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

learn more… | top users | synonyms (3)

7
votes
7answers
4k 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 ...
4
votes
3answers
768 views

Best vegan substitute for egg wash

What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
1
vote
3answers
1k views

bread flour strength?

I know nothing about bread making and I'm a novice. I've got a new recipe that I really want to try, but it calls for bread flour and doesn't mention the bread flour strength. I have strong bread ...
6
votes
2answers
118 views

Baking below sea level

I now live on the Sea of Galilee (600+ feet below sea level), and my cakes all seem to fall, no matter what I do. Is baking affected by being below level?
6
votes
2answers
564 views

Can I substitute powdered walnuts for all-purpose flour in a cake?

I saw a recipe where ground-up walnuts were a substitute for flour but this was for a cake that you do not cook (it was a recipe for chocolate cake made out of zucchini. Can powdered walnuts ...
3
votes
5answers
957 views

creme brulee without torch

Is it possible to finish a creme brulee without a torch? Are there any other creative methods to get the sugar to crisp up on the top of this delicious dessert?
4
votes
1answer
102 views

Whole eggs versus folding in egg whites

I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg whites and just using the whole egg? Would it ...
2
votes
1answer
52 views

How to bake crushed peppermint into cake?

I'm still fairly new to baking and I'm making cupcakes for a Christmas party on Thursday and I couldn't seem to find a recipe online for the the kind I want to make, which is a peppermint cupcake. ...
2
votes
5answers
3k views

Impastata Ricotta for Cannoli

I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food ...
2
votes
2answers
7k views

Substituting oil in baking?

I have a cake recipe which calls for 1 1/3 cup of vegetable oil. What are the essential properties of vegetable oil in baking? What changes would be expected if I were to substitute peanut or canola ...
6
votes
3answers
9k 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?
4
votes
1answer
93 views

Baking a cheesecake at 325 instead of 350

I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never used a water bath and I don't want to ...
2
votes
1answer
32 views

Baking granbarksost ( spruce bark cheese) (Brie) with little mould

We have this amazing cheese from sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
37
votes
10answers
76k views

How do you make a cake lift equally and minimize doming?

Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it was really a lot higher than on the ...
0
votes
1answer
64 views

Preheating Onida convection microwave oven

I am using Onida's microwave oven. There is no option to preheat on that. Please give me some advice how should I bake things without preheating the oven. It's a 20 litre grill microwave oven.
3
votes
3answers
520 views

Substitute for margarine in graham cracker crust

I have a recipe for cheesecake with a graham cracker crust, and the crust recipe calls for melted margarine. I'd like to make the recipe without hydrogenated oils/trans fats. I have butter and a ...
24
votes
2answers
3k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
1
vote
1answer
2k views

How can I harden the centre of a partly cooked christmas cake

My christmas cake has been baked for the correct time as per recipe but the centre has remained soft whilst the outside is hard. Would a period in a microwave finish the centre without ruining the ...
0
votes
1answer
137 views

My baked Brioche doesn't puff up after baking [closed]

I made Brioche following this simple recipe: yeast, warm water, sugar, pinch of salt, eggs, flour and 2 sticks of butter. I gave it a total of three risings, Then baked individual Briochrs at ...
3
votes
4answers
21k views

How to convert a muffin/cupcake recipe to a large muffin recipe

I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation should can I use to make the recipe work ...
0
votes
7answers
8k 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. ...
3
votes
2answers
6k views

Properly melting butter and sugar together for butterscotch bar recipe

I've been trying to make butterscotch bars. I'm not a new baker, but I don't have much experience in melting brown sugar and butter together. The recipe (included at bottom of post) I'm using says ...
3
votes
1answer
88 views

Which cooking method gives the leanest bacon?

I've recently discovered the joy that is baking bacon. It's made me curious: does baked bacon render out more fat than pan-fried? How about microwaved?
4
votes
1answer
236 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
4
votes
1answer
230 views

How can I make fresh burger buns like Hardees?

