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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2answers
113 views

Can a semisweet chocolate be substituted with a belgian chocolate?

Can I use belgian chocolate as a substitute for semisweet chocolate for baking brownies?
1
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2answers
369 views

How to fold camembert in dough

Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
2
votes
1answer
56 views

Cookies sticking to plate

After I bake cookies I let them cool on the pan for 3-5 minutes then move them to a plate. However I have noticed the next day the cookies on the bottom stick to the plate, then break into small ...
0
votes
1answer
45 views

Baking camembert with crust in a larger pan?

I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but to leave the upper surface free. But I ...
2
votes
1answer
318 views

Best vegan substitute for egg wash

What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
0
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2answers
109 views

Failed chocolate sponge

I'm new to bakery and I can bake chiffon and angel food cake alright, but everytime(3 times) I bake chocolate sponge, I always end up with something with good moisture but super stiff. What could I ...
3
votes
2answers
8k views

How much fresh potato to substitute for instant potato flakes when baking?

I would like to bake hamburger buns from a recipe that calls for instant potato flakes, only I can't find instant potato flakes. This is the original recipe: 1 cup lukewarm water 1/3 cup (3/4 ...
0
votes
0answers
20 views

What is the difference between how yeast, baking powder, and baking soda work as leavening agents? [duplicate]

I know that yeast works as a leavening agent because as the yeast bacteria wake up and start eating sugar, they give off gas. How do baking soda and baking powder work differently, as leavening ...
1
vote
2answers
330 views

Using Sourdough Breads to reduce Fructans

Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 hours of proofing enough, or should I ...
9
votes
2answers
6k views

Where can I buy borosilicate (Pyrex) bakeware in the U.S.?

Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
2
votes
3answers
362 views

What causes a cake to sink in the center?

I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so it might still be quite good, but what ...
7
votes
2answers
12k 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 ...
52
votes
9answers
7k views

How can I get chewy chocolate chip cookies?

My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to ...
4
votes
2answers
322 views

Crispy Lembas Bread Recipe

I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A common recipe I see linked in various blogs ...
4
votes
3answers
5k views

Cocoa nibs used for cooking or baking?

From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please). Are cocoa nibs ever used for cooking or baking? My assumption is that they need to be processed in order to ...
0
votes
0answers
12 views

How long can cream cheese frosting be safely stored in the fridge? [duplicate]

I made a cream cheese frosting a while ago. I didn't use all the frosting, so I put the rest (quite a lot actually) in the fridge with the intent to freeze it by the weekend if I hadn't used it. ...
0
votes
1answer
4k views

Can these settings bake a cake?

I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if they were never cooked. The oven doesn't ...
4
votes
4answers
13k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
1
vote
1answer
579 views

Is there a general rule as if should bake something at 375 or 350 degrees, or does it really matter?

When I create my own recipe, I am never sure if I should bake it at 350 or 375 degrees. I have several cookie recipes that says to bake at 350 and others say to bake at 375. Is there a general rule ...
1
vote
2answers
387 views

What is a non-alcoholic substitute for rum in a glaze?

I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to substitute with vanilla extract? If so, ...
2
votes
1answer
65 views

Is there any loss of nutrition when toasted?

I have heard that when you toast whole grain bread, you lose most of the nutrition. I'm wondering if this is true, and if so, do you lose the nutrients when toasting nuts?
1
vote
2answers
90 views

What water should be used in baking bread?

Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from Poland Spring to Nestle Pure Life ...
0
votes
1answer
70 views

yeastless bread help!

My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread loaves. Our first loaf was very salty! I ...
5
votes
3answers
76k views

What is the difference between corn flour and corn meal?

I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal. What is the difference between corn flour and corn meal? Can ...
1
vote
1answer
135 views

Are there any tricks to making a light-textured “whipped cream cake”?

