Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

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

1
vote
3answers
96 views

Replacement for Almond Milk

I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one in my household will drink it. Outside ...
2
votes
3answers
86 views

How could I split the proving and baking of bread over 8 hours plus?

I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going to get up at 4am to make dough so it ...
2
votes
1answer
115 views

About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
-2
votes
0answers
54 views

Newly harvested potatoes with patches of red skin

I have some newly harvested potatoes with patches of red skin. I have been told that these potatoes are not safe to eat . Is this correct?
-3
votes
1answer
77 views

Managing oven temperature [closed]

I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage, or control, the temperature inside the oven after ...
4
votes
1answer
75 views

Can using a poolish or biga preferment help me make a less dense wholemeal bread?

I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I know that wholemeal breads are nearly ...
2
votes
1answer
60 views

How to adjust baking time and temperature for volume?

I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to double the amount and bake in a round pan....
4
votes
0answers
85 views

Vegan Croissants 🥐 HELP

Hi lovelies I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I used vegan margarine (stork?)...
2
votes
0answers
53 views

Cooking with Hemp Protein Powder

I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't find much with the protein powder form. ...
3
votes
1answer
121 views

Do you leave the oven thermometer inside the oven while you are baking?

We have a very old gas oven at home. I just started baking but every time I use it for baking, I end up having burnt cookies, unevenly baked cakes, etc. I plan on buying an oven thermometer. I'd like ...
0
votes
2answers
73 views

Lasagna won't cook properly in oven with no lower exposed element :(

My new wall oven with the hidden lower element will not bake lasagna properly, no matter what I do. The cheeses and sauce don't meld into the pasta well. It takes forever to get the center of the ...
1
vote
1answer
39 views

Baker's Angel Flake Coconut

I have an old recipe that calls for a large can of Baker's Angel Flake Coconut. How many ounces were these cans; I need to substitute the bags that are available now.
2
votes
2answers
139 views

Are the terms self-rising flour and baking powder different in the US and UK?

I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
1
vote
3answers
116 views

What is the benefit of a tinfoil packet?

I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roasting using a tinfoil packet compared to ...
4
votes
2answers
108 views

Folding dry ingredients into the cake batter: at once or in 2/3 portions, does it make a difference?

The following is my go-to sponge cake recipe: 6 eggs 2 and a half cups flour 1 cup oil 1 and a half cups sugar 1 cup milk 2 and a half tsp baking powder cardamom and saffron First I separate eggs, ...
0
votes
1answer
47 views

How much lemon extract to substitute anise extract?

I have a anise cookie recipe that I want to convert to a lemon biscotti recipe. How much lemon extract should I use when I use 3 teaspoons of the anise extract?
1
vote
3answers
141 views

How do I follow a recipe if my oven doesn't go as high as the recipe states?

I want to bake bread. I found this recipe from Alex French Guy Cooking on YouTube.. His recipe says that the oven should be 250 degrees Celsius. My oven only goes to 220 degrees. I bought an oven ...
2
votes
2answers
108 views

Presentation - How to make a Tiramisu to be photogenic?

Sorry if this is the wrong forum. I can make a nice Tiramisu but the photo does not look good. I make Tiramisu, get a slice of it and photograph it. Challenge is that we have zero control over how the ...
4
votes
1answer
152 views

Unpleasant crust on bread

I'm baking ~67% hydration bread, following this recipe Kvali food dutch oven bread. The bread is baked using a covered cast iron casserole dish heated to 250'c, and following the cooking times ...
0
votes
0answers
73 views

Can some pots be used in the oven? [on hold]

I have a Dutch oven from Denmark that is copper on outside and white on inside. Can I use this in the oven?
1
vote
2answers
89 views

Small black spot on sourdough starter

I haven't fed my sourdough in about a month so I was going to feed it and I saw a black spot on the dough. I scooped it out and fed the sourdough.I'm worried if this could possibly be black mold and ...
9
votes
1answer
362 views

Is cooking with an air fryer similar, nutritionally, to baking?

Irrelevant context: I've been borrowing a friend's air fryer, and I love how fast it cooks! So much that I'm considering getting one of my own to cook 80% of my meals with. But, my girlfriend is ...
0
votes
0answers
52 views

Why doesn't the chocolate in a cake or brownie burn?

I'm told that cocoa burns at 120F. But a chocolate brownie is cookie at well excess of that. So why doesn't the cocoa in a brownie burn while its being cooked.
2
votes
1answer
128 views

How to proof croissants in the hot weather?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I ...
0
votes
3answers
72 views

Why did my cake go Offsided?

Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offside! Any future suggestions?
2
votes
2answers
98 views

Pitaya Red Velvet Cake became brown

Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more "natural" ones (just out of curiosity), ...
1
vote
0answers
67 views

In bakeries, what are the factors that make breads become hard?

If breads are reheated in a bakery, will this cause the bread to become hard?
2
votes
1answer
80 views

Multilayered brownie help

I'm not new to baking but I'm new to experimenting with baking. I just don't want to experiment with baking when many resources are invested in the recipe. So, I'm looking to make a huge ...
2
votes
1answer
83 views

Comparing different binding agents (Konjac, Xanthan Gum, Guar Gum, Corn Flour)

Is there any way to figure out the potency of different binding agents, such as: Konjac, Xanthan Gum, Guar Gum, Corn Flour, before purchasing them?
2
votes
1answer
128 views

unable to bake runny batter recipes

I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very dense and when I press it feels like soft ...
1
vote
2answers
93 views

Custard-like cake

I would like to cook finger food for my one year old. I am looking for a recipe for a soft cake-- something like a loose cheesecake or set custard in terms of consistency. I did make a bread pudding ...
4
votes
1answer
172 views

Ascorbic Acid, Calcium Propionate - Differences?

We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguish the pros and cons of each of these ...
0
votes
0answers
60 views

Too much water to a blueberry bread muffin mix

I have a Bett Crocker blueberry muffin mix and used it to make the bread instead but I added one quarter cup of water too much. Will it ruin the bread?
2
votes
1answer
61 views

What actually happens if you pour a glaze over a loaf cake before it has cooled?

Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a glaze/coating over a still hot or warm cake?...
3
votes
2answers
245 views

Fully baked cookies in a 90 F car

I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, and marshmallows in the center. They are ...
1
vote
0answers
72 views

shortbread brownie ingredient mistake

I accidentally added two eggs to a Ghiradelli premix shortbread cookie mix. (No eggs needed, just add melted butter.) This was supposed to be a base for shortbread brownies. What can I do??
3
votes
2answers
67 views

Adjusting yeast and rise times in recipes

Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2 the yeast mean twice the rise-time?
1
vote
1answer
103 views

Heating part baked baguettes in lid-covered pyrex

Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a lid? If yes, is there any change in ...
5
votes
1answer
125 views

Characteristics of lupin and soy flours

I have to prepare something that will be eaten for breakfast or as a snack in the afternoon, using mainly lupin flour and (full fat) soy flour and without using eggs or milk/butter. Since I'm not a ...
1
vote
3answers
134 views

Coconut Cookies have bitter underlying taste

so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but it did make the cookies not enjoyable ...
1
vote
4answers
1k views

Angel Food Cake: crushed pineapple instead of sugar?

For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am looking for a way to substitute sugar with ...
1
vote
1answer
101 views

How to incorporate grape flavor in a chiffon cake?

I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporated into the batter, but it is not ...
1
vote
1answer
195 views

Foamy cakey layer on top of lemon squares

Every time I bake lemon bars (regardless of recipe), I seem to end up with a foamy cake-like layer on top of the lemon curd. I'm not really sure where I am going wrong, but it is definitely a ...
3
votes
2answers
53 views

How should I adjust the time and/or temperature when baking a pound cake in loaf pans

When splitting pound cake batter into two loaf pans instead of using a tube pan, how would you adjust your baking time and temperature?
4
votes
1answer
133 views

What is the difference between a wild yeast starter and a sourdough starter?

Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If this is the only distinction - was all ...
0
votes
1answer
97 views

Amount of ingredients for 3 boxes of cake mix

When using 3 boxes of cake mix, do I triple the amounts of water eggs and oil to make cake batter
1
vote
0answers
35 views

Reducing flour coating on flatbreads

Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them. For those wondering: it's sourdough ...
1
vote
1answer
127 views

Autolyse with milk or substitute the milk?

I have a sweet dough recipe that calls for milk powder, heavy whipping cream, and whole milk. It also calls for water, but all of it is used in a tangzhong formulation. I would still like to autolyse ...
1
vote
1answer
412 views

Greek yogurt substitute in baking?

So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? And will it affect the final product?
0
votes
0answers
346 views

Creme brulee too runny, need help ASAP

My creme brulee turned out too runny. I need this recipe as I'm serving it for a family dinner tomorrow. Please tell me what I did wrong, I followed the recipe and didn't change anything to it except ...