Tag Info

Hot answers tagged

35

No peeling is needed. A good wash and proper cooking will handle all of your food safety needs.


28

Okay, I did some more thorough searching and found Beki Cook's donut frosting recipe. Apparently my mistake was that I was letting them (the doughnuts) cool off, and according to the article: Glaze is the easiest way to sugar-up a donut. But there are a few things you need to remember. First and foremost... only glaze donuts when they're warm. If you do ...


21

This is what America's Test Kitchen (sorry, paywalled) has to say about it: Sometimes baked potatoes can use a flavor boost. And instead of light and fluffy, most often they are dense and crumbly. We found that baking the potatoes on a bed of salt remedied these problems. Moisture that escaped the potatoes during baking was trapped in the enclosed pan, ...


18

The reasons people still roast whole birds are: Roasting a whole chicken is easier than butterflying it. While it's not tough to butterfly a chicken many people don't know how, or don't want the cleanup It's less prep time to roast a whole chicken. If you are busy you can have it from the fridge to the oven in less than a minute, while butterflying or ...


15

First off, do not use sand paper. The sandpaper grit will wear off over use (which is it's function) and possibly remain in the dough. You don't want anyone eating sand paper grit, and I'm not even sure what it would do. It might even be a hospital-level problem if the grit gets embedded in any digestive tract tissues and causes inflammation. Ugg. Please ...


14

Short answer for a short question: Probably. Assuming you're using it to line the pan, paper might leave the cookies less browned than you'd like, but it will provide a physical barrier between cookies and pan just fine. If you're using it to cover the bar cookies to keep them warm, foil works a lot better than paper. If you're cooking the cookies in a ...


11

Absolutely no peeling necessary. In addition to the above advice, if you (or anyone else) is overly concerned about 'germs' and the like on the skin, use a small plastic-bristled scrub brush to clean the potatoes properly under running water. I usually don't, unless they are really gritty from the field or have huge divots on the surface where water may not ...


11

In his book On Food and Cooking, Harold McGee writes regarding beans and legumes: Plain salt at a concentration around 1% (10 g/L, or 2 teaspoons/qt) speeds cooking greatly, apparently because the sodium displaces magnesium from the cell-wall pectins and so makes them more easily dissolved. Baking soda at 0.5% (1 teaspoon/qt) can reduce the ...


10

I don't know much of the science behind the super-soft bread on supermarket shelves, but I can give some insight into the history that led to it becoming so ubiquitous in the US. The idea that whiter breads are classier than darker breads goes all the way back to the 5th century BC. The belief that white bread was superior to dark bread, a common theme ...


10

I'd take a different approach entirely. Throw out the cookies, or at least don't eat them. Compost them, or build a cookie fort for small mammals, or make something decorative, or play cookie frisbee (probably outdoors). Use your imagination. Consider this failure a learning experience – remember to actually learn from it – and try again.


10

To make your own part-baked rolls, you have to actually part-bake them, not just freeze the shaped dough. You can freeze shaped dough, but you then need to fully thaw it and let it 'wake up' again before baking. You need to part bake at a relatively low temperature so that the dough springs and sets, but a crust does not form. About 20 minutes at ...


10

Rounding to the nearest 10C is more accurate than your thermostat probably is anyway (don't round up, round to the nearest). Conversion isn't your issue, your thermostat is much more likely your culprit. Use an oven thermometer, not your dial. And keep in mind that ovens hover above and below their set temperature by switching on and off. Use Google or ...


9

There are many roasting recipes that use a bed or even a dome of salt. This has three effects that I am aware of- 1- It salts the food obviously. This isn't necessarily a reason all by itself. As you noticed salt is just as easily added later. 2- It keeps the food off the pan. In the case of fish this can make for easier service. 3- The salt becomes part ...


8

All other factors - ambient temperature, humidity, oven temp, etc - accounted for, the specific time of the day doesn't make any difference, whatsoever. But alas, this is the real world, we don't hold other factors constant. Most likely your room is slightly warmer and potentially your room could be a bit more humid in the afternoon. These could lead to a ...


8

There's nothing wrong with your conversions, they were fine. What you may not have considered is: Convection versus non-convection ovens. When you see a recipe in F it's most likely from the US, and in the US convection ovens are rare. Convection ovens cook with more intensity than non-convection ovens as the fan blows hot air, so when using a recipe for a ...


