Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
0
votes
1answer
49 views
How long to bake a pre-baked ham?
I was given a 3 oz pre-baked ham. I do not have an internal thermometer. As I have never baked a ham before, can someone please tell me how long I need to bake it? Thank you!
0
votes
0answers
55 views
Potato chips lose crunch and taste within 7 days
We make potato chips commercially, but they lose crunch and taste within 7 days.
How can one delay or prevent potato chips from losing their crunchiness and taste?
5
votes
1answer
51 views
Ideal Coffee Grind for dough-like recipes
Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredient (in matters of flavor)?
What ...
2
votes
0answers
28 views
How far ahead can I bake puff pastry?
I’m hosting a party at our home in a couple weeks, cocktails and appetizers. I have a recipe I like for little meatballs in puff pastry. I was wondering if I can bake them all ahead of time and keep ...
0
votes
1answer
43 views
Difference between cooking apples and eating apples
What is the difference between cooking apples and eating apples? With so many varieties of apples to choose from, how to choose the apples that are suitable for baking and cooking.
1
vote
1answer
52 views
Storing dry yeast in freezer?
Is it true that storing dry active yeast in the freezer helps to retain its lifting power? How long can it be stored this way?
1
vote
1answer
97 views
How to bring eggs to room temperature fast while baking?
Some recipes call for eggs at room temperature. How can I bring the egg to room temperature quickly? I have seen suggestions to place it in hot water for five minutes, will that affect the texture of ...
1
vote
1answer
41 views
Baking more than 1 cut of meat at same time? [duplicate]
I am cooking 4 stuffed pork loins on the same rack in a 350 degree oven. Cooking time in recipe is 90 min. (Based on 1 meat portion) Does cooking time change for 4 ?
4
votes
1answer
44 views
Why doesn’t my gas oven cook well?
I have a gas oven, and I use an oven thermometer. Even though I cook at the correct temperatures, it takes significantly longer to cook than recipes say, sometimes even double or triple the cooking ...
0
votes
1answer
105 views
What are the basic tricks to prevent the bottom layer of cake from burn when making it without an oven?
I have tried making a cake without an oven, but the bottom layer of the cake burned. How can I prevent my cake from burning at the bottom?
2
votes
1answer
50 views
Puff Pastry wet / gummy on the inside
I've been practicing puff pastry turnovers from scratch (doing the whole chill and turn method with 6 turns) and have had some issues.
The first time I did it -- it turned out well. Was able to fill ...
1
vote
4answers
81 views
Can i use vegetable oil instead of butter in cookies?
I have a recipe of cookies in which butter is used. Can I use oil as a replacement for butter? Would it affect the taste of the cookies? If I were to use oil as a butter replacement, what quantity ...
1
vote
1answer
53 views
Can I substitute…whole wheat for all-purpose flour for baked goods?
If we do any kind substitution in between whole wheat and all purpose flour, then what will be the effects on baked goods?
7
votes
2answers
1k views
2
votes
1answer
41 views
I love palm sugar, when can I bake with it
I am a huge fan of Palm sugar and have taken to substituting a bit of it into some of my baking recipes. However I have been hesitant to involve it too much in certain steps of the baking process like ...
1
vote
1answer
39 views
How much oil do i use in place of butter in a cake?
I have a cake recipe which use butter in cake.But, i want to use oil in place of butter.So, how much quantity of oil is used in replacement of butter.According to recipe 10 tablespoon butter is used ...
0
votes
1answer
34 views
Can we use baking powder instead of activated yeast for making pizza dough?if yes than in which proportion we can use it?
Can we use baking powder instead of activated yeast for making pizza dough wouldn't it effect the recipe?if yes than in which proportion we can use it?
0
votes
1answer
30 views
How do i make frozen pizza crispy and what temperature is required?
I want to know that how i make frozen pizza fresh and crispy.And what temperature of microwave oven is required for this purpose?
1
vote
1answer
88 views
How do i cook pizza dough before adding toppings?
As we know, normally pizza dough is cooked after adding toppings to it. I want to know how I can pre-bake pizza dough, before adding toppings. I find that sometimes pizza dough is not cooked properly ...
0
votes
1answer
29 views
what is a required temperature of water for foaming of yeast??
What is the exact temperature of water for the foaming of yeast while baking because when i use cold it is does not activated similarly on hot water.
0
votes
1answer
51 views
How can i convert all purpose flour to bread flour?
Sometime I want to cook something that requires bread flour, but bread flour is unavailable. I have all purpose flour. How can I convert it to bread flour?
2
votes
1answer
302 views
How do you test a cake or brownie with a toothpick?
When it comes to the toothpick test for checking cake and brownie doneness, where do I poke the toothpick?
0
votes
0answers
20 views
How do I need to alter a recipe if I am using a convection oven? [duplicate]
How do I need to alter a recipe if I am using a convection oven as if a recipe calls to use a regular oven? Do I need to alter the recipe or there would only be the differences of baking time/...
