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Questions tagged [baking]

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

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Do pizza / baking stones really keep the oven temperature more consistent? Does it make baking any better? [closed]

So some people swear by putting a pizza or baking stone at the base of their oven to even out the hot spots and help maintain temperature by decreasing huge fluctuations in temperature in their oven ...
September's user avatar
6 votes
2 answers
6k views

After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut

Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
September's user avatar
1 vote
0 answers
215 views

Making 30% Sour Cream

I only have regular sour cream but I need 30% sour cream. Can I add something to the sour cream to make it 30%?
Linda Rinker's user avatar
0 votes
0 answers
121 views

How to make huge air bubbles in cake?

How can I adapt my cake recipe so that it will be elastic and have huge air bubbles inside of it when I take it out of the oven?
minseong's user avatar
  • 154
1 vote
0 answers
30 views

Can baking powder be replaced with baking soda and cream of tartar? [duplicate]

As far as I understand, baking powder is basically just baking soda (sodium bicarbonate) combined with an acid. Also as far as I understand, cream of tartar is a common acid in baking powder - and ...
just-a-hriday's user avatar
0 votes
0 answers
522 views

Can spareribs be cooked from a frozen state in the oven [duplicate]

At what temperature can I cook frozen spare ribs and how long per lb?
Barbara's user avatar
1 vote
3 answers
249 views

Why doesn't my rice-flour cake rise with fruit?

MY rice flour cakes always rise nicely, resulting in a fluffy cake. When I add pieces of fruit (mostly fresh) like cherries in a chocolate cake, apples in an apple cake or shredded sweet potato, the ...
Sebastian's user avatar
  • 181
2 votes
1 answer
1k views

How do baking recipes based on protein powders work?

This is a recent phenomena on Fitness Youtube I noticed: Making foodds using protein powders in baking. What I don't understand is, wouldn't the proteins from protein powder be not good for baking ...
Babu's user avatar
  • 1,137
2 votes
2 answers
197 views

How can i improve the strength/pigmentation of colours in my Swiss Meringue Buttercream Icing

I use Swiss Meringue Buttercream (SMBC) to cover my cakes. Whenever i colour them the colours always come out very pastel/light. I can sometimes get slightly more intense colour by adding black or ...
Minnie's user avatar
  • 23
0 votes
2 answers
285 views

The Upper Bound on a Baking Powder

Using not enough baking powder results in catastrophe both in appearance and taste. However, too much of anything is harmful. I have searched for some universal rule for what is too much baking powder,...
Humphrey Appleby's user avatar
2 votes
1 answer
253 views

How to fill a burnt basque cheesecake

I would like to bake a burnt basque cheesecake with a raspberry sauce filling. My searching, guessing and ChatGPT query suggests: Making the sauce first, as thick as possible, the mixture thick, too ...
Matt W's user avatar
  • 1,099
7 votes
1 answer
570 views

Challah Loaf Tearing

I think the bread looks mostly okay for a first go at it, but I'm looking for any advice on the slight tearing. Thanks for your help!
Manda L's user avatar
  • 73
1 vote
1 answer
169 views

Are there baked goods with highly spongey texture, to the point where they can recover their shape after folding in half?

Does a type of baked good exist so full or air bubbles and spongey that if you folded a slice of the baked good in half, it returns to its original shape? If so what was it?
Samuel Muldoon's user avatar
7 votes
7 answers
3k views

What bread dough is quick to prepare and requires no kneading or much skill?

A few years ago, I worked in a bread factory for a very short time (two weeks). My work in the bread factory was depressing, repetitive, and boring. I would like to make my own bread at home at least ...
Samuel Muldoon's user avatar
1 vote
1 answer
182 views

home made chicken bake keeps bursting

I am making home made Costco chicken bake (cheese and chicken wrapped in bread pocket). However everytime I bake it the fillings leak out and burst from the bread. Anyway to stop this do I just need ...
Lightsout's user avatar
  • 211
1 vote
1 answer
1k views

How do you cook chicken breast in a gas oven evenly?

Most recipes tell you to place chicken in an oven at X temperature for Y minutes (e.g. 400°F for 20 minutes), and stress that the internal temperature should reach 165°F on a thermometer (example). I ...
Senseful's user avatar
  • 1,081
0 votes
1 answer
4k views

My sourdough starter is thick with small bubbles but isn't rising [duplicate]

I started my sourdough starter on the 17th. I was doing 1/2 cup water, 1/2 cup flour with one feeding a day, discarding half before each feeding. It rose with bubbles the first two days and then began ...
Alyssa Gamez's user avatar
0 votes
1 answer
741 views

When I cut a pavlova in half, there is liquid inside [duplicate]

