Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
1
vote
3answers
377 views
What role does a stoneware bowl play in the baking of Artisan bread?
I'm looking into baking sourdough bread; I've read that I must have a stoneware or earthenware baking bowl in order to make it come out with a nice crust. Is this strictly true? Or can I substitute ...
0
votes
3answers
632 views
What does baking time in oven depend on?
Banana bread recipe requires 1 hour, and the banana muffins recipe require 20 minutes.
Both the recipes contain bananas, and flour. Why is the baking time so different among the two?
2
votes
2answers
949 views
What qualifies to be an “all purpose flour”?
I have Atta, and also Maida.
Which one of them qualifies as all purpose flour?
If this all purpose flour has got some special name, please enlighten me.
4
votes
4answers
453 views
Callebaut callets vs. block?
So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these callets is. Are they essentially the same ...
1
vote
1answer
4k views
What should be the material of the vessels to be used in an electric oven?
Could you please provide a general guide figure out if a piece of cookware can be used in the oven, based on what material it is made of?
6
votes
2answers
2k 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 ...
3
votes
1answer
971 views
Does it make sense to take out the cake from the oven few times just to check whether it is done or not?
Does it make sense to take out the cake from the oven few times just to check whether it is done or not, before its total time completes?
Is there some other way out to check the same, in order to ...
3
votes
2answers
376 views
Do I need to adjust recipes when using hard water
Our well water tastes very good but is extremely hard (220 mg/L). Do I need to make any adjustments when cooking or baking or will it work fine?
4
votes
3answers
2k views
Cocoa nibs used for cooking or baking?
From my understanding, a cocoa nib is unprocessed cocoa (correct me if i'm wrong please).
Are cocoa nibs ever used for cooking or baking? My assumption is that they need to be processed in order to ...
1
vote
0answers
69 views
Achieve the crispiness of fried potatoes using baking [duplicate]
Possible Duplicate:
How can I bake normally fried foods?
I usually cut my potatoes into sticks that are slightly bigger than your generic frozen fries. I've tried baking the sticks with low ...
11
votes
1answer
323 views
Why Did This Cheesecake Catch on Fire?
A friend of mine's wife was baking a cheesecake, which she does somewhat regularly. The house filled up with smoke, and when they opened the oven, they observed that it had caught fire. Apparently ...
12
votes
2answers
3k views
How do I make my chocolate brownies 'fudgy'?
What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
3
votes
1answer
297 views
Sourdough teacakes/hot cross buns?
I've made sourdough before and I'm just making my sponge and I wondered if it was possible to make sourdough hot cross buns/tea cakes? Would it be to heavy too rise or would it not taste right?
...
4
votes
1answer
328 views
How can I make my baked tortilla chips crispier?
We make our own tortilla chips by sectioning up tortillas and baking them in a bit of oil and seasoning at about 375˚ F for 12 minutes. The outsides get nice and crispy but the insides of the thicker ...
8
votes
5answers
2k views
How do I ensure my deep dish crust gets cooked
I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough into a cast iron skillet and then putting ...
1
vote
1answer
220 views
Can I par-bake this pot pie recipe?
Once a week I gather with friends for an evening of gaming; trying to cut back on fast-food, I'm looking for a recipe I can make ahead and heat up in their oven while we play. I found a pot pie recipe ...
4
votes
1answer
2k views
How important is the creaming process while making a cake?
A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create anything near to creamy. But a few recipes ...
12
votes
1answer
8k views
What are the impacts of common pizza dough errors?
I'm diving into the world of making pizzas from scratch, and I'd like to take a systematic approach to the possible mistakes I could make with regards to the dough.
What impact do each of the ...
2
votes
2answers
2k views
Egg replacer for bread dough?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
0
votes
1answer
590 views
How long does eggwash keep?
I don't use eggwash often- roughly once a week I make a speedy en-croute or pie with some shop-bought puff. Whatever I make, as it tends to be just for two, I rarely use more than half an egg's worth, ...
7
votes
2answers
3k views
1
vote
0answers
821 views
Cookie recipe without milk [closed]
I am craving cookies or something, but I don't have any milk around.
Other ingredients I have is whipping cream (38% fat), sugar, flour, icing sugar, cocoa, butter (running low on that though), eggs, ...
8
votes
4answers
871 views
Adding lemon to cookie recipe
What is the best way to add lemon flavor to a cookie recipe? I know lemon juice is highly acidic, I don't want to throw off the PH of the dough. Is lemon extract the same way? Lemon zest? Is there a ...
2
votes
1answer
134 views
How to bake lokum rolls well?
These rolls are made by rolling short pastry dough thin (0.5 cm/0.2 inch), cutting it in small squares (ca. 5 cm / 2 inches) and rolling a small log of turkish delight (1x1x4 cm, 0.5x0.5x1.5 inches) ...
4
votes
2answers
1k views
Do I need hard or soft brown sugar for brownies?
I found a recipe for brownies I want to try. It calls for
1 1/2 cups packed light brown sugar
How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it ...
