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

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2answers
183 views

How to make hazelnut oil

I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to bake hazelnuts at 300 F for 8-15 minutes ...
2
votes
1answer
712 views

Why did the crust get too hard on my Blueberry Cheesecake?

I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the ...
7
votes
1answer
272 views

What is the difference between crème anglaise and crème pâtissière?

I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or ...
3
votes
1answer
195 views

How to make perfect crispy bacon strips?

I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some were partially burnt, some were still ...
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2answers
111 views

Best way to preserve choco-chip cookies: food saver?

Hi cookie perfectionists! What is the best way to preserve chocolate chip cookies for one-week? Here's my short-list: Vacuum-sealed mason jars? Vacuum-sealed bags? (will deform the cookies) Any of ...
1
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1answer
1k views

Difference between baking a cake in cooking range and microwave oven

I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range. I used to bake cakes in a microwave ...
0
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0answers
11 views

To bake a chicken in the oven [duplicate]

Is it safe to cook a chicken for 20 minutes at 250 degrees, Then take it out of oven and put back in refrigerator and then cook it thourghly the next day.
1
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1answer
360 views

What is the difference between sour cream & butter in baked goods?

I'm a little unsure what the difference is between the two. I found a banana bread recipe that specifically called for the use of sour cream for the batter as opposed to butter; the same applied when ...
4
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1answer
1k views

Why should I bake baking soda for making ramen noodles?

I see this recipe for ramen noodles ("alkaline noodles") that says to use bicarb / baking soda that is baked in a very slow oven for an hour (250F / 120C) before incorporating into the noodle dough. ...
2
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2answers
570 views

What happens if bread is made with sparkling water?

I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pretty basic. Now I was wondering, what ...
1
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1answer
169 views

Can Parkay Spray be used in place of melted butter for baking muffins?

Can Parkay Spray be used in place of melted butter for baking muffins to reduce calories?
3
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1answer
80 views

How do I prevent dougnuts deflating when moving them into the pan?

I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively prevent this, and keep them gorgeous and ...
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2answers
1k views

Should I bake cookies with the oven heated from the top or the bottom?

Last time I made a chocolate chip cookies, my cookies became black because I did not know which side of heat to use. Should I heat the oven from the top or the bottom? I thought maybe I needed to heat ...
9
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1answer
2k views

what does “draft-free” mean?

Almost every bread recipe I came across says to let the dough proof in a draft-free place. I was wondering what does "draft-free" actually mean? Looking at the dictionary, the closest thing related is ...
1
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2answers
183 views

Biscuits (cookies) turning out more cake-like than biscuity

Yesterday, for the first time ever, I tried baking some biscuits. I found a suitable recipe for some malted milk biscuits (I love malt), and followed it almost exactly; I endeavour to make everything ...
4
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4answers
4k views

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
2
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3answers
1k views

Baking with oven without bottom heating element

My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't make me a good pizza or cake without it. ...
1
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2answers
88 views

How can I adjust oven temperature correctly

I recently bought an oven but it was just yesterday that I saw that the knob for the temperature does not indicate any temperature. Only hi and lo. How can I adjust the temperature correctly?
2
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2answers
1k views

What can I do if I forgot to cream the butter and sugar in my cookie recipe?

I got distracted and forgot to cream the butter and sugar before making sugar cookies. I baked half and they were dry, tasted like flour and smelled like flour (although rolled in sugar and ...
1
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3answers
541 views

Combining melted chocolate with eggs

I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have ...
1
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1answer
82 views

Making crumpets in advance?

My fiancée lived in England for a few months a couple of years ago, and has spoken about crumpets ever since. I've never tried them myself, but I'm planning on making a few for her breakfast on her ...
0
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2answers
198 views

What are good tips for an oven that is too hot at the bottom?

I am cooking various food at home in a new oven that I am kind of stuck with. We're renting and this is the only oven we have at the moment. It has four gas stoves at the top. The oven is fan ...
2
votes
1answer
108 views

What does it mean for a flour to be “strong” or “reinforced”?

When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be reinforced such as the Antimo Caputo 00 ...
0
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2answers
90 views

Bread: Higher rise/coarser crumb [duplicate]

I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either way. I give the starter 10-12 hours, then rise the dough ...
0
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1answer
44 views

Where can I buy a pipe for a Weckmann in the US?

