Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [baking]

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

3
votes
0answers
87 views

Why does the grated coconut “float” to the top of quindim while baking?

Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the butter, then the grated coconut, in my ...
6
votes
1answer
400 views

Bulk ingredient for keto/low carb flour substitute mix with gluten

Minimising one's intake of carbohydrates tends to deprive one of some rather lovely culinary items such as pasta and bread, because grains contain a lot of carbohydrates thanks to the high amount of ...
0
votes
1answer
76 views

Macarons//egg whites with sugar are not sifting

I am making macarons and I am mixing egg whites with the sugar and it is not creating soft peaks how do I fix it
2
votes
1answer
46 views

Baking madeleines without burning them

I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the inside baked. I baked a second batch ...
1
vote
0answers
441 views

What causes a bread dough to become dense?

I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bread machine to mix and knead the dough. The mix cycle runs 15 ...
1
vote
2answers
116 views

How can you safely remove 9x13 pans/dishes from a hot water bath?

I like to bake my corn pudding in a bain marie but I have difficulty removing it from the pan. Any suggestions?
2
votes
1answer
86 views

Would this recipe really work

Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers including myself got a really dense cake ...
3
votes
4answers
329 views

Help with making pavlova bases

I constantly am having problems with the removal of baking paper used to line baking tray when making Pavlova bases. I have tried oiling the tray and then dusting the baking paper with cornflour to ...
1
vote
3answers
266 views

What vessel to use for baking cheesecake

I am wanting to bake my go to cheesecake. It is baked in a 9" springform pan but I want to half the recipe. (Well, I don't really WANT to, but my waistline says I should!!!) Anyways, what type of ...
9
votes
2answers
2k views

How do I find / buy “pastry bars”?

In Moderist cuisine, they repeatedly refer to "pastry bars" for a number of techniques. However, when I try to search / find these things on the internet, my search engine results are hundreds of ...
0
votes
3answers
3k views

Can I “fill” a chicken pot pie 24 hours before cooking it?

I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then refrigerate the raw pir in the fridge for a ...
3
votes
0answers
76 views

Injeolmi - Korean Sweet Rice Cakes

I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets uber sticky in the steamer, a recipe ...
1
vote
1answer
142 views

Hamburger in the oven

Can you bake hamburger in the oven? Is it safe? I am trying to make tater tot casserole and always have baked my hamburger in the oven with it is that not a good thing to do?
1
vote
1answer
108 views

Chocolate layer cake tears easily

I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the type of recipe. I always make it in a ...
0
votes
1answer
453 views

Used Metal Knife on Aluminum Cake Pan, is it Ruined?

I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake. After letting my layers cool, I turned one layer out and the cake fell from the pan ...
6
votes
2answers
1k views

Is it possible to resume baking brownies the day after?

I was making brownies late last night and left it in for twenty minutes. Took the brownies out and left them on the oven top. I was going to test them for being done, but became otherwise occupied and ...
7
votes
1answer
366 views

How does a chocolate pudding cake work?

The name pretty much says it all. This cake consists of a brownie batter, on which is sprinkled brown sugar and coco. Then hot water is poured slowly on it and baked. For the brownie: 3/4 c flour ...
1
vote
0answers
105 views

Is a chipped Bundt pan safe to use?

I’m considering using a chipped, old Nordic Ware Bundt pan - like so: The best clue I can get on the material is that the current model of this pan is made using aluminium with a nonstick coating. ...
1
vote
0answers
48 views

How can I make the dough for an ice cream sandwich easier to work with?

I recently tried to make the "cookie" portion of an ice cream sandwich using this recipe The proportions of ingredients made a rather hard cookie, which by some accounts is good, but broke apart very ...
0
votes
1answer
82 views

Dry rub baby back ribs

My daughter likes dry...dry rub ribs.They come out too moist or wet when slow cooked in foil.Can I just put the rubbed ribs on a rack and cook at 200 for 5 or 6 hours?
0
votes
2answers
181 views

How to adjust Baker's Percentage when Adding Ingredients

I have a recipe of Old Fashioned Donuts that I love... I would like to add some Cocoa Powder to the recipe, but I don't know how to do that and keep the percentages correct. Basically, I don't know if ...
3
votes
0answers
100 views

Creating some flakiness inside a Belgian Liege waffle

I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once the ingredients are combined and the dough ...
0
votes
1answer
260 views

Cake dry to wet cooking time ratio

Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
0
votes
1answer
219 views

Why did my devil food cake come out flavorless?

Here is a picture of my devil food cake . The recipe is in this video (there is no written recipe). Just by looking at the cake, could you tell what mistakes I have done baking it? Recipe: 400g ...
1
vote
1answer
210 views

How do you bring ingredients to room temperature when its winter?

It's freezing in here and it takes forever for butter or eggs to come to room temperature. My questions are: 1) How to bring ingredients to room temperature quickly when its winter? 2) How do you ...
20
votes
3answers
4k views

Is it okay to measure flour by weight by converting from volume?

I don't have a big jar to put my flour in so it's hard to measure by volume (you have to fluff the flour, pour it into a cup and then remove the excess - which cant be done outside of the original bag)...
2
votes
1answer
196 views

What to do when a recipe calls for dutch process cocoa and you only have regular cocoa?

