Questions tagged [baking]
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
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Help Trying to Achieve a Specific Baguette Scoring Pattern
I freely admit this belongs in the category of obsession, but there is a specific look I always want to achieve for my baguettes and sometimes I get it, but I have a hard time reproducing it.
Here is ...
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How much dough (by weight) to make to fit my bread tin
My bread loaf tin does not have any labels on it (e.g. 1lb, 2lbs etc.). It does not have a lid. It is also not squarely shaped, so calculating the volume by its dimensions is not clear.
Instead, I ...
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Preventing mug from breaking when making mug cake
I am making mug cake in a pot using steaming method and I will use normal tea cup.
I want to know what precautions I must take so that the cup doesn't break after baking
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Heat retention of parchment paper vs aluminum foil vs oven bag
Let's say a pepper is completely but loosely wrapped in either tin foil, parchment paper, or a Reynold's oven bag. Let's say the oven is maintaining a relatively constant temp.
Which would cook the ...
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Broiler coming on during baking
When I am baking the broiler will come on and burn the top of my cookies or bread. I am baking on the bottom and 3 rd from the bottom rack what can I do to fix this?
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Are lye and baking soda interchangeable (in varying quantities) for bagels/pretzels?
My understanding is that lye and baking soda are used in water baths when making bagels and pretzels in order to reduce PH. I got some lye and it is working wonders but it is a bit of a hassle to use ...
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Does yeast lose strength over time?
I make bread about 2-3 times a week (all the bread we eat) and get yeast in a small jar (Fleischmann's), kept refrigerated. For a mid sized bread, I use 5/8 teaspoon of yeast. However, I have noticed ...
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New Samsung range temperature fluctuation [duplicate]
My Samsung range (still under warranty) fluctuates as much as 50 degrees Farenheit in my personal experience. The technician has been here 3 times. He claims it is normal for the oven temperature to ...
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Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?
One of my favorite pies is Impossible Pie, named such because you need only mix the ingredients and bake in a greased pan and it will form three layers (bottom crust, middle custard, top crunchy ...
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Dominique Ansel book - ambiguity in the recipe
I have this book https://www.amazon.com/Everyone-Can-Bake-Simple-Recipes/dp/1501194712 at home. And I wanted to try the "White Chocolate Glaze" from page 253.
But I am baffled about this ...
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How many cake mix boxes would I need for to make a 9 inch cake with 6 layers [closed]
I am baking a 6 layer 9inch birthday cake for my daughter. How many cake mix boxes would I need to do this please? X
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Why use a poolish and dry yeast?
I'm in the process of trying a new pizza dough recipe that calls for a poolish (equal weights flour and water, with a small amount of dry yeast, left at room temperature overnight), as well as dry ...
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Does simply grinding malt make diastatic malt powder?
I am looking to make some bagels. I already have malt powder which I believe to be nondiastatic but I am also interested in adding diastatic malt powder, which I'm having a hard time finding.
I have ...
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What methods for cooking fish with dry heat remain after eliminating oven, cast iron, and Teflon?
Though lately quite fond of experimenting with different marinades on fish steaks (of various kinds), and briefly baking in a preheated 400F/200C oven, I'm unhappy with how wasteful it is to do this ...
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Best way to bake a breakfast casserole and reheat a ham in the same oven
I’d like to bake my breakfast casserole & reheat ham chunks at the same time in the same oven. I fear the breakfast casserole may taste like ham. If I cover the ham will that help?
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Vegan substitutes for eggs in baking [duplicate]
What can I use instead of eggs for baking, ie, I need very close vegan alternatives.
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How to have a swiss roll keep its shape
I made a bûche de noël this Christmas, using a rolling technique, like a swiss roll. I tried my best to get a good shape: I rolled the sponge sheet right out of the oven and let it cool down in the ...
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My stuffed turkey is almost cooked but really no juices
Stuffed turkey crown is almost cooked but there is virtually no juices how can I rectify this
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Cornbread recipe: keeping fat separate?
I made this cornbread recipe from Mark Bittman. It calls for heating the fat (butter/olive oil/lard/bacon drippings) in the baking pan and then pouring the cornbread batter in. It came out great. I ...
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Protecting gingerbread house windows from humidity
We made some pretty good windows for our gingerbread house this year, by putting crushed boiled sweets (hard candy) in the cut holes for the last few minutes of baking.
But since then they've absorbed ...
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DIY Alphabet and Number-shaped Cereal
Out of curiosity, is there a way to recreate alpha-bits cereal and number-shaped cereal from scratch at home? I want to make the cereal in these flavors: Plain, Frosted, Cocoa, Cinnamon-Brown Sugar ...
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How fast does an oven cool?
I've got a pumpkin pie recipe that calls for baking at 425F for 15 minutes, then 30-40 minutes at 350F. When I bake it in my countertop oven, the crust comes out underdone in the middle.
I think this ...
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How do I achieve an even color on my pastry – without fats?
How do I achieve an even color of my pastry without using fats (oil or eggs)? Is it even possible? This patchy look kind of puts me off these otherwise decent pirozhki.
I baked them in a convection ...
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Toasting dry rosemary
When I want to flavor my focaccias or bread loaves with spices or herbs, I add them dried to the dough instead of topping the final product before baking. In this way, I don't lose them when I slice ...
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Why is my spatchcocked chicken bloody?
I cooked a medium sized chicken spatchcocked with the backbone removed and the bird flattened after I cracked open the breastbone "star" with a sharp knife. The bird was placed skin side up ...
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How to convert fluid double strength espresso to instant coffee crystals?
