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34 votes
Accepted

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
17 votes

Why would a 4 layer cake fall over?

I’ve had this happen because I : Did not use dowels Put too much pudding in between the layers Had put the cake on a non-level table The cake started ejecting the upper layer (there were only two) ...
Joe's user avatar
  • 80.9k
15 votes

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

This is all very normal, nothing special about it. Some of your assumptions happen to be untrue, and others don't apply to modern ovens. First, temperature fluctuation is the normal way an oven ...
rumtscho's user avatar
  • 139k
14 votes

Make custard firmer

Saffitz's recipe is unusual in having a large number of eggs in the filling but no starch. Most lemon bar recipes have some starch in the filling to help it set, usually flour, from 1/4 to 1 cup. So ...
FuzzyChef's user avatar
  • 65.3k
13 votes

How can I alter this brownie recipe to make it chewier and more moist?

350 for 30 minutes seems like a likely source of at least part of the problem to me. If you like a chewy brownie, those happen by not baking them to death (where you get cakey, dry things they call ...
Ecnerwal's user avatar
  • 18.6k
12 votes

Butternut squash: bake, then cube?

If you bake first it will be difficult to get cubes, unless you under cook significantly. Cubing first also provides more surface area for browning...thus more flavor. If it says baked cubes, there ...
moscafj's user avatar
  • 76.1k
11 votes

Make custard firmer

The first place to troubleshoot is the doneness of the custard. "Time in the oven" is a very bad way to judge when to stop baking. It can be wildly off. The only certain way is to measure ...
rumtscho's user avatar
  • 139k
10 votes
Accepted

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

I suspect what's happened here is that your oven wasn't hot enough, so your cake didn't rise and cook quickly enough and collapsed. The uncooked layer at the bottom shows it was much cooler underneath....
GdD's user avatar
  • 76.7k
10 votes

How can I alter this brownie recipe to make it chewier and more moist?

Two excellent answers already, but a couple of other things you can try rather than using the bran buds to add fibre to your diet You can buy bran flour, AKA wheat bran. This will behave a bit better ...
bob1's user avatar
  • 15.3k
10 votes
Accepted

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

The point of the apricot jam is not to be tasted, but to create a kind of barrier between the sponge and the icing. So my first choice would be by texture, not by fruit. I would try getting a jam of ...
rumtscho's user avatar
  • 139k
9 votes
Accepted

British vs. American Scones

A large part of the issue is how variable British scone recipes can be. I looked at a good few recipes over the weekend, mainly for cheese scones, as that was what I was making, but also for plain ...
Chris H's user avatar
  • 44.5k
9 votes

What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

Sweet potato is similar to pumpkin in pies (and some feel superior), and would probably work well in quick breads and muffins as well. Spices in these types of baked goods are generally predominant ...
Debbie M.'s user avatar
  • 5,447
9 votes

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

Yes. Just use the preserves, it'll be fine. If the preserves have very large pieces of apricot in them, then chop them up.
FuzzyChef's user avatar
  • 65.3k
8 votes
Accepted

How to fill a burnt basque cheesecake

ChatGPT is a computer program, that not only doesn't know how to cook, it also doesn't even know that cooking is. Why would you even ask? The solution to this is to make the sauce on the stovetop, and ...
FuzzyChef's user avatar
  • 65.3k
8 votes
Accepted

Yield of construction gingerbread

You are not the first baker stumbling about the unpredictable yield issue. There’s even one baker - Stella Parks of Serious Eats fame - that addresses exactly that in her article on construction ...
Stephie's user avatar
  • 60.1k
7 votes

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

Assuming you are measuring accurately, this is surprising. Do ensure you are measuring the oven temperature using an accurate thermometer in a suitable central location, rather than for example ...
dbmag9's user avatar
  • 12.1k
7 votes
Accepted

How do baking recipes based on protein powders work?

Without seeing a specific recipe, I strongly suspect that it hydrates the protein powder cold, then heats it up. You can do this with protein shakes as well, so long as the powder is very well ...
Chris H's user avatar
  • 44.5k
6 votes

British vs. American Scones

I think you’ve hit upon the main issue: British scones are not the same American scones. (And British biscuits aren’t American biscuits, either) There are two items vaguely similar to a British ...
Joe's user avatar
  • 80.9k
6 votes

How can I alter this brownie recipe to make it chewier and more moist?

Over baking the brownies will lead the dryness issue, although you might be able to counteract this with either oil or some sort of vegetable or fruit purée. (But those can also make it a bit more ...
Joe's user avatar
  • 80.9k
5 votes

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

It’s not going to be possible to answer this question without knowing what the origin of the recipe is. ‘Table cream’ is a dairy product that’s put on the table for people to add as they deem fit. ...
Joe's user avatar
  • 80.9k
5 votes

Cocoa vs cacao pâte vs 100% dark chocolate

Cocoa beans are processed into two different products. Cocoa powder and cocoa butter. As the names suggest, the first is a powder and the second one has a consistency similar to regular cow milk ...
quarague's user avatar
  • 1,247
5 votes

How can I alter this brownie recipe to make it chewier and more moist?

I'd approach the problem from a different direction. I'd start with a good brownie recipe and modify that by adding your All Bran. This looks more like a fairly rich chocolate cake made as a traybake ...
Chris H's user avatar
  • 44.5k
5 votes

How can I tell when my dough is sufficiently proofed?

Most bakers will tell you the best proof test is to make a modest indentation in the dough with your finger and see how fast it springs back. If it never comes back it's over-proofed; if it comes back ...
Peter Moore's user avatar
5 votes
Accepted

Bread dough never gets sticky! I want it to be sticky

I bake bread with high hydration doughs. When I first started doing this I was learning from a well-respected blogger. My following of his formulas never resulted in what I was seeing on the screen, ...
moscafj's user avatar
  • 76.1k
5 votes
Accepted

Dense pockets in my mixed bread dough?

The hard clumps in your dough are there because you didn't evenly mix the water into your dough before you let it autolyse. No knead doesn't mean no mix, you can't just dump everything in a bowl and ...
GdD's user avatar
  • 76.7k
4 votes

New KitchenAid oven browning baked goods unevenly

Here's what you do: Buy a cannister of commercial biscuits in a tube, like Pillsbury. Bake them according to the instructions with no modifications. Call the store/company you bought the oven from ...
FuzzyChef's user avatar
  • 65.3k
4 votes

What is a reasonable culinary substitute for cucurbita maxima or other pumpkins used in pie and bread?

It depends why you are substituting. Many other winter squashes (butternut, acorn, delicata) will probably do, if it's an issue of availability in your area.
Jacob Krall's user avatar
4 votes
Accepted

vegan meringue substitute without aquafaba for cake

Use aquafaba from some other kind of beans. White kidney beans seem to work well. Chickpea aquafaba is the most popular because it's the most neutral-tasting, and is a bit easier to work with. But ...
FuzzyChef's user avatar
  • 65.3k
4 votes
Accepted

What are complimentary baking items for a small 22L Oven Toaster Griller (OTG) without a convection fan?

We used an oven approximately this size when our full-sized oven failed at the beginning of the year. I would not attempt to bake multiple things in it at once. Even though there are three rack ...
FuzzyChef's user avatar
  • 65.3k
4 votes

What is the difference between powdered sugar and regular sugar when it comes to baking cookies?

The difference between powdered sugar and regular sugar in baking cookies lies in particle size and moisture content. Powdered sugar with its finer texture and added cornstarch can lead to a drier ...
juana Witmore's user avatar

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