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

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4
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4answers
7k views

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
2
votes
3answers
2k views

Baking with oven without bottom heating element

My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't make me a good pizza or cake without it. ...
1
vote
2answers
89 views

How can I adjust oven temperature correctly

I recently bought an oven but it was just yesterday that I saw that the knob for the temperature does not indicate any temperature. Only hi and lo. How can I adjust the temperature correctly?
2
votes
2answers
1k views

What can I do if I forgot to cream the butter and sugar in my cookie recipe?

I got distracted and forgot to cream the butter and sugar before making sugar cookies. I baked half and they were dry, tasted like flour and smelled like flour (although rolled in sugar and cinnamon)....
1
vote
3answers
734 views

Combining melted chocolate with eggs

I've come across a number of recipes (the most recent of which was this) which suggest various combinations of adding hot melted chocolate to a mixture that contains eggs. The problem that I have ...
1
vote
1answer
99 views

Making crumpets in advance?

My fiancée lived in England for a few months a couple of years ago, and has spoken about crumpets ever since. I've never tried them myself, but I'm planning on making a few for her breakfast on her ...
0
votes
2answers
245 views

What are good tips for an oven that is too hot at the bottom?

I am cooking various food at home in a new oven that I am kind of stuck with. We're renting and this is the only oven we have at the moment. It has four gas stoves at the top. The oven is fan ...
2
votes
1answer
117 views

What does it mean for a flour to be “strong” or “reinforced”?

When describing flour, I sometimes see people comparing flours and saying that one is strong or stronger than another. I also see flours that claim to be reinforced such as the Antimo Caputo 00 ...
0
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2answers
118 views

Bread: Higher rise/coarser crumb [duplicate]

I tend to make a starter for my bread, typically a poolish. Sometimes I make ciabatta without a starter. I tend to see the same results either way. I give the starter 10-12 hours, then rise the dough ...
0
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1answer
45 views

Where can I buy a pipe for a Weckmann in the US?

I want to bake a Weckmann or Stutenkerl. Traditionally, these have a clay pipe for decoration. Where can I buy such pipes in the US?
1
vote
1answer
107 views

Commercial Bakery to Provide Dough

We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will handle the shaping and adding the filling to ...
3
votes
1answer
339 views

Shelf Life of Homemade Panettone

I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential for them to spoil or go stale; but also,...
0
votes
2answers
348 views

Xanthan Gum for Cinnamon Rolls

Are there any guidelines to the ratio of brown sugar to cinnamon to xanthan gum to get that gooey texture in cinnamon rolls? I'm trying to make cinnamon rolls and want the perfect filling. :)
3
votes
0answers
77 views

How do you make pie with Citron watermelon (not just the rind)?

Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used for fresh eating, typically, and is hard ...
0
votes
2answers
215 views

How do packaged cookies stay good for so long?

How come packaged cookies, even those without preservatives, don't go bad after a few days and have such long shelf lives? Is it because of the packaging? Especially cookies that contain ingredients ...
3
votes
2answers
123 views

Cooking baked potatoes

I am an experienced cook, more than 50 years in the kitchen. I recently attempted to make a baked potato (basic Idaho baking potato) to go with my meatloaf. I gave it 1 hour and 15 minutes, which has ...
6
votes
1answer
87 views

Should the oven temperature be the same for smaller batch?

Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did that before and it would cook quickly. ...
3
votes
3answers
8k views

How to bake ground beef

I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven preheated to 450F for 30 minutes. Is this ...
2
votes
2answers
191 views

Sugar alternative when beating eggs and sugar together

If I wouldn't want to use refined white sugar in recipes warranting sugar and eggs beaten fluffy, what would be the best alternative to use? Would the result be very different?
4
votes
2answers
584 views

Why did my brownie batter separate?

The recipe is: 1/2 cup butter 8 oz semi-sweet chocolate 3/4 cup granulated sugar 1/4 cup light brown sugar 3 large eggs 1 tsp ...
4
votes
1answer
438 views

What happens to pound cakes if I forget the flour?

I was whipping up all the ingredients for pound cakes as stated in the recipe. I put the mixture in loaf pans, noticing the consistency looked off. I put them in the oven and about 5 minutes later I ...
3
votes
2answers
1k views

Measurement of ingredients for baking 400g of brown bread

I am not a professional baker, these days I have found love in baking brown breads at home. I want to bake a loaf of 400g, for that I take below measurements 300g of wheat flour 100g of water 2 ...
5
votes
1answer
95 views

What is the purpose of baking a cooked pot pie filling?

I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the pot pie in a disposable container, ...
0
votes
1answer
142 views

What gives a good bagel its crust?

I'm practicing bagel baking, using the "mother dough" recipe from Milk Bar, by Tosi & Chang. The taste & texture are pretty good, but I want a nice, crisp, blistery crust, which has eluded me ...
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vote
1answer
2k views

Can I use Bisquick instead of All Purpose Flour?

