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

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0
votes
2answers
242 views

Problems with my technique in making a Belgian Liege Waffle

I have been following a very nice recipe to the dot. However, I encounter some problems. My final texture is more similar to a bread than a waffle. Is this because I use trimoline instead of honey? ...
1
vote
1answer
189 views

Why did my chicken fingers not brown?

I used a boxed breading that called for dipping chicken in egg and milk then rolling in breading. The chicken fingers still look kind of white with noticeable flour left on them after baking. I did ...
3
votes
2answers
701 views

Bread too dense

I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperature for the yeast, etc. The resulting ...
2
votes
2answers
788 views

Smoke detector goes off when baking chicken breast

Smoke comes out of my oven when I bake chicken breast fillets. As soon as I open the oven door I can see some smoke escaping, and 30 seconds later both fire alarms are going off. This has never ...
0
votes
3answers
123 views

Bread Making - Ideal times [closed]

I have read a few of Recipes but I failed to get the times lines and proportions of preparation or I could not read it well. Here are my doubts. For a Ideal bread making (In general) How much time ...
2
votes
2answers
386 views

How to bake chips in microwave using grill?

Is it possible to prepare tortilla chips using the grill in a microwave? Can I bake anything for example, Indian version of samosa in a microwave using a grill rack? Here is a picture of a microwave ...
2
votes
2answers
109 views

Can I bake 1 round of puff pastry on top of another

Can I put 2 layers of puff pastry ( 1 on top of the other ) on top of a dish to make it very high ?
0
votes
0answers
21 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 ...
7
votes
2answers
448 views

Why would a baking recipe call for both cake and bread flour?

I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is typically used for its low gluten content, ...
2
votes
2answers
3k views

How is baking bread in a ceramic pan different from using a metal one?

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to ...
6
votes
3answers
631 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 ...
0
votes
0answers
35 views

Baking Souffles [duplicate]

I baked individual lemon soufflés that collapsed before I removed them from the oven. Please advise me as to what I need to do to keep these items from collapsing. Thanks.
1
vote
2answers
1k views

What to do with leftover crumb topping? [closed]

After making an apple crostata, I was left with a lot of leftover crumb topping. The topping is delicious and I could eat it by itself ;) But since it includes raw flour, I'd rather find a more ...
1
vote
1answer
5k views

When can I use coconut oil as a substitution for other fats?

Aside from imparting a different flavour, when baking and cooking can you substitute coconut oil for other oils (including butter) with the same results? I have been reading about the apparent health ...
7
votes
2answers
207 views

Why does my Wonder Pot now bake unevenly?

I've been using a Wonder Pot for a year and a half, mainly making cake and the occasional bread. Recently my cakes have started baking unevenly, with one half of the pot completing the baking before ...
0
votes
2answers
354 views

What can I use, beside applesauce, to replace fat in baking?

Due to dietary restrictions, I can not have apples, or any byproduct. There are lots of recipes that use applesauce to replace fat, but what can I substitute for applesauce in these recipes?
1
vote
1answer
1k views

Yeast 101: Active Dry Yeast, Instant Yeast, Baking Soda, Baking Powder. Differences and Info [closed]

I'm a little confused as to what are the difference between them, when should I use which? Also, how long is the lifespan and proper care after opening of these products? If I don't bake that often ...
-1
votes
1answer
67 views

Bread Book Suggestions [closed]

I want baking my own bread loafs, specially things like sourdough baguettes, ciabatta, flatbead, and multi grain loaf bread. I've been researching this for a few days, but as usual, there is a ...
1
vote
1answer
321 views

What substitution can I make for blonde cane sugar in macaroons?

I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local supermarkets in the UK, nor have I ever used ...
4
votes
1answer
372 views

My meringue forms syrup beads on top

Every time I make a pie , topped with meringue , little beads of sugary syrup form on the top of the meringue a few hours later. Why?
2
votes
2answers
702 views

cake undercooked or too wet?

I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications: I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed ...
3
votes
2answers
369 views

How to turn over large number of items halfway through baking oven

What's the best way of turning over multiple items in the oven? For example when baking french fries or meat balls I turn them over halfway but it can be a bit tedious to rotate one at a time. Has ...
-1
votes
1answer
537 views

How to make my croissants to grow?

I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to prepare the dough?
7
votes
1answer
193 views

How does baking temperature affect kale chips?

My ideal for kale chips would be to have the kale remain as green as possible, be crispy, but not have a burnt flavor. In kale chip recipes around the internet, the cooking temperature varies ...
3
votes
1answer
186 views

Smallest muffin size without losing the muffin top?

