Questions tagged [baking]

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

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15 views

Muffin pan temperature tolerances for gas oven broiler

I have a gas oven I'm thinking of using to make some Portuguese custard tarts (pastéis de nata). Since the oven goes up to 550°F (~287°C), I was considering letting it preheat, then turn on the ...
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2answers
76 views

Will ultrapasterized milk curdle?

Normally (e.g. here) the recipe for oladyi (thick palm-sized pancakes) requires kefir, a fermented milk drink similar to a thin yoghurt or ayran. There is one well-tested recipe that uses milk with ...
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1answer
53 views

Regular Cake Pan to Tube Pan Cook Time Conversion?

I took a recipe that a called for 45 minutes at 350 in a 2" tall 9" pan, doubled the recipe and put it in a 4" x 9" tub pan. Are their any rules of thumb to use when converting a ...
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1answer
107 views

Ignition temperature of most foods , or maximum theoretical cooking temperature ? Read below? [closed]

A house hold oven tops out at just 550 Fahrenheit or 288 Celsius , but lower than average temperature wood fired pizza ovens operate at about 650 Fahrenheit and average ones at 752 Fahrenheit or 400 ...
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1answer
2k views

Beating egg white and whipping cream

Both egg white and cream can be beaten until they form a stiff foam. So I tried mixing them and beating the mixture. The mixture will not rise (foam) no matter how hard I try. What is the reason ...
2
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1answer
140 views

Baking Bread in Dutch Oven with Hairline Crack

I recently bought a ceramic slow cooker insert at a thrift store. It has a glass top and is the perfect shape for using as a Dutch oven in baking bread, which I do regularly. When I got home, my ...
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1answer
78 views

Proofing container: air tight vs simple bowl

After my pizza preparation, from a dough that has spent already a night in the fridge, I always leave about 200g of dough to make a small white pizza to accompany my meal on the day after my pizza ...
4
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1answer
274 views

What is table cream? I livd in US and have never heard term

I have a new recipe that says I need table cream, sour cream and grated cheese. I have never heard of table cream and don't know what I can use instead. This is for a topping that goes over fish in ...
4
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1answer
61 views

When marbling cake, can density of chocolate cake impact the rising of the vanilla cake?

I have specific bakers who I really love their recipes for different kinds of cake - for example Stella Parks. Because she doesn't have a recipe for a marble cake, I'm trying to decide whether I'll be ...
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3answers
58 views

Shortbread recipe rice flour to corn starch [closed]

I need 1 1/4 cups of white rice flour for shortbread recipe, how much corn starch do I use as an alternative?
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1answer
136 views

When a recipe calls or 1/2 cup of raisins, should the raisins be packed or not packed?

You can get more raisins into a 1/2 cup if you pack them tightly. So, when a recipe calls for 1/2 cup of raisins, should I loosely pour them into the cup measurer, or pack them tight?
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1answer
124 views

Is a partially translucent banana safe to cook with?

I let my bananas get very ripe prior to making banana bread with them. This time one of the bananas had become translucent at the top towards the stem. See attached photo. Is this banana still safe to ...
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2answers
218 views

Baking juicier chicken breast without brining?

Over the past few months my go-to meal prep has been to bake a bunch of skin-on, bone-in chicken, typically breast but occasionally leg (wing+thigh). My technique has been: Season the chicken (mostly ...
2
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1answer
105 views

using bread machine as toaster oven

Can I bake/heat some frozen spring roll in my bread machine since it has bake function and would this damage my machine? Seems like a good toaster replacement.
3
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1answer
81 views

Is there a way predict proving times of dough (without experience)?

I make homemade pizza dough and other breads and baked goods quite regularly, but only have started to do so recently. One of the issues I have run into is that recipes always come with their own ...
2
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1answer
72 views

Yeast in Poolish

I have two different recipes for poolish with equal parts of bread flour and water. One calls for 1/2 tsp. of yeast and the other only calls for 1/4 tsp. Which amount should I use to make artisan ...
3
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1answer
166 views

Is there a way to get bacon crispy if you wrap it around potatoes and stick it in the oven?

I wanted to try and make the “Gotcha Pork” dish from anime series Food Wars. It requires you wrap bacon around mashed potatoes and put it in the oven. Is there a way to bake it so the bacon comes out ...
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2answers
6k views

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?

This is inspired by those bake-it-yourself items I see in shops which are e.g. quite pale baguettes they expect me to throw into the oven for 10 minutes to end up with a "freshly baked" good....
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1answer
78 views

When downsizing a recipe for bread, do you need to cut down every ingredient equally for it to come out well?

I have a bread recipe that is slightly too large for my bread machine, so I need to downsize it a little, but I don't want to make it a full 25% or 50% smaller, meaning the ingredient amounts end up ...
2
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2answers
101 views

When does baking soda make a dough taste bitter?

There are times when I have accidentally mixed up baking powder and baking soda in a recipe resulting in a bitter, almost metallic tasting dough. However, my signature pancake recipe uses a mix of ...
3
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1answer
161 views

What should be added to brownies when reducing cocoa powder and vanilla extract?

I have a brownie recipe. The first time I tried them they turned out great but had a strong taste of chocolate and vanilla extract. I halved the cocoa powder and vanilla essence required to reduce the ...
7
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2answers
2k views

Am I calculating bread dough hydration correctly?

I know this seems like it should be obvious; calculating bread dough hydration isn't rocket science. My recipe is 600 g of flour, 270 g of water, 57 g of butter, 46 g of honey, 1.5 tsp of salt, 2 tsp ...
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1answer
142 views

Is cake donut mix the same as all purpose flour?

