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Questions tagged [baking]

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

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1answer
44 views

Refrigerated sugar cookie dough

If my sugar cookie dough has been in the fridge for a few days how long should it sit out before I attempt to roll it out?
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2answers
150 views

Does Sugar Cook Eggs?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...
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1answer
104 views

What happens to yeast in bread after it dies?

I have been told by someone that afterm the yeast dies in bread when you bake it, it "disappears". Is this true? I always thought I could taste yeast in really good bread but I could be wrong.
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3answers
149 views

How to make wafer paper?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...
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1answer
61 views

what is the time difference by pounds to slow cook pork ribs?

I have to cook 6 racks (about 16lbs) of baby back ribs (packs of 3 from Costco). I can't find anything on the internet about how to adjust for time when cooking. I plan on a cooking temperature of ...
4
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1answer
104 views

What happens to dough when sugar is added?

I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the recipe's instructions. At this point, it ...
9
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6answers
2k views

Please suggest a substitute for espresso powder which is not made from coffee

I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have only been able to find other coffee-based ...
6
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3answers
146 views

Making Bacon Spirals

I would like to make a garnish of bacon spirals. Spirals like cinnamon rolls, not like curly fries, nor like Gemelli pasta. My plan is to bake loosely rolled bacon held in place with a toothpick. ...
2
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1answer
68 views

How much gluten for soft, airy, enriched dough?

I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve the crumb structure to get to my desired ...
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0answers
29 views

Can i put yeast into cookie dough to make them thicker looking? [duplicate]

I want to make cookies thicker looking can i add some yeast into cookies dough to make them thicker.
3
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1answer
67 views

How to place nuts on top of the cake so that they stay symmetrically?

I am making a Christmas plum cake and I like to decorate the top of the cake with cashew nuts. I place them in a circle, touching each other and touching the wall of the pan. But after baking is done, ...
3
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1answer
58 views

How to get intended taste using baking powder instead of acid + baking soda?

A coffee cake recipe calls for using sour cream and baking soda. I understand that acid + baking soda is a leavening agent and you can use them as a substitute for baking powder. But I only have ...
0
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1answer
58 views

Placing a cookie sheet under my pyrex baking dish in a convection oven

Can I place a cookie sheet under my Pyrex baking dish to catch drippings from my lasagna if I use a gas convection oven? I wonder if it will bake in the same amount of time.
52
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14answers
14k views

How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
1
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1answer
59 views

Weird-shaped jelly doughnuts

I tried making Sufganiot (a kind of jelly doughnut) this Hanukkah, and ran into a problem. I've let the dough rise, made balls, then let them rise again. However, all balls split along the seam lines (...
2
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2answers
46 views

Baguette style bread with seeds

Years ago in Denmark a friend used to bake bread in the French style but containing lots of mixed seeds. Something like a baguette but short and fat with a crusty top. Is there any reason why I ...
0
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1answer
30 views

How long to bake matzah, butter and sugar at a lower temperature

I'm making matzah brittle and the recipe call for 5 mins at 450. My brisket is baking at 350. How long should I bake the matzah at 350?
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2answers
158 views

Plum cake recipe

After all its a Christmas month so I wanted to something different so tried to do plum cake. But that ended up really mess. I got the recipe from blog did some variations to that but the cake ended up ...
5
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1answer
121 views

Can I make a sweet hot water crust pastry?

I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wanting to attempt is a Christmassy Hand raised mince pie. My ...
0
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1answer
42 views

How do I prevent mini cheesecakes from stick in muffin pan

I am going to be making some cheesecake in a square muffin pan (pictured). I am planning to make crustless cheesecake. Just eggs, cream cheese, and sugar. How do I ensure the mini cheesecake come ...
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1answer
62 views

Glucose in sweet bread?

I see glucose being used in cake to make them soft and moist. Now I'm wondering if glucose could have the same effect in bread. Can glucose be used in a brioche type bread? Perhaps as part of ...
0
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1answer
45 views

Reference for Hydration Levels

I'm trying to find out how to compute the approximate hydration of my dough. I'm not sure what the hydrations are for the following: Butter Margarine Evaporated Milk Buttermilk Heavy cream Any ideas ...
0
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1answer
51 views

How to Avoid Soggy Chopped Nuts in Baked Goods

I avoid putting chopped nuts inside quick breads because they tend to result in a soggy texture, not crisp as nuts should be. (I think it's less of a problem in cookies.) I'd like to hear how others ...
0
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1answer
113 views

How do I cook frozen fish in microwave? [closed]

I have no baking oven. How can I cook frozen fish in a microwave oven, and how long will it take to be ready?
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1answer
35 views

Sweet roll dough

My dough was really pourable even after raising ! I added a lot more flour to be able to handle it ! I have made this before , what did I do wrong ?
2
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1answer
362 views

Too much butter in pie crust

My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be saved?
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3answers
224 views

How to bake cake in pressure cooker instead of microwave?

I have tried many time to bake a cake using pressure cooker,but every time it was not baked properly sometime it became very hard and sometime it will not baked overall,i am not getting that how to ...
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1answer
96 views

How can I make cookies less dry and crumbly?

I have made these cookies once before. I stuck to the recipe and really liked the flavor, but found that they were very dry and crumbly. I would like to make them again with better results. Looking ...
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1answer
212 views

Using baking strips vs. submerging in a water bath

I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to the sides of a cake, preventing the sides ...
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1answer
95 views

Potato chips lose crunch and taste within a week

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?
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1answer
71 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!
7
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1answer
93 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 ...
4
votes
2answers
424 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
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1answer
65 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.
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1answer
80 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?
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2answers
183 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
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1answer
49 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
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2answers
158 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
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1answer
220 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
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1answer
293 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 ...
2
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4answers
557 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 ...
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1answer
108 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
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2answers
2k views

Parchment vs baking paper

Is parchment paper different from baking paper? If so, how?
2
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1answer
95 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
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1answer
214 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
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1answer
100 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
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1answer
158 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?
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1answer
319 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
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1answer
39 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.
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1answer
456 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?