Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
8
votes
7answers
32k views
Is granulated sugar (American) the same as caster sugar (UK)?
I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
7
votes
5answers
555 views
domestic bread steaming -> will my stone be okay?
Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?
2
votes
3answers
140 views
How to build steam in the oven for getting an oven spring? [duplicate]
From: What makes a bread either close or open crumbed/textured?
Oven spring
Yeasts continue producing CO2 until they die at 60C/140F. Also, gasses
expand with heat, so it will also help ...
2
votes
3answers
3k views
Should scones dough be sticky?
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com.
It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ...
5
votes
3answers
13k views
Proper way to add marshmallows to brownies?
I've had brownies with gooey marshmallow swirled in and find them delicious. However, when I try to duplicate this by adding miniature marshmallows to my brownie mix, I find that they just turn into ...
1
vote
1answer
5k views
Are glass jars from the supermarket oven safe?
I recently discovered from the working class foodies video on french onion soup that mugs are oven safe, or at least their mugs and my mugs seem to be by experimentation. I also happen to be one of ...
48
votes
8answers
4k views
How can I get chewy chocolate chip cookies?
My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?
Thank you to everyone who has answered. So far the tip that had the biggest impact was to ...
5
votes
1answer
7k 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 ...
11
votes
8answers
32k 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' ...
3
votes
1answer
563 views
How does the baking time change if I scale up a cake recipe?
I have recipes for chocolate cake, Maderia cake, lemon drizzle and champagne cake.
I want to increase the ingredients to make a bigger cake. Do I still use the same baking time and temperature?
1
vote
1answer
208 views
How do you make whole-wheat bread less crumbly? — (Without adding gluten)
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it.
I have heard of adding ...
5
votes
3answers
680 views
How to keep a high hydration bread loaf from becoming flat
Yesterday, I made a sourdough loaf with a high hydration (80%) and as usual, when I turned it out of its banneton, it simply couldn't hold its shape and became very flat; only about 1 1/2 inches at ...
4
votes
2answers
99 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 ...
5
votes
3answers
108 views
How can I make my carrot cake taste more carroty
I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
7
votes
3answers
6k views
Can I substitute Molasses for Honey in Baking Recipes?
Can I substitute one for the other in baking recipes?
3
votes
4answers
1k views
How to get cracks in my ginger molasses cookies
I used this recipe to make ginger molasses cookies. Though the cookies tasted great, my cookies didn't develop any cracks in them like the ones in the picture. I tried baking them for longer, but that ...
2
votes
3answers
115 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, ...
2
votes
2answers
2k 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 ...
3
votes
1answer
103 views
Why didn't my beer cake cook properly?
I have a beer cake recipe which I've successfully cooked once. Since then, I've had a new oven and just tried to bake it again. It wasn't entirely successful.
It's baked in a 10", round, deep ...
13
votes
5answers
1k views
Why are there no recipes combining both yeast and baking powder?
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder?
I know there ...
1
vote
1answer
5k 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?
5
votes
2answers
4k views
What does cream of tartar do in baking recipes?
I am making the following recipe for a birthday party: Pinata cookies!, and it calls for cream of tartar in the dough. This is the first time I've seen that in a cookie recipe and I can't figure out ...
8
votes
2answers
568 views
Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
Because of the shattering dangers of the apparently inferior lime glass that Pyrex uses for manufacturing in the U.S. as exposed by Consumer Reports, I'd like to replace my Pyrex with borosilicate ...
15
votes
3answers
10k views
How can I identify dutch process cocoa?
I have a hard time finding "dutch process cocoa" in the store sometimes.
What other names might dutch process cocoa be known as?
Is there something else in the ingredients that might identify ...
2
votes
2answers
48 views
Stop rhubarb compote juice from leaking
I am making a rhubarb meringue pie by first blind-baking a short pastry, afterwards I put the rhubarb-compote onto the cake and the meringue on top, and then bake that again for a short time.
...
0
votes
1answer
61 views
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
That's the question.
What quantity and resting time should be preferred for active dry yeast when it is supposed to be used in place of quick yeast?
Please specify in spoons or cups.
12
votes
4answers
13k 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 ...
