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

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3answers
6k views

Can I successfully bake previously-frozen bread dough?

I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it ...
8
votes
2answers
164 views

When multiplying in baking, should I follow directions all-at-once or batches?

If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
8
votes
1answer
637 views

What is the best technique to put icing on plastic?

I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this one. Now if you look at the 2nd link, it ...
8
votes
5answers
38k views

UK alternative to corn syrup?

I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK? I've heard some people saying that ...
8
votes
3answers
74k 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?
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votes
6answers
6k views

Ingredients or techniques to a more solid lasagna

What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen ...
7
votes
9answers
10k views

How do I eliminate Corn Meal “grittiness”?

I recently made some corn bread on my own from scratch for the first time. The flavour was perfect as was the general firmness/crumbliness of the bread. However, the corn meal in the recipe resulted ...
7
votes
6answers
11k views

Baking chicken - temperature vs time

I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy ...
7
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6answers
3k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
7
votes
2answers
560 views

Can I use dried dates instead of fresh ones for baking a cake? The dates should build the base of the cake

I have a cake recipe, which is based on a mixture of 250 g dates and 200 g almonds, which is mixed in the end. Can I use dried dates instead of fresh ones? The full recipe is, for 10-12 ...
7
votes
2answers
2k views

Baking 'Master' Recipes

I have a question for the seasoned bakers out there. In a nutshell, I'm wondering if there are 'master' recipes for cakes, muffins, etc. Perhaps it's a little bit complicated, but here goes the ...
7
votes
4answers
712 views

Any advice to help me form and shape stuff more uniformly?

I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "form into little walnut sized balls ... ...
7
votes
5answers
4k views

How can I bolster up a boxed cake mix?

Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
7
votes
4answers
706 views

Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to ...
7
votes
4answers
7k views

Correct way to join two halves of sponge cake?

When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly ...
7
votes
4answers
4k views

How long does yeast live after baking?

I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled?
7
votes
2answers
599 views

Can I use guar and gelatine together?

I am baking a fancy cake recipe for the first time, and have trouble with it. Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made ...
7
votes
4answers
28k views

Is it possible to make fudgy brownies without oil?

What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
7
votes
3answers
5k views

Why doesn't my conventional-oven Naan bread taste authentic?

I recently tried this recipe for Naan bread in an oven, and followed it diligently, but the product that came out did not have that characteristic flavor of Naan. It was more like a pizza bread ...
7
votes
3answers
4k views

Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this doesn't apply to everything, but generally. ...
7
votes
5answers
1k views

domestic bread steaming -> will my stone be okay?

Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
7
votes
5answers
6k 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?
7
votes
6answers
1k views

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
7
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2answers
1k 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 ...
7
votes
4answers
21k 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 ...
7
votes
1answer
10k views

Does a change in altitude affect baking time or temperature?

I used to live at several thousand feet above sea level, but now I live only a few hundred feet above sea level. Will this affect the temperatures and times in my baking recipes (cakes, breads, etc)? ...
7
votes
6answers
6k views

Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?

I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like...
7
votes
4answers
6k views

Making a carvable cake

My son and I want to make a cake shaped like a frog. Our plan is to bake two layers, cut them out into shapes, stack one on top of the other, and then finish carving the cake into the shape of a ...
7
votes
2answers
4k views

Why does commercial brown (whole wheat) bread taste bitter?

I use this flour for making parathas: Pillsbury Chakki Fresh Atta (whole wheat flour) This is whole wheat flour. The parathas never tasted bitter. Is the commercial whole wheat bread made of this ...
7
votes
1answer
123 views

Bakers percentage for cookies

I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from blogs, and they work great. As I am now ...
7
votes
4answers
10k views

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, ...
7
votes
3answers
17k views

How to make cookies less crumbly?

I baked cookies last night and they came out rather crumbly. It felt like I put in quite a lot of flour - would that affect the crumbliness?
7
votes
2answers
1k views

Can I use a stoneware 9x13 pan instead of a metal 9x13 pan for Caramel Rolls?

I decided to make some caramel rolls for treats for work and realized I only have one metal 9x13 pan. I have a couple 9x13 stoneware pans, but I've never used them for something like caramel rolls ...
7
votes
4answers
5k 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?
7
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3answers
26k views

Can I substitute Molasses for Honey in Baking Recipes?

Can I substitute one for the other in baking recipes?
7
votes
3answers
8k views

What are the best potatoes for baking?

What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside? [Edit: to clarify, I'm from Australia and we don't really distinguish ...
7
votes
1answer
272 views

What is the difference between crème anglaise and crème pâtissière?

I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or ...
7
votes
2answers
449 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 ...
7
votes
2answers
5k 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 ...
7
votes
2answers
4k views

What will happen to my cake if I don't cream the butter enough?

I am preparing for a cake decorating party for some 8-year-olds and was testing a simple butter cake recipe. I made a small-ish batch of batter (just over a stick of butter, just under 1/2 lb of ...
7
votes
2answers
4k 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 ...
7
votes
2answers
12k views

Why grease the pan, then line with greaseproof/parchment paper?

Many recipes I've seen request this. Is it just to stick the paper to the pan to make it easier to work with?
7
votes
1answer
3k views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
7
votes
2answers
1k 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, ...
7
votes
1answer
2k views

Cooking Chemistry: lemon juice/soymilk buttermilk substitute turning bitter and 'rising'

I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading online that that was a good substitution for ...
7
votes
3answers
756 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, ...
7
votes
2answers
23k views

How do I bake chicken breast?

The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
7
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7answers
14k 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?
7
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2answers
329 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 ...
7
votes
1answer
1k views

How do Crispbread manufacturers use so few ingredients?

I'm curious if anyone is familiar with how the major Swedish crispbread manufacturers like Ryvita, Wasa, Finn Crisp, etc., manage to produce those crackers with ingredients lists as short as "rye ...