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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1answer
390 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
4k 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
4k 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
293 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
1k 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
72 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
108 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
480 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
354 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
621 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
363 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
313 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
819 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?
2
votes
1answer
516 views

Butter separation in english toffee candy

I've read recently some articles about English toffee candy and the issue of butter separation was mentioned there. I am looking for further information abut this phenomenon (what causes this ...
2
votes
2answers
780 views

Sponge cake with only three ingredients - will this work at all?

I have a recipe for a sponge cake only consisting of sugar, eggs and flour. To be honest, I am a bit afraid to to try it. How can this create a fluffy cake - where does the air come from? Won't it be ...
0
votes
1answer
162 views

How are macaroon feet formed?

Why and how are the feet of the French almond meal macaroon generated? (I'm interested in the physical process.) I am a little confused because I know that the piped macaroons shells, after drying ...
1
vote
2answers
198 views

Can pressed cookies be made without creaming butter and sugar?

Is it possible to make a cookie dough for pressing without having to cream butter and sugar (my pet hate)?
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votes
2answers
119 views

Steaks taste horrid in the center?

I followed in this answer to How do you properly cook a steak?, but I ended up with one problem. After cooking in the oven for 10 minutes, my steaks were soggy and flavorless in the center, yet okay ...
-1
votes
1answer
234 views

timing on baking a birthday cake

I need to have a birthday cake ready on saturday night and am trying to figure out how early I can make it without it impacting the quality of the cake. If I make the the cake friday night or ...
3
votes
3answers
389 views

Why does batter often taste sweeter than the baked product?

If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What happend during baking that reduces the ...
-1
votes
1answer
303 views

Why were my banana muffins hard?

The top of my muffin came out a little hard, and the whole muffin wasn't soft enough. My recipe had 3 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 2 cup sugar 1 cup ...
2
votes
3answers
2k views

How do you emphasize the yeast flavor out in bread?

How do you amplify the yeast flavor in bread?
2
votes
1answer
324 views

Substitute for flaked coconut

I would like to bake an Italian Cream Cake. Most recipes call for sweetened flaked coconut and a few shredded coconut. I readily have fresh grated coconut and dessicated coconut. Can either of these ...
4
votes
2answers
215 views

Is it true that putting spices in something then baking it destroys the spices?

I heard that putting spices in something and putting it in the oven will eliminate the taste of the spices. Is this true? For example if I were to put spice in lasagna before putting it in the oven ...
4
votes
1answer
2k views

Why let your pie cool instead of eating it hot?

I like most of my foods nice and hot. Is there a culinary reason for waiting for your pie to cool before serving? Or is it just to prevent burns?
3
votes
3answers
9k views

How to grease a pan without shortening or butter

I need to grease a baking pan (which I don't have have) for brownies. I also don't have butter or shortening. I do have one of those pyrex oven safe glass pans and something like a small dutch oven, ...
2
votes
2answers
3k 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 ...
4
votes
1answer
75 views

How to evenly bake a daquoise disk?

I plan do make a Daquoise. I've seen people making them round, consisting of 2-3 disks, piped like so: Once I tried to bake a Macaron this big and failed because while the outer area where done, ...
2
votes
1answer
229 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 ...
3
votes
1answer
459 views

Can I make pasta with atta flour?

I have purchased a bag of atta flour and am wanting to make pasta - is this flour suitable? And is atta a self raising flour or plain flour?
1
vote
1answer
232 views

Oil in steamed cake

I realized that for steamed cake, the recipe calls for little or no oil. Why is this so? What will happen if I add more oil to the recipe? The ingredients are: 5 eggs 3/4 cup granulated sugar 1 ...
2
votes
1answer
2k views

Why is there liquid at the bottom of my lemon meringue pie?

Why is it that whenever I make a lemon meringue pie, (packaged lemon filling, directions followed EXACTLY), and I cut into it, there is always a puddle of liquid on the bottom? I do use 7 egg whites ...
3
votes
1answer
101 views

Salt stick dough and shaping

Having been given a copy of "Inside the Jewish Bakery", by Ginsberg and Berg, I set out to reproduce a treat of my childhood: salt sticks. Basic outline: make a slightly enriched dough ('medium ...
0
votes
3answers
79 views

Lighter texture for chocolate pie

I've used the recipe below to make chocolate pie a few times recently: 1 c heavy cream 1/2 milk 8-10 oz chocolate 2 tbsp sugar pinch salt 2 eggs Heat the milk/cream over low ...
1
vote
1answer
2k views

Why didn't my puff pastry “puff”?

I used store-bought puff pastry to make a tart with two layers of pastry (with some soft cheese in the middle). Even though it baked, neither the top nor the bottom layer of pastry rose or puffed at ...
2
votes
2answers
359 views

Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?

Here's a pic of the ones I made yesterday: http://imgur.com/XTXBlk0 And here is a pic of the consistency that I'm trying to achieve: http://farm4.static.flickr.com/3484/3314383525_1912d1d089.jpg ...
2
votes
1answer
437 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?
5
votes
1answer
3k views

Difference between scones and biscuit?

What are the basic differences between scones, biscuits, tea-biscuits, muffins ? I know that cookie is the american word for the british biscuit.. Or is there any other difference?
1
vote
2answers
213 views

Extreme Speed Baking

What techniques/recipes exist that are utilized specifically to considerably reduce baking time (to between 1 and 2 minutes) of, say, chocolate chip cookies - without perceptibly diverging from the ...
3
votes
2answers
150 views

Can I leave my cinnamon bars unbaked in the fridge for a few hours?

I'm making a cinnamon bars recipe in a 9x13 pan. (Recipe something similar to this.) I'd like to assemble it a few hours in advance and then leave it in the fridge a few hours before baking. Will this ...
3
votes
3answers
2k views

What temperature and time do I need to bake a 35cm Madeira cake?

I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?
1
vote
3answers
18k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
5
votes
3answers
495 views

How can I make my carrot cake taste more carroty

I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
4
votes
4answers
15k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
4
votes
3answers
1k 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
2answers
88 views

Stop rhubarb compote juice from leaking

I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then bake that again for a short time. ...
1
vote
3answers
750 views

bread flour strength?

ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant? or if not will that ...
1
vote
3answers
1k views

Adding baking powder as a final step

Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed recently by experimentation and further ...
2
votes
1answer
306 views

Effect of adding wet ingredients to dry when making bread?

I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...