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

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3
votes
3answers
206 views

Is the oily liquid from roasting a turkey worth keeping?

I placed a 14 lb young Round Hill Frozen Basted Turkey in a pan, and roasted it inside an oven. After it was roasted, there was quite an amount of oily liquid left in the pan. Is this liquid worth ...
2
votes
0answers
37 views

Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a ...
15
votes
3answers
40k 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? ...
30
votes
1answer
2k views

Why does my glaze soak into my doughnuts?

I fried up some yummy doughnuts and let them cool. Shortly after glazing them, I noticed that the glaze has soaked into the doughnuts. How can I prevent this from happening?
2
votes
1answer
86 views

Can zucchini be increased in zucchini bread recipes?

I would like to increase the amount of zucchini in my zucchini bread recipe. Can I? How much? Does increasing the amount of zucchini make other changes necessary?
3
votes
3answers
2k 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?
4
votes
2answers
76 views

Durable loaf pans for quick breads?

I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I don't get schmutz on my crusts. Two ...
0
votes
2answers
76 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 ...
8
votes
5answers
19k views

Spritz cookies not sticking to pan when pressed from cookie press

We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there something we can add to the cookie batter ...
3
votes
1answer
43 views

Can you use sweet potatoes in a no-bake pie?

Can sweet potatoes be substituted for pumpkin in a no bake pumpkin pie recipe? It seems there are a lot of no bake pumpkin pie recipes but no bake sweet potato pie recipes are not as common.
4
votes
2answers
218 views

Does sprinkling salt on top of brownies give the same result as putting it in the batter?

Standard recipes for brownies have a teaspoon of salt in them. Questions like this one and this one explain that it's only for taste. Can you just put some salt on top after they are baked? For ...
6
votes
2answers
24k views

Dough Too Wet - what to do?

I'm trying out a recipe for a type of dinner roll. After kneading it on my mixer for 15 minutes, I put it in a slightly warmed oven to rise. I noticed that the dough was very wet, though. There is no ...
3
votes
3answers
291 views

What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum

I am allergic to Aluminum and have always had a problem with what else I can use to line baking dishes or pans in the oven and toaster oven. Can you give me an idea of what else might be oven proof ...
0
votes
0answers
18 views

What do eggs do in cakes and how should we replace them for vegans? [duplicate]

What do eggs do in cake recipes (both sponge and rich fruit cakes) and thus what is a suitable substitute when baking for vegan guests? Another question asks the first part: What role do eggs play in ...
3
votes
2answers
228 views

Oven temperature vs time adjustments

My cake recipe calls for baking at 350°F for 55 minutes. I had to bake it for 15-20 minutes longer for inside to be done. Can I adjust the temperature to 360°F to bake for 55 minutes without burning ...
0
votes
0answers
55 views

Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?

I have a Morphy Richard OTG (NOT microwave) - the user manual tell me to run it for 10 minutes at 230 degree Celsius before using it for baking for the first time. I have done this a couple of times ...
2
votes
2answers
2k views

When making filled cupcakes, is it possible to bake a custard filling in it?

I'm about to make filled cupcakes for the first time. It'll be this cupcake from Ming Makes Cupcakes. The filling is basically lemon curd, i.e. a custard. Most tutorials on making filled cupcakes ...
4
votes
4answers
421 views

Adding fresh herbs in no-knead Bread [closed]

I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you ...
2
votes
2answers
8k views

Why should I rest gingerbread dough?

My gingerbread recipe says I should rest the dough for 20 minutes in the refrigerator before rolling out and cutting. What difference does it make?
4
votes
1answer
191 views

What does flour do to cheesecake?

After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none at all. What effect does flour have ...
4
votes
2answers
11k views

How does one use cocoa butter in cooking?

I'm experimenting with different vegan solid fats for baked goods, like pancakes. This fat isn't only solid at room temperature, it's hard as a rock even on a warm summer day. For baked goods, do I ...
2
votes
2answers
8k views

Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal with substituting either Butter for Oil, Oil ...
1
vote
1answer
54 views

How do I thicken my dessert?

I was making a new recipe for lemon cheesecake tarts, but the recipe was not clear. It called for a "large package of lemon pudding". I used a package of cooked pudding and pie filling. It was to be ...
4
votes
3answers
18k views

What's the best way to stick sprinkles to cookies without icing?

I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls for. In the past, I've used clear corn ...
8
votes
3answers
6k 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 ...
3
votes
1answer
409 views

Kneading Bread After Rising

Why should bread be kneaded before rising? If I knead bread after the first rise what difference will it make?
3
votes
2answers
130 views

Could plastic or metal cans damage my oven?

