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

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2
votes
2answers
35 views

Baking in gas oven does not brown the top

I need advice from those who bake in gas oven without fan. I bake on the middle rack and have an oven thermometer(my oven is -20 deg off). My cakes get baked darker on bottom and paler on top. Cookies ...
3
votes
2answers
327 views

Can I substitute a stainless steel pot for the traditional iron dutch oven?

I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a cast iron pot to do it. IF stainless ...
2
votes
1answer
16 views

Cooking peanut butter cookies, is there any adjustment using crunchy vs. creamy?

I assume most recipes call for creamy. Should I use more crunchy? Should there be a cooking adjustment for time or temp?
20
votes
5answers
4k views

In peanut butter cookies, what is the criss-crossed pattern on the top good for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
0
votes
1answer
28 views

How to bake 3 large pans of lasagna in a regular size oven

I need to bake 3 large pans of lasagna in our conventional regular size oven. The pans are "13 x 9 x3" in size so I will need to use two oven racks.
2
votes
1answer
37 views

Why does some cookie recipes both put sugar and brown sugar? Also can we use sweetener like stevia instead of sugar in recipes?

Why does some cookie recipes both put sugar and brown sugar? What is sweeter regular sugar or brown sugar? Also can we use sweetener like stevia instead of sugar in recipes? Will it give a sweeter ...
3
votes
2answers
177 views

Is sourdough actually sour?

Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
2
votes
2answers
73 views

How to make cheesecake less tangy

I love cheesecake, however I despise the acidic, tangy taste associate with cream cheese and yogurt. I recently purchased some that didn't have that taste at all, just smooth an delicious. I'd like ...
15
votes
1answer
18k views

Why is there a difference between softened and melted butter when baking?

I once tried to make some cookies and assumed that melted butter would be the same as softened butter. It didn't work out... Why does it make a difference if you use softened or melted butter? ...
5
votes
4answers
41k 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. ...
2
votes
4answers
1k views

How can I turn my muffin batter into the natural blue color from blueberries?

I'm trying to make blueberry muffins, and I will be folding the blueberries into the batter as well. How can I turn the batter slightly blue without adding excess blueberries? The recipe i'm using ...
9
votes
6answers
121k views

What can be used as an alternative for Applesauce?

This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
8
votes
5answers
7k 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 ...
10
votes
5answers
4k views

What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the ...
14
votes
4answers
68k views

When is it necessary to cover food with aluminum foil during baking/roasting?

Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum foil when baking a dish without a recipe? ...
11
votes
10answers
51k views

Best way to cleanly cut brownies?

So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming for brownies that are around 3"x2.5") ...
1
vote
1answer
226 views

Why does my pavlova always look like this?

It has circles on it every time I try to make it. And sometimes it just won't dry - it's soft; it doesn't really crack like I hope it would! It always sinks and the bottom is kinda sticky and dark ...
16
votes
12answers
85k 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
75 views

My french bread dough did not rise on the second rise after forming the loaves

My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fully, I went ahead and baked them. The ...
0
votes
1answer
423 views

What should a good cookie dough look like?

I've been trying to make a good, chewy cookie recipe for the last 4-5 months but nothing good ever shown up. I've tried countless recipes on the internet with no success. One thing that I noticed was ...
11
votes
11answers
28k 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.
0
votes
0answers
36 views

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts ...
0
votes
0answers
10 views

Folding in egg whites [duplicate]

Hello a recipe calls for folding in the egg whites, i was wondering if i could just use the dough hooks on a hand mixer instead? What will make the difference? This is for a Christmas fruit cake by ...
15
votes
13answers
27k 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 ...
-1
votes
0answers
32 views

Which Gastronomy College Should I do in USA? [closed]

Hi my name is Guilherme and I need to know which colleges of gastronomy are good on USA?
27
votes
4answers
50k views

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
3
votes
1answer
91 views

How can I scale down a high-yield recipe that calls for a single egg?

Recipes for muffins and the like often involve eggs and the recipes are usually designed for a yield of about 20. I have a small oven and only want/can make about 5 muffins at a time. What do I do ...
1
vote
2answers
31 views

Yeast and Flour for Panasonic Bread Maker

I treated myself to a new Panasonic bread maker but since it is my first, I have a couple of questions. Also perhaps it is worth mentioning that I live in the UK. What type of yeast do I buy? There ...
6
votes
2answers
4k views

Cinnamon Roll Filling

There seem to exist two different camps of people when it comes to cinnamon rolls and their filling. Some say to use regular granulated sugar, cinnamon, and butter while the opposing view states that ...
2
votes
1answer
56 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 ...
7
votes
3answers
34k views

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?
3
votes
2answers
56 views

Making cake balls with a not-so-sweet frosting

I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possible to ignore any kind of frosting and ...
5
votes
5answers
4k 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 ...
0
votes
1answer
49 views

Getting correct baking consistency when using stevia as sugar substitute

When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything that can be done to make the dough with ...
2
votes
2answers
1k views

How do I adjust cooking time when temperature may be off by 5-10C?

Over the holidays, my mom tasked me to prepare a Crown Roast of Pork for our Media Noche (basically it's the meal you have as you approach the New Year with fireworks) meal. All of the recipes I ...
15
votes
4answers
87k views

What does it mean to “fold in” an ingredient into a mix?

I see this in baking recipes, but I've never been quite clear on the difference between mixing and "folding."
4
votes
2answers
141 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 ...
1
vote
1answer
58 views

Using Glucose instead of Fructose

My recipe calls for 100g of fructose, I don't have any. Can I use Glucose instead? If so would the amount be the same? If not what could I use instead of the fructose?
2
votes
0answers
94 views

Why do my pastries come out flat when I use butter instead of margarine?

I am making Danish puff and also mini cream puffs. When I make them with butter, they are coming out thinner and flatter, spreading out. they should be high and round. It calls for margarine (which I ...
2
votes
1answer
65 views

Will my baked potatoes be ok cooked longer at a low temp?

I am slow cooking a roast at 275 for 3 1/2 hours and want baked potatoes also. Will my potatoes be ok if I cook them at 275 for 2 or 3 hours? Maybe if I start them in the microwave for a few minutes ...
5
votes
1answer
340 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 ...
2
votes
1answer
145 views

Can I make any modern improvements to this Russian cake recipe from 1971?

I found a recipe in a 1971 Russian booklet on holiday recipes, (see it below). I translated it to English. My questions about the recipe will be these: are there any advancements known to culinary ...
4
votes
6answers
16k 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 ...
6
votes
2answers
61 views

How do get the “caramelized juices” from yams

This is hard to ask, but you know how when you bake a yam for long enough it will ooze the caramelized sugars? It's like... it's leaking sap. BUT The most delicious sap ever. So wondering, is there a ...
2
votes
1answer
415 views

Baking bread during the day

Why is it that bread made during the day is lighter than bread made in the early morning
2
votes
3answers
33k 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?
2
votes
2answers
160 views

Frosting kept melting when trying to frost cake

I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it in the fridge for the next day. The ...
2
votes
2answers
224 views

Calculate baking time for bread

I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only giving it 150% baking time, and not 200%. ...
3
votes
4answers
103 views

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered ...
2
votes
2answers
122 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 ...