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

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3
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4answers
31k views

How do I make liquid glucose from powdered glucose

I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I ...
1
vote
0answers
17 views

Chocolate and oil how to store this

When mixing 16 ounces of chocolate and 4 ounces of oil together and melting it how long will it last ? How should I store it ? Can it cause botulism ?
2
votes
1answer
59 views

Countering the oven spring, on purpose

In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a long time proofing. the recipe then goes ...
4
votes
3answers
2k views

Cooking cakes on asbestos mats

My mother tells me when she was young her mother would bake cakes on an asbestos mat inside a lidded electric frypan. I'd assume the practice is gone now because of the reputation of asbestos, but ...
4
votes
2answers
108 views

Baked tortilla chips: how to make them quicker and more consistent?

I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that the last few minutes are highly variable ...
3
votes
1answer
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?
15
votes
9answers
10k 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?
2
votes
1answer
53 views

Can barley flour be used as a substitute for barley malt extract?

A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
1
vote
1answer
537 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 ...
1
vote
1answer
242 views

Substitute peanut butter for cookie butter?

I'm trying to make mug cookies and it calls for cookie butter, which I don't have. Can I use peanut butter instead?
6
votes
4answers
1k views

What makes the Pillsbury canned biscuits puff up?

What is it in canned biscuits that makes them puff up immediately upon opening the can yet stops them from raising further? What kind of food voodoo is at work here? Please explain the food science ...
4
votes
2answers
451 views

How do I bake chocolate chip cookies like Subway?

I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5 cup brown sugar, 3/4 cup flour, 1 egg, 2 ...
1
vote
1answer
67 views

How to heat up already baked french bread in oven to get a crispy crust

Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy outer texture? Water mist on top before ...
3
votes
5answers
6k views

What can I do with batter that has lumpy sugar in it?

I was making a scratch cake, and my sugar (to my chagrin) was inferior. When I beat it into the batter, it turned into many tiny lumps. Has anyone ever figured out how to solve this problem? I beat ...
0
votes
1answer
94 views

How can I estimate the time required to bring a piece of meat to a certain temperature?

I would like to cook a couple steaks using the "reverse sear" technique (e.g. this Youtube video). The general instructions are: Preheat the oven to 275F. Put steaks in oven and bake until they ...
0
votes
2answers
115 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 ?
2
votes
1answer
88 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 ...
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
1answer
62 views

After refrigerating cookie dough overnight, should i leave my dough at room temperature or go straight to the oven?

I usually leave my cookie dough in the fridge overnight. After taking it out, should I leave it at room temperature for a while or should I scoop it and go straight to the oven?
2
votes
1answer
35 views

chocolate substitutions in baking brownies from scratch

can I use semi-sweet or unsweetened chocolate squares for dark chocolate in a brownie recipe
3
votes
1answer
33k 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?
0
votes
1answer
44 views

Replicating commercial gluten-free/non-gebrokts matzo — where to start?

I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischewitz gluten-free matzo-style crackers are ...
5
votes
1answer
4k views

Pie VS Tart VS Quiche

Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must ...
0
votes
1answer
32 views

How to convert cook time and temp from 9" round cake pans to standard cupcakes? [duplicate]

I am making carrot cake "cupcakes" from a recipe meant for round 9" cake pans (3 layers, if that matters). The cake pans are supposed to cook 25-30 min at 350. How should I cook the cupcakes? ...
7
votes
1answer
115 views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
15
votes
4answers
20k 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 ...
4
votes
2answers
190 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
229 views

Is there any substitute for vital wheat gluten?

There's pizza dough recipe which calls for vital wheat gluten and I cant find it anywhere in India. Is there any substitute for it?Can I use seitan as a substitute? Thanks
5
votes
3answers
185 views

Bread doesn't split at the score

I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...
1
vote
3answers
109 views

One base cake mix and then make several flavors

Does anyone know how to make one base cake mix and then make several flavors for cupcakes? I was thinking a basic white cake mix then SPLITTING mix into Vanilla Bean, Chocolate and Strawberry. Thank ...
6
votes
5answers
10k 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 ...
2
votes
3answers
9k views

How to minimise sugar in meringue

My wife just complained that she can't eat my meringue because they have too much sugar in them. She suggested I cook them with less sugar. However, without sugar the meringue won't work right. What ...
1
vote
0answers
51 views

Does salt do anything more for baked products than just add flavor? [duplicate]

From a chemical scientific stand point... What roles does salt play in food besides the usual afterthought of sprinkling some on top of your food item to increase/enhance the flavor. I know this is ...
-1
votes
3answers
85 views

cake burns on bottom

Why is my cake burning on the bottom and the top is not done. I must not have the oven rack in the right place. If I want the cake to bake less on the bottom, what position should the rack be in.
11
votes
6answers
8k views

How can I make my scones rise evenly?

I've been making some scones and they are either falling away to one side or just sort of staying flat. I'm currently just baking them on a tray in the oven at 220C The recipe is: 450g self-raising ...
2
votes
4answers
97 views

How can i optimize the use of my convection oven?

Is there a resource i can use to learn how to bake in my convection oven? I know that it can improve the results greatly and i am just not understanding it. I know that you are supposed to bake at ...
0
votes
1answer
45 views

Filling tart with beans/rice for baking

I've found a recipe for a lemon tart: http://www.bbcgoodfood.com/recipes/380616/greggs-tangy-lemon-tart Everything looks fine to me and I get what to do exactly, but I don't understand the part that ...
11
votes
3answers
24k views

How can you make “All Purpose Flour” using home ground wheat?

We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
9
votes
6answers
21k 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 ...
15
votes
3answers
2k views

What is the science behind Magic Cake?

Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separates into three distinct layers: A dense ...
11
votes
4answers
10k 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 ...
2
votes
3answers
10k views

Suggestions for a substitute for almond paste in a cookie recipe?

I’m trying to find a substitute for almond paste in a cookie recipe. Does anyone have any suggestion for what I could use? This is a cookie recipe that calls for 8 ounces of almond paste. The recipe ...
1
vote
2answers
251 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 ...
3
votes
2answers
127 views

How to avoid elephant skin on no-knead bread?

When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKEA 365+ pot made of stainless steel. The ...
0
votes
0answers
47 views

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
6
votes
4answers
244 views

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, ...
3
votes
4answers
220 views

What causes the crown of the bread to crack during baking?

What causes the crown of a bread loaf to crack as it bakes? I would like to prevent it.
0
votes
2answers
111 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 ...
2
votes
7answers
5k views

Impastata Ricotta for Cannoli

I have been trying to make homemade cannoli filling, but I can not find Impastata Ricotta anywhere. I have tried using regular Ricotta, leaving it to drain in a cheesecloth overnight and then food ...
0
votes
1answer
69 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 ...