Questions tagged [baking]

Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.

Filter by
Sorted by
Tagged with
3 votes
1 answer
53 views

What is the purpose of heating peanut butter and butter when making this type of peanut butter fudge?

I've seen two basic kinds of recipes for peanut butter fudge. One is the traditional method of making fudge where sugar and milk is boiled and then peanut butter is added. The other method involves ...
user avatar
12 votes
4 answers
3k views

Why does it take longer for food to bake when the oven is full?

It seems that if I have fully loaded our oven, everything takes longer to cook. A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, ...
user avatar
0 votes
0 answers
57 views

Why does my rye bread sink in the middle like this? [duplicate]

My rye bread (made with a bread machine) usually sinks in the middle, like this one. It still tastes great, but I'd love to fix this problem. https://imgur.com/a/w7EqeMx Here's my recipe: 1 ⅓ plus ⅛ ...
user avatar
  • 179
2 votes
1 answer
181 views

Why did my cheesecake fall?

I tried this recipe (more or less). It's quite delicious and all, but why did my cheesecake fall? I didn't open the oven early, it stayed in the oven long enough
user avatar
4 votes
2 answers
284 views

What are the dips in muffin/cupcake tins called?

When I was writing this answer I realized that I have no idea what to call the dips in muffin/cupcake tins. I used to call them cups but when I looked it up I found that the cups are the paper inserts ...
user avatar
  • 68.2k
37 votes
3 answers
7k views

How did replacing flour in muffins go so wrong?

I had a whole bag of Cocoa Puffs that had gone stale, and thought it would be fun to mess around and see if I could bake something with them. So I aimed for muffins. I more or less based it on a ...
user avatar
0 votes
2 answers
196 views

Potato with core temperature of 100C but no carbonisation

I was experimenting to find out that is the temperature at which a potato is "baked", i.e. edible and completely cooked but not burned. I put one in a tiny pot in my oven at 100C, thinking ...
user avatar
  • 1
2 votes
1 answer
95 views

How long will these vegan muffins last out of the fridge? [duplicate]

I make these muffins with the following ingredient: Oat flour Banana Pea milk Walnuts Chia seeds Sesame seeds Cinamon Salt Baking powder I am going to travel and want to bring some with me. I was ...
user avatar
  • 121
2 votes
2 answers
134 views

Why did the base of my tart got soggy?

I made a tart with a filling of blended berries and yolks. The filling wasn't runny, but it soaked into the pie during cooling and the bottom got soggy. When I did more or less the same recipe with a ...
user avatar
0 votes
1 answer
95 views

Why are my marshmallows getting crunchy after baking?

I am making a recipe for red velvet cookies with marshmallows on top. I use homemade marshmallows on top that are always very soft when cutting and very sticky, however I have noticed when I put them ...
user avatar
3 votes
1 answer
167 views

What is the difference between Pate Sucree and Pate Sablee?

What is the difference between Pate Sucree and Pate Sablee? I'm specifically interested in the difference from the bakers perspective, as I understand the final product for sucree to be a bit more ...
user avatar
4 votes
2 answers
179 views

What is the distinction between baking and roasting?

Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked ...
user avatar
  • 263
2 votes
2 answers
118 views

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
user avatar
1 vote
1 answer
101 views

Do the conventional round ovens have any advantage over an OTG?

The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to: The typical Oven Toaster Griller (OTG) I'm referring to: ...
user avatar
  • 307
0 votes
1 answer
58 views

Is my vegan icing shelf stable?

I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
user avatar
  • 331
-1 votes
3 answers
287 views

How much does a dL of flour weigh?

I have a baking recipe that uses metric volume measurements. I’d like to convert deciliters to weight. How much does a deciliter of flour weigh?
user avatar
  • 443
13 votes
2 answers
3k views

How long does a souffle stay up?

I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double. But after 10-...
user avatar
0 votes
1 answer
123 views

Is there a way to second-rise a wet dough in the same container?