-1
votes
2answers
111 views
Does cooking or baking with honey make it toxic?
I've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that does not affect the quality of these?
1
vote
1answer
39 views
How can I keep brownies from sticking to the pan?
Whenever I bake brownies they stick to the pan. Is it because I don't use a non-stick pan, or is this related to the thickness of batter? Maybe there is some other reason.
3
votes
1answer
113 views
Using whole eggs versus egg whites only [duplicate]
I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour cream and more flour but I’m making a chocolate version ...
5
votes
1answer
1k views
Do pies baked in disposable pans turn out okay?
Do disposable pans affect the quality of pies baked in them? I'm worried that using a disposable pan may adversely affect the end result.
0
votes
0answers
16 views
Usage of salt in baking [duplicate]
Why do I need to add salt while baking.What are the reasons behind adding salt to baked items
Will it affect the recipe if i don't use salt?
0
votes
0answers
28 views
Blast freezing pizza
Does any one has experience with blast freezing Pizza?
I am considering 2 options :
Blast freezing the fully cooked pizza
Blast freezing par bake pizza (dough cooked to 80 degrees Celsius)
I will ...
0
votes
0answers
14 views
How do you adjust cooking time for a convection oven? [duplicate]
How do I need to alter a recipe if I am using a convection oven?
1
vote
1answer
105 views
How can I fix my grainy buttercream?
I have made this recipe for buttercream:
https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/
It includes powdered sugar, cocoa, butter and vanilla. I made it according to ...
2
votes
1answer
298 views
Getting some rum into a commerical fruitcake
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving ...
1
vote
1answer
63 views
How to convert cooking times
So a reacipe for mochi balls says to have the shiratamako mixture in the microwave for 1 minute, but i don’t have a microwave, i have a toaster oven. So basically ; 1 minute microwave=__minute(s) in ...
1
vote
2answers
84 views
Softened butter vs over softened butter
Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening causes flat cookies or hard dough" etc. Isn't softening ...
0
votes
0answers
31 views
Substitution for Amaretto Liqueur versus Armaretto Flavoring
May I substitute Amaretto flavor for Amaretto Liqueur? If So, how many teaspoons of Amaretto Flavor versus 1/3 cup Amaretto Liqueur?
1
vote
0answers
14 views
Sour Dough Wet Dough [duplicate]
I have made many loaves of bread, but I just got my starter done for my first Sour Dough loaf. I’m following a recipe to the letter, and am now in the kneading phase, my question is that the dough is ...
4
votes
1answer
95 views
Bread crust separated from interior
I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...
3
votes
2answers
92 views
What property does rice flour add to a shortbread recipe?
I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...
0
votes
2answers
79 views
Sugar substitute for cake recipe
I ran out of granulated sugar for a cake recipe. Will XXX sugar, or another sugar/sweetener be a good sub? I also have brown, turbinado, and splenda.
2
votes
2answers
102 views
Why do my cake gets hard after baking?
When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed:
2 cups all-purpose flour,...
5
votes
2answers
483 views
Puff Pastry vs Pie Crust
I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html
Recently I made some rough puff ...
2
votes
2answers
106 views
What makes pie dough sticky?
I am using this recipe Serious eats pie dough
Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out sticky. I tried adding flour but to no ...
1
vote
4answers
226 views
Private Cooking Lessons
I am struggling to find affordable, group cooking lessons where you're not going to learn to make ONE specific dinner dish. Seems that private lessons may be the only way.
Anyone else do this? I'm ...
2
votes
0answers
80 views
Yo-yo/custard cookies cracking
Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated.
So far I've tried changing the flour (different protein level and using both self raising and plain)...
2
votes
1answer
50 views
Gas oven heated from the bottom [duplicate]
I moved to a new place and I have an ancient gas cooker that I can't replace just yet. As the heat source is at the bottom of the oven (rather than the top), would a baking stone help even out the ...
4
votes
1answer
85 views
Chiffon cake constantly has an unfilled bottom
Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter.
In the oven it grows very tall roughly 20 minutes after start, but starts ...
4
votes
1answer
91 views
Is it possible to freeze my own 'oven-fry' crumbed food items?
I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking them from frozen, or defrosting them, and ...
0
votes
2answers
179 views
How do I get my pizza dough base really crispy?
How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading?
By crispy I mean real crisp on the base yet smooth as you bite ...
4
votes
1answer
88 views
When to add marzipan?
I want to bake a cake with the following ingredients:
200 g butter
200 g sugar
200 g grated marzipan
4 eggs
50 g flour
This is a classic recipe were you cream butter and sugar, add eggs one at the ...
2
votes
1answer
118 views
Chocolate cake recipe requires both baking powder and baking soda?
Here is the recipe I am using.
For batter:
2 cups Sugar
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
...
