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

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1
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3answers
225 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 ...
4
votes
1answer
226 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 ...
1
vote
1answer
63 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 ...
2
votes
2answers
123 views

Do I have to use oil when making pie crust?

This easy pie crust recipe from cooks.com calls for flour, oil, salt and milk. When you make this crust can you substitute the oil for eggs or something like that, or is oil the best thing to use?
13
votes
5answers
57k views

Substituting butter for oil: Does it matter for baked goods?

When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? Do I need to compensate for the ...
2
votes
1answer
88 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 ...
4
votes
1answer
327 views

Why does my walnut cake fall?

The recipe uses 3 eggs for volume, separated, yolks and sugar whipped over hot water until triple in volume, whites whipped to stiff peaks. Ground walnuts, 2 tbsp breadcrumbs, 1/4 c butter are all ...
0
votes
2answers
64 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
votes
1answer
39 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?
4
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3answers
282 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
1
vote
1answer
99 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
278 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 ...
4
votes
1answer
58k views

What should be the material of the vessels to be used in an electric oven?

Could you please provide a general guide figure out if a piece of cookware can be used in the oven, based on what material it is made of?
1
vote
4answers
4k views

How to make softer biscuits?

Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a ...
1
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2answers
2k views

Is it bad if a sponge cake sits out for a couple hours before cooking?

I am making cupcakes and was wondering if it is okay if you leave the batter out for a couple hours before cooking.
6
votes
4answers
15k views

What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?

Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes. The only difference I noted was in rising. The cupcakes didn't rise much. ...
3
votes
0answers
49 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 ...
2
votes
1answer
346 views

My cocoa powder won't mix with melted butter

I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled. I use Heintz ...
2
votes
2answers
536 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 ...
4
votes
1answer
65 views

Sticking cake in prepared pans

I grease both tube & bundt pans & dust with flour. Because I live at about 4200 altitude I cook recipes longer. Every time the cakes stick & do not come out of the pans. I have to do ...
1
vote
3answers
8k 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 ...
0
votes
2answers
168 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 ...
2
votes
1answer
82 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?
2
votes
1answer
55 views

'home mixed' wholewheat flour

I live in Indonesia now and there is no wholewheat flour in the shops. You can buy a ground husk 'supplement' to blend with white flour. Question is, how much husk to mix with how much flour?
6
votes
4answers
1k views

How does the baking time change if I scale up a cake recipe?

I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake. I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
2
votes
2answers
945 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 ...
3
votes
2answers
114 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 ...
8
votes
8answers
74k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
4
votes
4answers
7k views

How to add more toppings to frozen pizza?

I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza because it is just Tomato and Cheese. I ...
6
votes
1answer
84 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
2k 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 ...
3
votes
2answers
12k 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 ...
18
votes
1answer
27k views

Shiny side or not for foil?

Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out? I've seen at least one answer ...
2
votes
2answers
17k views

Substituting oil in baking?

I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
0
votes
1answer
122 views

How to bake with self raising flour?

Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
3
votes
3answers
604 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
4
votes
1answer
128 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
4answers
11k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
4
votes
8answers
22k views

How can I make my banana bread more moist?

I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle. When I go to the store and buy it it's always dark and ...
2
votes
1answer
86 views

Gluten free baked good coming out bitter

I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i do to correct this? What is a good ...
11
votes
5answers
35k 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
135 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 ...
14
votes
5answers
51k views

Why is lye used in some recipes for cookies?

I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other ingredient that can replace lye?
1
vote
1answer
215 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
5
votes
1answer
91 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, ...
4
votes
2answers
4k views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
9
votes
3answers
12k views

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 ...
3
votes
1answer
235 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
votes
6answers
747 views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
3
votes
3answers
338 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 ...