Questions tagged [baking]

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

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2
votes
1answer
230 views

Can I make a sourdough boule, freeze it then thaw it and bake it?

I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the final loaf can I freeze it before baking since the air ...
0
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0answers
433 views

Substitute Milk for Water in Bread

I want to substitute milk for the water called for in my recipe for bread. The recipe calls for 3 cups water. Home much milk should I use?
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2answers
76 views

Baking in oven after machine kneading

I want to remove the bread after it is kneaded and then bake it in the oven. When will I know that it is fully kneaded? I have a rosewill 2 pound bread maker
6
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2answers
2k views

Baking 2 dishes needing slightly different temperatures and time [duplicate]

In one oven I need to bake 2 dishes: one needs 35 minutes at 375ºF, and the other needs 45 minutes at 350ºF. How much time should the second dish cook at 375ºF?
2
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2answers
1k views

Maximum oven temperature for glass cookware

Is there a maximum safe temperature for cooking with a glass casserole dish in an oven? Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if I dare put a Pyrex dish on the top rack ...
7
votes
5answers
3k views

What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin flavored?

I'm just wondering. I like experimenting with French toast recipes. What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin flavored?
0
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1answer
82 views

How to remove husk from grain?

I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
1
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1answer
213 views

Croissant baking temperature

The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good as it should be. The long story - so far ...
4
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4answers
1k views

What would “Disintegrant”, “Ammonium”, or the units of measure “glass” or “gl” mean in a non-American book?

Just purchased a baking cookbook online which, while written in English, is clearly from a country outside of the U.S. Units are metric, which is fine, but there a couple of terms with which I am ...
2
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1answer
106 views

Can I use pearl barley instead of rice in baked rice pudding?

I want to make a baked rice pudding with plums. I was wondering since pearl barley is sometimes used for risotto if I could use it instead of rice here too. Will it bet the sticky, sort of slimy ...
6
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2answers
482 views

Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy

I love strawberry cheesecake and soft cookies, so I created a recipe and added a large amount of strawberry powder (made by putting freeze-dried strawberries into a grinder). I have tried two recipes....
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0answers
106 views

Baking Powder Won't Mix!

Despite sifting baking powder with flour and other dry ingredients, every time I make a cake or baking powder (American) biscuits, there is ALWAYS a somewhat sharp taste in each biscuit or slice of ...
2
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0answers
52 views

How are food dyes affected by heat and ingredients?

I made a cake today using bog standard marge, white sugar, eggs, self-raising flour and a pinch of baking powder. I added enough pink food colour (supermarket brand that comes in the tiny bottles) to ...
1
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4answers
339 views

Why does my cake lack air bubbles and looks like a molten mass?

I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass on the inside. So far I have ...
1
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2answers
217 views

Yorkshire pudding - how do the proportions of the ingredient affect shape, texture and taste?

Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the method used to prepare and bake the ...
5
votes
1answer
114 views

How much cream can whip at once?

I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency sake, I’d like to whip as much as ...
3
votes
1answer
196 views

Can I bake a cheesecake using only a water bath?

I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes. A lot of cheesecake recipes require a water bath before baking in an oven. I was ...
6
votes
4answers
224 views

How to make a more apple-y apple cider yeast bread

I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with the yeast in 2 cups of milk, then uses 1/...
0
votes
1answer
64 views

How to cook fried potatoes in a No Fry Cooker?

I want to “No Fry” French fried potatoes. Can I stack them on top of each other to cook and brown a little? I have seen pictures of them being piled on top of each other in a No Fry Cooker. In a ...
0
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2answers
156 views

Should I mix vanilla sugar with wet or dry ingredients?

I could not find vanilla extract in my town. There is vanilla sugar instead in markets.In my cake recipe, there is vanilla extract and it is whipped with egg, sugar and oil. But I am not sure with ...
3
votes
1answer
154 views

The secret to crispy sourdough waffles?

This is my first post so forgive me if I break etiquette! I am trying to figure out why I can't seem to achieve crispy waffles. I've been working with the King Arthur recipe: https://www....
5
votes
4answers
784 views

Gluten formation in cake dough

I have no experience in cooking. So I apologize in advance if this is a simple question. The first cake of my life that I made yesterday swelled very well in the oven. It had a soft texture when ...
3
votes
1answer
58 views

Adjusted cooking time for an already-baked pie shell

I have a pumpkin pie recipe that calls for an unbaked pie shell. During the cooking step, it cooks first at 425°F for 15 minutes, and then at 350°F for 30-40 minutes (until toothpick can be ...
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0answers
13 views

Stuffed Baked clams [duplicate]

Uncooked Baked clams were frozen, then defrosted in refrig for use 3 days later, then baked. Can leftover cooked baked clams be frozen again?
5
votes
1answer
73 views

How are powdered emulsifiers (such as monoglycerides) prepared for use in cooking and baking?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, ...
15
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2answers
3k views

How much time and temperature do I add when making 140% of a quick bread recipe?

