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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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2 answers
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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 ...
David P's user avatar
  • 784
5 votes
2 answers
566 views

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 ...
Greybeard's user avatar
  • 6,130
3 votes
2 answers
432 views

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 ...
supace's user avatar
  • 51
1 vote
0 answers
70 views

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 ...
NotEvans.'s user avatar
  • 111
1 vote
1 answer
238 views

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 ...
Jennifer's user avatar
1 vote
1 answer
399 views

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 ...
Cinthia Nurfajria's user avatar
3 votes
1 answer
3k views

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 ...
Paul Weber's user avatar
1 vote
3 answers
176 views

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 ...
Jason P Sallinger's user avatar
1 vote
0 answers
1k views

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 ...
Roddy of the Frozen Peas's user avatar
7 votes
1 answer
644 views

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 ...
algebraic-pizza's user avatar
5 votes
1 answer
173 views

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 ...
John Miller's user avatar
3 votes
2 answers
276 views

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 ...
FuzzyChef's user avatar
  • 65.3k
1 vote
1 answer
151 views

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 (...
Sebastian's user avatar
  • 181
0 votes
0 answers
27 views

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 ...
Lowggy's user avatar
  • 1
1 vote
1 answer
163 views

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 ...
Randy Logan's user avatar
1 vote
2 answers
246 views

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 ...
JJ Bake's user avatar
  • 13
1 vote
1 answer
148 views

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 ...
nate's user avatar
  • 377
3 votes
1 answer
2k views

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 ...
Some Guy's user avatar
  • 205
10 votes
1 answer
2k views

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 ...
Kona Azare's user avatar
2 votes
0 answers
257 views

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 ...
Sergey Zolotarev's user avatar
5 votes
1 answer
1k views

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 ...
Fralle's user avatar
  • 195
1 vote
0 answers
47 views

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 ...
Ethan Miller's user avatar
27 votes
14 answers
11k views

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 ...
JMann's user avatar
  • 413
1 vote
1 answer
338 views

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 ...
Fralle's user avatar
  • 195
4 votes
2 answers
2k views

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 ...
Hobbybaker91's user avatar
1 vote
1 answer
310 views

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 ...
Chris Nace's user avatar
1 vote
2 answers
149 views

What is the best method for holding granola together in clusters?

My son loves a certain brand of granola, which used to be sold with a lot of large clusters. Now it is more of a loose cereal--he has difficulty with fine motor use of a spoon. Can I mix the loose ...
ChefShab's user avatar
  • 406
1 vote
0 answers
102 views

Why is dulce de leche thicker than sweetened condensed milk?

You can make dulce de leche by cooking a can of sweetened condensed milk: https://www.youtube.com/watch?v=R8LT7yAtiaI&t=178s Could you explain how the consistency changes to something much more ...
phobic's user avatar
  • 141
1 vote
2 answers
3k views

What does preheating the oven mean when there is no preheat option?

I'm trying to preheat my oven to make pizza, but there is no preheat option. Does the "bake" setting mean the same thing as preheat?
Jeff's user avatar
  • 19
4 votes
1 answer
4k views

How can I fix a liquidy choux pastry (Gougères) dough for piping?

Last week, I attempted to bake Gougères for the first time. It was my first attempt at baking with Pate a Choux. The recipe I followed called for six large eggs, but I knew adding the last egg would ...
Chris Nace's user avatar
2 votes
2 answers
2k views

What are the best egg substitutes for different types of bakes?

I have done a variety of vegan baking and often end up 'experimenting' based on what I have on hand at the moment. I know a few egg substitute tricks include applesauce, flaxseed, or store-bought ...
youreawizardcarrie's user avatar
0 votes
3 answers
464 views

How do I modify a Victoria sponge cake recipe for a larger cake tin?

I normally bake Victoria sponge cakes using an 8-inch tin for 50 minutes at 160c (320f), on the fan/forced air setting. Today I attempted a 10-inch, same temperature but increasing the time to 1 hr 15 ...
Andrew Stephens's user avatar
1 vote
4 answers
2k views

Why won't my pizza cheese brown?

I'm trying to make pizza that's comparable to ones you get at restaurants. It's pretty good, but it's lacking those classic brown spots on the cheese. I'm using pre-shredded mozzarella cheese, so I ...
Some Guy's user avatar
  • 205
1 vote
1 answer
743 views

Do I still need to adjust for high altitude if using a pressure cooker?

I've lived at a high altitude (between 6000' /1830 m and 7200'/2200m) for several years now, and I'm still trying to find consistency in high-altitude baking and the adjustments needed for different ...
youreawizardcarrie's user avatar
29 votes
8 answers
4k views

How can I curate ingredients for my child to do foolproof self-directed sensory play + baking?

