Tagged Questions

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

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3
votes
2answers
153 views

Can I leave my cinnamon bars unbaked in the fridge for a few hours?

I'm making a cinnamon bars recipe in a 9x13 pan. (Recipe something similar to this.) I'd like to assemble it a few hours in advance and then leave it in the fridge a few hours before baking. Will this ...
3
votes
3answers
2k views

What temperature and time do I need to bake a 35cm Madeira cake?

I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?
1
vote
3answers
25k views

Can I substitute whole eggs for egg whites in cake mix?

A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
5
votes
3answers
574 views

How can I make my carrot cake taste more carroty

I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
4
votes
4answers
21k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...
5
votes
4answers
1k views

How do I prevent tomato making quiche soggy

I have made a simple quiche using a Martha Stewart recipe (http://www.marthastewart.com/336904/spinach-and-gruyere-quiches) several times, sometimes altering the filling to include variously bacon, ...
2
votes
2answers
94 views

Stop rhubarb compote juice from leaking

I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then bake that again for a short time. ...
1
vote
3answers
909 views

bread flour strength?

ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant? or if not will that ...
1
vote
3answers
2k views

Adding baking powder as a final step

Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed recently by experimentation and further ...
2
votes
1answer
343 views

Effect of adding wet ingredients to dry when making bread?

I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
1
vote
1answer
114 views

Shirred eggs elements

I've found a number of recipes online for shirred eggs. Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin). Some have a cheese (Parmesan, Cheddar, ...
1
vote
1answer
2k views

How do you make whole-wheat bread less crumbly? — (Without adding gluten)

I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it. I have heard of adding ...
3
votes
4answers
20k views

How can I attach printed rice paper decorations to cakes / cookies?

I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
4
votes
1answer
293 views

Why didn't my beer cake cook properly?

I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful. It's baked in a 10", round, deep ...
3
votes
1answer
1k views

Right baking temperature

Problem with the right baking temperature. I have a gas oven. To bake a cake I pre heat the oven at 150 C for at least 1/2 an hour while I prepare all the stuff required for preparing the cake . After ...
4
votes
1answer
320 views

can I make a dry ingredient waffle mix with dry egg powder & powdered milk?

I want to make a dry waffle mix that you can store and later just add water to make ready. is it possible to do it with all dry ingredients?
0
votes
2answers
366 views

In what proportion should the given ingredients be combined to form a cookie?

These ingredients were listed on a cookie pack available in the market. I would like to know what combinations of the following ingredients can be used to produce around 200gms cookies? Wheat ...
1
vote
1answer
192 views

Stronger bread, how could I achieve that?

I'm new to baking in general, and I've been recently trying to make a simple pizza bread. But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
1
vote
2answers
620 views

Does acidity negate double-acting baking powder?

As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
0
votes
1answer
259 views

What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?

That's the question. What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast? Please specify in spoons or cups.
2
votes
1answer
5k views

What combination of flours can be used as a substitution to a bread flour?

Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice flour What can be the combination of ...
0
votes
2answers
1k views

Why did my French bread neither rise nor bake properly?

Failed miserably at the first bread bake. I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill I tried this recipe: Baking the Perfect Loaf of French Bread Instead of using 4 cups bread ...
1
vote
1answer
7k views

Do I need to bake my pre-made pie crust?

The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the ...
0
votes
1answer
150 views

What does karate chop in a french bread dough mean?

http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in ...
1
vote
3answers
4k views

Why does my bread burn at the bottom before it is done?

I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done. My oven doesn't have a thermometer, so I don't know exactly what ...
2
votes
1answer
2k views

Chia seeds as replacement of oil in bakery

I found that chia seeds mixed with water form a somewhat gelatin mixture that can be used for bakery instead of oil or butter. I would like to try it but I have no idea if I should replace 1/3 cup of ...
2
votes
1answer
61 views

Saving sanding sugar

I make sanding sugar cut out cookies often. I sometimes have excess sugar left on the cookie sheets after baking. Could this excess sugar be saved and reused for the next tray. I often dump the excess ...
2
votes
3answers
394 views

How to build steam in the oven for getting an oven spring? [duplicate]

From: What makes a bread either close or open crumbed/textured? Oven spring Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses expand with heat, so it will also help ...
1
vote
3answers
1k views

What should be understood by “refrigerate until firm, 2 hours or overnight”?

