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

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1
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4answers
186 views

How to add more toppings to frozen pizza?

I generally buy frozen Pizza Margherita in store for making a quick lunch if I am running out of time. However, I don't really like the taste of the baked Pizza because it is just Tomato and Cheese. I ...
0
votes
1answer
127 views

Baking bread for fishing bait

I would like to experiment a little with new fish bait. So I want to make special bread for fishing with specific aromas and tastes like this bread. Bread needs to be elastic and rubbery-spongy, so ...
4
votes
1answer
76 views

Why don't other grain proteins behave like gluten?

There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so special. Where do its marvelous elastic ...
2
votes
2answers
554 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?
2
votes
1answer
81 views

How can I prevent my honey cake from splitting open?

I've made honey cake pretty often, and it almost always splits open in the middle. Why does that happen and how can I prevent it? Edit: attaching a picture of the cakes I just made Basic recipe ...
14
votes
5answers
29k views

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as ...
0
votes
1answer
88 views

My baked Brioche doesn't puff up after baking

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 ...
0
votes
1answer
72 views

Where to find a large individual brownie pan?

I'm looking for a large baking pan for cooking individual square brownies, preferably at least 8cm x 8cm (3.14 inches) but I can't find anything anywhere!! Can anyone suggest where I can get something ...
2
votes
2answers
1k views

How long can I store homemade caramel or butterscotch sauce?

I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream? Can I freeze it? I imagine for most ...
10
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11answers
21k views

How do you make Yorkshire Puddings rise reliably?

Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
4
votes
5answers
13k views

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one replacement for extract, but I have not ...
27
votes
1answer
1k views

Why does my glaze soak into my doughnuts?

I fry up some yummy doughnuts and let them cool. Shortly after glazing them, I notice that the glaze has soaked into the doughnuts. How can I prevent this from happening?
0
votes
3answers
268 views

Why are Cinnabons so soft and moist?

This is a question about the science of baking. What factors contribute to the softness and moistness of the Cinnabon buns? Particularly, I'm interested in: The type of flour to use (e.g. cake, AP, ...
6
votes
5answers
8k views

Getting rid of a commercial/plastic taste in icing?

I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that ...
3
votes
4answers
2k views

Effects of reducing sugar in cookies

If I want to reduce the amount of sugar (to reduce sweetness) in a cookie recipe, how would that affect the end result (mainly with respect to texture) and what can be done to negate it?
3
votes
1answer
142 views

What are the coloured pieces inside cupcakes called?

I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some coloured sweet pieces of "I am not sure what", but they look like pieces ...
7
votes
5answers
8k views

How do I get my chocolate chip cookies to turn out thick and soft?

How can I get my chocolate chip cookies to come out thick and soft? I always use real butter; is this a problem?
34
votes
9answers
67k 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
71 views

making scalloped potatoes, need to be in oven for 3 hours,what temperature should I have them on

I need to put scalloped potatoes in the oven for 3 hours, what tempterature should I have them on?
14
votes
5answers
9k views

How can I bake normally fried foods?

A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc. I'm lousy at deep ...
3
votes
1answer
166 views

Edible lollipop sticks for a complicated birthday cake

I'm baking a cake for my sister. Though the cake will be simple. I decided to make chocolate cupcake lollipops. The cupcakes will read out her traits like nice, awesome etc. I need some advice on how ...
9
votes
3answers
23k views

What is the correct ratio to make self-rising flour?

I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now. I know self-rising flour is a mixture of AP flour ...
0
votes
4answers
209 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. ...
1
vote
1answer
18 views

Measurement for 3 sheets of crushed graham cracker [duplicate]

My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets?
3
votes
2answers
13k views

Improvising Self-rising cornmeal

This is basically the cornmeal equivalent of making your own self rising flour. I have a cornbread recipe here and I have non-self rising corn bread. Do I do the same ratio of baking powwderand salt ...
0
votes
1answer
66 views

What happens when you knead bread dough?

Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but I didn't have enough rep.)
3
votes
3answers
94 views

Chocolate chip cookies with whole wheat flour

I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in terms of texture/taste/cooking time? Also, ...
1
vote
2answers
156 views

Avocado substitute in blueberry muffin recipe

I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I don't like avocado. Is there something ...
1
vote
1answer
114 views

choosing a red food color for red velvet cake

Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (45ml) of red food colouring. Also can ...
0
votes
1answer
72 views

Tetrasodium pyrophosphate

How do I use this ingredient in making marshmallows? I've tried all other recipes and they just don't come out like the store bought ones. They also don't roast like them to. Instead the just melt.
4
votes
2answers
126 views

How much can I change the height of a cake?

It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the same as in the original recipe, so that ...
0
votes
0answers
13 views

Baking with oil, lard, shortening - how to substitute? [duplicate]

I'm looking at simple bread recipe that calls for vegetable oil. I'd like to experiment to see how the choice of fat affects the final product. Does anyone know what would happen if I replace the ...
2
votes
1answer
61 views

Can I substitute unsweetened cocoa powder for unsweetened baker's chocolate?

I'm using a recipe for chocolate crinkle cookies and it calls for 4 squares of unsweetened baker's chocolate. Can I substitute cocoa powder for the baker's chocolate? Recipe
1
vote
0answers
79 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
5
votes
3answers
328 views

Why is supermarket bread soft?

Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are shelves and shelves full of soft (white, ...
29
votes
15answers
102k views

Does active dry yeast really expire?

I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question. ...
15
votes
10answers
71k 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' ...
2
votes
1answer
2k 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 ...
2
votes
2answers
99 views

Margarine vs Butter in cinnamon roll schmear

What properties of margarine makes it better as a schmear in cinnamon rolls? According to an online source: The oil-based fat holds up better than butter under the oven’s heat, so the goo ...
7
votes
3answers
4k views

How can I get brownies to bake evenly?

I can never get the middle of my brownies "done" without overbaking the outsides. The middle is tasty, but gooey. What is the secret?
2
votes
2answers
203 views

Safe to buy food baked in plastic containers:

I recently bought some baked goods (corn break I think) from Fred Meyers, and it seesm to be baked right in the plastic container it came in. Is this safe? This question makes it seems like this is ...
2
votes
3answers
2k views

How to make a non-salty cheesecake?

There are lots of American cheese cake recipes which call for cream cheese. And I don't know about cream cheese in the USA, but in Europe, cream cheese is salted. It may be not as salty as, say, feta, ...
5
votes
1answer
180 views

How do you stop latkas from sticking to the baking sheet when cooking them in the oven?

I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite ...
0
votes
1answer
112 views

Additives to make bread soft and moist?

Given a recipe for bread/buns, what can I do to make it softer and more moist? From what I have gathered in various recipes on the net: scald the milk use buttery sweet dough emulsion use diastatic ...
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, ...
1
vote
1answer
89 views

Potatoes in bread? How to estimate potatoes needed?

Just found out that adding potato to a bread recipe can make it softer and more moist. I'd like to experiment with this. If I were following a recipe that didn't include potatoes, how could I modify ...
19
votes
1answer
8k views

Can you re-use parchment paper when baking batches of cookies?

I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this ...
1
vote
1answer
55 views

why should the madeleine tins start off cold?

I have a recipe for Madeleine's which calls for the tins to be buttered, sprinkled with flour and then put in the fridge or freezer for the remainder of the prep time. What is the reasoning for this? ...
2
votes
2answers
122 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 ...