Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
2,040
questions
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1answer
82 views
What ingredient should I add to my cookies to increase shelf life?
What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
2
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0answers
17 views
Are there any ingredients I should not add to a no-knead dough with an extended proofing time?
I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room.
I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
1
vote
1answer
50 views
Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?
Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, so maybe there's a way you could use them ...
2
votes
3answers
76 views
How to make croutons crunchier throughout without burning?
I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer.
My first batch was the best tasting, however they were a little chewy inside,...
0
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0answers
73 views
Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
0
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1answer
101 views
thickening cream
I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thickness I need to stuff cannoli shells.
...
2
votes
1answer
101 views
Making clarified butter by removing water but not the milk solids?
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something ...
3
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0answers
33 views
Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?
I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...
2
votes
1answer
71 views
Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and also the leavening benefits of shortening ...
1
vote
1answer
142 views
Left Hot fudge on counter overnight
I Left a the jar of open mrs. richardson hot fudge out last night, is it still good? It does say refrigerate after opening. Is it still good?
2
votes
2answers
81 views
FLOUR tortillas as a crust?
I am making a chili cheese tater tot casserole and would like to know could I use flour tortillas on the bottom or would that be a bad idea since I am baking it at 350 for 45 minutes
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0answers
62 views
I would like a vanilla powder type to substitute for cocoa powder
I do not like chocolate. I have a recipe for chocolate energy bites. What can substitute for cocoa powder?
3
votes
2answers
79 views
Beating egg whites over a double boiler for increased leavening?
I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
1
vote
2answers
86 views
mixing dry yeast, water, salt and flour
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
2
votes
2answers
101 views
how to get maximum amount of rise for shaped pizza
I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as possible.
My dough is 360g Caputo blue-...
3
votes
0answers
33 views
How to keep the bottom of my bread from getting burned? [duplicate]
I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between ...
2
votes
0answers
44 views
Cupcake Papers Peeling away
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
4
votes
1answer
105 views
Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed ...
3
votes
1answer
78 views
If only one choice - convection microwave, convection oven, regular micro, conventional oven?
Can a convection microwave along with an induction cooktop effectively replace a microwave, conventional electrical oven and cooktop? I'm creating a small kitchen for a guest suite. One approach has a ...
4
votes
1answer
156 views
How can I soak cake in cheese?
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches.
So, is it possible to get cheese liquefied enough to be able to ...
2
votes
1answer
88 views
How to get the effect of gluten in gluten free baking
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the ...
4
votes
1answer
57 views
When to add the rye flour if it really makes a difference?
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread.
What I'm wondering is whether it makes a difference if I introduce this rye ...
4
votes
2answers
202 views
What part of oatmeal cookies are making them soft / chewy?
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be ...
3
votes
1answer
143 views
Turning focaccia upside down before topping
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down.
The tins were ...
3
votes
1answer
66 views
How do I salvage this bread dough?
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
1
vote
2answers
106 views
What would be the best order for folding whipped egg whites and yolks into cookie dough?
What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to the creamed butter and sugar and then add ...
3
votes
1answer
90 views
Unscored loaf is sealing up
I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams ...
2
votes
2answers
93 views
What cuts of meat are preferable when you want to avoid drying out?
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out.
In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
2
votes
3answers
2k views
Fully submerged water bath for stove top baking?
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
1
vote
2answers
210 views
Why is my boneless beef tough and unedible?
I've been baking some meat (either lamb chops or boneless beef - not sure of cut).
I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
6
votes
2answers
124 views
Why would the exterior of a cake cook and not the interior?
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
1
vote
1answer
164 views
Sourdough starter with milk vs just using regular starter and adding milk separately?
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
2
votes
1answer
109 views
Is iodized salt unsuitable for baking bread?
I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
3
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0answers
112 views
Genoise vs whipped egg whites- which is better?
If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
5
votes
1answer
79 views
Puff pastry for cream horns
I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How to improve on that?
5
votes
1answer
157 views
Very very soft bread
I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a ...
13
votes
3answers
4k views
Why is my Taiyaki (Cake that looks like a fish) too hard and dry?
I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have:
2 cups cake flour
4 tablespoons sugar
6 teaspoons baking powder
1 cup of milk
1/3 cup water.
I use an ...
5
votes
1answer
165 views
How can I make a soft Turkish bread?
I want to make flatbreads like in the following video:
https://www.youtube.com/watch?v=LbZ123IwD9w
I use the same ingredients (water, flour, yeast, salt) and make a 70% hydrated dough. I let it ...
8
votes
3answers
3k views
Can I utilise a baking stone to make crepes?
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and will it distribute uniformly or it will ...
6
votes
1answer
219 views
Can you eat beans after using them as pie weights?
I'm making a recipe that involves using pie weights when pre-baking a pie crust, and suggests using dried beans as an alternative if you don't have purpose-made pie weights.
Can you eat the beans ...
3
votes
1answer
139 views
Fast meringue technique
I use the slow method of baking a meringue, as described here.
I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the human input garnered here!)
Currently, ...
5
votes
3answers
208 views
Why is baking soda included in sourdough cracker recipe?
I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'm wondering why since the dough sits on ...
30
votes
7answers
9k views
How can I tell the difference between unmarked sugar and stevia?
My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
1
vote
0answers
29 views
Dough/filling ratio in tart
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata. It's a buttery dough (pasta frolla) that ...
4
votes
1answer
186 views
Is “blooming” cocoa necessary in baked goods?
I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things like frostings or no-bake cookies, but does ...
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0answers
65 views
Can I boil my pretzel bites the night before I bake?
I am planning to make stuffed pretzel bites for my class party, but I have to wake up at 7 in the morning. Is there any way that I can get them all prepped, boil them in baking soda water, freeze(or ...
0
votes
1answer
93 views
How to make firm cheescake? [closed]
My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was thinking less or no sour cream and more eggs.
0
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0answers
70 views
How to make a good looking cake with a mountain like shape? [duplicate]
Generally speaking, and not specifying any particular recipe, why does my cake have a small dome on top, while the chef's recipe looks like this:
The dome on top looks like a mountain, with a good ...
6
votes
3answers
195 views
How to achieve a super leavened cake as the Pierre Herme ones?
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never could get this kind of shape. If I use a ...
2
votes
2answers
69 views
Should pressure only be applied at the top of a pastry bag?
I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My friend said it's better to only apply ...