I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to ...
user avatar
  • 503
1 vote
1 answer
123 views

Non-nut substitute for ground hazelnuts

I found this recipe for chocolate cake that I’d like to try, but I need to make a nut-free version. Here’s the ingredients list: 240g unsalted butter 7 eggs, separated 260g caster sugar 80g blanched ...
user avatar
  • 449
2 votes
0 answers
108 views

What is the role of oil in baked cheesecake with raisins

I have mislaid my recipe for a baked cheesecake With raisins. When I search for other recipes, all of them add vegetable oil. I can’t remember ever adding oil to the quark mixture. Is it necessary to ...
user avatar
  • 21
1 vote
1 answer
69 views

Gluten free alternatives [closed]

I've been baking with gluten free flour by Doves Farm for years but recently got accidentally introduced to baking with ground almonds as an alternative. This has been something of a revelation as the ...
user avatar
  • 1,087
2 votes
2 answers
312 views

The right custard for baking with a cake

I’ve seen a bunch of videos (eg on YouTube) which show a custard and chiffon cake recipe. This custard is essentially: Egg yolks Condensed milk Milk or evaporated milk My preferred custard is quite ...
user avatar
  • 1,087
7 votes
3 answers
480 views

Why would a fully-developed dough lose consistency (elasticity / extensibility)?

I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i.e. the final panettone dough). What makes this ...
user avatar
3 votes
2 answers
269 views

How does no-knead bread not overproof?

Most sourdough instructions warn not to overextend primary fermentation, as doing so will exhaust the yeast's food supply for proving after shaping. Standard sourdough recipes call for a 3-4 hour bulk ...
user avatar
  • 53
0 votes
1 answer
104 views

Muffin casing anomaly: detachment

Preface: This relate to cupcakes, too. Also, by "casing," I'm referring to the paper wrapper that surrounds the base of the muffin and/or cupcake. For example, this is the one I use. Lastly, ...
user avatar
  • 377
3 votes
2 answers
137 views

Zabaglione for Tiramisu

I'm reading recipes for Tiramisu that call for Zabaglione. Some say I can simply whip egg yolks with sugar in a stand mixer, while others insist I use a bain marie and that the mixture reaches a ...
user avatar
  • 229
2 votes
1 answer
77 views

Does oven spring differ between white and sourdough breads?

I see a ton of videos and photos of beautiful sourdough breads with amazing oven spring and ears like this: https://preview.redd.it/5h5dh6a898h51.jpg?width=960&crop=smart&auto=webp&s=...
user avatar
  • 1,718
0 votes
1 answer
115 views

Russian Recipe Help Needed! [closed]

I need help converting this recipe and it's measurements into English! https://pin.it/30QV1w9
user avatar
0 votes
1 answer
123 views

Refrigeration of Potatoes au Gratin

After making Potatoes au Gratin. Before cooking it, I placed it in the refrigerator. How long would it keep in the refrigerator until you are ready to cook it?
user avatar
  • 1
-1 votes
2 answers
198 views

Can Le Creuset Dutch Oven be used in the microwave in convection mode?

I am reading that cast iron may pop or crackle in a convection oven, and aluminum is best for it. Since Le Creuset Dutch Oven is just enameled cast iron, I couldn't help but have a safety concern over ...
user avatar
1 vote
2 answers
167 views

Dutch oven vs. water pan for bread baking

I see a lot of successful home bread bakers using dutch ovens in their home ovens. They preheat the dutch oven, bake the proofed loaf inside the oven, and eventually remove the cover of the dutch oven ...
user avatar
  • 1,718
1 vote
0 answers
123 views

My cake falls while baking

I have been trying to follow some recipes in the book "The European Cake Cookbook" by Tatyana Nesteruk. Several recipes have a similar style which is... beating 6-7 whole eggs with sugar for ...
user avatar
0 votes
1 answer
401 views

Why can you eat raw oat flour but not raw wheat flour?

I see recipes that use raw oat flour. But I have read that eating raw wheat flour causes samonella. What is it about oats that allows you to eat them raw?
user avatar
  • 322
0 votes
2 answers
116 views

Focaccia dough perhaps not able to get at room temp before baking

The classical Focaccia Genovese proofs three times. First in bulk (right after partition if making more than one) Then flattened and topped with coarse salt in order not to let a film form that would ...
user avatar
  • 782
0 votes
0 answers
88 views

What are possible alternatives for parchment paper when baking cream puffs? [duplicate]

I decided to bake cream puffs but we unfortunately ran out of parchment paper, what can I do?
user avatar
5 votes
2 answers
1k views

Will frozen mangos work as a substitute for apples?

