Questions tagged [baking]

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

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1answer
35 views

How can I use left over crumble topping?

I like making fruit crumbles, and I like fruit crumbles, but I have a problem... I always make the crumble topping by estimating quantities, adjusting the ingredients until I get the consistency I ...
6
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2answers
404 views

Difference between types of yeast

While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinary differences between all the types of ...
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2answers
41 views

When dissolving natural organic yeast in water, is it supposed to bubble?

When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
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2answers
77 views

Swap for Cake Margarine in the U.S.?

A Great British Bake Off question! I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. What is the equivalent that I can swap ...
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0answers
43 views

Why is my Nougat Grainy/Sugary and not setting?

I made my Nougat (first time ever) 2 days ago. It's not setting and tastes grainy/sugary - plus now I can't get it out the glass dish which I sprayed. Here is the recipe I used: 500ml sugar 200ml ...
1
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1answer
121 views

Pizza browning agent substituting proportion

I've been learning how to make pizzas. In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 453 grams of flour, he uses 9gm of ...
2
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2answers
82 views

What is the minimum time home baked bread should be left to cool before eating?

I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why should I let bread cool before slicing and ...
4
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1answer
107 views

What is “White Moist Sugar”?

Looking online at a copy of Mrs Beetons Book of Household management and I came across a recipe that called for "White Moist Sugar". https://en.wikisource.org/wiki/Page:Mrs_Beeton%...
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2answers
58 views

What is the most effective method to prevent a soggy shortcrust quiche base?

I have seen two methods to counter this. One is the traditional way of pricking the base with a fork, then blind baking at 200C with weights etc. for 10 minutes, then giving an additional 5 minutes ...
7
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3answers
436 views

Baking with Whey Protein

I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or do I need to find a specific type of ...
0
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1answer
60 views

What would happen if I made angel food cake with whipped cream instead of whipped egg whites?

I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leavening power more or less (or maybe even the ...
0
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1answer
76 views

Where should heat comes from when baking brownies?

I’ve tried baking brownies many times and they are always burnt on the top (darkened to black instead of being brown). My question is where should I set the heat to comes from, from bottom, top, both ...
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0answers
23 views

Bakers Square Size [duplicate]

I have an old fudge recipe that calls for 2 1/2 squares of Bakers Chocolate. With the new size, what is the new number of squares I'll need to make up for the old 2 1/2 squares. Thank you!!
4
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3answers
153 views

Removing sugar from baking recipes

I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the sweet side, so wanted to know if there ...
3
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1answer
56 views

Cashew flour in Kaju Katli

All of the recipies for Kaju Katli I've looked at says I should make my own cashew powder but I was wondering if I could substitute it with store bought cashew flour. I'm not sure what the difference ...
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1answer
81 views

Were are they? Are there even any? [closed]

Were are the steps to make yogurt? I've been looking for 5 hours and ended up being late for making yogurt for lunch! I won't be back on this website again, Thats for sure
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1answer
123 views

What ingredient should I add to my cookies to increase shelf life?

What ingredient should I add to my cookies to increase shelf life. I need my cookies, 6 months later to still be fresh (expiry date in 6 months).
3
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0answers
32 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game and adding fresh ingredients (e.g. minced ...
1
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1answer
67 views

Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?

Can you use carbon dioxide/nitrogen directly to provide leavening? It's known that vegetable shortening is actually pumped with nitrogen bubbles to aerate it, so maybe there's a way you could use them ...
2
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3answers
97 views

How to make croutons crunchier throughout without burning?

I've made homemade croutons a few times now and experimented with using more or less olive oil and cooking shorter/longer. My first batch was the best tasting, however they were a little chewy inside,...
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0answers
77 views

Creaming butter seperately on its own, then adding the sugar and beating them together vs simply creaming butter and sugar together (the regular way)?

Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the butter on its own at first, then adding ...
0
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1answer
103 views

thickening cream

I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thickness I need to stuff cannoli shells. ...
2
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1answer
105 views

Making clarified butter by removing water but not the milk solids?

