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

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2
votes
2answers
50 views

Pork chops: low and slow or high and fast?

How hot/long should I bake my porkchops (bone-in)? I've done a bit of google searching and have gotten mixed results. Is it better to do the low temp slow baking or high temperature but quick? Why?
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 ...
8
votes
5answers
5k views

What is the difference between roasting, baking, and broasting?

For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a ...
2
votes
1answer
45 views

Can vegetable enzymes kill yeast? [duplicate]

I used a juicer to juice vegetables. Then, I used the juice in making bread. Some of my friends said that something in vegetables affects the fermentation, namely the enzymes. They said it can kill ...
3
votes
1answer
102 views

Effect of undutched cocoa on baking

I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
2
votes
2answers
77 views

Can I substitute grapeseed oil with peanut oil?

I am making gluten free chocolate chip cookies. The recipe calls for 1/2 cup of grapeseed oil.Can I substitute peanut oil for grapeseed oil?
0
votes
2answers
135 views

How to make home made corn flakes?

I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn flour ? What should I do to make the final ...
7
votes
3answers
5k views

What is the purpose of baking soda in chocolate-chip cookies?

I thought baked goods which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dough in the fridge or even freezing it, ...
2
votes
2answers
10k views

Choux pastry (Chocolate eclairs) doesn't cook properly

Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I couldn't hollow out the shells. Any ...
4
votes
3answers
33k views

Why don't my muffins rise and develop tops properly?

I would like to make muffins that have that "spilled over" look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only just reach the top of the paper cases. ...
3
votes
3answers
276 views

Stirring with knives?

So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour, brown sugar, and a pinch of salt in ...
2
votes
3answers
75 views

Baking bread - stainless steel or potless?

I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baking. Is it always better to have a baking ...
1
vote
1answer
96 views

Tall cupcakes that have height to them

I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and going flat and having no height to it?
2
votes
2answers
69 views

How do I fix and prevent a baked custard from weeping?

I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flower water. I wanted a baked custard made ...
2
votes
1answer
128 views

Baking or Cooking - why orange and not other sweet citrus fruit?

In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute like mandarin, grapefruit, etc. Is there a ...
3
votes
3answers
7k views

What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?

Is there a significant difference between using a loaf pan made of this materials?
14
votes
10answers
31k views

How can I get my bread to be more fluffy and less dense?

I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
0
votes
6answers
4k views

Removing that eggy smell from cakes

I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
2
votes
1answer
123 views

Can vegetable juices stop bread from rising?

I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough. This is a study, ...
21
votes
7answers
38k views

When baking, is it better to use a gas or electric oven?

I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and scones?
0
votes
0answers
20 views

Vegetables juice affect the fermentation of dough [duplicate]

What are the effects of using ginger and mustard juice in alternative liquid ingredients for baking?
0
votes
2answers
78 views

How to make canollis without a deep frier?

I absolutely love cannolis but every recipe I see requires a deep frier. Is it possible to make them without one?
4
votes
2answers
2k views

Factors affecting meringue crispness

I've read the other questions on meringue but didn't find the answer I'm looking for. When making meringue, there are basically three types that form: Crisp shells will a uniform texture throughout. ...
2
votes
2answers
383 views

Baking course online

I want to learn baking and have been reading recipes from the internet and trying them but, I want a more structured approach starting with the basics and going to the advanced. I don't feel that the ...
0
votes
1answer
55 views

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
3
votes
1answer
463 views

Can I make pasta with atta flour?

I have purchased a bag of atta flour and am wanting to make pasta - is this flour suitable? And is atta a self raising flour or plain flour?
2
votes
1answer
88 views

How to stop icing from running off iced buns?

