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

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What is the difference between roasting, baking, and broasting?

For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a ...
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3answers
5k views

What happens when you bake Winesap apples?

In researching the answer to a question of why the apples in a pie became mushy, I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon ...
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1answer
5k views

How much difference does the placement of the shelf in the oven make to the final outcome of a cake?

Unknowingly, I used to keep the cake on the center shelf in the oven, then I realized that the shelf can also be placed at the bottom of the oven. Does this make a huge difference in the final ...
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1answer
1k views

What is blind baking?

I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than baking something partially? To avoid ...
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1answer
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Can I substitute Soy Milk when a recipe for baking calls for regular milk?

If a baking recipe calls for regular milk, can I substitute Soy Milk...
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6answers
8k views

How do I ensure my deep dish crust gets cooked

I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...
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1answer
1k views

Why do some pie crust recipes include vinegar?

I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
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3answers
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Using skim or low-fat milk in recipes

When a recipe calls for milk, does using skim or low-fat milk over whole milk matter? Even though the difference between whole and skim milk is about 2 percent fat, will it affect the result? Is ...
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2answers
786 views

How do you get 'ears' when baking bread?

When slashing bread, how can I produce crusty 'ears' on the places where the slash opens up? Most of the time they open up, but just end up flush with the rest of the crust.
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converting pure chocolate to “bittersweet” chocolate

A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I ...
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3answers
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What is room temp Butter

Many of my baking recipes call for room temp butter. In general this just means butter soft enough to be creamed with sugar, but is this a specific temp range? My kitchen stays cold enough in winter ...
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3answers
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What's the Effect of Browning Butter

From a taste perspective, I love the nutty flavor of browned butter. From a culinary perspective, I'm curious what the process does to the butter. I used browned and cooled butter in cookies ...
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1answer
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How can I avoid windswept muffins in a convection oven?

I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in terms of taste, but muffins and cupcakes ...
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3answers
4k views

Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
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2answers
158 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
8
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1answer
433 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 ...
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6answers
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Ingredients or techniques to a more solid lasagna

What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen ...
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6answers
4k views

Baking chicken - temperature vs time

I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy ...
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6answers
2k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
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4answers
12k views

How to create a muffin recipe

I would like to experiment more with muffin recipes, but I don't want to stray too far and end up with inedible product. Are there basic parameters I should follow in creating my own muffin recipe? ...
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5answers
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Why can't I use toaster oven instead of real oven?

My toaster oven has a temperature gauge just like my oven 200-450 degrees. I opened a package of fish sticks and the instructions said "Do not cook in microwave or toaster oven." It only had ...
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5answers
4k views

How do I eliminate Corn Meal “grittiness”?

I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
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4answers
408 views

Any advice to help me form and shape stuff more uniformly?

I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "form into little walnut sized balls ... ...
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5answers
3k views

How can I bolster up a boxed cake mix?

Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
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4answers
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Correct way to join two halves of sponge cake?

When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly ...
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2answers
20k views

Is it possible to substitute Wax Paper for Parchment Paper during baking?

If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?
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2answers
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What are macaron “feet”?

This question mentions macaron "feet". What are macaron feet?
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What is the purpose of baking soda in chocolate-chip cookies?

I thought baked goods which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dough in the fridge or even freezing it, ...
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5answers
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Techniques for making sourdough starter in cold/altitude

I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
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2answers
451 views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
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9answers
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What herbs and spices pair well with baked Salmon? [closed]

I'm about to bake a salmon in the oven and I want to know what are some good herbs/spices that I can rub or sprinkle on the fillet. Which herbs, spices, or other seasonings tend to pair best with a ...
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4answers
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How can I make granola that clumps?

I am trying to make granola that holds together in small clumps. I have had limited success. Any hints or suggestions? I have used rolled oats, but had better luck with instant or cut oats along ...
7
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1answer
264 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 ...
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3answers
4k views

Why doesn't my conventional-oven Naan bread taste authentic?

I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naan. It was more like a pizza bread ...
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1answer
19k views

Fan bake vs bake

Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advantages and disadvantages of both?
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3answers
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Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...
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5answers
752 views

domestic bread steaming -> will my stone be okay?

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
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4answers
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What is Zwieback toast and where can I find it?

I am baking a black forest cake and it calls for zwieback toast. I cannot find this anywhere. Does anyone know what this is or where I can find it?
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Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
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2answers
543 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 ...
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1answer
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Does a change in altitude affect baking time or temperature?

I used to live at several thousand feet above sea level, but now I live only a few hundred feet above sea level. Will this affect the temperatures and times in my baking recipes (cakes, breads, etc)? ...
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6answers
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Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?

I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like...
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2answers
14k 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 ...
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4answers
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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 ...
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3answers
858 views

Making a carvable cake

My son and I want to make a cake shaped like a frog. Our plan is to bake two layers, cut them out into shapes, stack one on top of the other, and then finish carving the cake into the shape of a ...
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3answers
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Why and what kind of breads should be scored?

Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored? What will happen if we don't score the breads?
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4answers
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Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
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3answers
16k views

Can I substitute Molasses for Honey in Baking Recipes?

Can I substitute one for the other in baking recipes?
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3answers
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What are the best potatoes for baking?

What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Australia and we don't really distinguish ...
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1answer
600 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. ...