2
votes
3answers
813 views
How can I attach printed rice paper decorations to cakes / cookies?
I bought some printed rice paper decorations (flat circles of rice paper printed with edible ink) for my son's birthday party. I'm not sure what the best way is to attach them to cakes / cookies and I ...
1
vote
3answers
99 views
bread flour strength?
ive got a new recipe that I really want to try, but it calls for bread flour and doesnt mention the bread flour strength, ive got strong bread flour, is that what they meant?
or if not will that ...
9
votes
5answers
17k views
Order of combining wet and dry ingredients when baking
I've always learnt that you add the wet ingredients to the dry ones.
Looking at some recipes:
"Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ..."
"Pour wet ...
1
vote
3answers
151 views
Adding baking powder as a final step
Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed recently by experimentation and further ...
2
votes
1answer
72 views
Effect of adding wet ingredients to dry when making bread?
I inadvertently omitted the eggs from my challah recipe, but realized this only after the final step of mixing in and after fully incorporating the flour. Rather than throwing everything away, I ...
6
votes
4answers
11k views
Is it possible to make fudgy brownies without oil?
What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
1
vote
1answer
65 views
Shirred eggs elements
I've found a number of recipes online for shirred eggs.
Some have a fat (cream, ham) beneath the eggs; others don't (except for a bit to grease the ramekin).
Some have a cheese (Parmesan, Cheddar, ...
2
votes
2answers
3k views
Egg replacer for bread dough?
I've been reading (most) questions and answers (here) about baking bread (which I love) and how to replace eggs in many recipes (which I wish I didn't need). Turns out, I too have egg allergy (not too ...
7
votes
6answers
567 views
1
vote
1answer
428 views
How can I avoid cakes to turn into jelly?
I am making cakes, and mostly chocolate cakes. But under certain conditions, instead of taking a nice bread texture (soft and with air bubbles), it turns into a kind of jelly (compact, a little bit ...
2
votes
1answer
6k 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 ...
3
votes
1answer
118 views
Right baking temperature
Problem with the right baking temperature. I have a gas oven. To bake a cake I pre heat the oven at 150 C for at least 1/2 an hour while I prepare all the stuff required for preparing the cake . After ...
0
votes
2answers
140 views
In what proportion should the given ingredients be combined to form a cookie?
These ingredients were listed on a cookie pack available in the market.
I would like to know what combinations of the following ingredients can be used to produce around 200gms cookies?
Wheat ...
4
votes
1answer
90 views
can I make a dry ingredient waffle mix with dry egg powder & powdered milk?
I want to make a dry waffle mix that you can store and later just add water to make ready. is it possible to do it with all dry ingredients?
9
votes
6answers
10k 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") ...
3
votes
3answers
571 views
How long should I bake a whole sweet potato for?
How long should I bake a whole sweet potato in the oven for versus an 'ordinary' potato of the same size?
1
vote
1answer
102 views
Stronger bread, how could I achieve that?
I'm new to baking in general,
and I've been recently trying to make a simple pizza bread.
But the problem is that after I bake the bread in the oven, it seems like the bread isn't as elastic as I ...
1
vote
2answers
113 views
Does acidity negate double-acting baking powder?
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
2
votes
1answer
220 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 ...
0
votes
2answers
130 views
Why did my French bread neither rise nor bake properly?
Failed miserably at the first bread bake.
I have this oven: Bajaj 28 Litres 2800TMC Oven Toaster Grill
I tried this recipe: Baking the Perfect Loaf of French Bread
Instead of using 4 cups bread ...
1
vote
1answer
128 views
Do I need to bake my pre-made pie crust?
The objective was to quickly put together a banoffee pie without going through making the pie crust. But this store bought Graham cracker pie crust comes with some confusing instructions a t the ...
1
vote
3answers
270 views
Why does my bread burn at the bottom before it is done?
I bake my bread for about half an hour. At the 15 minute mark, the bottom is already slightly burnt, but the bread is clearly not done.
My oven doesn't have a thermometer, so I don't know exactly what ...
0
votes
1answer
113 views
What does karate chop in a french bread dough mean?
http://www.steamykitchen.com/75-baking-the-perfect-loaf-of-french-bread.html
Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in ...
