Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
4
votes
2answers
284 views
How to make softer scones?
I used the scone recipe from here, but the scones turned out really hard and dry. What should I have done differently? More butter, more milk. Less cooking time?
...
2
votes
3answers
4k views
Sponge cake: excessive cooking time
I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But I'll try to keep things focused.
All ...
5
votes
1answer
343 views
Can I substitute Ener-G Egg Replacer with Orgran No Egg?
I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg available for sale in my city, so my fingers ...
6
votes
2answers
17k views
Is it okay to use aluminium foil instead of parchment paper while baking cookies?
I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply a coating of grease on it. And also ...
5
votes
1answer
94 views
How prepared should a baked dessert be before a long transport?
I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three options:
Prepare ingredients at origin ...
-1
votes
2answers
399 views
How much oats to put in crumble topping?
My interpretation of the other question about the ideal flour/sugar/butter ratio for crumble, is that the flour:sugar ratio should be somewhere between 1:0.7 and 1:1
Now, if you add oats to the ...
4
votes
2answers
132 views
How do beets bake up in flour?
I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
6
votes
2answers
205 views
When and why would one infuse flavor into sugar for baking?
Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the sugar, by placing herbs, tea, lemon rind, ...
2
votes
1answer
332 views
Baking time difference in pyrex versus metal
What baking time is optimal for recipes that are done in pyrex for banana bread versus metal baking dish?
3
votes
2answers
304 views
What is the difference between a gugelhupf pan, a bund(t) pan and a rodon pan?
I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum thread (in German) suggesting that ...
8
votes
1answer
245 views
What is the best technique to put icing on plastic?
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one.
Now if you look at the 2nd link, it ...
6
votes
2answers
2k views
What is the 'best' flour to use for brownies?
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
0
votes
0answers
35 views
Yeast Beginner: Cinnamon Swirl Bread? [duplicate]
Possible Duplicate:
How to convert a recipe calling for active dry yeast into rapid rise yeast?
So, this is the recipe I'm looking at wanting to make:
Cinnamon Swirl Loaf
7 to 7 1/2 ...
7
votes
1answer
684 views
Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'
I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading online that that was a good substitution for ...
2
votes
1answer
215 views
Does using a sponge in a brioche make a difference?
I want to make brioche and have seen several recipes. Some use a sponge and some don't. Is there a difference in the end product (flavour, texture, look...)?
3
votes
2answers
237 views
Why do some recipes claim to “never fail”?
I have read it countless times, mostly in baking magazines: "This recipes always works!", "Always turns out great!" etc.
Of course I know that you can fail at all of them if you really want to, but ...
3
votes
3answers
315 views
What happens if I wash my baker's couche?
I have heard from several sources (some of them including people from SA chat) to not wash a baker's couche. They do not need to be washed because generally they are dry and have nothing the bacteria ...
1
vote
1answer
279 views
Lemon vs lime in choc chip cookie recipe
Can I use lime instead of lemon in my choc chip cookie recipe? It calls for 1/2 teaspoon and I have no lemons. Would it be better to just omit or use 1/2 teaspoon of lime juice?
Thanks!
6
votes
2answers
202 views
How to avoid herbs getting burnt in the oven
I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F ...
1
vote
1answer
372 views
Is it possible to create this low calorie high fiber brownies?
I have been looking at some of the low calorie brownie options online and have not found one I can sink my teeth into, without worrying about my hips. So I decided to think up a whole new recipe of my ...
5
votes
2answers
4k views
How can I make the tops of my macarons smooth?
After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than ...
6
votes
3answers
14k views
What can be used as an alternative for Applesauce?
This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
1
vote
1answer
974 views
Can vegetables be roasted at lower temperatures?
I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C.
I was skeptical of the 100° C temperature, so I set the ...
6
votes
1answer
5k views
Can you use just egg yolks when recipe asks for eggs?
Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white of the egg needed in the baking process ...
0
votes
1answer
350 views
When to add seasoning to oven-baked french fries?
When baking French fries in the oven, either from a frozen package, or made from cut potatoes, is it better to add seasoning, such as salt, pepper, paprika, etc., before placing the fries in the oven ...
4
votes
2answers
522 views
How do I clean this silicone tray?
I use this silicone muffin pan to cook things in the oven. It's supposed to be non-stick, but actually food sticks to it quite a lot.
Often I can just scrape dried food off with my fingers, but it's ...
1
vote
0answers
44 views
Why does my cake rise more in the center? [duplicate]
Possible Duplicate:
How do you make a cake lift equally and minimize doming?
I recently started baking and my cakes always seem to rise more in the center, creating a sort of bump. It has ...