In the recipe here: enter link description here the chef requires a mixture of sour cream and dutch process cocoa because they neutralize each other, creating a leavener. There is no dutch process in ...
2
votes
1answer
585 views

How do I stop my flatbread from going hard like pizza crust? [closed]

Whenever I make flatbread, I can never get it soft and chewy on the inside AND outside, like storebought flatbread. It always ends up like pizza crust, crunchy on the outside and somewhat softer ...
3
votes
1answer
156 views

After baking, bread coated with shiny residue

Started making sourdough bread at home. Baked last night in non-stick pans (Cuisinart, Xylan coating, I think) and left to cool off overnight. This morning, I took a look at the bread, and it's ...
1
vote
4answers
1k views

Can I replace baking soda with bread flour in a cake recipe that already has baking powder?

Can I replace baking soda with bread flour in a cake recipe that already has baking powder? Google was no help and I really need to make this birthday cake today. Buying baking soda just isn’t a ...
9
votes
2answers
616 views

Why add baking powder when creaming sugar and butter?

A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that took me back was that the recipe called ...
8
votes
4answers
26k views

Can I take a glass baking dish from the fridge and put it in a hot oven?

I have a glass baking dish my husband put together a meatloaf in it last night and put it in the fridge. Can I put it right in the hot oven? I think no so I have had it sitting on the kitchen table ...
1
vote
2answers
321 views

Do I need baking powder/baking soda for my flourless corn bread?

So I completely forgot to add the flour into this corn bread recipe: 1 cup all-purpose flour 1 cup cornmeal 1/4 cup white sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 ...
1
vote
1answer
990 views

Sourdough recipe with vinegar

I use a sourdough starter to bake my breads. I read somewhere that adding a touch of vinegar will help with the oven rise. What are the implications of adding vinegar to my recipe?
1
vote
0answers
92 views

White vinegar for pavlova

My recipe calls for white vinegar but I only have white wine vinegar. Can I substitute this when making a pavlova?
4
votes
1answer
3k views

Cake Cooking Time: Burning on outside - raw in the middle

I am doing some work in a volunteer kitchen and as part of our meals we provide cake that we bake in a big tray, we can only fit two on a rack in a commercial gas oven at a time. Full gastronorm ...
0
votes
0answers
1k views

Refrigerating no bake cheesecake for delivery?

Would it be okay to freeze no bake cheesecake overnight, and add the cheese toppings on the day of delivery? Should I refrigerate it first? How long can I put it out of the refrigerator/freezer?
6
votes
1answer
1k views

Can I par-bake French bread?

According to this website, to par-bake bread, you must Bake as usual, but cut the time by 1/4 ... The goal is to completely bake the bread internally to a temperature of 185 degrees without ...
1
vote
1answer
2k views

Can cake batter sit before using?

I'm making a sour cream pound cake for an event. I would ideally like to make the batter in the morning. I have something else I have to do around 11:30, though, and I won't be home for about an hour. ...
0
votes
0answers
5k views

Melted plastic container while baking, is the cake safe to eat?

While baking a cake (at 180 C) I made a mistake of using a microwave safe plastic container (later saw it was safe up to 110 degree celsius only), within 10 minutes the container had started melting. ...
1
vote
1answer
312 views

Baking ratio for waffles!

What is the ratio between flour, sugar, fat, liquid, and egg for waffles? I searched up "baking ratios" and "cooking ratios" but the closest thing that came up was for pancakes. Now, I know pancakes ...
1
vote
1answer
3k views

Baking scalloped potatoes at 275 °F instead of at 400 °F

I have a single oven. My ham needs to cook for 2 1/2 hours at 275 °F, my scalloped potatoes need to be cooked at 400 °F for 1 hour. Do I put both dishes in the oven at 275 °F and if yes, when do I ...
9
votes
3answers
8k views

Is it safe to wrap food in aluminum foil before baking it?

It's hard to clean the baking sheet from the stains left by baking food. I was wondering if it is safe to bake the food wrapped in aluminum foil, or whether some aluminum may be leached into the food?
0
votes
2answers
3k views

Cooking 4 lasagnas at same time

I would like to bake 4 3-lb lasagnas at same time. Recommended time for one is: 375 degrees for 55 minutes, remove film and bake an additional 10 minutes for browning. How much extra time is ...
2
votes
1answer
66 views

Can I avoid overcooking my candied lemon decorations?

I've been tweaking my grandmother's fruitcake recipe all month, and as part of this adventure I tried to make it a little fancier by adding some candied orange and lemon slices on top. This looked ...
2
votes
0answers
202 views

Anybody know where I can get some Stanley spatulas?

Back when Stanley had home parties, the demonstrator would hand these out as a hostess prize or thank you. It’s my absolute favorite spatula and I cannot seem to find one anywhere! It’s a soft, ...
1
vote
1answer
71 views

Enriched dough help please!

I tried making panettone last night - although the recipe is really more similar to brioche.. 2 eggs, 5 egg yolks, 250g butter, 500g flour. I kneaded the dough (by hand)for 10 mins as the recipe said ...
3
votes
2answers
360 views

What size pan should I use if I want to split a recipe in half that calls for a 13x9 inch pan?

I have a recipe that calls for 13x9 glass pan, which I have used over and over successfully. This year for holidays I would like to split the recipe so that I get two smaller end products to give as ...
3
votes
1answer
91 views

How to adjust baking time if I adjust the quantities in the recipe?

This video gives the following bread recipe: 1 kg flour 600 ml water 15 g yeast 18 g salt After doing all the preliminary stuff you'd expect, you shape the dough into a ball and bake it in a Dutch ...
3
votes
2answers
1k views

What is a substitute for spry?

I have an old fruit cake recipe and it calls for spry, what can I substitute for spry?