I am using a recipe that calls for double strength espresso, but I would like to use instant coffee crystals instead in order to reduce the overall amount of liquid in the dough. The recipe, Union ...
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Sable / shortbread proportions
I’ve been on the hunt for a blank canvas sable / shortbread recipe for holiday cookies.
My ideal is a cut-and-bake type situation that holds its shape well.
I went though a fair few recipes and ...
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Add salt or not to soaking Wheat? (for wheat porridge)
I just discovered using a rice cooker with a delay function!
So I have started adding Cracked Wheat (not the parboiled Bulghur, but simply Cracked Wheat Berries) and water into the rice cooker where ...
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Pavlova trypophobia
I just finished baking my third pavlova and it seems fine except that there's a strange circular pattern covering the exterior which is triggering my trypophobia!
Does anyone have any tips on how to ...
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Is it normal for key lime pie filling to be bubbly like water and overflow while baking?
I made mini lime pie in muffin tin and after a while, the filling is boiling like water and overflows. I bake it in 180c (350f-ish) and after 30 minutes they don't seem to ser properly. Shoulf I bake ...
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How to avoid black spots on bread baked in iron tin with baking paper inlay
I am trying to make a sourdough bread with least effort. My receipe is as follows: Add sourdough starter, rye flour, salt and water, mix. Put in a iron tin and wait for 24 Hours for the sourdough to ...
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How to go about converting this blondie recipe to gluten-free
Below are ingredients for blondies, which I have made several times to pleasing results.
I've had a friend ask that I make her a pan of gluten-free blondies but I am not sure how to go about doing ...
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Baking with lemon curd: when is it set?
I was trying out a new recipe which are shortbread squares with a layer of cranberry preserves topped by a thin (~1 cm) layer of lemon curd. After pouring on the curd, the recipe says to cook at 300 ...
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Why did my macarons deflate in the last 4 minutes of baking?
I've been learning how to make macarons using the Bravetart/Stella Parks recipe (archived on Wayback Machine). Here's what happened in my most recent attempt:
When piped out on the sheet, the batter ...
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Change cake recipe (or technique) to improve consistency after freezing
I'm interested in how I can improve a recipe for better freezing capabilities. For freezing I follow pretty much this answer. The cake however still lacks a lot of "fluffyness" compared to ...
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Is there an equivalent to brownies in other cuisines?
In "American" cuisine, there is a baked good called a brownie, which is peculiar because it exists at a kind of intersection of cookies (biscuits), cake, and fudge. Brownies often have a ...
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Which type and grain size of rice (flour) is best for which use case?
What type of rice and which grain-size as flour is best for which use case?
I have got a grain mill and am going to do lots of gluten-free recipes with rice flour. From cake, via pudding, to mochi (...
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Baking Banana muffins [duplicate]
We use the exact same receipt to make banana muffins but at two different locations separated by about 100km. One batch turns out with flex in them and one does not. Again the exact same ingredients ...
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Muffins are different
We use the exact same recipe for banana muffins at two different locations (1 1/2 hours apart). One turns out with flecks, and one does not. Every part of the mixing and cooking process is exactly the ...
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Fix for over spiced molasses cookies?
I usually add more spices to my molasses cookies but this time, I added just a smidge too much. They are "good" but not "great" as I would like them to be for Thanksgiving. I made ...
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Are there advantages to pre-chilling flour before mixing into pies and biscuits?
Whenever I make pies or biscuits, I'm obsessed with maintaining the solid, cool state of the butter. In all seriousness, I would do the entire mixing/shaping process (before baking) in a walk-in ...
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How do I fix my smoke-emitting pizza stone?
I'm trying to cook "authentic" pizza in a home oven. The recipe I'm following asks that you preheat the oven to the highest it can get (500°F/260°C for me) with the stone inside. So, I ...
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Meaning: muffins are "blind"
The following expression was used in an old baking book, "The Modern Baker, Confectioner and Caterer" (1907) by John Kirkland:
The bad results so frequently obtained are generally due to ...
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Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe?
Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe? I used to fry pirozhki (dough with filling, nothing fancy) every five days or so. Now, I ...
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Best way to get consistent results when baking a purposely underbaked mud cake
A Swedish chocolate cake called Kladdkaka, a large fondant/brownie hybrid underbaked in the middle. I have done this cake maybe 30-40 times, and sometimes it turns out fantastic, and sometimes it's ...
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Why can you cook cake with soda? [duplicate]
I saw a Tumblr post, claiming that you can make a Betty Crocker cake with only a 12 oz can of soda. I tried it this morning and though I haven't eaten it yet, I think it worked.
This is odd to me ...
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Is there a trick for softening butter quickly?
I often don't realize a baking recipe requires softened butter until after I start adding in the other wet ingredients and it's too late to wait for butter to soften the normal way (with time). So, I ...
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When making bread, is it possible to freeze the dough? [duplicate]
I like to make flatbreads but have minimal space for kneading/making the dough, which requires a lot of effort to move away kitchen items and machines. The recipe I usually do uses yeast with about 1 ...
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Can I use Laban (a yogurt drink) as a substitute for buttermilk?
I live in the Middle East, and can’t find buttermilk for use in baking. We do however, have a plain drinkable, pourable yogurt called Laban , by a brand called Al Marai ( please google to see what it ...
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Do I need a wooden spoon to make proper Pate a Choux?
I have a lot of silicon spatulas at home, and I was told I needed to buy a wooden spoon or spatula to make pate a choux the correct way. I watched a couple of Bon appetite cooking videos, and the ...
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