Recently I've attempted to make iced buns and as a first attempt, they went well. However, after one night my icing began to slide off the top of the buns, leaving me with either bare or patch-worked ...
2
votes
2answers
88 views

My parchment paper soaked in oil after finish baking cookies

Is this normal? I noticed that sometimes it can get really wet and I can even see the yellow liquid on my paper. However, sometimes it isn't wet at all and I can re-use my paper 2-3 times. What could ...
0
votes
0answers
19 views

Adjusting for different size pan (Cheesecake) [duplicate]

I'd like to make this cheesecake recipe but don't have the 10" springform pan that it requires. Instead, I have a bunch of smaller 4" pans. How should I adjust the recipe? Bonus question: the ...
5
votes
7answers
5k 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 ...
11
votes
5answers
6k views

How can I make my scones rise evenly?

I've been making some scones and they are either falling away to one side or just sort of staying flat. I'm currently just baking them on a tray in the oven at 220C The recipe is: 450g self-raising ...
42
votes
2answers
40k views

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something special about applesauce or are there ...
6
votes
4answers
11k 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? ...
2
votes
1answer
112 views

Alton Brown's Buffalo Wings

See: https://www.youtube.com/watch?v=ZSaR4WmVvRI Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrigerating them was to dry them out so they ...
13
votes
6answers
609 views

Cup measurements: shake or scrape?

When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then use a knife to scrape off the excess. ...
9
votes
6answers
63k 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 ...
20
votes
8answers
20k views

How warm must dough be in order to rise?

While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm ...
3
votes
1answer
119 views

Making batter one day, baking the next

I have to bake a white chocolate mud cake after work and I am always left with some batter, which I then use to bake cupcakes. As mudcake takes a couple of hours to bake (at least my recipe), by the ...
0
votes
0answers
34 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
8
votes
3answers
4k views

Why do baking recipes call for instant coffee instead of fresh ground coffee?

I have seen many recipes for cakes, cupcakes, coffee buttercream, etc. that call for instant coffee than the freshly ground/brewed coffee because the instant coffee produces much better flavour. Why ...
-2
votes
1answer
74 views

Melted biscuits [closed]

When I was young, my mother had us on a non-wheat non-sugar diet for reasons. So she made some sweet biscuits that were sugar-free (had honey or something in them instead of sugar - or something - ...
1
vote
1answer
60 views

Dishwasher safe bakeware?

The few times I've placed a standard muffin pan (or other bakeware) in the dishwasher I've regretted it. The pans end up with spots of rust remarkably quickly. What kind of materials/finishes are ...
11
votes
2answers
10k views

How do I change cake recipes for cupcakes?

This is a three-part question: Which classes of cake are unsuitable for cupcakes? Can I do angel food cake or pound cake? What changes do I need to make when converting a normal cake recipe for ...
0
votes
1answer
86 views

My dough is too brown

According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe. When the recipe calls for both white ...
2
votes
3answers
432 views

Double key lime pie filling and increase from 9“ to 10” shell, new baking time?

I want to double the key lime pie recipe and put it in a 10 inch pie crust instead of a 9 inch pie crust. How much do I have to increase the baking time? The pie has a graham crust.
2
votes
2answers
338 views

How to bake chips in microwave using grill?

Is it possible to prepare tortilla chips using the grill in a microwave? Can I bake anything for example, Indian version of samosa in a microwave using a grill rack? Here is a picture of a microwave ...
1
vote
1answer
286 views

What substitution can I make for blonde cane sugar in macaroons?

I've found a beautiful (and simple!) looking recipe for coconut lime macaroons but it calls for blond cane sugar, which I haven't seen in any of my local supermarkets in the UK, nor have I ever used ...
1
vote
2answers
172 views

How does your hand/stand mixer's speed effect the texture of your cookies?

I've read many recipes asking to mix sugar and butter at medium speed for about 5 minutes. Can I use slower speed and mix it a little bit longer? Will it make any different in the end? One more ...
4
votes
1answer
71 views

What is the proper technique for making an angel food cake?

I made one this weekend for the first time in 2 years, following a recipe. As I was following the instructions, I felt like it was missing something and when I looked at the end product I determined I ...
2
votes
1answer
97 views

How to bake a cake in a microwave oven

I wanted to bake a cake and I have a microwave oven. Can someone please let me know if I can bake a cake in it and how?