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

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5
votes
6answers
28k 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 ...
5
votes
7answers
50k 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 ...
2
votes
2answers
338 views

is it okay to use shredded zucchini that smells a little sour for baking

I've had some shredded zucchini in my refrigerator in a plastic container for about a week or two is it okay to use for baking bread or cake if it smells a little sour or maybe like vinegar
0
votes
2answers
74 views

When to use glass vs. metal vs. stoneware baking dish?

I've recently started to do more baking. I have metal baking sheets, metal bakeware, glass bakeware and I also know that there is stoneware baking dish, like this casserole. How do I decide which to ...
10
votes
4answers
221k views

What is the difference between corn flour and corn meal?

I have a recipe that calls for a mix of corn and wheat flours, but my local grocery stores (in the south east US) only carry corn meal. What is the difference between corn flour and corn meal? Can ...
2
votes
2answers
81 views

can one use a toaster oven to bake cakes and cupcakes?

I am an amateur chef that has passion in cooking.m looking for a small affordable oven to use for my baking but I am not sure which one to go for. i.e a toaster oven,a microwave oven or a mini oven. ...
7
votes
1answer
131 views

Enlarging from a home bakery to a commercial bakery

I am presently a dessert baker in my licensed home kitchen and am moving to a retail storefront location with a commercial dessert bakery. My proprietary recipes for cheesecakes, layer cakes, brownies,...
4
votes
1answer
74 views

Challah braids melding together

I am trying to make Challah using this recipe, and the bread tastes good, but the braids are melding together like this: What is going on here? I am kneading using the slap-and-fold technique ...
-2
votes
0answers
27 views

Can i bake cake in sharp r72a1 microwave oven with grill [on hold]

Hw to bake cake in microwave oven with grill. Hw to convert microwave into oven
1
vote
1answer
78 views

Impossible to manage sticky dough

Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shape sticky dough but believe me, I have ...
-1
votes
1answer
31 views

How much gluten flour do I need to add?

Ill spare everyone the boring details and just say that im trying to mimick a pizza at home. I know that the original pizza uses a flour with 15% protein but I can't find that flour available. Instead,...
8
votes
6answers
40k 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 ...
4
votes
2answers
179 views

How to butter and flour the chimney of a bundt form

I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it, or smearing butter with my fingertips) ...
3
votes
1answer
120 views

2000g sourdough boule in medium sized dutch oven

I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continually run into, though, is weak oven ...
14
votes
8answers
5k views

Baking bread … without crust?

My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying it. What are some suggestions to make ...
16
votes
19answers
49k 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 ...
3
votes
2answers
273 views

Low sodium French Bread or Baguette

Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship between yeast and salt.
-1
votes
0answers
82 views

how can I remove salty taste from my cake? [on hold]

I was baking cake.But its taste was salty and It was not good.What is the reason behind it?please help me.
-1
votes
0answers
25 views

How much baking powder or baking soda should I use for one cup of gluten free flour? [on hold]

How much baking powder or baking soda should I use for a recipe that calls for one cup of gluten free flour ?
0
votes
1answer
59 views

Can I substitute buttermilk by curdling coconut milk with acid?

I love to bake but can't justify buying buttermilk for the odd time a recipe calls for it. Instead, I add vinegar to milk to replicate the buttermilk.(it works perfectly). At the same time, I LOVE ...
1
vote
1answer
67 views

Foil Wrapping BBQ Ribs in Convection?

Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
13
votes
4answers
34k views

Why should I boil pretzels in baking soda water before baking?

This weekend I made pretzels from Alton Brown's recipe. This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds. I assume ...
2
votes
2answers
2k 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 ...
1
vote
1answer
41 views

Can panettone paper molds be used for other things?

Can the paper forms used to make panettone be used to bake cake batter? Any cake, a basic dough, sponge cake, chiffon, genoise, etc.
9
votes
2answers
1k views

Why do brownies made from commercial mixes form a flaky top?

When I use brownie mix products such as the standard Betty Crocker or Duncan Hines - the ones where you just mix up the ingredients, and then put it in the tray and bake it - I notice that the top ...
7
votes
6answers
6k views

How to brownies from a box/mix with a flaky top?

I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the picture on the box. It's pretty easy to ...
6
votes
1answer
118 views

Baking (pizza) stone and effects on puff pastry

My pizza stone basically "lives" in my oven and I will be baking on it tomorrow. Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff pastry. As the stone will be hot already, I'...
0
votes
1answer
62 views

Can I replace eggs, oil and water with apple sauce or just eggs?

