Tagged Questions
0
votes
0answers
253 views
Recipe for a gooey-pecan pie like filling (without the nuts) [closed]
Does anyone have a recipe or for that matter even an idea of a pie filling. It should be gooey, sweet and a little bit chewy.
Thanks in advance...
5
votes
2answers
773 views
Are there certain kinds of salts that work best for baking (cakes, bread, etc)?
As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking?
Does the kind of salt depend on what I am baking?
3
votes
4answers
918 views
How to keep thin sponge bases moist
I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
3
votes
1answer
2k views
Proper proportion of cream of tartar to baking soda for snickerdoodles
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is ...
6
votes
6answers
857 views
Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
3
votes
3answers
655 views
How to melt glucose?
I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :)
So the question is ... is there a common ...
26
votes
7answers
3k views
What is the difference between various types of flour?
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a ...