The cookie recipe asks for: 1½ cups plus 1 tablespoon all-purpose flour 1¼ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground cloves ¼ teaspoon freshly grated nutmeg 1 ...
1
vote
1answer
531 views

How should I deal with “thawed frozen puff pastry”?

A cookie recipe asks for: 14 ounces good-quality thawed frozen puff pastry, such as Dufour So, does puff pastry mean this? http://nishamadhulika.com/baking/homemade-puff-pastry-recipe.html ...
2
votes
2answers
7k views

What kind of vegetable oil should I use for baking?

I'm going to bake this cake: http://www.epicurious.com/recipes/food/views/French-Yogurt-Cake-395471 and was wondering what sort of vegetable oil (canola etc) I should use? Would the type of oil make ...
7
votes
3answers
2k views

Why and what kind of breads should be scored?

Inspired by this question How can I score wet bread dough more easily?, I am quite keen to know why and what kind of breads should be scored? What will happen if we don't score the breads?
4
votes
2answers
514 views

How to adjust the ingredients when recipe asks for salted peanuts and unsalted butter while I have the opposite?

The recipe is for cookies. Recipe asks for salted peanuts and unsalted butter while I have the unsalted peanuts and salted butter. Nutralite Table spread: ...
3
votes
1answer
8k views

What side effects should I expect by replacing cake flour with chickpea flour in all cookie recipes?

Last time I replaced maida with chickpea flour (keeping all other ingredients and their quantities same) in carrot cupcakes. The only difference I noted was in rising. The cupcakes didn't rise much. ...
1
vote
1answer
399 views

“Cream Biscuit” a little raw in the middle

After having some problems initially, I managed to get my "cream biscuits" to rise by measuring the ingredients correctly according to this recipe. However, after 15 minutes of baking, the inside is ...
1
vote
2answers
905 views

Quiche filling sets like an Aero bar?

Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery than is desirable. Because I'm using very ...
5
votes
2answers
983 views

How can I make the exterior of my croissants less hard and more flaky?

My croissants look good and they taste fine but they have an extremely flaky/hard exterior, it is like a biscuit even though they are light in weight and have the bee caves inside as supposed. I would ...
4
votes
3answers
251 views

Getting the bowl out of the mold

This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift. Now the idea appears clever enough, but everything I try to do with it either comes out too hard to be ...
0
votes
1answer
177 views

Nutrient loss when baking in roasting pan

To retain the most nutrition, steaming is the suggested method of cooking How much worse is it to bake, say potatoes, in a roasting pan with some water? Is it that much different? I'm more ...
2
votes
2answers
3k views

How to make a proper scone?

I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a puck. Is there any tips with making ...
6
votes
1answer
687 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 ...
2
votes
1answer
6k views

How do you make Paillets Feuilletine?

Paillets Feuilletine, dried caramelised crepes. I have looked and cannot find any method for the making of this product. As it is in many of my books and recipes but not readily available in ...
4
votes
1answer
1k views

How can I save crumbly cookie dough?

I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly ...
7
votes
1answer
493 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 ...
2
votes
1answer
5k views

How do I know when quiche is finished cooking?

Whenever I've cooked quiche, it's been in a round tin of around 10-12 cm diameter. I've used 5-6 eggs along with other ingredients like chicken and vegetables. After it comes out of the oven, I find ...
3
votes
1answer
520 views

Baking Turkey Meatloaf with/out glass cover

I am baking 2.5lbs of turkey meatloaf with a mixture of sauteed onions and red bell-peppers. There are no set recipes for cooking a meatloaf of this size so I basically doubled some of the ...
9
votes
2answers
7k views

Where can I buy borosilicate (Pyrex) bakeware in the U.S.?

Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
3
votes
2answers
1k views

Why is salt sometimes ingredient of otherwise sweet cookies? [duplicate]

In some recipes for muffins, biscuits or cakes I find small amounts of salt as an ingredient (Chocolate cake, Banana muffin). Why? What can a pinch of salt add to the bowl of chocolate?
1
vote
3answers
400 views

How can I fix my tasteless baked flounder?

I fixed flounder fillets in a bed of yellow onions and mushrooms in a 425°F oven -- as the recipe says -- and the fish does not taste like anything. The Hollandaise sauce did not help either. Is there ...
5
votes
1answer
2k 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 ...