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

learn more… | top users | synonyms (3)

0
votes
1answer
36 views

What is the best way to go about developing and formulating a product?

I hope this is within posting guidelines. I have an exciting vision for a product but I have no formal culinary experience (mixing, baking, etc) I do have extensive knowledge in the field of nutrition ...
0
votes
1answer
33 views

A general rule which applies to different types of bread

As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about you can add dry ingredients together and ...
16
votes
10answers
11k views

Is cheesecake a cake or a pie?

Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
4
votes
1answer
44 views

Baking with unhulled sesame seeds versus hulled

I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it down, I figured that was what I was ...
3
votes
5answers
46k views
0
votes
0answers
57 views

What baked good involves crushed digestives, peanut butter, and marbled chocolate?

Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can someone help me identify the name of the ...
4
votes
1answer
44 views

How soon after baking can you refrigerate freshly made fruit pies?

How soon after baking a fresh fruit custard pie can I refrigerate it? Must it be at room temperature before it's put in the fridge?
0
votes
0answers
27 views

What happens to partially baked cake, when it is cooked in Microwave? [duplicate]

Today I was baking a cake in convection mode of my microwave, with setting of 30 mins @ 180°C. On completion, I found cake was not fully baked so I decided to bake it for 10 more mins. Here I made a ...
2
votes
2answers
6k views

Substitues for Vegetable Oil -Spread-

A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal with substituting either Butter for Oil, Oil ...
15
votes
2answers
16k 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 ...
28
votes
3answers
79k views

Why use yeast instead of baking powder?

Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
8
votes
5answers
22k 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 ...
0
votes
2answers
255 views

Is it okay to use stainless steel in oven?

Its stainless steel dish so can I put it in the oven at 250c/482f ?
1
vote
1answer
43 views

roasting vs microwave+roasting beets

We made a recipe tonight for halibut and beets. It called for cooking the beets in the microwave with some water until tender, peeling and slicing them, then putting them in the pan with the fish to ...
8
votes
1answer
26k views

Fan bake vs bake

Are there any general rules to follow when choosing between bake and fan bake to cook something in the oven? What effect does each have and what are the advantages and disadvantages of both?
2
votes
2answers
123 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
2
votes
2answers
91 views

where can I buy a larger than usual 13X4x4 pull man pan?

I want to make Italian style pain de mie bread for sandwich which is much larger size than the usual 13X4X4 pull man pan available on the market.... if you know where I can find a larger size baking ...
0
votes
1answer
89 views

Cooking qualities between Glass and metal pans

I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However, when I use metal pan it doesn't cook ...
5
votes
3answers
266 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
2answers
73 views

Is it safe to eat a cake with semi spoiled lemon rind?

I made a lemon cake and used a little bit of lemon rind. I had the lemon in my fruit basket for around a month, it still had it's shape and colour so I thought it was alright and decided to bake a ...
13
votes
7answers
16k views

In baking, can yoghurt replace butter?

By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were OK. Are there any cases where it's not ...
3
votes
0answers
112 views

Can a water bath be used to bake brownies?

I've never used a water bath when baking, but I know that people use it for baking cheese cakes (i.e., placing the cheese-cake form in a container with water), so I was wondering if the same concept ...
2
votes
2answers
87 views

Substitute ratio when using butter instead of shortening

How much butter should be used to use as a substitute for 1/2 cup of shortening for a banana nut bread recipe? I don't have any shortening on hand.
3
votes
2answers
68 views

how to make shiny figures for cake decoration?

I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they so shiny?
6
votes
2answers
5k views

How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the ...
2
votes
1answer
92 views

Is lemon rind supposed to feel sticky when being grated?

I was grating lemon rind for a lemon cake and noticed that it left a sort of sticky film on my hand. Is this normal or does it suggest that the lemon was not fresh? My other question was about ...
1
vote
1answer
39 views

Using baking powder versus self rising flours and corn meal

Everything I bake with baking powder is bitter. If I use self rising flour or corn meal there is no bitter taste. So why do so many recipes call for baking powder?
1
vote
1answer
660 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 ...
17
votes
5answers
41k views

What happens if I use vegetable oil in a cake?

I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter. I'd like to use ...
5
votes
2answers
108 views

How can I make sugarless chocolate brownies more moist

I am making chocolate brownies without sugar using the following ingredients: cocoa nibs, 1 & 1/4 cups carob powder, 1/4 cup margarine, 125 g flour, 50 g stevia, 1 tablespoon vanilla essence, 2 ...
9
votes
7answers
24k views

How do I keep my enchiladas from getting soggy when they cook?

I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
1
vote
1answer
92 views

How to get a brown/burned texture on cornbread?

I am using the recipe here to make oven baked cornbread. The image in the recipe shows a nice brown/burned texture. I was wondering if I have to brush the top with butter or egg to get that texture? ...
0
votes
1answer
102 views

My cocoa powder won't mix with melted butter

I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was only melted not boiled. I use Heintz ...
2
votes
1answer
349 views

I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?

I was given a fudge recipe citing evaporated milk instead of sweetened condensed milk. Is it possible to fix this by adding sugar and re-cooking the fudge or is it just a recipe gone bad?
2
votes
1answer
250 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
2
votes
1answer
118 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 ...
3
votes
2answers
1k 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?
2
votes
3answers
7k views

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix the the two ingredients with, or perhaps ...
9
votes
7answers
102k 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 ...
0
votes
2answers
50 views

How do I make my baking powder biscuit dough stick together?

I am trying to make baking powder biscuits for strawberry shortcake. i followed the recipe on the baking powder can and i was trying to roll them out but the dough doesn't stick together very well. ...
3
votes
6answers
321 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 ...
11
votes
5answers
12k views

Gummy residue from baking spray/oil

I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my ...
0
votes
1answer
64 views

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the ...
1
vote
0answers
70 views

Dog biscuits - curl after baking

I make dog biscuits. After rolling and docking the dough and baking, the biscuits will often "curl" as they cool and air dry for 24-36 hours. It happens about 50% of the time. What am I doing that ...
0
votes
1answer
1k 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.
1
vote
1answer
49 views

How to keep my oven evenly heated

While baking at 350 yesterday part way through cooking the broiler element came on and burned the top of my cake. Any ideas on why that would happen?
2
votes
1answer
107 views

Cakes cooked in same tin but come out different sizes

I have recently made a wedding cake with 3 layers of cake for each tier. For each size the same tin was used for each 3 layers but when putting them together they were all different in size and had ...
4
votes
4answers
4k 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 ...
5
votes
7answers
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
6answers
7k views

Why does flatbread have to be microwaved / cooked / toasted?

I was eating at a Subway restaurant the other day and they asked if I would like my flatbread toasted... I responded with a "No thanks." The Chef said, "Well technically the flatbread still HAS to be ...