Wonder Pot for a year and a half, mainly making cake and the occasional bread. Recently my cakes have started baking unevenly, with one half of the pot completing the baking before ...
0
votes
2answers
317 views

What can I use, beside applesauce, to replace fat in baking?

Due to dietary restrictions, I can not have apples, or any byproduct. There are lots of recipes that use applesauce to replace fat, but what can I substitute for applesauce in these recipes?
1
vote
1answer
995 views

Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info [closed]

I'm a little confused as to what are the difference between them, when should I use which? Also, how long is the lifespan and proper care after opening of these products? If I don't bake that often ...
-1
votes
1answer
64 views

Bread Book Suggestions [closed]

I want baking my own bread loafs, specially things like sourdough baguettes, ciabatta, flatbead, and multi grain loaf bread. I've been researching this for a few days, but as usual, there is a ...
1
vote
1answer
286 views

What substitution can I make for blonde cane sugar in macaroons?

I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local supermarkets in the UK, nor have I ever used ...
4
votes
1answer
343 views

My meringue forms syrup beads on top

Every time I make a pie , topped with meringue , little beads of sugary syrup form on the top of the meringue a few hours later. Why?
2
votes
2answers
640 views

cake undercooked or too wet?

I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications: I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed ...
3
votes
2answers
310 views

How to turn over large number of items halfway through baking oven

What's the best way of turning over multiple items in the oven? For example when baking french fries or meat balls I turn them over halfway but it can be a bit tedious to rotate one at a time. Has ...
-1
votes
1answer
518 views

How to make my croissants to grow?

I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to prepare the dough?
7
votes
1answer
189 views

How does baking temperature affect kale chips?

My ideal for kale chips would be to have the kale remain as green as possible, be crispy, but not have a burnt flavor. In kale chip recipes around the internet, the cooking temperature varies ...
3
votes
1answer
178 views

Smallest muffin size without losing the muffin top?

This is a question about the physics of muffins. With a standard size muffin tray, when filled with batter, the heat and expansion causes the dough to spill over the edge and form the classic muffin ...
4
votes
1answer
191 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
3
votes
2answers
712 views

Can I use yogurt cheese in cheesecake by substituting the cream cheese?

It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
-1
votes
2answers
2k views

Can you use brandy instead of rum in cake recipe

Can you use brandy instead of rum in a cake recipe
1
vote
2answers
3k views

How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?

I have to ask this question as I really tried hard to achieve a soft crust for sandwich bread but couldn't succeed. I have tried lots of techniques and different recipes but I really couldn't make a ...
-1
votes
1answer
305 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
3
votes
3answers
5k views

How to substitute butter with combination of butter and shortening in cookie/biscuit making?

Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable in the oven and gives it crispy ...
7
votes
2answers
417 views

Holes in baked cake

I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two ...
4
votes
2answers
404 views

Substituting hazelnuts for almonds, baking

I simply prefer hazelnuts to almonds, especially in sweet applications. I've been recently gifted with a pound of very nice bittersweet chocolate so I've decided to do America's Test Kitchen's Sacher ...
2
votes
4answers
151 views

Looking to bake side dishes, having problems with dryness

When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet ...
0
votes
3answers
358 views

Do silicone baking mats come in 14x16" sizes?

I've really liked the non-stick silicone backing mats that I have. I use them all the time. They fit perfectly in our 12x16" jelly roll pans. My cookie sheets are a bit bigger though at 14x16". I ...