After baking the pavlova, let it cool and cut it in half. A moist liquid-like substance appears inside. (It does not leak out) Is this not ripe? I baked it for 90 minutes at 120 degrees and cooled it ...
Jay's user avatar
  • 1
0 votes
2 answers
211 views

Too much yeast and collapsing

Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
David P's user avatar
  • 784
3 votes
1 answer
261 views

Hard cookies with air inside - help with identification

I just, out of nowhere, remembered cookies I used to regularly make and I need help identifying what they were. I hope this is an actual memory and I'm not imagining things. The cookies in question ...
Reverent Lapwing's user avatar
0 votes
1 answer
199 views

Why is my cake not rising

I have been cooking this cake for years. Recently, it rises, but not as high as it used to. It's about a half inch lower. I use 2 Duncan Hines butter golden cake mixes, 8 eggs, 1 cup of oil and 16 oz ...
Pat Phillips's user avatar
2 votes
2 answers
961 views

How can I make my graham cracker crust crisp like my Oreo crust?

A few projects ago, I adapted my graham cracker crust for a chocolate cheesecake using Oreos. Instead of graham crackers, I just crushed up whole Oreos, reducing the butter by what I calculated to be ...
the-baby-is-you's user avatar
0 votes
0 answers
42 views

What can you use in cookie dough as a binding agent other than eggs or sugar? [duplicate]

Most recipes for cookies (oatmeal or chocolate chip) contain eggs or somthing sweet. By "somthing sweet" I mean corn syrup, maple syrup, honey, agave necter, and/or sugar. Suppose you had to ...
Samuel Muldoon's user avatar
1 vote
0 answers
117 views

Adding a crust to sous vide pork

I had considerable success at Christmas dinner coating a sous vide joint of beef with whipped egg white, rolling in ground yellow mustard seed, salt and pepper and baking in a really hot (240c) oven ...
Greybeard's user avatar
  • 6,130
1 vote
1 answer
1k views

How to prevent butter-based filling to spread out from rolled/knotted pastries?

When making Swedish cinnamon rolls (kanelbullar), or any similar rolled/knotted pastries, I have an issue with the filling oozing out of the pastry when baking it. Recipes are calling for a filling ...
Lescurel's user avatar
  • 454
2 votes
1 answer
350 views

What should I do to keep the color bright when I use natural pigments such as blue spirulina to make baked products?

I am trying to make some bakery products with natural coloring, but I found that the color is very bright at the beginning, but after baking, this blue color becomes dull, do I need to add something ...
Win's user avatar
  • 21
0 votes
0 answers
99 views

Lemon pound cake that falls [duplicate]

1 cup (120g) all-purpose flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 cup (56g) salted butter softened 1/4 cup (48g) shortening room temperature* 1 cup (200g) granulated sugar 2 large eggs ...
Carolyn's user avatar
1 vote
2 answers
278 views

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 ...
Peter Moore's user avatar
2 votes
1 answer
212 views

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 ...
Sam's user avatar
  • 23
0 votes
2 answers
186 views

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
Esha Singh's user avatar
-1 votes
1 answer
239 views

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 ...
wanderer's user avatar
0 votes
1 answer
204 views

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?
Angie's user avatar
  • 11
2 votes
2 answers
439 views

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 ...
Behacad's user avatar
  • 1,892
2 votes
2 answers
544 views

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 ...
amphibient's user avatar
  • 2,921
2 votes
2 answers
1k views

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 ...
Leslie O'Connor's user avatar
2 votes
2 answers
252 views

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 ...
gator's user avatar
  • 327
12 votes
1 answer
624 views

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 ...
Humphrey Appleby's user avatar
-1 votes
1 answer
589 views

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
Mia's user avatar
  • 19
2 votes
1 answer
326 views

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 ...
leremjs's user avatar
  • 123
3 votes
1 answer
193 views

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 ...
Behacad's user avatar
  • 1,892
0 votes
2 answers
140 views

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 ...
Sam7919's user avatar
  • 787
1 vote
1 answer
98 views

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?
Mindy Sieve's user avatar
1 vote
1 answer
1k views

Vegan substitutes for eggs in baking [duplicate]

What can I use instead of eggs for baking, ie, I need very close vegan alternatives.
Ceejay Home's user avatar
4 votes
1 answer
273 views

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 ...
rumtscho's user avatar
  • 139k
4 votes
2 answers
544 views

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
E Boyde's user avatar
  • 41
2 votes
3 answers
97 views

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 ...
spring's user avatar
  • 550
12 votes
4 answers
2k views

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 ...
Chris H's user avatar
  • 44.7k
0 votes
0 answers
110 views

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 ...
Kangaroo Funo's user avatar
1 vote
1 answer
442 views

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 ...
Mark's user avatar
  • 679
0 votes
4 answers
179 views

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 ...
Sergey Zolotarev's user avatar

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