8

If your goal is to cook your chicken relatively quickly, the only reason to keep it whole is for presentation/appearance and to avoid cutting it up. (For example, I know some people who simply hate handling raw meat, and I imagine for them that the task of butterflying is not only laborious but distressing.) From my perspective, you can save so much ...


8

Yeast dies at about 130-140F. Bread is done baking at 200F or so. Almost all the yeast is dead when the bread is done.


8

It is a "metric" which requires experience to recognize. First, juices "running" clear doesn't mean that they will flow freely. You have to cut into the meat and look at the juice inside it. Is it clear or not? Second, there is a difference between the feel of meat at different stages of doneness, when you poke it with a fork. If you cannot notice it, ...


7

According to David Lebovitz: Because natural cocoa powder hasn’t had its acidity tempered, it’s generally paired with baking soda (which is alkali) in recipes. Dutch-process cocoa is frequently used in recipes with baking powder, as it doesn’t react to baking soda like natural cocoa does. So, if you're using non-Dutched (natural) cocoa, you can use ...


7

I rarely peel my potatoes, I love the flavor and nutritional benefits (and ease) of retaining the peelings. If skin is too old or green, then I'll peel. This discusses the concern of green potatoes: Are Green Potatoes OK? PS: I always wash my potatoes with a vegetable brush under water; I always wash all produce.


7

There is no universal substitute for wheat flour. The challenges are, roughly, that recipes will often completely fail if you replace wheat flour with something else. The particular questions you've asked aren't really answerable in a concise way. Yes, taste, texture and aroma can all suffer; yes, baking temperatures can change; yes, making (bread) dough is ...


7

This is a very common problem with challah (and any braided bread). As mentioned in comments, it seems likely that the splitting happened in the oven because the bread continued to expand too much after the crust had set. But the braids also complicate the reasons why this may have happened. Here are a few common things to try: Be sure not to braid too ...


7

The thermal death point for yeast cells is 130° F–140° F (55° C–60° C). Most bread is cooked when the internal temperature reaches 200 F or 100 C. The yeast is dead.


7

Adjusting a basic cake (either from a boxed mix or from scratch) is easy if the cake has no or very little flavour of its own. Using a boxed mix might be more difficult because they often have a generous amount of flavouring, typically vanilla, even if it does not explicitly say so on the box front. Check the ingredients list or use a mix you know - a ...


6

The claim is probably based on the higher melting point of hydrogenated vegetable oils. While butter melts between 90F and 95F, hydrogenated oils can have melting points up to 120F. This can give an advantage when baking as proteins begin coagulating at around 120F and starches start to gelatinize around 130F. This is easily observed in cookies: cookies made ...


6

Not only is peeling not needed for potatoes, but in my educated opinion peeling potatoes is not recommended. As long as you follow proper food etiquette like washing your hands and properly washing the foods before you cook them, as well as cooking at the proper temperature, then you do not need to worry about bacteria. Make sure to wash the potato well, ...


6

First of all, most guidelines for cooking pancakes recommend using a griddle temperature of 350°-375° F. Cooking at lower temperatures yields tough pancakes. Cooking at MUCH lower temperatures would keep your pancakes from forming in any real way. If there is egg in the recipe for your pancakes, you would need to cook them to an internal temperature of at ...


6

The typical internal temperature at which most bread products are "done" is between 175-200˚F. For a normal pancake batter that is enriched with butter, milk, and/or egg, it would likely fall at the lower end of that range. However, the browned outer crust has likely reached significantly higher temperatures, in the 250-400˚F range.


6

For reliable baking you need to know what your oven is doing. If the internal temperature fluctuates wildly, you're dead in the water: replace it. If it's fairly stable, spend some time learning it. Get a decent oven thermometer; set the oven's temperature control to, say, 350 degrees (F) and let it settle; check what the oven thermometer says. Then work ...


6

Sort of. Nut flours are the base of many "flourless" cakes and torts. This one from Joy of Baking is typical, and uses almond flour, which is more common than walnut. Here's one that specifically uses walnut. Note that these are not examples of using nut flours as a substitution for flour, they are recipes developed for nut flours. Both of those recipes ...



Only top voted, non community-wiki answers of a minimum length are eligible