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4

The theory is unlikely. The interior of dough rarely gets more than a few degrees above boiling, and it usually "stalls" for a significant amount of time in the 210-212F range. The only way to go above that is to dry the dough out completely, resulting in a cracker-like consistency. That's the reason why the crust has a different texture, color, etc. than ...


1

I found this today, clearing a house in Scotland


0

I've a got a simple recipe for all of you. Just take 2 cups of sugar, 1/4 cup of water, 1/2 tsp. lemon juice, pinch of salt, 1/2 tsp. of baking soda. Add all of the ingredients to a sauce pan, cook for about 5 minutes and your glucose syrup is ready to use.


2

I broiled on low and just watched them. Didn't take more than a few minutes per side and they browned relatively evenly. Actually they looked store bought and they tasted delicious completely unseasoned


-1

The definition of cake is a sweet dessert made from flour, eggs, sugar and other ingredients that is round or square and that is baked. CHEESECAKE IS A CAKE!


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In case you would like to try the method we use (minus the oil and salt) Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes (tossing the strips halfway through). Season strips ...


3

No, they are quite different. Barley flour is just the milled grain, but malt has been sprouted so it has much higher enzymatic activity and is much sweeter. It is usually used to precipitate an enzymatic reaction in your bread, which plain barley flour won't do. The recipe may work by just leaving the malt extract out, but it may brown less or rise more ...


-1

My guess is that they are packaged in a vacuum which removes any air and other gasses. Upon opening, air rushes in and the dough pops out. Just like a sponge will when sealed in a vacuum.


-1

You actually would want your cookie dough to be less firm, that way when they are baking they spread out. Whenever they are done baking, you can hit the pan (carefully) against a counter top and it will give them a more wrinkled look.


1

Peanut butter and cookie butter are quite different in taste: your end-result will be very different as well. To make your own cookie butter, take 66% gingerbread cookies, 33% unsalted butter (left out of the fridge) and mix into a paste. That being said: if you really like peanut butter and you're making this for yourself: go for it: the texture is about ...


1

In my experience you have 3 choices. Lightly spray with water, oil of your liking (olive, canola, grapeseed, or sunflower not vegetable, and lastly, my favorite, brush on lightly sweet unsalted butter. Preheat your over to 350 degrees F (give or take 25 degrees) and do not keep in oven more than 5-7 minutes depending on how round your bread loaf is. ...


1

As you noticed, depending on the size of the lumps, it may not be a problem. Consider how lumpy you can get away with American pancake batter and have them come out fine). As most cakes don't react well to a significant amount of beating (which could develop gluten and cause tunneling in the cake), if the lumps are huge (more than ~5mm / ~1/4" across), I'd ...


0

Well don't use granulated sugar it doesn't dessolve quickly instead use caster sugar cause it's super fine sugar and that means it dessolve quickly on your batter mixture.


1

I think this will be impossible to do accurately, in an oven, without a thermometer. I know you want to estimate, but a few degrees will be the difference between rare and medium rare, for example. Variables include: thickness of steak, internal temperature of steak when you begin, accuracy of your oven temperature, and time. In an oven, even though you set ...


1

When you ask "can I put it in the oven?" you're actually not asking a whole question. Can you put it in the oven? Of course you can. Will anything happen to it and your food that you don't like? Ah, that is the other half, right? What might happen? the pan might warp (if it is thin) the food might scorch or burn (again, more likely if the pan is thin) the ...


0

Only if you are cooking something in it. That's a pretty high temp and your stainless is going to get stained.


1

I'm a librarian and I found this thread because I have a patron who is also looking for one of these. It looks like they sell them here: http://www.seadogboatingsolutions.com/omnia-stove-top-oven.html Hope that helps! -Kate


3

From the Fridge: If you can scoop it (some doughs are too hard), go straight to the oven, though you will likely need to give them a minute longer baking time. This is actually beneficial for some doughs that spread a lot and some recipes actually call for a quick refrigeration. I like to do this with sugar cookies (particularly snickerdoodles) as they ...


2

Chocolate - one of my favorite subjects. The rules for naming chocolate (milk, semi-sweet, bittersweet, dark, extra dark, etc.) vary a bit depending on where you live. However, as a general rule you may substitute semi-sweet chocolate for dark chocolate in a brownie recipe. Semi-sweet chocolate doesn't necessarily have a strict cocoa level requirement, ...


1

Here's a recipe from Joy of Kosher. The flours and starches may be a bit hard to find in stores, but they'll be on Amazon. As a matter of fact, the matzo is on Amazon too, but you're right, it's pretty spendy.


0

Since I don't know exactly your receipe, the receipe I convert time to time makes 22 cupcakes. You line muffin pans with with paper liners, scoop the batter about 3/4 full in the cupcake cups, and if your receipe does not have crushed pineapple in the batter, I really suggest you add about 1/2 can of crushed pineapples, without the juice, into the batter ...


5

The culprit is the pineapple. Raw pineapple contains bromelain, an enzyme that breaks down the protein in your milk, making it bitter. The same principle is applied when bromelain is used as meat tenderizer, either as powdered additive or as fruit-based brine. This process takes a short while, so if you used pineapple in your cereal and eat it right away, ...


0

General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small ...


1

My response is regarding the Chocolate addition of the three cake flavors. Just keep in mind when adding cocoa powder to a cake recipe (that is assuming it is a scratch recipe), you have to treat the cocoa powder like flour. Adding it to a recipe without subtracting the amount of flour equal to your cocoa powder will result in a dryer cake. Ex. If you have ...


