Hot answers tagged baking
Let's do some physics again: All culinary aspects aside, a roast is a (more or less) solid "blob" with a certain mass and volume. To get the roast to the desired doneness, you want to reach a certain temperature at the center of the meat. The crucial properties are the thermal conductivity and thermal diffusivity of your meat or, very simply put, how fast ...
Nope, no problem with that at all. Toast away!
I suspect I should keep the same temperature but keep them in longer. No. The time it takes depends on the thickness of the largest piece of meat, not the total mass of meat. This is unlike the microwave oven, where the time does depend on the total mass, not just the thickness, because the microwave energy is a fixed unregulated amount and so more ...
Presuming the Cuisinart knob is made of the same material as the Le Creuset one (Phenolic), the given maximum temperature is 375°F. However, many people (including this thorough article) recommend covering it with foil to protect it at higher temperatures. Also, I would suspect that giving 375°F as the limit means that it's OK to go higher, just not too ...
Many modern ovens seem to have unusual element configurations, but with a fan it makes no difference, just use as the oven manual indicates Cooking a pizza in any domestic electric oven is tricky, as it requires more heat than an electric oven can generate. Using a metal or stone slab helps
First of all: What does cause the collapse? The ammonium carbonate creates carbon dioxide under heat, which creates the gas bubbles that expand the dough. The gas bubbles are kept in place by a network of glutenin molecules, which make the dough elastic. When your dough collapses after some time, it basically means that your glutenin network broke, much ...
I have a similar type of oven. For basic baking (cake/brownies), I started turning the temp on the oven down about 20 degrees and baking the items for the max time. That seems to be helping. HOWEVER, I am still struggling with pizza and pies (thus searching the internet, and stumbling onto this thread). I might try the pizza stone method...
You sure can. Bake the casserole for a while longer at 350, just crank up the heat (to 500 even) at the end to get the browning on the top after you remove the other stuff. Casseroles are very forgiving by nature.
Butter and shortening can generally be substituted for each other in cookie recipes if you keep a few things in mind: Since butter does contain water and less fat than shortening, you'll need to use more of it as a substitution. Also keep in the mind that the textures and shapes of the cookies will be different due to moisture content and melting points.
What really matters is the thickness of the cake, i.e. the depth of the batter in the pans. If you use two 7 inch pans instead of two 9 inch pans, you have 7^2/9^2 or about 60% the area, and you're putting in 50% as much batter, so you'll end up with the batter about 5/6 as deep. That means the baking time will end up slightly shorter, but in the same ...
The purpose of "best used by" date, on most products, is an indicator of freshness, as opposed to safety. Of course, things like temperature, light...storage conditions in general, also impact product quality. So there are several variables to consider. As pointed out above, give it a look, give it a smell...if it passes those tests give it a try.
In general, the yogurt is not going to affect the shelf life of any baked goods. You're going to kill the culture when you bake it, so it's just a question of how long that particular baked good lasts. And so the answer varies drastically depending on what you've made. It's mostly a function of how moist it is. Dry cookies last several days or even weeks at ...
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