0
votes
1answer
115 views
chestnut puree quantity
My recipe called for 250g of chestnuts, blended with 125ml of cream and 125ml of milk that you then blended together to make a puree. When i went to the supermarket I discovered they had tinned ...
6
votes
3answers
333 views
How do big companies make sure their product always looks and tastes the same?
When professional bakeries or companies such as Dunkin' Donuts or Panos create their dishes, how do they make sure the end product has the same look and taste as always?
Do they just premake huge ...
3
votes
2answers
1k views
How can I stop my pie from burning?
My oven heats up by putting on the grill. Yesterday I was making pie and the top burned a little bit. This happens almost every time. It happens at the moment the grill goes on for a short moment ...
3
votes
1answer
1k views
Is it okay to put baking powder in Yorkshire Pudding batter?
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
3
votes
2answers
177 views
What does it mean in a Recipe to “steep the gelatin”?
I'm making macaroons and I wanted to know what exactly this means and for how long generally do I need to steep gelatin?
5
votes
1answer
308 views
“Banging” cookies half way through baking
So I found a recipe for cookies which calls to "Bake the cookies for 10 mins, taking the tray out halfway through and banging sharply on a work surface covered with a couple of tea towels - this ...
5
votes
2answers
3k views
What does cream of tartar do in baking recipes?
I am making the following recipe for a birthday party: Pinata cookies!, and it calls for cream of tartar in the dough. This is the first time I've seen that in a cookie recipe and I can't figure out ...
0
votes
1answer
1k views
Can you substitute butter in a box cake recipe that calls for oil? [duplicate]
Possible Duplicate:
Conversion rule: how to switch oil and butter?
Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio ...
2
votes
2answers
2k views
Baking batter-covered chicken instead of frying?
Yesterday I made Sweet Chicken according to this recipe: ding!
It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
4
votes
1answer
322 views
Why does my oil cake drop in the centre
My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan.
I don't mind that too much, as the ...
5
votes
1answer
5k views
Instant espresso powder substitutions?
Many recipes for chocolate baked goods call for instant espresso powder. I rarely bake, but I always have coffee in the house. What might I use as a rule of thumb for substituting for instant espresso ...
4
votes
1answer
920 views
What flavor (besides chocolate) goes well with hazelnut?
I have a family recipe for a to-die-for hazelnut torte with chocolate frosting. I want to bake it for an occasion coming up, but there will be at least two, possibly three people there who are ...
5
votes
2answers
2k views
What purpose does coffee serve in a chocolate cake recipe?
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do?
Is the coffee ...
4
votes
2answers
880 views
How do I make a flaky croissant?
I found this nice vegan croissant recipe: http://www.sabjimatablog.com/2011/05/17/recipe-vegan-croissants/ I am quite happy with the end result, but I wish I can bake a flakier pastry.
I have a ...
1
vote
2answers
1k views
Why does flatbread have to be microwaved / cooked / toasted?
I was eating at a sub making restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks."
The Chef said, "Well technically the flatbread still HAS ...
1
vote
2answers
2k views
Is it possible to have a good crust without prebaking a quiche?
I'm planning on making a quiche (Lorraine with leek to be exact) and I was looking up recipes for quiches. Most recipes call for blind-baking the crust in advance (or at least partly), but some skip ...
2
votes
1answer
553 views
How to make crumbly cookies?
I am trying to make alfajores, following this recipe. What steps should I take to make them more crumbly?
6
votes
1answer
427 views
Why do brownies made from commercial mixes form a flaky top?
When I use brownie mix products such as the standard Betty Crocker or Duncan Hines - the ones where you just mix up the ingredients, and then put it in the tray and bake it - I notice that the top ...
9
votes
3answers
5k views
What should I do if power goes out while I am baking cake/cookies?
If I am baking cake or cookies in the oven and I lose power, what should I do?
Does it make to sense to leave the cake/cookies in the oven until the power comes back on, or should I take them out?
...
2
votes
4answers
1k views
Is there a plastic bowl/dish that can withstand high temperature in the oven?
I am looking for a plastic bowl or dish that can withstand high temperature in the oven? A bowl or dish that won't melt nor emit odour. Is there such a thing?
8
votes
12answers
2k views
Is it possible to bake a cake without an oven?
I don't have an oven; is there any way to simulate what an oven does with any other tools available at my home? In particular I would like to be able to bake cakes.
1
vote
2answers
508 views
Is it true that natural peanut butter splits in cookies?
I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. ...
1
vote
1answer
234 views
Uneven brownie baking?
I used to make the best brownies, all the time. They came out perfectly without any effort. Duncan Hines, Hershey's, Betty Crocker-- all out of the box, all simple, all delicious.
But lately (without ...