During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy even though I tested the cake with a ...
4
votes
2answers
142 views

Cheesecake Reincarnation

I significantly over-baked my cheesecake today (I forgot to check the temp extra early to compensate for the fact that there was a baking stone in the oven). Now I'm trying to decide if it is ...
6
votes
5answers
27k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
0
votes
1answer
70 views

Squashing cookie balls vs slicing them

I have two cookie recipes that I plan to enter into a competition. Both of them call for dropping balls of cookie dough onto the sheet pan and then squashing them to 1/4". If I want to make the ...
2
votes
2answers
3k views

Properly melting butter and sugar together for butterscotch bar recipe

I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (included at bottom of post) I'm using says ...
1
vote
0answers
57 views

What to do with short crust pastry [closed]

So I was on holiday and left my friend in the house. He left a couple of days before I got back, I told him to make sure everything was switched off, unfortunately he turned off the freezer. In ...
5
votes
4answers
2k views

How to get a sourdough like effect without the hassle of a real sourdough starter?

I enjoy making bread, but the bread I make using standard yeast of course lacks that sourdough taste. But the process of making and maintaining a sourdough starter frankly requires a bit too much ...
2
votes
1answer
183 views

Can you prepare eggplant by salting, then baking, then finally rinsing?

In normal eggplant preparation, you salt and rinse first. However, when the eggplant is baked, it continues to release water. This leads me to believe that I could achieve a less bitter and tastier ...
2
votes
4answers
263 views

Help with what to bake leftover cake batter in

I have a Jubliee bundt pan that is only 10 cups, but my recipe is for a bundt pan at least 12 cups. I've only made the recipe once and it turned out great. But since I insisted in using as much of ...
0
votes
2answers
217 views

How to remove pizza pan from oven without a peel?

I was given a set of mini-pizza pans for making personal sized pizzas, but I noticed these pans don't have handles or ridges around the edge like my larger pizza pan to grip with my oven mitt. I don't ...
0
votes
1answer
90 views

How can I make bread within one and a half hour? [closed]

Since we have to make bread in cooking class, there is only one and a half hour. Should I use more time to knead, or rise?
6
votes
1answer
263 views

Why shouldn't I bake on scratched silicone mats?

My Silpat baking mat came with very clear instructions to throw out the mat as soon as it becomes scratched. It now has a few very light surface scratches that don't seem to have penetrated the first ...
2
votes
1answer
1k views

How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most ...
0
votes
2answers
903 views

Do rice cookers bake good cakes?

The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a rice cooker. I've never baked a cake ...
2
votes
4answers
4k views

Having trouble getting gluten free bread to rise

I am new to gluten free baking and I am having much trouble getting my breads to rise. I have tried several recipes, with no luck. Can anybody give me some fool proof suggestions? I am desperate. ...
7
votes
1answer
359 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. ...
3
votes
2answers
353 views

Can I really put frozen ramekins in a preheated oven?

I found a make-ahead chocolate souffle recipe that calls for freezing prepared ramekins and then pulling them out (without thawing) and baking in a preheated 400F oven. Isn't that a bad idea, risking ...
2
votes
2answers
170 views

Cookie dough between batches - Refrigerate? Or no?

I'm making a bunch of cookies, but I only have one cookie sheet that I like and I'd just assume do it it one tray at a time anyway, so I'll be baking the cookies in several batches. They're just ...
4
votes
2answers
2k views

Optimal Cheese Melting Bagel Baking Temp/Time

So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not too crisp/dry. What time and ...
22
votes
3answers
52k views

Why use yeast instead of baking powder?

Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
0
votes
1answer
338 views

Can I bake 2 small cakes at the same time?

I have to bake 3 small white cholocate mudcakes and put them together to make the final butt shaped cake, which I will ganache and fondant. I have to bake 1 rectangle cake (for the back) and 2 half ...
1
vote
1answer
182 views

What consistency should flan have when it is removed from the oven?

I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan before I am unsure what the flans ...
1
vote
5answers
5k views

What should I do with too-dry vanilla beans?

A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today, I was having a hard time using the ...
12
votes
13answers
445k views

Butter substitute for 1 cup of butter for baking

What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and also doesn't have trans fat). Update: ...
2
votes
2answers
560 views

What can I use hard, crunchy, leftover cookie-mistakes for?

My husband made some chocolate chip cookies. He changed the recipe (mistake) and they turned out flat and crispy. They taste good, but do not look nice. What can we use these for? I hate to throw ...
22
votes
4answers
3k views

Does resting the dough for a long time reduce the need to knead the bread?

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...