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82 votes
Accepted

Can one bake a cake with a cooked egg instead of a raw one?

I would say no. The function of the egg in the cake is to go in raw, mix with the other stuff, and once the raw egg has penetrated and coated the other ingredients thoroughly, bind it all together ...
Lorel C.'s user avatar
  • 7,122
57 votes

Which measuring scale should I buy?

Get a flat one. You can put a bowl on the flat one & use tare weights*, or even negative weights (put a full pack of something on it then spoon out -150g etc. The one that's got a built-in bowl ...
Tetsujin's user avatar
  • 29.8k
56 votes

How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

It's possible to get specialized equipment for this: a plunger measuring cup. The base is adjusted to the level you need to measure, the sticky honey or syrup is poured in, and then the cup is upended ...
Erica's user avatar
  • 8,363
55 votes

What to use instead of cling film to wrap pastry

It is less useful than what you think Frame challenge incoming... Cling film is very light and made especially for such purposes. The environmental damage is extremely low - which limits what ...
Stian's user avatar
  • 724
52 votes
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How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

As, since this answer other suggestions have abounded, let me clarify. These methods assume you want no wastage & also no cross-contamination of your source jar of the sticky component. They also ...
Tetsujin's user avatar
  • 29.8k
50 votes

How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

Your concern is NOT getting the measuring item clean. Your concern is ensuring the right amount of ingredient goes where it is desired. If you have decent accuracy digital kitchen scales (relatively ...
nah's user avatar
  • 441
49 votes

How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?

What I do, if the recipe calls for any sort of oil, measure that first, then the honey slides out pretty well.
Tad Jones's user avatar
  • 491
48 votes

Is there any way to bring an egg to its natural state (not boiled) after you cook it?

No, there is no way you could do this in a kitchen. The process of denaturation is usually considered irreversible, a boiled egg stays boiled. Ok, it is possible to un-denaturize proteins if you have ...
Stephie's user avatar
  • 60.1k
47 votes

Do modern ovens bake the same as the old ones? Is the new oven the reason popovers don't rise?

I'd guess it's not the new oven that's wrong, but the old one. Older ovens has less accurate thermometers & were maybe 20° hotter at the top than the bottom. The chances are your hand-me-down ...
Tetsujin's user avatar
  • 29.8k
46 votes

Baking at a lower temperature than the recipe calls for

Convert 350°F to 175°C - I don't think there's any lower temperature issue here. If your oven goes up to 260 degrees, I'm guessing that's 260°C, not 260°F. (260°C is 500°F, so that's not a surprising ...
Cascabel's user avatar
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45 votes
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Is it okay to measure flour by weight by converting from volume?

Short answer: YES. Measuring by weight is actually the better way to measure flour. In fact, measuring flour by weight is the preferred method of measuring it in most places. This is because while ...
senschen's user avatar
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39 votes
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Beating egg white and whipping cream

I assume by 'rise' you mean 'can be beaten into a foam' (rather than increasing in volume like leavening bread or a cake in an oven). Egg white and whipped cream both trap air bubbles when whipped, ...
dbmag9's user avatar
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38 votes
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How did replacing flour in muffins go so wrong?

Muffins and cakes rise because of chemical leavening agents and the expansion of hot gasses, they stay risen because the flour and sugar forms a structure which traps the air, then solidifies enough ...
GdD's user avatar
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35 votes
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Is there a trick for softening butter quickly?

Use a grater If your butter is too stiff, try using a cheese grater on it. The mechanical action will warm the butter slightly and soften it, and the huge increase in surface area will allow the room'...
Nuclear Hoagie's user avatar
34 votes
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Cocoa vs cacao pâte vs 100% dark chocolate

First, let's get the English terms straight. What Pierre Hermé meant is chocolate liquor, and the translator should have researched the term, instead of simply using a French word where an unambguous ...
rumtscho's user avatar
  • 139k
33 votes
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Wood versus marble rolling pin 'performance'

Yes, in my experience it is almost impossible to coat a marble rolling pin with flour. However, like flour many doughs tend to stick less to the very smooth surface, and because a marble rolling pin ...
Tinuviel's user avatar
  • 651
32 votes
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I accidentally added butter into flour/cocoa powder/baking soda without beating first

Think shortbread / pie dough: If you have a food processor, dump the butter & dry ingredients in, pulse until you have a coarse crumble. Add some liquid - either your egg (beaten!) or, even ...
Stephie's user avatar
  • 60.1k
32 votes
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Mystery ingredient in cookies with cream tartar

It's "spry"... which is actually what it looks like. Spry was apparently a brand name shortening. This related question "Is there anything special about "homogenized" shortening?" ...
Catija's user avatar
  • 16.5k
32 votes
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Is it safe to wrap food in aluminum foil before baking it?

Not only is it safe but there are entire collections of recipes developed around "foil pack" cooking. Mostly centered around 'campfire' cooking, where one prepares all of the ingredients, wraps them ...
Cos Callis's user avatar
  • 18.2k
32 votes

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?

In the UK, we call these 'jacket potatoes'1. As already mentioned, putting them in a cold oven as it heats might win you five minutes, but not much more. It's very slightly more efficient overall than ...
Tetsujin's user avatar
  • 29.8k
31 votes
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Why does dough and its ingredients need to be cold?

It's not drastically important in making it workable, it's more important in the texture of the finished result. When you roll out pastry dough, you are created interleaving layers of fat and the ...
ElendilTheTall's user avatar
31 votes
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Why not make sourdough bread from young starter?

The advice to let the culture mature before you use it is targeted to getting reliable results. A mature sourdough culture has a relatively small number of strains of microorganism, which have ...
Sneftel's user avatar
  • 29.5k
30 votes

How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?

Swapping and rotating baking trays is recommended in order to account for differences in temperature inside residential ovens. Typically, the top of the oven is significantly hotter than the bottom. ...
ESultanik's user avatar
  • 7,369
30 votes
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What causes dough made from coconut flour to not stick together?

Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number ...
user141592's user avatar
  • 10.6k
30 votes

Do these lines in ceramic pie plate mean cracks?

TL;DR: that's just surface crazing, it's probably fine, but ... Potter of 30 years experience here. What you're seeing there is called "crazing". It happens because the glaze doesn't "...
FuzzyChef's user avatar
  • 65.3k
29 votes
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How can I tell the difference between unmarked sugar and stevia?

Don't throw it away. Worst case you use up the mystery sweetener on yourself, and use a new pack of Stevia for your wife and anything you share. That's what I recommend if you're not convinced by my ...
Chris H's user avatar
  • 44.7k
29 votes
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How does one alter a recipe that calls for one fruit with another fruit of differing water content?

There's no trick, there's math. 100g of banana is about 75g of water (1g of water is 1ml, so easy to measure), 12g of sugar, and 13g of fiber and other stuff. A pumpkin is about 92g of water and 3 ...
GdD's user avatar
  • 76.7k
29 votes
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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"?

There's a big difference between what's possible with bread and with muffins or cakes because bread is from a dough and the rest is a batter. Bread dough has a lot of structure to begin because of the ...
GdD's user avatar
  • 76.7k
29 votes

How did replacing flour in muffins go so wrong?

what chemical reaction happened It wasn't a chemical reaction, it was a physical reaction. Everything you describe sounds like your batter was able to trap air much better than a typical muffin ...
rumtscho's user avatar
  • 139k

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