Baking Techniques
Advice, Questions, and Discussions about Baking Techniques
-
What do I do? lots of recipes call for using the whip attachment on a stand mixer. My stand mixer is old and doesn't have a whip.
-
How far in advance can I prepare biscuit dough?
-
A recipe for baguette says 2 cups of water to 20 ounces of flour (2.5 cups), but this ratio turns out like batter. Help?
-
how to adjust baking time for mini loaf pans
-
if im making a baked good with applesauce, do i need to worry about using high enzyme fruit like Pineapple?
-
I'm a convert to baking by weight not volume. Am I alone in thinking N.A. Is a little late to the game? Is there any advantage at all to using volume?
-
Dear Food52, can you show us how the frosting was achieved in this delectable photo? http://food52.com/provisions/products
-
Does anyone know a at-home substitute for pastry mirror glaze?
-
Thickeners for raspberry pie?
-
Can anyone tell me what milk does - I mean, actually DOES, and whether the fat content is what matters, scientifically speaking, when making cake?
-
tartlet temperature/pre-baking dilemma
-
egg-white aerated lime tart filling that didn't set
-
Why does my bread brown on the outside but remain "wet" on the inside?
-
Is it possible bake ahead and then freeze the "Genius Apple Cake" featured here: http://shine.yahoo.com/shine-food/genius-apple-cake-182500453...
-
How to make cookies less cake-y
-
Is it best to store a cooled, un-iced cake in the fridge or at room temp? Need to bake it off around 18 hours before serving, and was planning...
-
Question about yeast
-
Last year, my pumpkin cheesecake had little white flecks of un-blended cream cheese in it. This year, I left the cream cheese on the counter...
-
Is there an easy way to separate a whole cheesecake from the bottom of a springform pan? I'd prefer 2 serve it on a cake plate.
-
Ask any food question here. We will email you all the responses right away. My frozen choc. chip cookie dough is coming out a bit dry when...
Showing 1-20 of 40 results