My new years resolution is to learn to bake pastries - very fine pastries...the FINEST pastries!! But, what are they? [more inside]
I made snickerdoodles yesterday and had to run to the store for cream of tartar. Bought a little jar that will last me another 10 years because I only ever use it to make the damn snickerdoodles. Got to thinking: why do so few recipes call for cream of tartar? Also, why do snickerdoodles call for it specifically when few other cookie recipes do?
A friend from the UK who is enamored with my buttermilk biscuits is coming to visit, and I'm making her dinner. What should I serve with the biscuits? [more inside]
Let's say you don't have access to a full size, traditional/convection oven. But you have a large toaster oven - large enough to rotisserie a chicken. What baked, broiled, roasted or braised dishes can you still make in the toaster oven? [more inside]
I'm looking for books similar to Delancey, Molly Wizenberg's memoir about starting a pizza restaurant with her husband. In other words, stories about food, cooking, baking, and restaurants that are written for adults but suitable for preteens. [more inside]
I am a new owner of a brie baker, courtesy of my mom's de-cluttering efforts. Aside from baking brie a million different ways, is there anything else I can make in a brie baker, or is this a single-use item? If it matters, the brand is Village Gourmet, and its never been used. Google is failing me (I'm just getting the same brie recipes, no matter how I ask the question). Thank you!
I'm starting to transition to a low-glycemic index diet, and am trying to come up with some meal plans as well as substitutions for the kind of white flour and white sugar-based cakes and cookies I've always baked. What are your favourite low-glycemic meal and dessert ideas and recipes? It has long been my practice to batch cook just once a week, so make ahead and freeze casserole-type meal ideas are preferred. No recipes containing artificial sweeteners, please, as I don't see them as an improvement on sugar.
Question for the bakers of AskMefi: I'd like to tinker with the recipe for Venetians, the layered cookies, swapping out almond for peanut, but I have nowhere near the experience needed to know how to make this work. [more inside]
I want to bake all the things. And by all the things I mean just pumpkin biscotti. [more inside]
I'm planning to make this croquembouche recipe. It calls for a pastry bag with a 1/2 inch wide tip and a pastry tube with a 1/4 inch wide tip. I need to purchase the supplies for making this and I'd love your help! [more inside]
This sounds like such a first world question. Sorry. I am cringing a bit writing this if it helps. Basically we've been watching "The Great British Bake Off" and have been branching out a bit in our baking and cooking and feeling more adventurous. Simultaneously we lack quite a few 'essential' bits of kitchen equipment recipes frequently call for, and other bits of equipment we do have are ailing and in need of replacing. Basically, this askmefi question concerns what one bit of kit could I buy for my wife's birthday which will answer as many of these needs as possible? [more inside]
My partner's birthday is on Saturday. I am still trying to figure out what cake I should bake for him. HALP. [more inside]
What else should we do with a whole bunch of fresh raspberries before inthey mold? [more inside]
I really love baking although I don't love cooking. I made donuts for the first time over the weekend and it was fun! I'd never fried anything before! I'd like to try some more new challenges! What are your suggestions? I have the basic stuff (food processor, stand mixer, dutch oven, double boiler) but nothing particularly fancy. What desserts -- tarts, cakes, pies, cookies, donuts, candies, new types of desserts I have never before encountered -- will make me try new things in the kitchen and help me feel proud of the tasty and beautiful creation I have created? [more inside]
While cleaning out my parents house for their upcoming move, I discovered and inherited seven large jars of honey that have been lurking in the basement for 20-30 years. What are some interesting things I can do with what appears to be 5-6 liters of honey? [more inside]
Calling all gluten free bakers to find the best alternative to my tried and true fortune cookie recipe [more inside]
There's heaps of tarte au citron recipes out there in the world, and I've tried a couple, but I wonder, Metafilter - what's your canonical recipe? While delicious, the texture of my filling is rarely the same as that I get in really good patisserie places, and sometimes the flavours seem a bit askew and imbalanced. Please hope me.
