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

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0
votes
1answer
65 views

How can I make delicious pastries in advance of serving day [on hold]

I would like to make some amazing breakfast treats to serve at an event we are hosting but I am part of the event and will be very busy the whole week before. Does anyone have any ideas for pastries ...
2
votes
1answer
55 views

How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no ...
1
vote
6answers
10k 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." They said, "Well technically the flatbread still HAS to be ...
2
votes
1answer
49 views

Flavored caramelization

When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The caramel recipe is simply: brown sugar ...
0
votes
0answers
42 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 ...
3
votes
2answers
91 views

Can I freeze baked puff pastry?

Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
3
votes
1answer
75 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 ...
25
votes
9answers
52k views

How warm must dough be in order to rise?

While making some focaccia this afternoon, my wife said, "sure the house is 'warm'; it'll be fine." One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm ...
1
vote
2answers
89 views

Bread crusty outside and super soft inside

Bread I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I used I've try everything and it's not working any help.
2
votes
3answers
164 views

How to form cookie dough into rolls?

I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made cookie dough into containers and just slice ...
1
vote
1answer
68 views

Butter melted then soften

If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
0
votes
1answer
84 views

Flourless cookies form “skin” that seals in moisture

I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
4
votes
2answers
273 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
2answers
185 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 ...
4
votes
5answers
13k 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 ...
0
votes
2answers
122 views

Use of sour milk for bread making - how long after the expiration date is it safe?

My mother uses (and my grandmothers used to use) sour milk in the baking of homemade bread. This was generally whole raw milk that had soured. I'm not so lucky as to be able to get whole raw milk ...
15
votes
4answers
17k views

Why does my bread collapse in my bread machine?

I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard ...
6
votes
8answers
5k 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 ...
2
votes
0answers
54 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 ...
3
votes
1answer
75 views

How do I make this quick-bread recipe less moist?

I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it helps, but is there something I'm ...
7
votes
1answer
121 views

Bakers percentage for cookies

I am aware of the bakers percentage used in bread, and I have used it successfully. I am baking cookies at home as a hobby. I have collected few recipes from blogs, and they work great. As I am now ...
3
votes
3answers
207 views

Substitutions for “European style” butter in croissants

I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of butter locally is very difficult. In the ...
2
votes
2answers
127 views

Replacements for baking soda in a cake?

Sometimes I wish to bake a cake, but sometimes the country that I'm in doesn't have baking soda (it's not the country that's changing itself, but me that's changing country from time to time). I have ...
22
votes
5answers
8k views

What is the criss-cross pattern on top of peanut butter cookies used for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
2
votes
0answers
28 views

Heart shaped fruit cake: how to prevent uneven baking

I have just made my first ever fruit cake. I used the BBC light fruit wedding cake for a 6" tin. I used the cake o later to increase the cake to a 12" one. The original recipe said to bake for 30 ...
0
votes
1answer
164 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
5answers
17k 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 ...
3
votes
2answers
213 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?
1
vote
1answer
57 views

Tricks for knowing when a cheesecake is correctly done [duplicate]

I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done. I know that the sign is when the middle still jiggles, ...
2
votes
1answer
76 views

Chiffon cake deflating

I'm currently on a chiffon-making spree but all my chiffon cakes keep on collapsing after cooling. Here's the recipe I used: - 100g flour - 100g sugar, 50g for meringue and 50g for yolks - 1 tsp ...
3
votes
5answers
30k views

Why did my pavlova not bake properly?

My pavlova turned out too soft , sticky and "gooey". Yellowish liquid was seeping out of it during and continued after baking,
-1
votes
1answer
49 views

Which factors determine the absorption levels of foods? [closed]

I wonder if there are some general rules for primary food groups (meat, veggies) that a cook can use to increase/decrease the amount of oil, water, and other compounds uptaken by the target ingredient ...
5
votes
2answers
1k views

Why did my Chiffon Cake collapse?

Recipe used: 75g flour 1/2 tsp baking powder 80g sugar + 15g sugar (for the meringue) 2 eggs (60g each) 35g oil 60g water Instructions: Place all ingredients except egg whites and 15g sugar in a ...
1
vote
1answer
33 views

When making soda bread, 45 min on baking sheet or 15 min on cast iron skillet?

I am looking at these two recipes for making Irish soda bread: http://allrecipes.com/recipe/213830/brennans-irish-soda-bread http://allrecipes.com/recipe/51447/irish-soda-bread-in-a-skillet/ They ...
1
vote
0answers
36 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 ...
10
votes
5answers
32k views

When should I use convection when baking? [duplicate]

I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? ...
3
votes
5answers
48k views

How to convert a muffin/cupcake recipe to a large muffin recipe

I'm looking at the side of my "breakfast - O - meal" box at a recipe for 12 muffins. The kind you would use with a standard muffin tin. What kind of variation should can I use to make the recipe work ...
0
votes
1answer
72 views

How do I make a mold from a plastic container?

So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to take that container, shape something ...
9
votes
4answers
14k views

Baking in Glass Loaf Pan

Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended ...
1
vote
1answer
16k views

Undercooked cookies

I made chocolate-chip cookies from a store-bought mix. I followed all of the directions and added the ingredients as directed. All I had to add was one egg and a 1/2 cup of softened butter. I put ...
12
votes
4answers
32k 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 ...
0
votes
0answers
156 views

Very Bitter Cocoa Powder Measurement

My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The cocoa powder he buys is extremely rich, ...
19
votes
4answers
24k views

Why do my brownies inconsistently end up hard and thin?

When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same ingredients, and use the same equipment ...
1
vote
1answer
76 views

Criteria for silicone utensils [closed]

What are some things to look out for when looking to purchase silicone utensil sets?
4
votes
2answers
285 views

How would you restore sweetness and moisture in this bundt cake?

This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer linked to. Specifically: reduce 2.75 ...
2
votes
2answers
71 views

should I let my sourdough loaf proof in the fridge or on the counter?

I've been watching tons of videos on making sourdough recently, and quite a few say to let the sourdough loaf do its final proof, or rise, in the fridge. Is this necessary? Would it speed up if I just ...
1
vote
1answer
61 views

Breakfast burritos from 16 egg casserole, how to cook everything uniformly?

I am baking a 16 egg casserole that will be used for breakfast burritos and so I want the egg mixture to be cooked uniformly through. Once the breakfast burritos are made I will freeze them all. What ...
-1
votes
1answer
68 views

Is Bisquick used as a standard in recipes for shop-bound products?

Are there shops that use Bisquick as a standard in their products that use flour mix? I just noticed that Bisquick is a fragrant flour and seems of good quality. I thus suppose that for small ...
16
votes
18answers
47k 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 ...
1
vote
1answer
93 views

Can you bake cornbread in enameled cast iron?

I would really like to make a cornbread recipe, but I don't have a cast iron skillet. Could I bake it in an enameled cast iron Dutch oven without the lid and get a good result? If not, could a muffin ...