Is it possible to put vinyl plastic and metal cans in the oven at 200 degrees F for roughly 5-10 minutes? More specifically, I was came across DIY Vinyl Bowls where you place the vinyl record over a ...
0
votes
0answers
116 views

Electric tandoor foils, food sticks to the aluminium foil

I baked potatoes and cottage cheese, in an electric tandoor. I covered the tandoor plate with the foil and placed the stuff over the foil. After baking for around 10 mins(tandoor burns like hell), ...
3
votes
0answers
53 views

Baking maple syrup on cold smoked almonds

I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper smoke flavor. I have a great soy wasabi ...
6
votes
5answers
1k views

Dutch oven instead of oven?

I'm moving into a small apartment with no oven. Before, I had a 16" oven stone to bake my bread and I'm looking for something to keep baking. Would a duch oven over a gas kitchen work? I can't use ...
4
votes
1answer
140 views

What will happen to my Pecan tassies if I use too much butter?

When I was making Pecan tassies, I read the recipe wrong and put a stick of butter in for the filling instead of 2 tablespoons. There are two eggs, 1 1/2 cups brown sugar, vanilla extract. Will it ...
2
votes
1answer
1k views

How to avoid collapse of yeast-raised dough?

I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to collapse upon heating. The dough ...
0
votes
0answers
90 views

Why did my ceramic coated loaf pan turn brown?

I used ceramic a coated loaf pan and the inside color which was white, changed to brown, as if it has burnt, is that normal?
2
votes
4answers
154 views

what is an alternative for baking powder?

I don't want to use baking powder or baking soda. Is there something else without salt I can use in cakes to make them rise.
6
votes
9answers
7k views

What can I use instead of corn syrup?

I saw the question about UK, but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to ...
4
votes
2answers
9k views

Which kind of icing should be used?

In reading about baking one comes across many different type of icing; royal, buttercream, fondant etc. What is the difference between these? What determines the choice of icing used on a cake?
4
votes
5answers
7k views

How do I stop my brownies from rising?

I have been trying out brownie recipes baked in a muffin tin. I am using the muffin tin so that I can get all edges. (And I have been decorating the tops!) My brownies tend to rise, in my opinion, ...
5
votes
0answers
85 views

Cheesecakes Baked in a Waterbath [duplicate]

How do you keep a cheesecake from absorbing water baked in a waterbath? I put four sheets of aluminum foil around my springform pan and it still leaks onto the crust.
18
votes
2answers
3k views
15
votes
3answers
104k views

Can I always use butter instead of margarine when baking?

Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking? ...
0
votes
5answers
456 views

Is there a bread you can mix in the evening, leave overnight, and bake in morning?

I'm afraid I know little about breadmaking. Is there a bread where you could: -- mix it and I guess knead it in the evening (say around 9pm), -- leaving it out overnight (perhaps to rise (?) etc.?) ...
5
votes
3answers
170 views

How to make butter and sugar mixture into a breadcrumb consistency?

I've been following a recipe for cinnamon biscuits which states to mix butter and sugar together until it forms a breadcrumb like consistency. Every time I attempt this is makes more of a creamy like ...
4
votes
2answers
179 views

Can I toast pecans the night before?

I'm making pecan bars in the morning and I was thinking I'd get a jump on the work by toasting the nuts tonight. Is there a downside to toasting the pecans and then letting them sit overnight vs ...
2
votes
1answer
128 views

Cookies rise nicely in the oven, but then collapse

Just as every year, I have been baking spicy Christmas cookies with my Granny. And like always, they have expanded nicely in the oven, but collapsed afterwards. But this year I know to go to Seasoned ...
2
votes
4answers
15k views

Should scones dough be sticky?

I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com. It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ...
1
vote
1answer
52 views

Baking time and temperature difference

I am baking a canned sweet potato casserole for Thanksgiving. The recipe calls for the dish to be baked at 400 degrees for 25 minutes. Problem is my other sides call for an oven temperature to be 350 ...
0
votes
1answer
60 views

Shortening instead of butter

I have no butter for my chocolate chip cookies. What can I use instead? And how much? My cookies calls for one cup of butter.
4
votes
2answers
452 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 ...
1
vote
1answer
82 views

Halving Cake Recipe- Baking Time

I want to make a chocolate cake for my birthday BUT since it's only for me I want to halve the recipe: http://sallysbakingaddiction.com/2013/04/08/triple-chocolate-layer-cake/comment-page-8/#comments ...
1
vote
1answer
1k views