I want to bake a Weckmann or Stutenkerl. Traditionally, these have a clay pipe for decoration. Where can I buy such pipes in the US?
1
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1answer
104 views

Commercial Bakery to Provide Dough

We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will handle the shaping and adding the filling to ...
3
votes
1answer
323 views

Shelf Life of Homemade Panettone

I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential for them to spoil or go stale; but ...
0
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2answers
319 views

Xanthan Gum for Cinnamon Rolls

Are there any guidelines to the ratio of brown sugar to cinnamon to xanthan gum to get that gooey texture in cinnamon rolls? I'm trying to make cinnamon rolls and want the perfect filling. :)
3
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0answers
66 views

How do you make pie with Citron watermelon (not just the rind)?

Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used for fresh eating, typically, and is hard ...
0
votes
2answers
198 views

How do packaged cookies stay good for so long?

How come packaged cookies, even those without preservatives, don't go bad after a few days and have such long shelf lives? Is it because of the packaging? Especially cookies that contain ingredients ...
3
votes
2answers
122 views

Cooking baked potatoes

I am an experienced cook, more than 50 years in the kitchen. I recently attempted to make a baked potato (basic Idaho baking potato) to go with my meatloaf. I gave it 1 hour and 15 minutes, which has ...
6
votes
1answer
86 views

Should the oven temperature be the same for smaller batch?

Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did that before and it would cook quickly. ...
3
votes
3answers
6k views

How to bake ground beef

I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven preheated to 450F for 30 minutes. Is this ...
2
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2answers
169 views

Sugar alternative when beating eggs and sugar together

If I wouldn't want to use refined white sugar in recipes warranting sugar and eggs beaten fluffy, what would be the best alternative to use? Would the result be very different?
4
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2answers
468 views

Why did my brownie batter separate?

The recipe is: 1/2 cup butter 8 oz semi-sweet chocolate 3/4 cup granulated sugar 1/4 cup light brown sugar 3 large eggs 1 tsp ...
4
votes
1answer
351 views

What happens to pound cakes if I forget the flour?

I was whipping up all the ingredients for pound cakes as stated in the recipe. I put the mixture in loaf pans, noticing the consistency looked off. I put them in the oven and about 5 minutes later I ...
3
votes
2answers
845 views

Measurement of ingredients for baking 400g of brown bread

I am not a professional baker, these days I have found love in baking brown breads at home. I want to bake a loaf of 400g, for that I take below measurements 300g of wheat flour 100g of water 2 ...
5
votes
1answer
95 views

What is the purpose of baking a cooked pot pie filling?

I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the pot pie in a disposable container, ...
0
votes
1answer
138 views

What gives a good bagel its crust?

I'm practicing bagel baking, using the "mother dough" recipe from Milk Bar, by Tosi & Chang. The taste & texture are pretty good, but I want a nice, crisp, blistery crust, which has eluded me ...
1
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1answer
1k views

Can I use Bisquick instead of All Purpose Flour?

Can I use Bisquick instead of All Purpose Flour?
2
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1answer
106 views

Can you freeze a tomato pie?

Can I freeze a tomato pie? If so, is it better to do this before or after I bake it?
3
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1answer
521 views

How long can batter sit before chemical leaveners lose their power?

Background: I can not fit 2 - 12 muffin tins in my oven in a manner that will result in 24 nicely baked muffins or cupcakes. I am using everyday muffin or cupcake recipes that use baking powder and or ...
3
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1answer
45 views

baking time adjustment when baking large quantity of fish

Do I need to increase cooking time when baking many more fish fillets than receipe calls for.
2
votes
3answers
1k views

Substitute double cream for butter?

I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, so there would have to be some ...
3
votes
3answers
518 views

Why are wire beaters becoming more common in hand mixers?

It seemed to me that most hand mixers in the past used centre post beaters. They seemed more sturdy and durable, thicker construction. I saw one recently by Kitchen aid and the wire beaters seem ...
4
votes
1answer
131 views

Will chocolate cake be edible if I added one cup of water instead of two?

What will happen to chocolate cake if I added one cup of boiling water instead of two, and I did not realize it until it was baking? Will it be edible?
3
votes
2answers
496 views

How can I make and store multiple pizzas before a potluck?

My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the pizza once i'm done cooking it? Once ...
3
votes
2answers
472 views

What does tin foil do when baking a pot pie?

If you buy a pot pie at the store, the cooking instructions say to fold a strip of tinfoil around the edge before putting it in the oven. I've seen what happens if I forget to do this: the edge gets ...
6
votes
1answer
1k views

Does using powdered sugar instead of granulated sugar make cookie dough drier?

I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought ...
13
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2answers
2k views

“Place pan in a large pan; add 1 inch of hot water to larger pan.” — Why?

I have found a cheesecake recipe which says, for the cooking phase: Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 °F (160 °C) for 60--65 minutes ...