Can I use Bisquick instead of All Purpose Flour?
2
votes
1answer
391 views

Can you freeze a tomato pie?

Can I freeze a tomato pie? If so, is it better to do this before or after I bake it?
3
votes
1answer
669 views

How long can batter sit before chemical leaveners lose their power?

Background: I can not fit 2 - 12 muffin tins in my oven in a manner that will result in 24 nicely baked muffins or cupcakes. I am using everyday muffin or cupcake recipes that use baking powder and or ...
3
votes
1answer
53 views

baking time adjustment when baking large quantity of fish

Do I need to increase cooking time when baking many more fish fillets than receipe calls for.
2
votes
3answers
2k views

Substitute double cream for butter?

I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, so there would have to be some ...
3
votes
3answers
618 views

Why are wire beaters becoming more common in hand mixers?

It seemed to me that most hand mixers in the past used centre post beaters. They seemed more sturdy and durable, thicker construction. I saw one recently by Kitchen aid and the wire beaters seem ...
4
votes
1answer
132 views

Will chocolate cake be edible if I added one cup of water instead of two?

What will happen to chocolate cake if I added one cup of boiling water instead of two, and I did not realize it until it was baking? Will it be edible?
3
votes
2answers
607 views

How can I make and store multiple pizzas before a potluck?

My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the pizza once i'm done cooking it? Once ...
3
votes
2answers
627 views

What does tin foil do when baking a pot pie?

If you buy a pot pie at the store, the cooking instructions say to fold a strip of tinfoil around the edge before putting it in the oven. I've seen what happens if I forget to do this: the edge gets ...
6
votes
1answer
1k views

Does using powdered sugar instead of granulated sugar make cookie dough drier?

I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to stir for a while. Yesterday I thought ...
13
votes
2answers
2k views

“Place pan in a large pan; add 1 inch of hot water to larger pan.” — Why?

I have found a cheesecake recipe which says, for the cooking phase: Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325 °F (160 °C) for 60--65 minutes ...
13
votes
1answer
2k views

Why boil and cool jam before using it in a cake?

When putting marzipan on a fruit cake recipes sometimes state that we should first boil and cool the apricot jam used to coat the cake and make the marzipan stick. I have now found the same advice for ...
5
votes
3answers
350 views

Why would the first few pancakes come out perfect, but only get worse from there?

I have never been a pro at making pancakes. I tried again yesterday making them, using this recipe: Ingredients 1½ cups flour (375ml) 2 eggs 600ml milk pinch of salt Method Mix all the ingredients ...
2
votes
2answers
2k views

How to convert grilled Beer Can Burger recipe to oven baked

I've been looking at Beer Can Burger recipes where you make a big burger and push a beer can in it to make a hole and then fill the whole with veggies, cheese etc and wrap bacon around the burger. ...
3
votes
2answers
242 views

Oven temperature vs time adjustments

My cake recipe calls for baking at 350°F for 55 minutes. I had to bake it for 15-20 minutes longer for inside to be done. Can I adjust the temperature to 360°F to bake for 55 minutes without burning ...
2
votes
2answers
5k views

can i use whole eggs instead of egg yolks?

My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8 eggs when 4 would do.
3
votes
2answers
2k views

Putting a solid chocolate bar inside cake dough: what's the outcome?

Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would the outcome be when the cake is removed ...
2
votes
1answer
63 views

'home mixed' wholewheat flour

I live in Indonesia now and there is no wholewheat flour in the shops. You can buy a ground husk 'supplement' to blend with white flour. Question is, how much husk to mix with how much flour?
2
votes
1answer
574 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
1
vote
1answer
103 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
2
votes
2answers
336 views

is it okay to use shredded zucchini that smells a little sour for baking

I've had some shredded zucchini in my refrigerator in a plastic container for about a week or two is it okay to use for baking bread or cake if it smells a little sour or maybe like vinegar
2
votes
2answers
566 views

How to bake salmon

What temperature should the inside of the salmon reach? And for how long? Is 450F an acceptable preheated oven temperature? How long per pound should salmon be cooked at 450F?
0
votes
1answer
125 views

How do you get a smooth surface on cakes?

I've been making a lot of cakes recently and I've been noticing that tell all have bumps, wrinkles or holes on the surface. Although it doesn't matter much, does any know how to get a smooth surface ...
2
votes
3answers
875 views

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the base. I used to make sandwiches with ...
2
votes
1answer
152 views

New bread maker asks: how to make a bread loaf stay 'firm and solid' without a loaf pan?

I've been trying to bake whole-wheat bread from recipes that call for a loaf pan. The first rise works fine, but after I put the dough on the baking sheet for the second rise, it simply spreads out ...
4
votes
1answer
74 views

Sticking cake in prepared pans

I grease both tube & bundt pans & dust with flour. Because I live at about 4200 altitude I cook recipes longer. Every time the cakes stick & do not come out of the pans. I have to do ...