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

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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 ...
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1answer
66 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 ...
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1answer
306 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 ...
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1answer
352 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?
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2answers
662 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 ...
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2answers
342 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 ...
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1answer
526 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?
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1answer
189 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 ...
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1answer
184 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 ...
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1answer
198 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?
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2answers
719 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?
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2answers
2k views

Can you use brandy instead of rum in cake recipe

Can you use brandy instead of rum in a cake recipe
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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 ...
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1answer
307 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 ...
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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 ...
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2answers
444 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 ...
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2answers
429 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 ...
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4answers
153 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 ...
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3answers
372 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 ...
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2answers
9k 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 ...
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1answer
399 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?
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4answers
5k 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
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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 ...
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2answers
302 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 ...
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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 ...
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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 ...
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1answer
74 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 ...
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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
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1answer
495 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 ...
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3answers
363 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 ...
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1answer
673 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 ...
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1answer
375 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 ...
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2answers
331 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: ...
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3answers
838 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?
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1answer
523 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 ...
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2answers
812 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 ...
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1answer
167 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 ...
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2answers
206 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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2answers
121 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 ...
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1answer
243 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 ...
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3answers
414 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 ...
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1answer
311 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 ...
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3answers
2k views

How do you emphasize the yeast flavor out in bread?

How do you amplify the yeast flavor in bread?
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1answer
329 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 ...
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2answers
221 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 ...
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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?
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3answers
10k 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
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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 ...
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1answer
76 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
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1answer
233 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 ...