Category "baking"

How do I distribute pastry in a tube pan?

Recently I tried to bake a cake in a silicone tube pan. I evenly distributed pastry over the bottom of the pan and put into the oven. While the cake was baking

Cook Time vs. Cook Temp trade off

So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this does

Does a change in altitude affect baking time or temperature?

I used to live at several thousand feet above sea level, but now I live only a few hundred feet above sea level. Will this affect the temperatures and times in

Is there really such a thing as a muffin scoop?

I've been asked to get someone a muffin scoop as a gift. It was described to me as a 1/4 cup to 1/3 cup sized cookie scoop. I'm extremely confused by this r

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?

What is the ideal way to prepare (and the type of) beef for a homemade meat pie?

What is the ideal way to prepare (and the type of) beef for a homemade meat pie? I'm really interested in .. 1. whether there is a certain preference for the t

Cake sinks in the middle when baking. Only happens when I make a Coca-Cola Cake

When making a coca-cola cake I follow the directions exactly. But when it comes out of the oven it appears all the miniature marshmellows went to the center an

Choux pastry (Chocolate eclairs) doesn't rise

Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried. It didn't rise/grow and so I c

How to achieve great baguette crusts

I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this: 13 dl wheat flour 5 dl cl

Why is there vinegar in the bread recipe?

Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen

Cooking an eggless cake

I am about to cook a cake. I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunate

What is bakery emulsion and how is it different from flavoring extract?

I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good. Looking online it seems that it is a one for one re

How to stop cupcakes from collapsing?

I made two kinds of cupcakes recently from Who You Callin' Cupcake? and both of them collapsed in the center. The cupcake that collapsed the most was the Devi

How can I make a carob coating?

I want to make Italian Three color Christmas Cookies (like these: http://www.food.com/recipe/italian-tri-color-cookies-rainbow-cookies-147882 ). This kind of co

How to make softer biscuits?

Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is q

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types

Collapsing soufflé

A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just

What's causing the metallic aftertaste in my Nutraloaf?

Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bu

How to get cheap cookie cutters?

With the cookie baking season upon us I broke out the cookie cutters for sugar cookies, however almost all of them are pretty deformed or broken (from moving ho

Can you make pie crust from cookie dough?

I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is