This is a question about the physics of muffins. With a standard size muffin tray, when filled with batter, the heat and expansion causes the dough to spill over the edge and form the classic muffin ...
4
votes
1answer
200 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
4
votes
2answers
724 views

Can I use yogurt cheese in cheesecake by substituting the cream cheese?

It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
-1
votes
2answers
2k views

Can you use brandy instead of rum in cake recipe

Can you use brandy instead of rum in a cake recipe
1
vote
2answers
3k views

How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?

I have to ask this question as I really tried hard to achieve a soft crust for sandwich bread but couldn't succeed. I have tried lots of techniques and different recipes but I really couldn't make a ...
-1
votes
1answer
308 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
3
votes
3answers
5k views

How to substitute butter with combination of butter and shortening in cookie/biscuit making?

Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable in the oven and gives it crispy ...
7
votes
2answers
472 views

Holes in baked cake

I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It was (not very evenly) divided in two ...
4
votes
2answers
474 views

Substituting hazelnuts for almonds, baking

I simply prefer hazelnuts to almonds, especially in sweet applications. I've been recently gifted with a pound of very nice bittersweet chocolate so I've decided to do America's Test Kitchen's Sacher ...
2
votes
4answers
155 views

Looking to bake side dishes, having problems with dryness

When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet ...
0
votes
3answers
390 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 ...
4
votes
2answers
10k views

Why is milk powder used in bread machine recipes?

In a bread machine bread recipe, why is milk powder included? And is milk powder needed? I have baked several loaves without milk powder. When the bread is baking sometimes the loaf ...
1
vote
1answer
406 views

Can I use expired cream cheese spread?

I bought cream cheese (Milkana), didn't use it, and I found out it already expired on 5 August 2013 (over a month ago). Taste and smell are still good. Can I use it for baking?
0
votes
4answers
6k views

Is baking powder the same thing as baking flour?

Are the two the same? I have no clue. A brief google search didn't provide much help. Update: Here's an example of baking flour
8
votes
3answers
5k views

Why do baking recipes call for instant coffee instead of fresh ground coffee?

I have seen many recipes for cakes, cupcakes, coffee buttercream, etc. that call for instant coffee than the freshly ground/brewed coffee because the instant coffee produces much better flavour. Why ...
3
votes
2answers
305 views

Pineapple upside down cake alteration

I'm planning on baking a pineapple cake for my husband's birthday and the only recipes I find are for pineapple upside down cake. Can I use a pineapple upside down cake and just add the pineapple on ...
4
votes
1answer
3k 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 ...
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 ...
3
votes
1answer
78 views

How far ahead of time can I make or bake a bread with fruit and honey in it?

I want to make several loaves of a honey-apple challah for Jewish friends for Rosh Hashanah. However I am going to be out if town for Labor Day weekend. If I bake some on Saturday night and seal in ...
2
votes
1answer
111 views

Homemade pop tarts coming out too dry / crumbly

So I just recently attempted to make my own pop tarts using the recipe found here: http://rampantcuisine.com/cuisine/homemade-pop-tarts/ But the tarts came out rather dry and crumbly like shortbread, ...
3
votes
1answer
519 views

How does fat affect gluten development in strudel/phyllo dough?

I'd like to prepare a strudel/phyllo dough from scratch, and I have noticed that the recipe calls for about 10%-12% of olive oil mixed into the strudel dough. I have learnt that oil and/or fat ...
5
votes
3answers
367 views

Is there a food that is halfway between a cheesecake and regular cake?

While living in Korea, there was one special bakery I found that had a cake that I can only describe as being halfway between cheesecake and regular cake. It was creamy like a cheesecake, but had a ...
1
vote
1answer
720 views

Lowering oven temps

Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I have checked online say to bake at a ...
5
votes
1answer
381 views

Adding raw chia seeds to baked goods?

I have seen Chia Seeds used after being soaked in baking and other recipes, but could you just use them raw? I was thinking about replacing the poppy seeds in a lemon poppyseed muffin recipe with them ...
2
votes
2answers
341 views

choux pastry, keep mixing while waiting for the roux to cool?

I made some choux pastry last night, however it didn't come out quite right for what could be various reasons. After making the recipe, I came on here loking for some tips and came across this: ...
3
votes
3answers
849 views

creme brulee without torch

Is it possible to finish a creme brulee without a torch? Are there any other creative methods to get the sugar to crisp up on the top of this delicious dessert?