Was gifted a 50lb bag of cake donut mix and my kids wanted to learn how to make donuts. All the recipes we've researched call for all purpose flour and I couldn't find a definitive if this cake mix ...
11
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1answer
1k views

Is it a good idea to add salt to egg whites before beating them?

It seems to be conventional wisdom to add a pinch of salt before beating the eggs. However, this website gives a scientific explanation of why it's a very bad idea. Could you tell me who is correct? ...
11
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1answer
670 views

Bourboning up a ganache

I'm making this bete noire for tomorrow: La Bete Noire I have yet to screw up this recipe. It's easy, and will satisfy most hedonists. It is a little one-note though. I'd like to add some bourbon to ...
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1answer
218 views

Is there any difference between US convection ovens to ovens used in other parts of the world

Coming again after you guys helped me with my previous issue A quick summary of the previous question: Bottom of cookies and frozen pizza seem to be almost burned but the top and interior were not ...
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1answer
61 views

Best time to benefit from dough mixed with baking soda

I am preparing a dough with all purpose flour, salt, sugar, oil, curd, lemon juice and baking soda. I am not using baking powder. Within how much time should I complete my baking to reap maximum ...
3
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2answers
146 views

Can one make a pourable custard by baking in an oven?

Making fresh custard with eggs and milk isn't really difficult, but takes time away from preparing other bits of the meal, and can go wrong (e.g. bits of scrambled eggs from too fast heating). ...
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0answers
98 views

Left over whipped cream

I was just wondering if I can use leftover whipped cream to make creme brûlée? I made a big bowl of whipped cream and don’t really want to toss out the rest of it.
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1answer
118 views

Can I add lentils to a baked chicken-and-vegetable stew?

I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
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1answer
119 views

How much oil can flour absorb?

I know that flour can absorb about 60% of its weight in water. Hence, the 5/3 flour to water ratio when making bread How much oil can flour absorb?
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3answers
972 views

Leaving cake's dry ingredients together for later quicker preparation?

Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I am going to be extremely busy. So I ...
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0answers
72 views

High Altitude Rye Bread

New bread maker here. I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only ...
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3answers
2k views

Can I use a rectangular ceramic pan instead of enameled cast iron to bake bread without losing the nice crust?

My wife has been baking sourdough bread in an enameled cast iron Dutch oven and has been getting a very nice crust. She preheats the pan and oven to 500 °F (260 °C), then puts the dough in the pan, ...
3
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3answers
329 views

Oven is at the correct temperature but things are baking consistently slower than recipes suggest

I have a weird issue I moved into a new house recently and I have some old oven in here I bought a thermometer which is hanged inside and it seems like the temperature is correct however, anything I ...
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2answers
142 views

What to use on top of a baking stone: parchment paper, a silicone sheet or a thin steel tray?

According to the top-rated answer to this question, you cannot wash the baking stone (or else you can, using baking soda and a lot of care and time, which is not practical). I am mostly interested in ...
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1answer
165 views

Storing cast iron in the oven

We store a few cast iron pans in the oven, on the bottom rack. We leave the pans in there while cooking other things. Occasionally, I worry that this might affect oven performance, by interfering with ...
3
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3answers
903 views

How to Adjust Biscotti Recipe When Using Salted Pistachios

I am making biscotti. The recipe calls for the following: 2 C flour 1/2 tsp fine sea salt 3/4 C whole pistachios The only shelled pistachios I could find were already salted, with sea salt. Given ...
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0answers
117 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
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0answers
72 views

Did post-war Hovis bread contain treacle or black strap molasses?

I totally concur with the opinion of YouTube chef Titli Nihan that the modern Hovis loaf tastes nothing like the bread I remember as a child. TN has an interesting theory that the Hovis bread of that ...
2
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2answers
104 views

Why do I sometimes “cream” and “beat until smooth”, and sometimes not?

I have enjoyed baking for MANY years and the basic rule of thumb is to “cream” the butter and sugar thoroughly, add the eggs one at a time then beat all other liquids until smooth before adding the ...
19
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6answers
9k views

I want my potatoes to be baked within an hour, but I forgot to preheat the oven. Should I put them in while preheating or not?

I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says I should not put them in yet because ...
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0answers
50 views

It will take a few minutes to cook the steak through [duplicate]

It will take a few minutes to cook the steak through How long do I need to bake it for and at what temperature?
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2answers
76 views

Making how much batter will result in over-mixing?

This page, tip #9 "Don’t Double the Recipe" suggests that making too much batter results in over-mixing, and, consequently, in a dense (as opposed to fluffy) cake. Is it correct? Could you ...
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2answers
205 views

Bread Machine Loaf does not Dome

When baking a standard loaf in my Bread Machine, the top of the loaf seemed to collapse back in at some point, and instead of coming out with a nice rounded top, it looks like this: I've tried: More ...
2
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2answers
429 views

Sourdough Starter: Very fast rise (doubles in an hour)

I started a sourdough culture a week back and have some questions about rising time. I did not add any yeast to the culture. I am using regular whole wheat flour. The temperature at my place is 30*C(...
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3answers
75 views

Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques

I like to make a large amount of pan sheet cookies or brownie brittles as something to crumble over my breakfast yogurt. Something in the style of variations on the following recipe: https://www....
3
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1answer
586 views

Cake not rising - too many wet ingredients?

I've tried making this three layer cake twice in the past two days. I think the issue is too many wet ingredients. It’s from a cookbook I trust for the most part, but after two failures, I’m not sure ...
4
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1answer
105 views

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold. The former is ...
4
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1answer
152 views

Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the ...

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