1

To add to Stephie's great post: Strawberry: Strawberry Nesquick Powder can be added to white/vanilla boxed cake mix and it will turn out okay. Just one of those "if you have it on hand, it can work" things. I still prefer just buying a box of strawberry cake though, the flavor comes through stronger. Some recipes that use it: Nesquik Neapolitan Pound ...


0

A sheet of aluminum foil under the pan can help prevent burning on the bottom.


0

If your oven heats unevenly you can also bake you cake with can pan on a sheet pan that is doubled up as well.(two sheet pans stack on top of each other) This helps with the bottom of cake (if you don't own a glass pan) from turning too dark too fast. Of course, you should in fact bake the cake in the center of the oven at best.


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 ...


0

The key is not to turn your cookie cutter. Flour the cutter and push down once. Flour again for the next scone. The turning of the cutter lets the dough rise unevenly.


0

Well all you need to do is bake on a lower stand which is given with microwave as it will cook it from the bottom as well as wont burn the top..


0

I have found this method to achieve a decent meringue with less sugar: Set a pan of water to simmer. Using a metal bowl or the top of the double boiler, place your egg whites over the simmering water.Add about half the usual amount of granulated or superfine sugar and stir until the sugar is dissolved. I don't use a thermometer. Take the egg white ...


4

The rice/beans in this step act as a form of what are known as pie weights. They are used in order to maintain the shape of the crust as it is being baked. If you eliminate the weights during baking, you may encounter undesirable levels of puffing, curling and shrinking. If you'd rather brown the top of the bottom crust while baking, an alternative method ...


0

For millennia people have made white flour from some ground whole wheat flour. After grinding the wheat blend you choose, you simply use a type of sieve and sift the flour so that only the fine flour falls through leaving the bran in the sieve. This needs to be used right away or properly aged as it will otherwise go rancid. Hope this helps!


4

I agree with many elements of the previous answers -- it could be due to the wet dough "resealing" and/or to the crust hardening too early and preventing further expansion. Doing a more horizontal slash than a vertical one is helpful to get good "ears," and extra moisture will keep the crust softer for a little longer to get more oven spring. Frankly, ...


2

Authentic enchiladas are never made with flour tortillas, only corn! Running the tortillas through the hot oil is the traditional way of prepping them for the sauce, but I use a spray oil and set them on a griddle for a few seconds each side. Maybe a minute total. And yes, enchiladas are made differently depending on what region of Mexico the recipe comes ...


3

I think there are two important factors contributing to the different layers from a single batter. The first one is the oven temperature. This magic cake is baked at a lower 300-320F than normal 350-375F oven temperature. This lower temperature allows the starch in the batter to settle before coagulation takes place. This contributes to the bottom dense ...


0

Comet and a small scrub brush with a handle . I bought a wooden handle metal bristol small brush generally used to scrub battery acid off and use on my stainless steel pots and pans. I am sure it would work on glass too.


1

I found that by adding some vanilla extract at the end that it added flavor to compensate for less sugar.


2

What's happening is that your bread crust is hardening before the expansion is done, and the crust splits at the weakest point. You need moisture to keep it soft and pliable until it stops expanding. The options are: Put a pan of boiling water in your oven at the start of your bake, then remove the pan once your bread stops expanding Put your bread in a ...


-1

There are two types of unsweetened cocoa used in various chocolate recipes: natural cocoa and Dutch processed cocoa. Natural Cocoa is made from ground roasted cocoa nibs from which most of the cocoa butter have been extracted. It is naturally acidic with a pH of about 5.4 and is beige in color. Dutch processed cocoa is further treated with an alkalizing ...


4

What seems a straight cut at the finished batard often started as horizontal deep cut: Hold the blade almost horizontally and make a cut that basically creates a flap of dough or "overlap" of 1.5 cm or more. Oven spring expands the overlap, giving these wide "bands" on the surface. High hydration doughs are a bit "sticky", so vertical cuts are prone to be ...


0

GdD's information and suggestions are all informative and helpful. You might also try adding an 'autolyse' rest as the French do. After mixing the water, yeast, and flour together until well combined, allow the dough to rest for about 20 minutes. This allows the flour to become hydrated and the gluten to start its development. Since the gluten begins to ...


2

I have been baking no-knead bread in a heavy porcelain 2-qt.soufflé dish with a glass lid with great success and consistent crust on all sides. My recipe is based on Jim Lahey's magical recipe at http://cooking.nytimes.com/recipes/11376-no-knead-bread but I use only 1 1/2 cups water, 1 cup white whole wheat flour, 2 cups of bread flour,1 1/4 tsp. ...


0

Ricotta Impastata is the finest Ricotta you can use for Cannoli filling. It is only made in Sicily. I am sicilian and my sister uses it for her Cannoli's, They are fantastic!! It is quite expensive but worth the price. Hope this helps for the person that said there is no such ricotta.


4

I'll try to break this down into components to make it simpler. If a recipe starts by combining sugar and a solid fat (creaming), this incorporates small air bubbles into the batter which will be seed bubbles for the carbon dioxide produced by chemical leavening. Occasionally, this creaming is used alone for leavening (as in traditional poundcakes). If the ...


1

The biggest difference that I know about is that mixing all the dry ingredients means that all you have to do is mix in the wet ingredients into the already homogenous mixture, this allows you to blend less to develop a nice and solid gluten matrix. If you add eggs after flour, all the other ingredients then have to be worked into what is already a dough ...


2

The problem is that the dough is so moist on most no-knead breads, that the weight of the bread itself will crush down, leading to a difference in texture between the top and bottom of the loaf. I suspect that's the reason that they often tell you to bake them in a pre-heated cast iron pot -- so that the bottom will set before the warmth of the oven causes ...



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