5
votes
1answer
192 views
What causes popovers to rise so much?
I recently made popovers and I knew they would 'pop over'.
Yet, I was surprised they came that high.
I'm curious how this is possible, since there is no yeast, baking powder, self-rising flour, beaten ...
5
votes
1answer
571 views
Troubleshooting a soufflé that collapses during baking
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes.
...
4
votes
2answers
227 views
What is the maximal thickness for choux pastry?
I recently made puff balls. I made pâte a choux, but instead of baking it as small spheres (profiteroles-like) or piping it for eclaires, I shaped it into 3 cm big balls and baked it. They puffed ...
2
votes
1answer
333 views
Gas or electric for rack oven in a bakery?
I plan to purchase a rotating rack oven for my bakery. What type (gas or electric) would achieve the best result for pastries and small breads?
3
votes
1answer
250 views
Sausage roll pastry - how do I achieve a smooth shiny effect?
I came across this on the net and would love to be able to make them for a party next week.
...
1
vote
1answer
496 views
What does “combine dry ingredients through cloves” mean?
I see in several recipes for spice cake to do things like "combine dry ingredients through cloves" or "add flour through cloves". What does that mean? I'm looking at this recipe. It calls for 1/2 tsp ...
1
vote
2answers
2k views
How Do I Fix Curdled Marscarpone Cheese?
I made a marscarpone mix for a Jamie Oliver cheesecake and it has curdled.
The ingredients I added to the mixture include:
full cream milk,
vanilla essence,
and icing sugar.
Why would this ...
1
vote
4answers
2k views
Substituting almond milk for evaporated
Can almond milk be substituted for evaporated milk in a custard pie 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 ...
2
votes
2answers
1k views
How can I get my layer cake to cook more evenly/not burned?
I usually make a two layer cake, and I have a family favourite cake recipe which is fool-proof. I now want to start making one layer (thicker) cakes and i am using catering grade tins. I just finished ...
2
votes
1answer
493 views
Baking Dark Chocolate in Cookies Without Burning Them
I just tried this amazing chocolate chip cookie recipe. The recipe calls for adding hand-smashed dark chocolate chunks into the batter and mixing.
It seems like the chocolate doesn't break much. I ...
2
votes
2answers
1k views
Why does my bread still smell like yeast?
I wonder why my bread still have a yeasty smell? Did I put too much yeast? I use instant yeast, 11g for 500g wheat flour. Is that too much yeast for that amount of flour?
3
votes
1answer
266 views
Are ladyfingers and Genoise made the same way?
I think I have heard somewhere that ladyfingers are made from the same batter as Genoise cake layers. But I don't remember where I heard it, whether the source was reputable, and if I'm not ...
1
vote
3answers
581 views
What are the ways of classifying bread?
What words and dimensions are used to describe bread and their recipes?
I realize describing bread is subjective, I'm only looking for common words to describe bread.
4
votes
3answers
680 views
Can I use my dehydrator to raise bread?
I bought a dehydrator about a year ago and the product manual says that a dehydrator is great for leavening bread. I have tried this a number of times with (seemingly) good results, but I am unsure if ...
5
votes
4answers
1k views
How can I reliably bake pizza with no temperature control or pizza stone?
How do I make a pizza in a gas oven, with no temperature control and no pizza stone?
I have all ingredients to make pizza without actually knowing how it's made and baked. So I did some research ...
4
votes
1answer
264 views
What is the rule of thumb for mixing doughs?
Without delving too deeply into specialty doughs, but addressing more than just cakes and bread, what concerns can I evaluate when calculating the technique for approaching a dough?
For instance, ...
1
vote
1answer
404 views
What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a ...
4
votes
1answer
2k views
Why does Angel Food Cake use a tube pan?
I know from Can an Angel Food Cake recipe be converted to cupcakes that it is possible to make Angel Food Cake in a form other than a tube pan.
However, I'm wondering if there is a reason that Angel ...
1
vote
1answer
286 views
How to keep the surface of the cake from splitting? [duplicate]
Possible Duplicate:
How do you make a cake lift equally and minimize doming?
Or is it natural for it to happen because the top layer has expanded? what should I do if I wanted to make an ...
3
votes
1answer
940 views
What makes a chewy brownie?
I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can I add/remove/do that will make my ...
1
vote
1answer
411 views
Uneven baking in a convection microwave oven
I'm just starting to learn to bake. I have a convection microwave oven and I've read at a lot of places that a convection microwave can be used for baking. But, everytime I bake something, it gets ...
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 ...
2
votes
1answer
2k views
How long can I leave a freshly baked cheesecake out before it goes in the refrigerator?
We just baked a cheesecake and are heading over to family's house for the rest of the evening. Is it ok to leave the cheesecake out for 6 hours or so before being refrigerated?
2
votes
4answers
348 views
how to create gratin with _thin_ cheese skin
Several years ago I knew a place where they served ragout fin au gratin in small bowls with a very thin cheese skin.
I'd like to create these myself. I tried several approaches, mostly by putting ...
