Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
6
votes
2answers
2k views
What is the 'best' flour to use for brownies?
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
6
votes
3answers
1k 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?
6
votes
2answers
333 views
Converting stand mixing time to hand mixing
For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results?
Baking recipes ...
6
votes
2answers
522 views
How should I clean, or care for, a banneton (brotform, proofing basket)?
How should I care for a rattan (cane) banneton? It would seem that washing it in water would eventually warp or ruin the basket since the wood can easily absorb moisture. I've seen people suggest ...
6
votes
5answers
1k views
When to spray or when to use olive oil?
So what's the basic rule of when to spray with PAM etc or when to use olive oil?
For ex, for making an omelet, I usually use the spray.
6
votes
2answers
12k views
Why doesn't my bread rise in the oven? (Not first rise)
I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a short rise after shaping but before going ...
6
votes
1answer
127 views
Will double-action baking powder lose potency if not baked immediately?
I use double-action baking powder to make waffles. If I bake the waffles immediately, they rise nicely. However, if I bake the waffles more than 3 hours after making the batter, they don't rise as ...
6
votes
2answers
1k views
Can I partially bake a pie?
I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a ...
6
votes
3answers
18k views
Difference between Maida and All purpose flour
I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making ...
6
votes
3answers
2k views
How can I get brownies to bake evenly?
I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
6
votes
3answers
1k views
What would be the difference between frying vs baking meatballs?
I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be ...
6
votes
2answers
502 views
Do I really need pastry flour in my molasses cookie recipe?
I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole wheat flour instead of pastry flour if ...
6
votes
2answers
638 views
How accurate is the window pane test? (breadmaking)
I recently bought Michael Ruhlman's Ratio and started trying out baking. I knead my bread for about 10 to 15 minutes, but the window pane test (pulling a chunk of dough so that it's translucent ...
6
votes
1answer
169 views
What is meant by “place 4 inches apart on cookie tray”?
Does this mean place some cookie dough every 4 inches (i.e. 4 inches center-to-center), or have a 4 inch gap between each cookie?
6
votes
3answers
534 views
Baking bread with spelt flour, without using a bread pan
I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour.
I noticed the dough was a lot stickier than when using wheat flour, and when baked, ...
6
votes
4answers
4k views
How do I get my chocolate chip cookies to turn out thick and soft?
How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
6
votes
1answer
2k views
Can I substitute Soy Milk when a recipe for baking calls for regular milk?
If a baking recipe calls for regular milk, can I substitute Soy Milk...
6
votes
3answers
611 views
How can I check if a blind baked dough is done?
Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice.
Is there an easy way to check the middle of ...
6
votes
1answer
136 views
When is is necessary to par bake a pie crust?
I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport ...
6
votes
1answer
376 views
Cake with an impenetrable crust?
I recently baked the golden vanilla cake from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating class, I had to level and torte that cake, ...
6
votes
2answers
391 views
Crisping prosciutto
This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them.
Whilst I have experimented with many frying / ...
6
votes
4answers
703 views
What Kinds of Recipes Should I Sift/Aerate The Flour?
We've talked about methods for sifting flour (http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable), and the purposes of sifting ...
6
votes
3answers
1k 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 ...
6
votes
1answer
7k views
How does the number of eggs affect a cookie recipe?
If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies?
Likewise if it calls for two eggs and I only put in one egg what will the effect be?
6
votes
1answer
1k views
How can I avoid windswept muffins in a convection oven?
I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in terms of taste, but muffins and cupcakes ...
6
votes
2answers
202 views
How to avoid herbs getting burnt in the oven
I was making baked pita chips as a healthy snack. What I do is mix olive oil and a dried herb seasoning blend, spread that on the pita bread, cut it into triangles and put them in the oven at 400 F ...
6
votes
1answer
305 views
When used for measuring ingredients in cooking what is the difference between a “dry ounce” and a “liquid ounce”?
I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even seen references to "fluid ounces". Are ...
6
votes
2answers
2k views
What considerations should be taken into account when adding any fruit to any cake?
I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit ...
6
votes
3answers
892 views
Adjusting cookie recipes for high altitude
When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour.
I understand the concept of high altitudes having less ...
6
votes
1answer
603 views
Make crispy rice noodles without frying
Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way I could bake them to get the same or ...
6
votes
2answers
335 views
Why did a receipe call for pouring boiling butter in egg-whites?
I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix ...
6
votes
1answer
428 views
Why do brownies made from commercial mixes form a flaky top?
When I use brownie mix products such as the standard Betty Crocker or Duncan Hines - the ones where you just mix up the ingredients, and then put it in the tray and bake it - I notice that the top ...
5
votes
4answers
227 views
What is the best way to chip your butter when making biscuits?
I love biscuits and have made many. The one thing that gets me is cutting the butter. I have used several different approaches with varying degrees of success. What works for you.
5
votes
8answers
3k views
What can I use instead of corn syrup?
I saw the question about UK, but I don't think I can find treacle of any kind in Germany.
I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to ...
5
votes
4answers
3k views
Collapsing soufflé
A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again.
I ...
5
votes
4answers
7k views
How to create a muffin recipe
I would like to experiment more with muffin recipes, but I don't want to stray too far and end up with inedible product. Are there basic parameters I should follow in creating my own muffin recipe?
...
5
votes
3answers
6k 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 ...
5
votes
4answers
3k views
Can you make pie crust from cookie dough?
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
5
votes
3answers
392 views
Why is salt sprinkled on top of soft pretzels?
For the sake of this question, I am referring to all lye bread. I want to make this clarification since outside of the US the term "pretzel" is usually referring to the shape one would typically ...
5
votes
3answers
11k views
How to convert a recipe calling for active dry yeast into rapid rise yeast?
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is ...
5
votes
3answers
1k views
What is Zwieback toast and where can I find it?
I am baking a black forest cake and it calls for zwieback toast. I cannot find this anywhere. Does anyone know what this is or where I can find it?
5
votes
3answers
746 views
What is the difference between corn flour and corn meal?
I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal.
What is the difference between corn flour and corn meal?
Can ...
5
votes
2answers
508 views
How to keep a high hydration bread loaf from becoming flat
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became very flat; only about 1 1/2 inches at ...
5
votes
2answers
2k views
Use of pizza stone in gas oven
I have a new gas kitchen stove. The oven seems to burn so easily. I have a thermometer in there and it is registering the temp that I have the oven set on. I have seen where people have used a pizza ...
5
votes
2answers
482 views
Mixing baking ingredients separately
Why would one need to mix the dry ingredients (flour, salt, soda) separately and before mixing into the liquid (butter, sugar) than just mixing everything into one bowl at the same time when making ...
5
votes
4answers
2k views
How to decide the baking temperature when recipe doesn't mention it?
On what factors does the temperature setting depend?
Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
5
votes
5answers
2k views
where can I purchase a “wonder pot”?
The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one.
Here's a link ...
5
votes
2answers
241 views
Why do some pies call for two crusts, and some do not?
Most fruit pies call for two crusts, whereas most custardy pies do not. However, my apple pies with one crust or two or substantially the same.
Is the number of crusts simply traditional?
5
votes
2answers
4k views
How can I make the tops of my macarons smooth?
After a recent trip to France, I have become mildly obsessed with making macarons (using this recipe). I have made a couple of batches so far - the first didn't turn out well, more like cookies than ...
5
votes
1answer
207 views
How can I tell when my fat is sufficiently creamed?
When creaming butter or shortening with sugar, how can I tell when it's creamed enough?
With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive.
Also, what are symptoms ...