I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and fallen in love with their fresh baked ...
1
vote
1answer
74 views

Does using egg+yolk in a chocolate chip cookie recipe make a big difference? [duplicate]

Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enough liquid in the batter? Would big brands use egg + yolk ...
3
votes
1answer
25k 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?
1
vote
3answers
72 views

Using gas cooker now having problem cooking food

I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf. When baking blind, the top of food ...
5
votes
4answers
7k views

How to decide the baking temperature when recipe doesn't mention it?

On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a ...
2
votes
1answer
51 views

Baking a pie in air grill / electrical convection oven?

I got a following device, apparently not too common one. :) Marketed here as air grill, but also named electrical convection oven. It took me a bit of trial and error to learn to cook meat in it ...
13
votes
1answer
9k views

Shiny side or not for foil?

Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out? I've seen at least one answer ...
5
votes
1answer
179 views

Why is my pecan pie always runny?

My pecan pie used to be firm years ago. Now going by the same recipe it's always runny. This time I added an extra egg, stirred it less and with a wood spoon so as not to get air and foam in the ...
15
votes
13answers
25k views

How do you raise your dough in cold seasons?

It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
2
votes
2answers
94 views

How to make my graham cracker bites crispy/crunchy?

I am attempting to make crunchy graham cracker bites (think granola but made from graham crackers). I wanted to use the recipe below as a base: 2 1/2 cups graham cracker crumbs 1/3 cup sugar ...
3
votes
1answer
3k views

Why is there liquid at the bottom of my lemon meringue pie?

Why is it that whenever I make a lemon meringue pie, (packaged lemon filling, directions followed EXACTLY), and I cut into it, there is always a puddle of liquid on the bottom? I do use 7 egg whites ...
9
votes
7answers
76k 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 ...
3
votes
1answer
140 views

Why put Sprite in a baking recipe?

My Apple Dumpling Recipe calls for Sprite or Ginger Ale to be added around dumplings before baking. What is the effect of the Sprite?
7
votes
5answers
23k 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 ...
1
vote
2answers
113 views

Why does my cakes fall? [closed]

When I bake cakes from scratch they fall in the middle. When I bake boxed cakes they do not fall. I do not know if I am overbaking or using too much liquid.
9
votes
3answers
41k views

Can cheesecake be cooked without a spring-form pan?

I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that they were in fact spring form pans? I ...
2
votes
1answer
66 views

Water bath issue when doubling a cheesecake recipe to make bars

I have a recipe for a cheesecake that I'd like to double. Of course I would have to use a 9 X 13 pan and make it into bars (which I don't mind). It will eventually get covered with a chocolate mint ...
6
votes
2answers
129 views

How to make gingerbread more moist and fluffy?

I have a gingerbread recipe (http://www.tasteofhome.com/recipes/gingerbread-loaf) I recently made with gluten free flour and honey instead of white sugar. While it was somewhat moist I wanted to make ...
1
vote
4answers
273 views

Ideal temperature and method to bake a deep dish pizza

What is the ideal temperature to bake deep dish pizza, and for how long? I want to bake a deep pan pizza with toppings of mushrooms, olives and mozzarella and cheddar cheese. I have an electric oven. ...
3
votes
2answers
96 views

Why pre-mix baking soda into 2 tsp of milk?

I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a child, and when I got older she wrote ...
3
votes
1answer
73 views

tartine bread without dutch oven (inverted mixing bowl on top of heavy skillet)?

I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not bake often and it could rust. An ...
8
votes
6answers
9k 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 ...
7
votes
4answers
4k 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 ...
6
votes
2answers
3k views

What considerations should be taken into account when adding any fruit to any cake?

I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit ...
15
votes
10answers
81k views

How to stop my cupcakes from sticking to their cupcake wrappers?

I have found that every time I make cupcakes (or muffins, cornbread & hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its not me because the Tim Hortons 'muffins' ...
5
votes
5answers
3k views

where can I purchase a “wonder pot”?

The "wonder pot" is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one. Here's a link ...