Tagged Questions

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

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0
votes
1answer
178 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
749 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
511 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
552 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
409 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 ...
2
votes
1answer
207 views

problems with buttermilk biscuits

I found the following recipe for buttermilk biscuits: mix 2c flour, 1tsp salt, 1Tbsp baking soda cut 6Tbsp cold butter into mix add 1c buttermilk pat and fold on floured surface, cut into round ...
4
votes
1answer
3k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
3
votes
2answers
3k views

How can I make zucchini bread less moist?

I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe ...
15
votes
7answers
17k views

Why are there no recipes combining both yeast and baking powder?

I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder? I know there ...
3
votes
3answers
305 views

Can I bake bread in pieces?

Because bread is basically brick sized and shaped, it'll take a long time to get cooked properly. Assuming I don't care about the shape, does it make sense to cut the bread dough into small pieces ...
1
vote
2answers
487 views

Why won't my cream biscuits rise?

I am trying to make these "cream biscuits". However, they just will not rise (tried 4 times) and end up looking very flat. I thought my problem was that I work the dough too much, but I tried it ...
2
votes
1answer
260 views

Amount of Brioche dough in a Brioche mould?

I have a 22 cm classic fluted Brioche mold (22 cm being the widest measurement on top). It's volume is extremely close to 1500ml. I'm wondering how much dough in total to put in it to make a "Brioche ...
0
votes
1answer
195 views

Is there a releaseable mold/pan for bread?

I am looking for a bread mold (or is it a pan?) that can be removed prior to baking. The reason is that it will lose the shape if I rest it before baking too long, but longer resting time in my ...
3
votes
2answers
1k views

Is it safe to “salt bake” using ice cream rock salt?

Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock salt used for ice cream is not fit for ...
0
votes
1answer
1k views

how can i make 1 1/2 cup of all purpose flour to 1 1/2 cup of self'rising flour? [duplicate]

I am making a coffee cake it requires *self-rising flou*r but I only have all purpose flour. I do know how to make ap flour to self-rising yet i dnt the measurments for 1/2 a cup ?
5
votes
3answers
95k 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 ...
9
votes
3answers
488 views

What kind of cookies can be shaped?

I was wondering what to look for in a cookie recipe if I want to cut it out into shapes using a cookie cutter. Some cookies tend to spread out much more than others and so would not retain any ...
6
votes
2answers
876 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 ...
-1
votes
3answers
2k views

what to do to make oilless, butterless, eggless cookies?

I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
3
votes
3answers
957 views

Can quinoa be used instead of flour for cookies?

I use a non-gluten flour combination of: 4 cups brown rice flour 2/3 cup tapioca flour 1/3 cup potato starch Would it work to use quinoa in this combination as an addition or substitute for all of ...
2
votes
1answer
127 views

Ice pop recipe using egg yolks by two different ways

A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a creamy popsicle. The first recipes ...
3
votes
2answers
2k views

Can't get my Puff Pastry shells to rise

I baked Pepperidge Farm Puff Pastry Shells according to what I thought were the directions. Temperature set at 425 degrees. I brushed the top with egg wash -- and only the top. When they baked, there ...
7
votes
6answers
2k views

Baking naan without an oven?

Is it possible to make eggless naan without an oven?
-1
votes
1answer
154 views

Temps rising above set temps

My wife suspects the oven temp is not correct, she was baking cookies and had one tray near the bottom of the oven and another in the middle. The bottom cookies got burned and the oven temp was 100 ...
2
votes
2answers
1k views

How can I stabilize a souffle?

In baking souffles, I find that they start deflating from the moment I remove them from the oven. One chef suggested adding xanthan gum which is hard to find and quite expensive. Do you think ...
-1
votes
2answers
323 views

at what temperature should apple-choco pie be prepared?

I have done this in the past but didn't really get the pie to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of the apple-choco ...
2
votes
2answers
246 views

How can I make my bread pudding firmer?

I have a bread pudding recipe I like, but would like to make it firmer. How would I go about this ?
2
votes
3answers
2k views

Cake without baking soda

I have this delicious recipe for flourless almond cake: 1 1/2 cups whole almonds, toasted 4 large eggs, at room temperature, separated 1/2 cup honey 1 teaspoon vanilla extract 1/2 ...
1
vote
1answer
772 views

Bake brownies by 2 different ways, what changes?

I tried to learn how to make brownies, searching this out i found out 2 ways: 1) Add the sugar and the eggs together and use a hand mixer to beat them until cream. Then add the mixture in the melted ...
4
votes
1answer
10k views

Can I cook Meringue on tin foil rather than Baking paper?

I am making meringue's and don't have access to baking paper, would tin foil work or could I just grease the tin itself?
2
votes
1answer
856 views

What are the benefits, if any, of using a pizza stone in a toaster oven?

My Oven Toaster Grill. From here: What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven? Toaster ovens have far less thermal mass to ride ...
3
votes
2answers
3k views

How to keep baked seitan from being too tough?

I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it it comes out awful. For instance, I ...
5
votes
1answer
2k views

Why must I return the chilled chocolate cookie dough to room temperature before baking?

According to a chocolate chip cookie recipe, I chilled the cookie dough before baking but it was also written to turn the cookie dough to room temperature before baking. What is the purpose of doing ...
3
votes
4answers
506 views

Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?

Is it even necessary to use a vessel for baking breads (assuming I don't care about the shape of the bread)? In this link for (example) French bread I saw that the dough is not in liquid form, so it ...
2
votes
4answers
459 views

What kind of bakery items do not get horribly affected by electricity going off when the item is still in oven?

I have a nice oven but I have stopped making cakes for the reason being that if electricity goes off in between I'll have to throw the cake. Now, if I prepare brown/multigrain breads which need whole ...
1
vote
4answers
1k views

Woodfire oven how to get crust soft and tasty

Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
7
votes
5answers
2k views

Techniques for making sourdough starter in cold/altitude

I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my house is warm enough on its own to allow a ...
2
votes
2answers
478 views

What hole size to prefer in the bread for what reasons?

I have seen someone asking how to get big holes in a bread? and then someone else asking how to get small holes in the bread? Why would someone like big holes and the other person small holes? ...
8
votes
1answer
7k views

What ensures big holes in my bread?

Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
8
votes
2answers
522 views

How to bake burger buns so that they expand horizontally instead of expanding vertically?

We are trying to bake burger buns and we usually play the rounded individual dough on the baking tray and use another baking tray to press it down to flatten it. Now our hands are so sore after ...
6
votes
1answer
280 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 ...
5
votes
1answer
508 views

Prebaking bread, which internal temperature would you go for?

I've made a batch of Dutch Stollen and I want to pre-bake them in the oven and keep them in the freezer. I was thinking of baking them to 70ºC internal temperature. The yeast should be dead by then, ...
2
votes
1answer
2k views

Is it okay to bake caramel pudding rather than steaming it?

I have a simple recipe for caramel pudding. It says to steam the pudding mix until it's set. It's a somewhat old recipe I've never tried before. So, rather than steaming (which is very time ...