People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes the water? So it would be something ...
3
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0answers
38 views

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fresh petals for the color (dried so often ...
2
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1answer
78 views

Is it possible to cream clarified butter with sugar? Will it have the same benefits as shortening and oil?

Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and also the leavening benefits of shortening ...
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1answer
151 views

Left Hot fudge on counter overnight

I Left a the jar of open mrs. richardson hot fudge out last night, is it still good? It does say refrigerate after opening. Is it still good?
2
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2answers
83 views

FLOUR tortillas as a crust?

I am making a chili cheese tater tot casserole and would like to know could I use flour tortillas on the bottom or would that be a bad idea since I am baking it at 350 for 45 minutes
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0answers
66 views

I would like a vanilla powder type to substitute for cocoa powder

I do not like chocolate. I have a recipe for chocolate energy bites. What can substitute for cocoa powder?
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2answers
85 views

Beating egg whites over a double boiler for increased leavening?

I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial to whip them over a double boiler or ...
1
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2answers
112 views

mixing dry yeast, water, salt and flour

When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots ...
2
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2answers
105 views

how to get maximum amount of rise for shaped pizza

I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as possible. My dough is 360g Caputo blue-...
3
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0answers
33 views

How to keep the bottom of my bread from getting burned? [duplicate]

I have been experimenting with making whole grain sourdough bread at home. My current recipe is for a loaf that is about 4 cups of flour total, not counting sourdough starter, evenly split between ...
2
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0answers
46 views

Cupcake Papers Peeling away

I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cake shortly after they cool at room ...
4
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1answer
109 views

Is there a difference in the end result between using mechanical leaveners vs chemical leaveners in a cake?

Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in a butter cake, replace the creamed ...
3
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1answer
96 views

If only one choice - convection microwave, convection oven, regular micro, conventional oven?

Can a convection microwave along with an induction cooktop effectively replace a microwave, conventional electrical oven and cooktop? I'm creating a small kitchen for a guest suite. One approach has a ...
4
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1answer
159 views

How can I soak cake in cheese?

I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches. So, is it possible to get cheese liquefied enough to be able to ...
2
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1answer
92 views

How to get the effect of gluten in gluten free baking

I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by making a light meringue and folding the ...
5
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1answer
58 views

When to add the rye flour if it really makes a difference?

I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes a difference if I introduce this rye ...
4
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2answers
206 views

What part of oatmeal cookies are making them soft / chewy?

I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but I wonder if the chewiness could be ...
3
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1answer
146 views

Turning focaccia upside down before topping

In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping, turns it upside down. The tins were ...
3
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1answer
71 views

How do I salvage this bread dough?

I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out as I can, but there's about 3/4 cup still ...
1
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2answers
118 views

What would be the best order for folding whipped egg whites and yolks into cookie dough?

What would be the best order to mix them in without deflating the batter/dough(along with flour, baking powder and soda)? Should I add the dry ingredients to the creamed butter and sugar and then add ...
3
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1answer
91 views

Unscored loaf is sealing up

I'd like to do an unscored loaf of bread where instead of scoring you let it burst along the seams. The examples I've seen say you proof it seam down. The problem is that I tried this and the seams ...
2
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2answers
98 views

What cuts of meat are preferable when you want to avoid drying out?

I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out. In this question What am I doing wrong when cooking meat? it seems people were saying its the ...
2
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3answers
2k views

Fully submerged water bath for stove top baking?

So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sides) a dish in simmering water and then ...
1
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2answers
212 views

Why is my boneless beef tough and unedible?

I've been baking some meat (either lamb chops or boneless beef - not sure of cut). I coat it in oil, rub some salt on it and them immediately put it in the oven for 30 minutes at about 150f. ...
6
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2answers
126 views

Why would the exterior of a cake cook and not the interior?

I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake ...
1
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1answer
210 views

Sourdough starter with milk vs just using regular starter and adding milk separately?

How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And by "regular starter" I mean the normal ...
2
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1answer
120 views

Is iodized salt unsuitable for baking bread?

I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
3
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0answers
115 views

Genoise vs whipped egg whites- which is better?

If I'm making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...