So I am wanting to make chocolate zucchini bread and I plan on buying muffin mix from the store. I generally use apple sauce to replace eggs but I know the muffin mix also asks for water and oil. Do I ...
2
votes
2answers
18k views

yeast substitutes and proper measurements

I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice, milk and yogurt. The question comes to ...
1
vote
4answers
93 views

My oven cooks unevenly

My oven is a Westinghouse. The serial numbers are as follows:- POL660S*02 230-240 V a.c. SERIAL: 52610542 APP NO: S/91 The problem is that it cooks unevenly and burns the base of everything no matter ...
0
votes
0answers
10 views

Potato starch as a pie thickener? [duplicate]

Can I use potato starch as a thickener for pie filling? From what I see it's not supposed to boil, but I cannot avoid this with pies. (I've tried it with a fruit pie and it doesn't seem to thick it ...
1
vote
1answer
67 views

Prefermenting the whole sourdough rye bread

Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My current knowledge is that it should only ...
2
votes
4answers
1k views

Double key lime pie filling and increase from 9“ to 10” shell, new baking time?

I want to double the key lime pie recipe and put it in a 10 inch pie crust instead of a 9 inch pie crust. How much do I have to increase the baking time? The pie has a graham crust.
2
votes
2answers
64 views

Troubleshooting Oven BBQ Cooking Times

I'm having a hard time letting go of using cooking time & internal temperature as metrics when it comes to cooking BBQ, especially when using the oven. For example, I'm currently baking baby-back ...
2
votes
1answer
61 views

How do I cook a cottage pie from chilled?

I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then allowed it to cool and then placed it ...
0
votes
2answers
97 views

What can I change about this bread recipe to lower its glycemic index?

I'm starting with a recipe from Peter Reinhart's Whole Grain Breads that uses an overnight autolyse of a soaker (whole wheat flour, your choice of other grains, salt, and water) and a refrigerated ...
1
vote
0answers
59 views

Question about chiffon cake

My wife has been working on making a chiffon cake. The picture below is attempt number 10. She has varied the temperature of the oven, used a metal tray or no metal tray in the oven, and other ...
2
votes
1answer
80 views

Incorporate oreo bits in cookie recipe

What's the best way to incorporate prepacked oreo bits into a tested chocolate chip cookie recipe? Mix with dry ingredients or wet ingredients? Consider weight of oreo bits equivalent to flour, or ...
2
votes
1answer
222 views

Unrefrigerated Mashed Bananas: Are they safe to bake with?

If mashed bananas are accidentally left on the counter overnight can they still be used for baking?
3
votes
1answer
74 views

Baking maple syrup on cold smoked almonds

I've been smoking almonds for years using a combination of maple syrup and seasonings, but recently I've discovered cold smoking gives a much nicer and deeper smoke flavor. I have a great soy wasabi ...
-1
votes
2answers
66 views

Will blending corn meal make baking corn dog batter more user friendly?

I made a baking corn dog batter (cornmeal muffins with hot dogs spaced out in a glass baking pan) a long time ago, and it turned out well, with one minor glitch. The glitch was that the batter easily ...
0
votes
2answers
105 views

Is it OK to freeze chocolate?

is it ok to freeze chocolate and for how long? I received 50 lbs of chocolate chips from my sister. I want to freeze some but not sure how long they will last.
1
vote
1answer
103 views

Why are store bought paninis only par baked?

I bought some mini paninis from the super market and the packet had instructions to bake them again for another 5-6 minutes before serving. Why are paninis sold par baked and not completely baked like ...
1
vote
0answers
50 views

how to seperate peanut oil from roasted peanuts at home?

I want to enjoy a peanut’s protein without a concern of a lot of calories , so I want to sepearate some oils from peanuts with simple home equipments , is it possible ?! How much ...
2
votes
1answer
143 views

Why does my Victoria sandwich have a hole in the base?

I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
2
votes
1answer
73 views

Yogurt-based sourdough smells like alcohol

I'm following this yogurt-based sourdough recipe, and (right now) at the 18-hour mark, it (the dough) smells like alcohol. Is this a bad sign, that it should not be consumed? And, moreover, is this ...
9
votes
7answers
168k 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 ...
25
votes
2answers
8k views

Why would you place potatoes on salt when baking in the oven?

Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching yields many recipes, but I can't ...
1
vote
1answer
233 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 ...
7
votes
4answers
612 views

How to create fruity or grassy shortbread cookies?

I saw a recipe for green tea shortbread cookies with white ganache filling and fell in love with it. But here, it is quite hard to get any matcha, the few Amazon marketplace sellers have very high ...