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

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27
votes
1answer
1k views

Why does my glaze soak into my doughnuts?

I fry up some yummy doughnuts and let them cool. Shortly after glazing them, I notice that the glaze has soaked into the doughnuts. How can I prevent this from happening?
6
votes
5answers
9k views

Getting rid of a commercial/plastic taste in icing?

I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that ...
3
votes
4answers
3k views

Effects of reducing sugar in cookies

If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
3
votes
1answer
153 views

What are the coloured pieces inside cupcakes called?

I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some coloured sweet pieces of "I am not sure what", but they look like pieces ...
15
votes
5answers
11k views

How can I bake normally fried foods?

A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc. I'm lousy at deep ...
3
votes
1answer
375 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
9
votes
3answers
33k views

What is the correct ratio to make self-rising flour?

I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now. I know self-rising flour is a mixture of AP flour ...
1
vote
1answer
123 views

Measurement for 3 sheets of crushed graham cracker [duplicate]

My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets?
3
votes
2answers
18k views

Improvising Self-rising cornmeal

This is basically the cornmeal equivalent of making your own self rising flour. I have a cornbread recipe here and I have non-self rising corn bread. Do I do the same ratio of baking powwderand salt ...
1
vote
1answer
158 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
3
votes
3answers
198 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
1
vote
2answers
311 views

Avocado substitute in blueberry muffin recipe

I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I don't like avocado. Is there something ...
0
votes
1answer
99 views

Tetrasodium pyrophosphate

How do I use this ingredient in making marshmallows? I've tried all other recipes and they just don't come out like the store bought ones. They also don't roast like them to. Instead the just melt.
4
votes
2answers
312 views

How much can I change the height of a cake?

It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the same as in the original recipe, so that ...
0
votes
0answers
13 views

Baking with oil, lard, shortening - how to substitute? [duplicate]

I'm looking at simple bread recipe that calls for vegetable oil. I'd like to experiment to see how the choice of fat affects the final product. Does anyone know what would happen if I replace the ...
2
votes
1answer
166 views

Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?

I'm using a recipe for chocolate crinkle cookies and it calls for 4 squares of unsweetened baker's chocolate. Can I substitute cocoa powder for the baker's chocolate? Recipe
1
vote
0answers
90 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
6
votes
3answers
572 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
32
votes
15answers
128k views

Does active dry yeast really expire?

I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question. ...
2
votes
2answers
299 views

Margarine vs Butter in cinnamon roll schmear

What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter under the oven’s heat, so the goo ...
7
votes
3answers
5k views

How can I get brownies to bake evenly?

I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
2
votes
2answers
260 views

Safe to buy food baked in plastic containers:

I recently bought some baked goods (corn break I think) from Fred Meyers, and it seesm to be baked right in the plastic container it came in. Is this safe? This question makes it seems like this is ...
2
votes
3answers
3k views

How to make a non-salty cheesecake?

There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, ...
5
votes
1answer
181 views

How do you stop latkas from sticking to the baking sheet when cooking them in the oven?

I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite ...
0
votes
1answer
658 views

Additives to make bread soft and moist?

Given a recipe for bread/buns, what can I do to make it softer and more moist? From what I have gathered in various recipes on the net: scald the milk use buttery sweet dough emulsion use diastatic ...
5
votes
4answers
2k views

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...
2
votes
1answer
150 views

Potatoes in bread? How to estimate potatoes needed?

Just found out that adding potato to a bread recipe can make it softer and more moist. I'd like to experiment with this. If I were following a recipe that didn't include potatoes, how could I modify ...
19
votes
1answer
12k views

Can you re-use parchment paper when baking batches of cookies?

I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this ...
1
vote
1answer
66 views

why should the madeleine tins start off cold?

I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this? ...
2
votes
2answers
715 views

Pork chops: low and slow or high and fast?

How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
3
votes
2answers
4k views

How to keep baked seitan from being too tough?

I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it it comes out awful. For instance, I ...
2
votes
1answer
58 views

Can vegetable enzymes kill yeast? [duplicate]

I used a juicer to juice vegetables. Then, I used the juice in making bread. Some of my friends said that something in vegetables affects the fermentation, namely the enzymes. They said it can kill ...
3
votes
1answer
189 views

Effect of undutched cocoa on baking

I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
2
votes
2answers
145 views

Can I substitute grapeseed oil with peanut oil?

I am making gluten free chocolate chip cookies. The recipe calls for 1/2 cup of grapeseed oil.Can I substitute peanut oil for grapeseed oil?
0
votes
2answers
2k views

How to make home made corn flakes?

I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final ...
7
votes
3answers
7k views

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, ...
2
votes
3answers
13k views

Choux pastry (Chocolate eclairs) doesn't cook properly

Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I couldn't hollow out the shells. Any ...
3
votes
3answers
340 views

Stirring with knives?

So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour, brown sugar, and a pinch of salt in ...
2
votes
3answers
505 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
1
vote
1answer
174 views

Tall cupcakes that have height to them

I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and going flat and having no height to it?
2
votes
2answers
245 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
2
votes
1answer
247 views

Baking or Cooking - why orange and not other sweet citrus fruit?

In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute like mandarin, grapefruit, etc. Is there a ...
3
votes
3answers
9k views
14
votes
10answers
39k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
2
votes
1answer
153 views

Can vegetable juices stop bread from rising?

I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough. This is a study, ...
0
votes
0answers
20 views

Vegetables juice affect the fermentation of dough [duplicate]

What are the effects of using ginger and mustard juice in alternative liquid ingredients for baking?
0
votes
2answers
107 views

How to make canollis without a deep frier?

I absolutely love cannolis but every recipe I see requires a deep frier. Is it possible to make them without one?
4
votes
2answers
2k views

Factors affecting meringue crispness

I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp shells will a uniform texture throughout. ...
2
votes
2answers
407 views

Baking course online

I want to learn baking and have been reading recipes from the internet and trying them but, I want a more structured approach starting with the basics and going to the advanced. I don't feel that the ...
0
votes
1answer
318 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...