Questions tagged [baking]

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

Filter by
Sorted by
Tagged with
1 vote
2 answers
1k 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 ...
4 votes
4 answers
3k views

Removing macaron paper template under silicone mat

I'm a keen baker and am now buying silicone baking mats. However when I've realised when I am baking macarons, it looks like it is going to be quite difficult to remove the paper macaron template from ...
3 votes
1 answer
108 views

What is the purpose of heating peanut butter and butter when making this type of peanut butter fudge?

I've seen two basic kinds of recipes for peanut butter fudge. One is the traditional method of making fudge where sugar and milk is boiled and then peanut butter is added. The other method involves ...
12 votes
4 answers
3k views

Why does it take longer for food to bake when the oven is full?

It seems that if I have fully loaded our oven, everything takes longer to cook. A pan of veggies will roast in an hour at 400. But if we are also baking chicken and fries in there at the same time, ...
0 votes
0 answers
57 views

Why does my rye bread sink in the middle like this? [duplicate]

My rye bread (made with a bread machine) usually sinks in the middle, like this one. It still tastes great, but I'd love to fix this problem. https://imgur.com/a/w7EqeMx Here's my recipe: 1 ⅓ plus ⅛ ...
8 votes
3 answers
9k views

My meringue forms syrup beads on top

Every time I make a pie , topped with meringue , little beads of sugary syrup form on the top of the meringue a few hours later. Why?
4 votes
2 answers
285 views

What are the dips in muffin/cupcake tins called?

When I was writing this answer I realized that I have no idea what to call the dips in muffin/cupcake tins. I used to call them cups but when I looked it up I found that the cups are the paper inserts ...
2 votes
1 answer
197 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....
3 votes
4 answers
43k views

Baking with oven without bottom heating element

My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't make me a good pizza or cake without it. ...
5 votes
3 answers
5k views

Is it safe to "salt bake" using ice cream rock salt?

Salt baking requires a lot of salt. I want to use ice cream rock salt for salt baking because it normally comes in bulk size. But I've been told that the rock salt used for ice cream is not fit for ...
7 votes
2 answers
3k views

How to make a pie crust out of plantains?

I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch. While various Internet ...
5 votes
3 answers
6k views

How can low-carb bread rise?

As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. ...
2 votes
1 answer
182 views

Why did my cheesecake fall?

I tried this recipe (more or less). It's quite delicious and all, but why did my cheesecake fall? I didn't open the oven early, it stayed in the oven long enough
37 votes
3 answers
7k views

How did replacing flour in muffins go so wrong?

I had a whole bag of Cocoa Puffs that had gone stale, and thought it would be fun to mess around and see if I could bake something with them. So I aimed for muffins. I more or less based it on a ...
2 votes
4 answers
166 views

Making Dough: Preferment + Cold Rise - Necessary?

I'm making a brioche. Currently, I do a sponge & dough process + an overnight cold rise. I'm wondering if the sponge and dough is necessary if already doing a cold rise? From my understanding, ...
18 votes
14 answers
132k views

Why can't these fish sticks be made in a toaster oven instead of real oven?

My toaster oven has a temperature gauge just like my oven 200-450 degrees. I opened a package of fish sticks and the instructions said "Do not cook in microwave or toaster oven." It only had ...
0 votes
2 answers
196 views

Potato with core temperature of 100C but no carbonisation

I was experimenting to find out that is the temperature at which a potato is "baked", i.e. edible and completely cooked but not burned. I put one in a tiny pot in my oven at 100C, thinking ...
1 vote
3 answers
156 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 ...
0 votes
3 answers
3k views

How can I use these peaches in a box cake mix?

I have a box of Super Moist cake mix, butter recipe Yellow. It calls for 1 cup of water, 1/3 cup butter, softened, and 3 eggs. I also have a 15 ounce can of Sliced peaches. How can I combine these ...
4 votes
1 answer
590 views

How can I tell whether my baking recipe has enough acid to activate the baking soda?

I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste. I've attributed this to the baking ...
4 votes
5 answers
3k views

Why did my oatmeal and raisin cookies end up tasting soapy?

I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still badly enough that I have ...
2 votes
2 answers
135 views

Why did the base of my tart got soggy?

I made a tart with a filling of blended berries and yolks. The filling wasn't runny, but it soaked into the pie during cooling and the bottom got soggy. When I did more or less the same recipe with a ...
43 votes
4 answers
195k views

Why use yeast instead of baking powder?

Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
2 votes
1 answer
95 views

How long will these vegan muffins last out of the fridge? [duplicate]

I make these muffins with the following ingredient: Oat flour Banana Pea milk Walnuts Chia seeds Sesame seeds Cinamon Salt Baking powder I am going to travel and want to bring some with me. I was ...
4 votes
4 answers
4k views

What happens if I wash my baker's couche?

