Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,400
questions
2
votes
0answers
34 views
How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place?
When making bagels, what is an effective way to handle the dough between where it has sat when rising and the boiling pan, and between the boiling pan and whatever it bakes on, such that it does not ...
11
votes
6answers
4k views
War-zone chocolate brownies (edible decor)
I have been tasked with creating war-zone brownies: should contain visual cues that the brownie is a conflict zone and have edible props.
My progress has been very slow. After a few days, I'm still at ...
0
votes
1answer
63 views
Managing a new, overactive sourdough starter
I began growing a sourdough starter a couple days ago. Things are going very well so far! Too well, in fact; my sourdough starter achieves 2-3x its deflated size in less than 12 hours.
My research ...
0
votes
3answers
104 views
Does adding of acid in flour will inhibit gluten formation?
I want my dough to have minimal gluten formation. For that I will be adding boiling water to my flour. Also I am curious that does adding any acid such as lemon juice/vinegar will inhibit gluten ...
1
vote
1answer
96 views
Proper size of Portuguese custard tart
On Amazon, I see that most of the egg tart molds have dimensions
~7 cm top diameter
~4 cm bottom diameter
~2 cm height
However, I then see some other molds seemingly from Portugal with dimensions
7....
2
votes
1answer
60 views
Material used for Portuguese custard tart molds
From a previous question, it was recommended that for Portuguese custard tarts to use galvanized steel or aluminum molds, and also that the oven be heated to minimally 250°C (482°F). This video at ~2:...
-1
votes
0answers
68 views
Best Preservatives for Home-Made Brownies
I'm trying to sell home-made brownies made using Betty Crocker Fudge mix and the instructions on the back of the brownie mix box. I'm just looking to sell them for an informal bake-sale kind of event, ...
0
votes
1answer
55 views
Temperature of a muffin pan right under a gas oven broiler
I have a gas oven stove that can go up to 550°F (~287°C), with also a gas broiler. If I place a muffin pan on the top or second top rack, under the broiler, after preheating the oven at its highest ...
4
votes
2answers
95 views
Will ultrapasterized milk curdle?
Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran.
There is one well-tested recipe that uses milk with ...
2
votes
1answer
58 views
Regular Cake Pan to Tube Pan Cook Time Conversion?
I took a recipe that a called for 45 minutes at 350 in a 2" tall 9" pan, doubled the recipe and put it in a 4" x 9" tub pan.
Are their any rules of thumb to use when converting a ...
-2
votes
1answer
119 views
Ignition temperature of most foods , or maximum theoretical cooking temperature ? Read below? [closed]
A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about 650 Fahrenheit and average ones at 752 Fahrenheit or 400 ...
10
votes
1answer
2k views
Beating egg white and whipping cream
Both egg white and cream can be beaten until they form a stiff foam. So I tried mixing them and beating the mixture. The mixture will not rise (foam) no matter how hard I try. What is the reason ...
2
votes
1answer
152 views
Baking Bread in Dutch Oven with Hairline Crack
I recently bought a ceramic slow cooker insert at a thrift store. It has a glass top and is the perfect shape for using as a Dutch oven in baking bread, which I do regularly. When I got home, my ...
1
vote
1answer
91 views
Proofing container: air tight vs simple bowl
After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
4
votes
1answer
427 views
What is table cream? I livd in US and have never heard term
I have a new recipe that says I need table cream, sour cream and grated cheese. I have never heard of table cream and don't know what I can use instead. This is for a topping that goes over fish in ...
4
votes
1answer
80 views
When marbling cake, can density of chocolate cake impact the rising of the vanilla cake?
I have specific bakers who I really love their recipes for different kinds of cake - for example Stella Parks. Because she doesn't have a recipe for a marble cake, I'm trying to decide whether I'll be ...
1
vote
3answers
58 views
Shortbread recipe rice flour to corn starch [closed]
I need 1 1/4 cups of white rice flour for shortbread recipe, how much corn starch do I use as an alternative?
4
votes
1answer
141 views
When a recipe calls or 1/2 cup of raisins, should the raisins be packed or not packed?
You can get more raisins into a 1/2 cup if you pack them tightly.
So, when a recipe calls for 1/2 cup of raisins, should I loosely pour them into the cup measurer, or pack them tight?
2
votes
1answer
131 views
Is a partially translucent banana safe to cook with?
I let my bananas get very ripe prior to making banana bread with them. This time one of the bananas had become translucent at the top towards the stem. See attached photo. Is this banana still safe to ...
1
vote
2answers
220 views
Baking juicier chicken breast without brining?
Over the past few months my go-to meal prep has been to bake a bunch of skin-on, bone-in chicken, typically breast but occasionally leg (wing+thigh). My technique has been:
Season the chicken (mostly ...
2
votes
1answer
107 views
using bread machine as toaster oven
Can I bake/heat some frozen spring roll in my bread machine since it has bake function and would this damage my machine? Seems like a good toaster replacement.
