Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,449
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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 ...
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4
answers
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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, ...
- 221
0
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0
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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 ...
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2
votes
1
answer
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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
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4
votes
2
answers
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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 ...
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3
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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 ...
- 473
0
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2
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196
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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 ...
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2
votes
1
answer
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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 ...
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2
votes
2
answers
134
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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 ...
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0
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1
answer
95
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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 ...
3
votes
1
answer
167
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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 ...
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4
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2
answers
179
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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 ...
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votes
2
answers
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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 ...
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1
vote
1
answer
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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:
...
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0
votes
1
answer
58
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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 ...
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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?
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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-...
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1
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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 ...
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1
vote
1
answer
123
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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 ...
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2
votes
0
answers
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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 ...
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1
vote
1
answer
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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 ...
- 1,087
2
votes
2
answers
312
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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 ...
- 1,087
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votes
3
answers
480
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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 ...
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votes
2
answers
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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 ...
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0
votes
1
answer
104
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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, ...
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2
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137
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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 ...
- 229
2
votes
1
answer
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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=...
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Russian Recipe Help Needed! [closed]
I need help converting this recipe and it's measurements into English! https://pin.it/30QV1w9
0
votes
1
answer
123
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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?
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2
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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 ...
1
vote
2
answers
167
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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 ...
- 1,718
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0
answers
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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 ...
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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?
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2
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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 ...
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0
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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?
5
votes
2
answers
1k
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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 ...
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0
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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 ...
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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 ...
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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?
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4
votes
1
answer
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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 ...
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votes
2
answers
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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 ...
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1
vote
1
answer
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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 ...
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0
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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....
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1
vote
1
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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 ...
5
votes
2
answers
524
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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 ...
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3
votes
1
answer
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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 ...
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0
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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 ...
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3
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2
answers
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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 ...
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3
answers
184
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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 ...
- 1,718
1
vote
1
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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 ...
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