0
votes
0answers
34 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
1
vote
1answer
39 views

How to keep blintzes closed

I am trying to make cheese blintzes. I made them out of egg and flour. After packaging the blintzes up and readying to put them in the oven, they slowly start to pop back open. How do I keep them ...
0
votes
1answer
45 views

Baking camembert with crust in a larger pan?

I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but to leave the upper surface free. But I ...
3
votes
2answers
99 views

Baking a Brie with the outer rind broken

How can I fix it when the Brie is cracked on one spot? I am planning to bake it and I do not have a receipt to return it. I know last time I baked a Brie with crack, the inside just gooey spread-out. ...
3
votes
2answers
712 views

Can I use yogurt cheese in cheesecake by substituting the cream cheese?

It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
1
vote
1answer
390 views

Can I use expired cream cheese spread?

I bought cream cheese (Milkana), didn't use it, and I found out it already expired on 5 August 2013 (over a month ago). Taste and smell are still good. Can I use it for baking?
3
votes
1answer
272 views

How do I prevent filled pretzels from blowing out?

A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar cheese, and minced jalapenos. The dough ...
1
vote
3answers
5k views

How Do I Fix Curdled Marscarpone Cheese?

I made a marscarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, and icing sugar. Why would this ...
2
votes
4answers
353 views

how to create gratin with _thin_ cheese skin

Several years ago I knew a place where they served ragout fin au gratin in small bowls with a very thin cheese skin. I'd like to create these myself. I tried several approaches, mostly by putting ...
2
votes
2answers
218 views

Tweaking a Macaroni & Cheese Cake

This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to know in which direction I should go, or ...
1
vote
2answers
283 views

How to fold camembert in dough

Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
4
votes
2answers
2k views

Optimal Cheese Melting Bagel Baking Temp/Time

So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not too crisp/dry. What time and ...