I have heard from several sources (some of them including people from SA chat) to not wash a baker's couche. They do not need to be washed because generally they are dry and have nothing the bacteria ...
1 vote
1 answer
1k views

Can I broil a box cake in the oven?

my oven has recently broken, it turns on but does not heat. On the other hand, my broiler works just fine and I've been able to cook peach cobbler and peach bread, though that calls for a different ...
19 votes
4 answers
45k views

What makes a chewy brownie?

I've tried many different brownie recipes and most of mine bake to a cake-like consistency. The brownie holy grail for me is crusty top chewy brownies. What can I add/remove/do that will make my ...
3 votes
2 answers
29k views

Baking batter-covered chicken instead of frying?

Yesterday I made Sweet Chicken according to this recipe: ding! It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
-1 votes
3 answers
294 views

How much does a dL of flour weigh?

I have a baking recipe that uses metric volume measurements. I’d like to convert deciliters to weight. How much does a deciliter of flour weigh?
3 votes
3 answers
6k views

Soft dinner rolls always taste bland or flat

I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I have made these so many times, you ...
0 votes
1 answer
96 views

Why are my marshmallows getting crunchy after baking?

I am making a recipe for red velvet cookies with marshmallows on top. I use homemade marshmallows on top that are always very soft when cutting and very sticky, however I have noticed when I put them ...
3 votes
1 answer
167 views

What is the difference between Pate Sucree and Pate Sablee?

What is the difference between Pate Sucree and Pate Sablee? I'm specifically interested in the difference from the bakers perspective, as I understand the final product for sucree to be a bit more ...
1 vote
1 answer
101 views

Do the conventional round ovens have any advantage over an OTG?

The "conventional round oven" (can be used for baking, grilling and roasting, as per the claims on the packaging) I'm referring to: The typical Oven Toaster Griller (OTG) I'm referring to: ...
3 votes
2 answers
6k views

Time and Temperature to bake small fruit cakes

I want to bake fruit cakes in foil pans holding about 1 1/4 cups of batter. Should I use bain marie ? What temperature oven will be best and for approximately how long
4 votes
2 answers
180 views

What is the distinction between baking and roasting?

Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked ...
0 votes
1 answer
123 views

Is there a way to second-rise a wet dough in the same container?

I'm here not questioning that a second rising of a wet dough is necessary. It is, or else you'll get what someone termed "elephant skin". But I am baking a wet dough too frequently to ...
5 votes
3 answers
4k views

Chiffon cake constantly has an unfilled bottom

Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly 20 minutes after start, but starts ...
1 vote
1 answer
123 views

Non-nut substitute for ground hazelnuts

I found this recipe for chocolate cake that I’d like to try, but I need to make a nut-free version. Here’s the ingredients list: 240g unsalted butter 7 eggs, separated 260g caster sugar 80g blanched ...
5 votes
4 answers
37k views

Does tiramisu firm up in the fridge?

I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me. As per recipe, I foamed 4 yolks with 80 ml sherry (I ...
6 votes
3 answers
13k views

How much thermostat "range" in oven temperature is too much?

I recently renovated my kitchen and have a new Bosch wall oven. I've noticed many baking recipes that used to be reliable are no longer so. I have a ThermoWorks ChefAlarm and calibrated my oven ...
2 votes
2 answers
118 views

Can I save my sourdough if I accidentally overheated it during bulk fermenting?

I went to do the bulk ferment on my cranberry walnut sourdough last night and because the house was a bit cooler than normal I decided to give the temps a little boost by turning on the oven for a bit ...
5 votes
1 answer
9k views

Traditional panettone size & volume?

I'm planning to bake an "full size" panettone. Does anyone know, for a full size panettone: What is the diameter of the paper mould ? What is the height of the paper mould ? How much dough (weight) ...
6 votes
3 answers
8k views

Dutch oven bread - bottom always burns

When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different ovens with the same problem outcome. The ...
6 votes
2 answers
9k views

Proper proportion of cream of tartar to baking soda for snickerdoodles

When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda ...
0 votes
1 answer
59 views

Is my vegan icing shelf stable?

I make a vegan buttercream icing with Crisco, powdered sugar, vanilla extract, and soy milk/nut milk/water. If I skip the soy milk/nut milk and use water for the liquid, is the icing totally shelf ...
14 votes
5 answers
6k views

What determines the shape-holding ability of cookies?

What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake? From my experimenting, the initial temperature of the dough before cooking seems to ...
11 votes
2 answers
31k views

Mysterious bitter taste from tropical fruits and coconut

I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided to make a tropical fruit custard. Being ...
3 votes
2 answers
3k views

Mixing ingredients ahead of time

Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?
13 votes
2 answers
3k views

How long does a souffle stay up?

I recently made a chocolate souffle for the first time and it came out pretty much like I was expecting: slightly gooey middle, a crust on top, fluffy, risen to a little less than double. But after 10-...
10 votes
10 answers
30k views

Do I need a bread maker?

I'd like to try my hand at baking my own bread. Do I need a bread maker to get decent bread? Are there any advantages to using a bread maker vs. my normal oven?

1
2 3 4 5
49