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

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-1
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3answers
2k 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.
-1
votes
3answers
2k views

what to do to make oilless, butterless, eggless cookies?

I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
-2
votes
3answers
128 views

Baking a rib eye in the oven

I saw a video on Facebook the other day...and it was about seasoning a steak...(it didn't say what kind,)..... but I will be using a rib eye. after seasoning it says to bake in the oven until it ...
4
votes
2answers
256 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
67 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?
2
votes
1answer
62 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 ...
2
votes
1answer
381 views

How to bake bread and desserts without an oven?

Preface: I already read Is it possible to bake a cake without an oven? and Baking pizza without an oven. The package of many prearranged, UNcooked frozen flour products presuppose the use of an ...
0
votes
1answer
43 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 ...
0
votes
1answer
163 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 ...
-1
votes
1answer
429 views

How to make biscuits having flaky texture even after using water in the dough?

Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat to make it flaky. But how do the big ...
3
votes
0answers
42 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 ...
3
votes
0answers
49 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 ...
3
votes
0answers
61 views

How do you make pie with Citron watermelon (not just the rind)?

Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used for fresh eating, typically, and is hard ...
2
votes
0answers
19 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 ...
2
votes
0answers
45 views

Multi-step Programmable Comercial Convection Oven

I have some Turbofan convection ovens which I use for baking. They have a program mode but it only supports one time and temperature setting. What I really need is to be able to create a program with ...
2
votes
0answers
33 views

Non-melting fruity filling for cookies

I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for reference, the original Russian recipe uses a ...
2
votes
0answers
111 views

Can silicone moulds be used for making cupcakes in electric tandoor

I am preparing cupcakes as I have bought new electric tandoor. Now I am confused, can silicone moulds be used in electric tandoor or not?
2
votes
0answers
50 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
0answers
116 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
0answers
163 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?
2
votes
0answers
151 views

Chalky smell in bread dough?

The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake it yet). The flour has no odor and was ...
1
vote
0answers
16 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 ...
1
vote
0answers
78 views

Using the same baking paper as always, suddenly my bread sticks, what's happening?

I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now suddenly the last two breads I made are ...
1
vote
0answers
88 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
79 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 ...
1
vote
0answers
82 views

want to know baking time for creme brulee at 225 degrees in the oven

im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer should i let it stay in oven at 225 ...
1
vote
0answers
418 views

Butter vs oil in Banana bread and Zucchini bread

I've looked up a number of recipes for banana bread and zucchini bread, which I think of as pretty similar foods in terms of texture, moistness, etc. As I expected, the recipes I find online all tend ...
1
vote
0answers
71 views

Substituting Lard for Soy Shortening

how do I convert my cake recipes from shortening to lard-I live at 6000 ft altitude. The lard is hydrogenated and has more water so it needs adjustment. I'm at altitude and that requires adjustments ...
1
vote
0answers
216 views

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...
1
vote
0answers
106 views

Double Layer Piping Tool

Is there such a piping(?) tool that can output two types of dough at the same time whereas one of the dough is a pate a choux and the other dough is some cookie dough. The pate a choux would be ...
0
votes
0answers
6 views

I need crumbly chocolate chip cookie dough to make bowls

I need a crumbly cookie dough but when I followed the instructions it still came out too smooth, how do I fix it? First time around I added almost 3 times the flour and they tasted awful!
0
votes
0answers
35 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 ...
0
votes
0answers
55 views

Reduce Calories in Batter-Baked Vegetables?

I have a recipe for batter-baked vegetables that comes out very well, but I'm wondering if there's a way to cut down on the calories added by the batter. The recipe is something like as follows: Make ...
0
votes
0answers
63 views

Can i substitute cream cheese for butter in banana bread?

I'm making banana bread and want to incorporate cream cheese into it. should I just substitute it for the 1 c butter called for in the recipe?
0
votes
0answers
69 views

Are there any pre-made Baking Powders with Cream of Tartar

I live in Wisconsin, USA though I can always buy something online. I haven't been able to find any, but a community member says that there's some in Germany, although she never stated the name of the ...
0
votes
0answers
41 views

What is the optimal concentration of sugar for baker's yeast?

I'd like to do an experiment on what concentration of sugar would be best for fastest yeast fermentation. I'm thinking to put some active dry yeast into different concentrations of sugar water and ...
0
votes
0answers
53 views

Smell from OTG or conventional oven - coil smell. Is this normal and for how long will it last?

I have a Morphy Richard OTG (NOT microwave) - the user manual tell me to run it for 10 minutes at 230 degree Celsius before using it for baking for the first time. I have done this a couple of times ...
0
votes
0answers
105 views

Electric tandoor foils, food sticks to the aluminium foil

I baked potatoes and cottage cheese, in an electric tandoor. I covered the tandoor plate with the foil and placed the stuff over the foil. After baking for around 10 mins(tandoor burns like hell), ...
0
votes
0answers
79 views

Why did my ceramic coated loaf pan turn brown?

I used ceramic a coated loaf pan and the inside color which was white, changed to brown, as if it has burnt, is that normal?
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, ...
0
votes
0answers
30 views

Conversion baking pan sizes

I want to convert a recipe for breakfast strata (eggs,bread,cheese,sausage,milk) from baking in 9 x 13 pan to muffin tin. Oven temp and time please.
0
votes
0answers
62 views

Adjusting cooking temperature and time

I have a recipe for a hard biscuit-type item that I plan to sell. The recipe I use bakes them at 350 F for 35 minutes. For safety reasons I need to bake them at 390 F. Does anyone know of an easy way ...
0
votes
0answers
68 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.
0
votes
0answers
106 views

Cookie dough crust

I want to make a dessert using a sugar cookie crust (1 Pillsbury 16.5oz roll), and a mixture of 1 1/2C butterscotch chips, 1 8oz pkg, cream cheese (softened) and 1C heavy whipping cream mixed together ...
0
votes
0answers
21 views

Egg Yolks in Making Tassies

I am making the pecan filling for some tassies. I have extra egg yolks, and want to know if I can use 2 yolks intstead of 1 whole egg.