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
1k views

Can I substitute vanilla extract for cocoa powder in a cupcake recipe?

I found this recipe online for a chocolate cupcake recipe and I want to make it into a vanilla cupcake recipe. I know what you may be thinking "why doesn't she just find a vanilla cupcake recipe?" ...
3
votes
3answers
6k views

How do I stop my pastry shrinking?

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling. But after 20 mins baking blind, I ...
2
votes
1answer
176 views

Why is glucose not used in many cake recipes?

Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o). What is the reason glucose is not ...
0
votes
0answers
40 views

Power went off while baking! [duplicate]

My power went off while baking a simple cake, exactly 15 mins after I had put it in. It requires 30 more minutes of baking time. The cake rose partly, halfway up the tin. Can I continue baking after ...
10
votes
4answers
55k views

Can cheesecake be cooked without a spring-form pan?

I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that they were in fact spring form pans? I ...
2
votes
1answer
137 views

How to store a double iced cake

I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potentially) 15 items. Normally I have a much ...
3
votes
1answer
157 views

Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, ...
1
vote
0answers
49 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
5
votes
5answers
49k 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 ...
2
votes
8answers
1k views

Baked item that would catch on fire/smoke?

This is an odd question. Are there any suggestions as to what baked items would catch on fire or smoke (possibly from being forgotten for a few extra minutes) and make a big mess? I am researching ...
28
votes
4answers
68k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
0
votes
1answer
71 views

Using parchment paper to bake whoopie pies

My recipe for whoopie pies calls to grease and flour a baking sheet. Can I simply use parchment paper on the baking sheet instead?
2
votes
2answers
279 views

Where to place the oven thermometer in an oven?

Where to place an oven thermometer in a gas oven? Should it be left hanging from the rack or should it be placed on the rack?
5
votes
2answers
378 views

What is the maximum internal temperature of baked goods?

Obviously this will vary depending on the size/shape and ingredients used. But how hot does it get inside, say, a loaf of bread? A cake? How wide is the variation? What ingredients (or factors other ...
2
votes
2answers
100 views

Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?

I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
0
votes
0answers
26 views

Moldy Home Made Bread [duplicate]

I have a wonderful bread maker that makes a 2-lb. loaf of bread. I use bread bags to store it. It always gets moldy by day 3. I use honey in my recipe instead of sugar, which I'm told is a ...
0
votes
1answer
51 views

Spices and Baking [closed]

I'm new to this cooking thing and I would like to stock my cabinet with the general spices and different season's that someone might use everyday in cooking....can you help with a list of most ...
5
votes
2answers
22k views

How to get rid of the taste of flour in homemade bakery?

I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. ...
1
vote
1answer
48 views

Baking Turnips But are coming out burnt or soggy

I have tried baking turnips but they turn out very soggy or burnt. Any ideas? Below is the recipe I was using. Oven 350 Turnips Olive oil Rosemary I baked the slices on a baking sheet with the ...
1
vote
1answer
99 views

Is this yeast classed as instant yeast?

I want to do this recipe which contains these ingredients for the bread part.. 250g/9oz strong white bread flour, plus extra for dusting 5g salt 8g instant yeast 50g/1¾oz unsalted butter, softened, ...
3
votes
2answers
973 views

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to season and clean the bundt pan?
21
votes
5answers
5k views

In peanut butter cookies, what is the criss-crossed pattern on the top good for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
0
votes
1answer
181 views

How to bake 3 large pans of lasagna in a regular size oven

I need to bake 3 large pans of lasagna in our conventional regular size oven. The pans are "13 x 9 x3" in size so I will need to use two oven racks.
2
votes
1answer
249 views

Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?

Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? Will it give a sweeter ...
3
votes
2answers
187 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
3
votes
2answers
165 views

How to make cheesecake less tangy

I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like ...
15
votes
1answer
21k views

Why is there a difference between softened and melted butter when baking?

I once tried to make some cookies and assumed that melted butter would be the same as softened butter. It didn't work out... Why does it make a difference if you use softened or melted butter? ...
2
votes
4answers
2k views

How can I turn my muffin batter into the natural blue color from blueberries?

I'm trying to make blueberry muffins, and I will be folding the blueberries into the batter as well. How can I turn the batter slightly blue without adding excess blueberries? The recipe i'm using ...
9
votes
5answers
8k views

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 ...
11
votes
5answers
5k views

What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the ...
11
votes
10answers
61k views

Best way to cleanly cut brownies?

So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming for brownies that are around 3"x2.5") ...
1
vote
1answer
806 views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
0
votes
0answers
46 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
0
votes
0answers
11 views

Folding in egg whites [duplicate]

Hello a recipe calls for folding in the egg whites, i was wondering if i could just use the dough hooks on a hand mixer instead? What will make the difference? This is for a Christmas fruit cake by ...
16
votes
13answers
34k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
3
votes
1answer
139 views

How can I scale down a high-yield recipe that calls for a single egg?

Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make about 5 muffins at a time. What do I do ...
1
vote
2answers
84 views

Yeast and Flour for Panasonic Bread Maker

I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK. What type of yeast do I buy? There ...
6
votes
2answers
5k views

Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
3
votes
2answers
142 views

Making cake balls with a not-so-sweet frosting

I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and ...
1
vote
1answer
104 views

Getting correct baking consistency when using stevia as sugar substitute

When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything that can be done to make the dough with ...
2
votes
2answers
2k views

How do I adjust cooking time when temperature may be off by 5-10C?

Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fireworks) meal. All of the recipes I ...
16
votes
4answers
104k views

What does it mean to “fold in” an ingredient into a mix?

I see this in baking recipes, but I've never been quite clear on the difference between mixing and "folding."
4
votes
2answers
223 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
2
votes
1answer
403 views

Will my baked potatoes be ok cooked longer at a low temp?

I am slow cooking a roast at 275 for 3 1/2 hours and want baked potatoes also. Will my potatoes be ok if I cook them at 275 for 2 or 3 hours? Maybe if I start them in the microwave for a few minutes ...
5
votes
1answer
632 views

How can I make fresh burger buns like Hardees?

I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked ...
2
votes
1answer
218 views

Can I make any modern improvements to this Russian cake recipe from 1971?

I found a recipe in a 1971 Russian booklet on holiday recipes, (see it below). I translated it to English. My questions about the recipe will be these: are there any advancements known to culinary ...
6
votes
2answers
86 views

How do get the “caramelized juices” from yams

This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most delicious sap ever. So wondering, is there a ...
2
votes
1answer
434 views

Baking bread during the day

Why is it that bread made during the day is lighter than bread made in the early morning
2
votes
2answers
398 views

Frosting kept melting when trying to frost cake

I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it in the fridge for the next day. The ...
2
votes
2answers
271 views

Calculate baking time for bread

I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only giving it 150% baking time, and not 200%. ...