3
votes
1answer
82 views
Is there a way predict proving times of dough (without experience)?
I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own ...
2
votes
1answer
74 views
Yeast in Poolish
I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp.
Which amount should I use to make artisan ...
3
votes
1answer
168 views
Is there a way to get bacon crispy if you wrap it around potatoes and stick it in the oven?
I wanted to try and make the “Gotcha Pork” dish from anime series Food Wars. It requires you wrap bacon around mashed potatoes and put it in the oven. Is there a way to bake it so the bacon comes out ...
11
votes
2answers
6k views
Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?
This is inspired by those bake-it-yourself items I see in shops which are e.g. quite pale baguettes they expect me to throw into the oven for 10 minutes to end up with a "freshly baked" good....
2
votes
1answer
81 views
When downsizing a recipe for bread, do you need to cut down every ingredient equally for it to come out well?
I have a bread recipe that is slightly too large for my bread machine, so I need to downsize it a little, but I don't want to make it a full 25% or 50% smaller, meaning the ingredient amounts end up ...
2
votes
2answers
106 views
When does baking soda make a dough taste bitter?
There are times when I have accidentally mixed up baking powder and baking soda in a recipe resulting in a bitter, almost metallic tasting dough. However, my signature pancake recipe uses a mix of ...
3
votes
1answer
179 views
What should be added to brownies when reducing cocoa powder and vanilla extract?
I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the ...
7
votes
2answers
2k views
Am I calculating bread dough hydration correctly?
I know this seems like it should be obvious; calculating bread dough hydration isn't rocket science.
My recipe is 600 g of flour, 270 g of water, 57 g of butter, 46 g of honey, 1.5 tsp of salt, 2 tsp ...
0
votes
1answer
144 views
Is cake donut mix the same as all purpose flour?
Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn't find a definitive if this cake mix ...
11
votes
1answer
1k views
Is it a good idea to add salt to egg whites before beating them?
It seems to be conventional wisdom to add a pinch of salt before beating the eggs.
However, this website gives a scientific explanation of why it's a very bad idea.
Could you tell me who is correct?
...
11
votes
1answer
677 views
Bourboning up a ganache
I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists.
It is a little one-note though. I'd like to add some bourbon to ...
0
votes
1answer
223 views
Is there any difference between US convection ovens to ovens used in other parts of the world
Coming again after you guys helped me with my previous issue
A quick summary of the previous question: Bottom of cookies and frozen pizza seem to be almost burned but the top and interior were not ...
0
votes
1answer
61 views
Best time to benefit from dough mixed with baking soda
I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum ...
3
votes
2answers
146 views
Can one make a pourable custard by baking in an oven?
Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
1
vote
0answers
98 views
Left over whipped cream
I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to toss out the rest of it.
2
votes
1answer
118 views
Can I add lentils to a baked chicken-and-vegetable stew?
I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
1
vote
1answer
130 views
How much oil can flour absorb?
I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread
How much oil can flour absorb?
11
votes
3answers
974 views
Leaving cake's dry ingredients together for later quicker preparation?
Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I am going to be extremely busy. So I ...
1
vote
0answers
81 views
High Altitude Rye Bread
New bread maker here.
I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only ...
6
votes
3answers
2k views
Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?
My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust.
She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, ...
3
votes
3answers
332 views
Oven is at the correct temperature but things are baking consistently slower than recipes suggest
I have a weird issue
I moved into a new house recently and I have some old oven in here I bought a thermometer which is hanged inside and it seems like the temperature is correct however, anything I ...
0
votes
2answers
143 views
What to use on top of a baking stone: parchment paper, a silicone sheet or a thin steel tray?
According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is not practical). I am mostly interested in ...
1
vote
1answer
173 views
Storing cast iron in the oven
We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with ...
3
votes
3answers
909 views
How to Adjust Biscotti Recipe When Using Salted Pistachios
I am making biscotti. The recipe calls for the following:
2 C flour
1/2 tsp fine sea salt
3/4 C whole pistachios
The only shelled pistachios I could find were already salted, with sea salt.
Given ...
0
votes
0answers
120 views
What is the benefit of adding vegetable oil to cheese cake dough?
I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
2
votes
0answers
75 views
Did post-war Hovis bread contain treacle or black strap molasses?
I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
2
votes
2answers
105 views
Why do I sometimes “cream” and “beat until smooth”, and sometimes not?
I have enjoyed baking for MANY years and the basic rule of thumb is to “cream” the butter and sugar thoroughly, add the eggs one at a time then beat all other liquids until smooth before adding the ...
19
votes
6answers
9k views
I want my potatoes to be baked within an hour, but I forgot to preheat the oven. Should I put them in while preheating or not?
I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says I should not put them in yet because ...
0
votes
0answers
50 views
It will take a few minutes to cook the steak through [duplicate]
It will take a few minutes to cook the steak through
How long do I need to bake it for and at what temperature?
