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

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2
votes
1answer
175 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
238 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
196 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
88 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
255 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
954 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
897 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
319 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
300 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
161 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
50k 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
308 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
158 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
4k 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
434k 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
531 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 ...
1
vote
1answer
58 views

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to ...
2
votes
1answer
404 views

Should I use olive oil in in baking?

Many sources suggest that olive oil loses its distinctive flavors when heated to high temperatures (e.g., Can extra virgin olive oil be used for stir frying, roasting, grilling?). When olive oil is ...
6
votes
1answer
98 views

Can polenta be baked?

I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
1
vote
3answers
2k views

Adding too much flour to bread dough in Kitchenaid Stand Mixer?

I own a Kitchenaid Artisan Stand Mixer and everytime I try to use the dough hooks to make bread, I always end up using WAYY more flour than the recipe calls for. For example, I was trying to make ...
10
votes
6answers
10k views

Why is there vinegar in the bread recipe?

Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it ...
2
votes
2answers
3k 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?
1
vote
3answers
5k views

How Do I Fix Curdled Marscarpone Cheese?

I made a marscarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, and icing sugar. Why would this ...
7
votes
3answers
5k 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 ...
2
votes
1answer
719 views

Additional Cooking Time When baking more than one loaf of quick bread

How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
4
votes
2answers
4k views

How can I stop chocolate chips sinking to the bottom when I make cakes?

I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top). Is there ...
6
votes
3answers
567 views

What makes the Pillsbury canned biscuits puff up?

What is it in canned biscuits that makes them puff up immediately upon opening the can yet stops them from raising further? What kind of food voodoo is at work here? Please explain the food science ...
1
vote
4answers
212 views

My bread cuts doesn't expand the way I like

I can't seem to get that final rise in the oven. I would expect and prefer the cuts to show a more prominent rise. This bread is - 310g water - 501g bread flour (13%protein) - 12g salt - 20 grams ...
7
votes
5answers
19k views

Why can't I use toaster oven instead of real oven?

My toaster oven has a temperature gauge just like my oven 200-450 degrees. I opened a package of fish sticks and the instructions said "Do not cook in microwave or toaster oven." It only had ...
4
votes
2answers
27k views

Are coffee mugs oven safe?

Is a coffee mug oven safe? I'd like to make French Onion soup au gratin in a mug. My concern is the mug shattering while the food is being served. I currently bake the french onion soup at 450°F, but ...
2
votes
3answers
76 views

What kinds of apples are suited to be filled with cranberries and baked?

During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year, but I'm not sure which kind of apple ...
14
votes
3answers
6k views

How do I make my chocolate brownies 'fudgy'?

What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
3
votes
3answers
1k views

What is a French Rolling Pin?

I was recently given a 'French Rolling Pin' as a gift. To me, it just looks like a fancy dowel-rod. What exactly is it, and what is it useful for?
14
votes
8answers
7k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
3
votes
2answers
99 views

Baking a Brie with the outer rind broken

How can I fix it when the Brie is cracked on one spot? I am planning to bake it and I do not have a receipt to return it. I know last time I baked a Brie with crack, the inside just gooey spread-out. ...
3
votes
1answer
71 views

How can I convert a muffin recipe to make crumpets?

If I have a recipe that I like for muffins (in the original English sense of the word, i.e. a fat disc of bread that's made from cooking a yeasted batter on a griddle in crumpet rings), what do I have ...
14
votes
5answers
1k views

How to get threads in a yeast dough?

I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by many qualities, but what I find hardest ...
0
votes
3answers
357 views

Do silicone baking mats come in 14x16" sizes?

I've really liked the non-stick silicone backing mats that I have. I use them all the time. They fit perfectly in our 12x16" jelly roll pans. My cookie sheets are a bit bigger though at 14x16". I ...
2
votes
3answers
220 views

Using dark rum instead of white rum

If my recipe calls for white rum and I only have Jamaican rum can I still use the same measurements?
0
votes
1answer
161 views

Dry edges on sponge cake, nest 2 sheet pans for insulation?

I'm tweaking a thin sponge cake with nut flour that I want to roll with a filling. My third attempt at the cake was delicious, but it didn't bake evenly. The edges were dry and there was a slightly ...
4
votes
2answers
4k views

Making cookies on a pizza stone

Years and years ago, I had a pizza stone, and discovered that it was great for making thin and crispy cookies. That pizza stone cracked in half, and it was only this year that I bought another one. ...
4
votes
1answer
165 views

What are the differences between baking in bulk and baking in smaller amounts?

I know that you need different techniques and tools to bake in bulk. But do recipes need to be changed as well? How does one take a recipe that you would bake at home in a small batch (e.g. baking ...
0
votes
1answer
161 views

Forgot sugar in sugar cookies

I believe that I forgot to add the sugar in my sugar cookie dough, but I'm not completely sure. If I did forget, how will the cookies turn out once baked? Will they be edible?
7
votes
4answers
3k views

Yeast Aftertaste

When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. How do I avoid this "sour bread" effect?
2
votes
1answer
932 views

Baking Dark Chocolate in Cookies Without Burning Them

I just tried this amazing chocolate chip cookie recipe. The recipe calls for adding hand-smashed dark chocolate chunks into the batter and mixing. It seems like the chocolate doesn't break much. I ...
0
votes
1answer
122 views

When cooking or baking is it better to steam peppers or add them raw?

I was curious to know when baking, such as muffins or corn bread, when you go to add a pepper like a jalapeno is it better to steam the jalapeno or add them raw to the batter? Is the heat effected ...
15
votes
10answers
103k views

Is granulated sugar (American) the same as caster sugar (UK)?

I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?