My 6 year old child really likes to play "spices" where we put various herbs, spices, flour, and other ingredients into small jars, set those on a baking sheet, and give her a mixing bowl. ...
Steve V's user avatar
  • 533
2 votes
3 answers
4k views

Any substitutes for a pizza peel?

I'm not cooking with a special pizza oven; I'm just using a regular oven with a pizza stone. However, I don't have a pizza peel. What can I use to put the pizza onto the stone? Any way I can make a ...
Some Guy's user avatar
  • 205
5 votes
1 answer
134 views

What is the best way to set hot water pastry?

Some hot water pie recipes require the pastry to be moulded into shape and left to dry out and set overnight or up to 24 hours before filling and baking (e.g. Scotch pies). Is it best to leave the ...
Greybeard's user avatar
  • 6,130
0 votes
1 answer
84 views

How to decode some less common food Expiration Manufactured codes (US)? [closed]

How do I decode these codes? 206 X4A1 14:57 and 206V
Бігун Надія's user avatar
9 votes
5 answers
5k views

I need to judge whether my bread flour is ok or not. 50LB bag 11 months old

The bag was packed tight. It was in standard flour sack and inside a thick cardboard shipping box, there were a few hundred pounds on top of it, on a skid. It was not wrapped in plastic. Mostly the ...
Brendan's user avatar
  • 91
14 votes
1 answer
3k views

How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?

It's my brother's birthday and he loves Jägermeister so was thinking of making Jäger Bomb flavoured macarons. Red Bull flavoured pastry and Jäger flavoured cream. I saw this recipe: https://www....
rosh3000's user avatar
  • 245
2 votes
1 answer
907 views

how to bake with nutella without burning it?

I saw another user ask this but it was 5 years ago and I cannot figure out how to DM. Dear user Layna, if you see this, I require your expertise! I want to make rolls with Nutella filling. like ...
Mallek Adalov's user avatar
1 vote
1 answer
434 views

Frying olive oil is bad for your health, but cooking with it in an oven? [closed]

Always heard that olive oil is bad for frying food (mostly for health reason), so it's better to use other type of oil to cook, but what about of using olive oil to cook in an oven? it would be the ...
Progs's user avatar
  • 175
1 vote
1 answer
1k views

Why are the tops of my sponge cakes tough and cracking?

My sponge cake has a layer on the top of the cake that is cracking and can be peeled off the cake. I have tried beating the mixture for a longer period.
user28762's user avatar
  • 119
9 votes
1 answer
2k views

Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?

In the UK we have double cream which has about 42% fat and whips up beautifully so that its quite stable and can be piped on top of cupcakes and in between cake layers without being squeezed out by ...
Hobbybaker91's user avatar
0 votes
1 answer
124 views

Sifted rye flour bread why is syrup needed

There is a tasty recipe for bread "rågsiktskakor" with sifted rye flour, butter, milk, syrup, yeast and spices. I am wondering why syrup is needed, is the sugar in the milk not enough for ...
Emil's user avatar
  • 215
0 votes
1 answer
1k views

How to bake my frozen breakfast bowls in an oven?

I need to bake frozen breakfast bowls in an oven because I will not have access to a microwave. They will be potatoes, sausage crumble, eggs and cheese in pyrex bowls. Approximately 3 cups of food. ...
Patricia R Dearlove's user avatar
4 votes
2 answers
703 views

Can you successfully use a wet filling with hot water pastry?

Having recently discovered the delights of home-baked hot water pastry (it is easy to make and absolutely delicious), I'm looking to use this with a chicken and white sauce filling. Traditionally this ...
Greybeard's user avatar
  • 6,130
4 votes
2 answers
539 views

How to make a gratin dauphinois stay together?

I cooked a gratin dauphinois: basically sliced potatoes covered with a mixture of cream and milk baked in an oven for about an hour. The taste was good, the texture of the potatoes was good, but the ...
WoJ's user avatar
  • 633
0 votes
2 answers
930 views

How do you prevent your spongecake from shrinking radially?

How do you prevent your spongecake from shrinking radially? I mean I have a smaller mold so I just put the cake there to do away with any gaps (I then pour a liquid over it that cools down to become ...
Sergey Zolotarev's user avatar
0 votes
3 answers
2k views

Baking muffins filled with cream cheese frosting instead of cream cheese filling

I wanted to make 'stuffed' carrot cake muffins. I checked a few recipes, like (carrot cake muffins with cream cheese filling), (stuffed carrot cake muffins) or (carrot cheesecake muffins), just to ...
M.K's user avatar
  • 1,421

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