So, I have an old box of Koopman Oud-Hollandse Appelkaneel cake mix, which lists on its ingredients "Raising Agents 450 and 500", and looking online, it appears that Raising Agent 500 is ...
user avatar
0 votes
0 answers
31 views

Will my expired cake mix rise? [duplicate]

I have a package of Koopmans Oud-Hollandse Appelkaneel Cake mix that I think my family bought from Aldi a few years back, which is well past its expiration date. I know that baking powder in cake ...
user avatar
2 votes
0 answers
86 views

Clear vs tinted glass bakeware

There has been at least one Wharton regarding baking differences between light and dark metal baking pans, and metal vs glass. Is the difference between clear and tinted glass bakeware the same as ...
user avatar
  • 21
2 votes
2 answers
213 views

Can I bake cake in an air fryer?

My oven does not work at the moment, but I have an air fryer. Is it possible to bake a cake in the air fryer?
user avatar
  • 21
4 votes
1 answer
605 views

Beating eggs for brownie

This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it sufficient to do this lightly with a ...
user avatar
  • 257
17 votes
2 answers
3k views

Do these lines in ceramic pie plate mean cracks?

Noticed a few spidery lines in this pie plate before using in the oven, then many more appeared after use. The glazing on the outside is still solid and smooth and the lines aren’t seen from the ...
user avatar
  • 171
1 vote
1 answer
148 views

Getting well domed muffins [duplicate]

Seems to be conflicting info on achieving well domed muffin tops. None seem to offer science based references. These two are good examples of conflicting advice. Higher temp seems to be all that is ...
user avatar
  • 5,278
1 vote
0 answers
86 views

Could oat flour be the cause of gritty texture in chic chip cookies?

I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
user avatar
  • 11
1 vote
1 answer
50 views

Oatmeal Peanut Butter Raisin Chocolate Chip Nut Cookies

I have a large oatmeal cookie recipe. For the oatmeal, choc chips, raisins and nuts they say to stir them in by hand but the recipe is so large that I can't stir them. Due to getting older I no ...
user avatar
5 votes
2 answers
524 views

Deidre's bread getting HUGE in the oven

I have made Deidre's Ultimate Keto Bread 2.0 for years with generally consistent results (though a bit uneven on the top). I made a couple minor tweaks recently, and the last 2 batches have risen ...
user avatar
  • 59
3 votes
1 answer
135 views

Are there any ways to make rum cookies other than baking them?

In the 1935 Walt Disney animated short `The Cookie Carnival' three tipsy rum cookies sing that all other cookies are baked in a pan but a rum cookie always is stewed. Is that just a play-on-words or ...
user avatar
  • 33
0 votes
0 answers
70 views

What can I substitute the cocoa powder with for this mille crepe recipe?

I'm following this recipe of a mille crepe, where they do the crepes with cocoa powder. I want to try to make the crepes without cocoa, what should I do? The current recipe is CREPE 6 tablespoons ...
user avatar
  • 101
3 votes
2 answers
738 views

Why would using a tall baking pan cause the top of a cake to be darker?

I'm reading a review of cake pans. Most of the round pans in the review are 2 inches tall. However, there is one round pan in the review that is 2.5 inches tall, and the review had the following ...
user avatar
1 vote
3 answers
184 views

Should "bake" or "roast" be used when making cakes? Heat top or bottom?

Every time I bake cakes/cupcakes the tops are the last part to cook fully. In other words, the bottom might register at 210f and the top might still be at 180-190f. This can be confirmed by the top ...
user avatar
  • 1,718
1 vote
1 answer
98 views

What will happen if I make a parisian flan with all 1% milk instead of whole milk and heavy cream?

All the recipes I've seen for parisian flans use a combination of whole milk and heavy cream. What will happen if I only use 1% milk? Will it affect just the taste and a little bit of texture or will ...
user avatar
  • 144

1
2 3 4 5
49