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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2answers
82 views

home made cough sweets didn't set properly

Please could you help me find out what went wrong? I have made these before and they were slightly soft, but edible. This batch half set, but still runny Ingredients: 1 cup sugar 1/2 cup water 1 ...
1
vote
2answers
59 views

Using homemade pasta instead of dried in a bake

I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I skip that step and add the freshly made ...
3
votes
2answers
151 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 ...
2
votes
1answer
158 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 ...
3
votes
1answer
45 views

Peanut Butter substitute in baking

I love to bake and have come across several peanut butter recipes (cakes, cookies, even a multi-layered/multi-component [cake & cheesecake layers] cake) that sound really good. My problem is I ...
0
votes
2answers
74 views

Breadcrumbs or flour when greasing and dusting a cake form?

I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted breadcrumbs were clearly visible on the ...
3
votes
1answer
54 views

Tartine + Sourdough Taste

I just moved to the San Diego area and began making my bread starter from scratch (it's 3 weeks old now) from the Tartine cookbook. I just made the country loaf and it rose perfectly and looks just ...
0
votes
1answer
42 views

Cinnamon Rolls for a dessert crust

I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the ...
0
votes
2answers
63 views

Bread dough doesn't keep its shape

I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the dough tends to "spread" rather than rise. ...
2
votes
1answer
136 views

Does vinegar have the same function as tartaric acid in a pavlova?

My recipe for pavlova roll has 4 egg whites, 1 teaspoon vinegar and 1 teaspoon cornflour in it. Would you suggest adding cream of tartar? If I doubled the mixture how long would I need to bake it?
6
votes
5answers
58k views

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.
1
vote
2answers
129 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.
-1
votes
0answers
22 views

Substitution of packaged mixes [on hold]

Can a packaged muffin mix be substituted for a quick bread mix in a recipe
1
vote
2answers
66 views

What went wrong with my cookie dough?

This is my latest attempt at making chewy cookies. I used: 220 g butter, melted 200 g brown sugar 100 g white sugar 320 g all-purpose flour 320g 1 whole egg + 1 yolk I don't understand why ...
0
votes
0answers
28 views

Cookie dough crust

I want to make a dessert using a sugar cookie crust (1 Pillsbury 16.5oz roll), and a mixture of 1 1/2C butterscotch chips, 1 8oz pkg, cream cheese (softened) and 1C heavy whipping cream mixed together ...
2
votes
0answers
48 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
1
vote
3answers
87 views

Is apple to be grated a wet or dry ingredient?

Can you please answer this. Is apple a wet or dry ingredient? It will be grated
15
votes
1answer
1k views

How do I get my homemade english muffins to taste like english muffins?

I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english muffins. They taste like regular bread. ...
4
votes
2answers
6k views

How to make my meringues less sticky?

I've come a long way making meringues, beginning with brown all-around gooey mounds years ago and reaching stiff, tall and white pretties almost every time nowadays, but there is one thing I cannot ...
12
votes
12answers
30k 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.
2
votes
2answers
6k views

What combination of flours can be used as a substitution to a bread flour?

Following is the list of flours that I can get hold of in India easily: Whole wheat flour Semolina flour Chickpea flour Maida Multi grain flour Corn flour Rice flour What can be the combination of ...
2
votes
3answers
2k views

What is a non-alcoholic substitute for rum in a glaze?

I want to make an orange cake and its recipe calls for rum in the glaze. Rum, anything alcoholic, rum extract, etc. are not an option for me. Is there a way to substitute with vanilla extract? If so, ...
2
votes
1answer
96 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 ...
1
vote
1answer
454 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 ...
2
votes
1answer
2k views

Additional Cooking Time When baking more than one loaf of quick bread

How much time would I need to increase cooking banana quick bread if I am cooking three loaves together. Time for one is 40 -45 minutes at 350 degrees. I am a baking novice. Advice would be greatly ...
3
votes
2answers
4k views

How do I make brown rice bread rise without any wheat flour?

My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour. I baked brown rice bread in the following way: 600 g brown rice ...
3
votes
2answers
66 views

Can I substitute almond milk for heavy cream in chocolate glaze?

When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but I have almond milk) The almond milk I have is ...
13
votes
5answers
80k views

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended ...
9
votes
6answers
130k 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 ...
12
votes
3answers
607 views

Do bakeries generally knead dough for bread by hand or use a machine?

Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!
4
votes
0answers
67 views

How do you make Hull Hotcakes? [closed]

I am fast going barmy trying to find someone who remembers the Hull Hotcake recipe. This hot cake was very very popular over generations through to the 1960's then seems to have disappeared. It was a ...
2
votes
1answer
195 views

Substitute for baking parchment

I don't have access to baking parchment and I need to make a cheesecake tomorrow. Is there any substitute that I can use for baking parchment?
4
votes
1answer
6k views

How important is the creaming process while making a cake?

A few of the chocolate cake recipes I read always start with the step - mix butter and sugar until creamy. I've tried a couple of times but failed to create anything near to creamy. But a few recipes ...
9
votes
6answers
10k 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 ...
3
votes
1answer
8k views

Why did my Crème Fraiche split?

I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years. Recently the ...
15
votes
5answers
72k 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? ...
6
votes
3answers
1k views

How to make softer scones?

I used the scone recipe from here, but the scones turned out really hard and dry. What should I have done differently? More butter, more milk. Less cooking time? ...
5
votes
2answers
6k views

How can I stop chocolate chips sinking to the bottom when I make cakes?

I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top). Is there ...
1
vote
3answers
922 views

Can I substitute vanilla extract for cocoa powder in a cupcake recipe?

I found this recipe online for a chocolate cupcake recipe and I want to make it into a vanilla cupcake recipe. I know what you may be thinking "why doesn't she just find a vanilla cupcake recipe?" ...
3
votes
3answers
5k views

How do I stop my pastry shrinking?

So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling. But after 20 mins baking blind, I ...
2
votes
1answer
100 views

Why is glucose not used in many cake recipes?

Glucose is used in some recipes to make a cake soft and fluffy (for example, this Strawberry Shortcake recipe video https://www.youtube.com/watch?v=Wc6F_dLJo8o). What is the reason glucose is not ...
0
votes
0answers
40 views

Power went off while baking! [duplicate]

My power went off while baking a simple cake, exactly 15 mins after I had put it in. It requires 30 more minutes of baking time. The cake rose partly, halfway up the tin. Can I continue baking after ...
2
votes
1answer
64 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 ...
10
votes
4answers
47k 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
71 views

How to store a double iced cake

I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potentially) 15 items. Normally I have a much ...
5
votes
8answers
52k views

What is the lowest and slowest way I can bake pork ribs?

I am leaving for about 7-8 hours and I was wondering if it's possible to pop the ribs in the oven before I leave and have them come out super tender. Ive seen some recipes that suggest 250 for three ...
6
votes
3answers
18k views

UK alternative to corn syrup?

I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK? I've heard some people saying that ...
3
votes
1answer
117 views

Why is my quiche weeping?

A quiche that I've made for years with no problems is now seeping a ridiculous amount of liquid. The ingredients include bacon, shredded swiss, onion (small amount, finely diced), eggs, half and half, ...
1
vote
0answers
37 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
5
votes
5answers
37k views

How to adapt brownie recipe to cook well in a mini-muffin tin?

I've got a great brownie recipe that works awesome in a 9x11 pan. The top comes out crunchy, the bottom cake like and the middle nice and fudgy. I figured I would try to make them in a mini-muffin ...