Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,416
questions
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40 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
2answers
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 ...
2
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0answers
52 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 ...
2
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2answers
143 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?
4
votes
1answer
498 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 ...
17
votes
2answers
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 ...
0
votes
1answer
62 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 ...
1
vote
0answers
67 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....
1
vote
1answer
43 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 ...
5
votes
2answers
338 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 ...
3
votes
1answer
116 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 ...
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0answers
47 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 ...
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votes
0answers
100 views
Alpha-Bits Cereal in Different Flavors
Even though the cereal is oat-based, Can I use these alphabet cookie recipes to make alpha-bits cereal and https://www.amazon.com/General-Mills-Cereals-Sesame-Street/dp/B08L4Y9Y1Z
1.) https://www....
3
votes
2answers
717 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 ...
1
vote
3answers
135 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 ...
1
vote
1answer
85 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 ...
1
vote
1answer
95 views
Trouble with making Vegan Pastila
I've been trying to make Pastila from the following blog post.
However, I can't eat egg whites, so based on a conversation I had in the comments, I was suggested to use aquafaba as a substitute.
Here'...
4
votes
2answers
93 views
Basic Muffin Formula Range/Percentage
I regularly bake bread but have just started baking muffins once a week. While I am enjoying following recipes, I enjoy experimenting and was wondering if there are basic baker's percentages or a ...
3
votes
3answers
183 views
What's a good lactose-free substitute for heavy cream when baking?
I've got a friend who's lactose intolerant but loves making bread. I want to give her one of my favorite bread recipes (a milk bread recipe that I use as a base for a lot of things), but it uses heavy ...
1
vote
3answers
143 views
How to make a keto-vegan pancake or cake based on almond flour?
My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...
0
votes
1answer
91 views
Balancing biscoff spread for stuffed brownies
There is a recipe online for nutella stuffed brownies that I really like, and I want to swap out the nutella for biscoff to make a biscoff stuffed brownie. The recipe is this one in question: https://...
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3answers
141 views
Cooking liquid in oven turns crispy skin soggy
A few recipes I have tried calls for some liquid, typically a ladle of stock or broth, to be added to the baking tray before placing into the oven to finish the cooking process. (To assist in cooking ...
1
vote
2answers
86 views
heat-induced leavening agent
there's baking soda (or sodium bi-carbonate) and and baking power for for numerous baking applications (if there's a cooking use, please call me out on that!). baking soda creates porosity via ...
2
votes
0answers
76 views
How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place? [closed]
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
5k 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
77 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
183 views
Does the addition of acid into flour 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
106 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
80 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:...
0
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1answer
59 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
186 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
60 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 ...
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votes
1answer
131 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
192 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 ...
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1answer
122 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
2k 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
107 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 ...
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vote
3answers
143 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
151 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
152 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
225 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
108 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
85 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
79 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
170 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
112 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
134 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 ...
4
votes
1answer
218 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 ...
