Category "baking"

Is there a way to prevent my Fruit Pie from getting runny?

Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"?

Can I filter out vanilla bean seeds?

When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in

Are there certain kinds of salts that work best for baking (cakes, bread, etc)?

As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depe

Butter substitute for 1 cup of butter for baking

What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and a

How much fresh yeast should I use if I want to use it instead of dry yeast?

I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?

What role do eggs play in baking?

Why do we use eggs in cake baking?

How do I incorporate chiles into a chocolate cake recipe?

One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern con

Pizza baking order

First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredien

Can you use a convection oven to make a Soufflé?

I separated this question from the original as there were no answers.

When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?

I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend

Trouble with Baked Chicken Wings

I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approve

What is the 'Steam-Chill-Bake' method of making hot wings?

This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?

Why baking powder in rotis?

I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? Ther

When used for measuring ingredients in cooking what is the difference between a "dry ounce" and a "liquid ounce"?

I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even se

Why can applesauce be used in place of oil?

In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something

Is it possible to substitute Wax Paper for Parchment Paper during baking?

If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?

If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?

Would lining a dark pan with foil inhibit the browning significantly?

What is the point of a baking rack?

I notice when I bake cookies (usually chocolate chip or peanut butter) the recipe often says "place on baking rack to cool". Because I don't have one, I just pl

Are there any substitutes for Shortening?

I was specifically thinking about the Crisco shortening that is used in baking.

Would the same mixing principles that apply to paint work for Food Coloring variations?

If I wanted to create different shades using Food Coloring, is there a different method of mixing them or would the same principles apply as with paint. Is the