I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loaf pan. I've done the calculations and ...
1
vote
1answer
72 views

Why did one pecan pie end up with a dark center after baking while the other pie came out perfect, same batter same cook time?

I baked two pecan pies at the same time, used the exact same batter and everything, one pie came out perfect with a clear pecan batter center, the other pie however ended up with a dark colored center ...
0
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0answers
203 views

Substitute wet milk for dry milk [duplicate]

I am needing to know how much normal milk do I use in place of 1/2 cup powdered milk in bread.
1
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2answers
618 views

Flour/Instant Dry Yeast Ratio in Thin Pizza Dough

I researched this question before asking, but I could not find a clear information. I'm sorry if I missed it. I want to make pizza from a leavened dough. I will use instant dry yeast. There are lots ...
0
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0answers
30 views

fruit cake recipe adjustments

I had an idea to use several recipes for fruit cake by averaging them for 8 servings. I have some sort of a resulting recipe but I'm not sure how it would turn out so culinary science people, could ...
2
votes
1answer
145 views

Baking and a rotten egg was cracked into mix :(

I was mixing together my batter for gluten free cinnamon rolls (aka- using really expensive flour!), I broke an egg into the mix and the yolk looked almost like it was hard boiled... it had not been! ...
0
votes
1answer
37 views

Two identical dishes - how do I adjust temp and time for two 9x13 pans instead of just one?

Two identical dishes - how do I adjust temp and time for two 9x13 pans instead of just one? It calls for one being baked at 350 for 40-45 minutes.
2
votes
1answer
104 views

When can I use a cake recipe to make muffins?

I wanted to know what are the rules for using a recipe of a cake biscuit to make muffins. I understand I need to adjust the time of baking. Is there anything else I need to bear in mind? The recipe ...
2
votes
2answers
531 views

Can I substitute salted for unsalted butter in chocolate fudge?

My recipe calls for unsalted butter but I only have salted butter on hand. Will this be a problem in the taste or consistency of my fudge?
3
votes
1answer
199 views

Commercial part-baked baguettes

It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Does the dough or crust undergo any significant ...
2
votes
1answer
782 views

What is the difference between using hot water and cold water when making regular pastry?

What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold water)?
3
votes
1answer
415 views

How to not make my macarons rip? [duplicate]

I just made a batch of macarons. This is my third total batch of them, and they become increasingly better - alas compared to my previous batch, these don't show much if any improvement even though I'...
4
votes
2answers
154 views

Preventing Warping when Roasting at High Temperature

I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Sprouts at 400F for 60+ min (with stirring). ...
1
vote
1answer
537 views

Is it safe to bake dough in a microwave?

I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules. So what ...
0
votes
1answer
149 views

How can i bake multiple kinds of cheesecake at the same time in a spring-form pan?

I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time? Example: i want to make NY cheesecakes with three different flavors in the ...
8
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2answers
3k views

How much can I change a NY cheesecakes recipe?

My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kind of change we could make in the recipe ...
2
votes
2answers
176 views

Why are bread pans rectangular?

I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the top of the loaf. Is that the case, or ...
7
votes
2answers
129 views

How do I add a strawberry swirl to my cheesecake without cracks and craters?

I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone great with it other than I get a bunch of ...
2
votes
1answer
128 views

Should there be any problem cooling Mysore Pak outside a refrigerator?

I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, add one cup of sugar directly together ...
0
votes
1answer
72 views

Pumpkin pie recipe for 10 x 2 inch pan

Can I just double the Libby's recipe and bake the pie in a 10 inch by 2 inch pie pan. My Gran always used this pan but the recipe she used is unknown by us. I have been asked to carry on the tradition....
9
votes
3answers
5k views

Does milk make cakes lighter or tougher?

After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while others say it gives a more rubbery/tougher ...
4
votes
2answers
142 views

What ingredients can I add to no-knead bread to extend its life?

Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible, is not as pliable the next midday. I ...
2
votes
2answers
362 views

What's the point of the first action in double-acting baking powder?

Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baking won't be removed by mechanical ...
2
votes
3answers
152 views

8x12 vs 9x13 for casserole dish?

Will I need to make adjustments for cook times on something like a casserole or lasagna if using a 8x12 baking dish instead of 9x13? Thanks
2
votes
0answers
33 views

Why do i get flat and crack french macaron tops [duplicate]

I have tried to make chocolate macarons several times now. Each time I get a flat cookie (no feet) with a cracked top. I've tried baking them at 325 as well as 300 F. Each time, around 4-6 minutes in ...

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