Chocolate chip cookies. No-knead bread. Even crepes! All of these benefit from rest time (and usually 12+ hours). Are there other foods that also taste better the longer you take to make them? [more inside]
My oven is bipolar: when I follow the instructions for frozen pizza, it's done in about 66% of the time, i.e. instructions say 18min, it's done in 12, usually less - 18min would burn it to a crisp. Thicker things, like pork roasts or heating a pre-cooked ham, are barely tepid in the center at the time in their instructions, i.e. instructions say 45min, takes over an hour to get to the recommended temperature. The oven is a generic, in-every-apartment-I've-ever-had kind of stove. What's it's problem? [more inside]
It just occurred to me that the reaction that makes key lime pie doesn't actually depend on citrus, just on acidity. This means, hypothetically, one could make this kind of pie filling with things more interesting than lime or lemon juice. I need a sanity check on this idea, and some suggestions of delicious low-pH liquids. [more inside]
What are basic pieces of kitchen science that would be helpful for me to know? I'm most interested in baking but cooking is okay too. Things like the effect of salt or liquid on a recipe or whether I want my bread dough to rise in a dry or humid area and why would be really great. I'm okay at following recipes but I'd absolutely love to know why different ingredients and combinations have different effects and how I can use that to my advantage. [more inside]
I'm organizing a bake sale that will take place in a record store; we'll be selling baked goods while a couple different bands perform. It's a benefit for an all-ages nonprofit performance space, so the crowd is going to be more "denim vests and cheap beer" than "PTA fundraiser cake walk." I'd like suggestions for recipes that don't require me to buy an ingredient that I'm only going to use a small portion of, are fairly simple to make, and easy to make into sturdy single servings that don't require plates or forks. Bonus questions: vegan suggestions, jello shots, and savory items. [more inside]
Seeking ideas for stunning desserts. Please share with me your tried and tested recipes that impress! [more inside]
Late last year a few friends and I started an informal bartering club. My contribution is baked goods, usually bread of some kind, but as the first heatwave of the season kicked in I realized I’m going to need an alternative to oven baking. Cooks and bakers of MeFi, hope me some bready recipes that I can make during red flag season. [more inside]
My oven has the following settings:"Circotherm" (IE, convection); top/bottom heat; "Circotherm intensive" (which seems to be convection + bottom heat); "Circo-roasting" (convection + grill); full-surface grill; center-area grill; bottom heating; low-temperature cooking; and defrost. I know that convection cooks things faster, so I need to reduce either heat or cooking time when adapting recipes. What else should I know to take full advantage of all these different modes? [more inside]
I like making candied orange peels. This leaves me with 1-2 oranges worth of orange segments, but 95% of orange recipes are about zest or juice, or require way too many oranges (eg. marmalade, and previous similar questions). Do you have any recipes that only uses the flesh of an orange, and which is cooked or baked?
Our office is having a dessert bake-off on the 17th. I need to supply a baked good that will allow 20-30 people to taste it (sample sizes, not necessarily full servings). Have you won an office bake-off? What did you make? Please supply your BEST winningest recipes. [more inside]
In an attempt to embrace my gluten intolerance, I purchased some coconut flour. Things have not gone well. I've had problems with another GF flour mix I have. WTF is going on. [more inside]
What is the best recipe for pecan pie without corn syrup? [more inside]
I am hosting a brunch at my house for...a bunch? probably at least 30? people on Sunday. What are your favorite reliable recipes and tips for this situation? Assume above-average baking/cooking abilities and a desire to do as much 1-2 days ahead as possible. [more inside]
Can you recommend ways for me to use up this brandy? [more inside]
What recipes do you have for the leftover pulp from a juicer? [more inside]
Is it always necessary to pre-heat the oven? [more inside]
Make, freeze, bake? Make, bake, freeze? Make, bake, refrigerate? [more inside]
I just frosted a cake using Martha Stewart's whipped frosting recipe, and now I'm stressing out about how to store the cake until tomorrow. Please help! [more inside]
For some reason, I have 4 packets of shortcrust pastry in my freezer taking up what little room I have. Can you a) recommend delicious recipes that best make use of this instead of say, puff pastry, and b) also if possible include recipes that freeze well as I'm about to have a newborn and would like to clear this space in my freezer and fill it with meals we can just defrost and cook/eat once the baby comes. Could the recipe say at what point to freeze (before or after cooking). Savoury preferred but dessert ok in a pinch. Extra points if they're toddler friendly. Even if they can't be frozen, anything that uses it up will be appreciated.
So it's rhubarb season and I've finally managed to buy a big batch, yay! I love the stuff and have been waiting for this all year. I usually make crumbles/stews, but am looking to push the boat out a little more this time to get the most out of it, finding new recipes and also ways to preserve for when it's no longer around (jams, in alcohol, freezing?). What are your favourite recipes and what other things have you found pair well with it? Have you ever made booze with rhubarb? I'd be grateful for any tips, and thank you in advance!
It's Berry Season! On my kitchen ledge I have a enormous punnet of fresh mulberries - more than we can possibly eat fresh. I need to use them up before they spoil, but it's not a fruit I'm very familiar with. Please share your mulberry recipes! (Ones involving baking would be favorite!)
I made the same recipe multiple times, and have gotten different results every time. How can I maintain consistency?! [more inside]
Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
I absolutely hate baking. I really love good bread. No vendor in my area has good bread. Should I try making bread? [more inside]
I made a pie crust an hour ago and the dough tastes bitter to me. The ingredients: Gold Medal all-purpose white flour, lard, water, egg, vinegar, salt. I tasted each ingredient just now (except the egg) and they all seem fine. Does anyone know where if an interaction among some ingredients might be causing bitterness? Or are my taste buds wrong? I'd appreciate any relevant advice.
What size dutch oven should I buy? [more inside]
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free. I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread. Any Ideas? [more inside]
I went all the way to France and came back with a box of Alsa Macaron Mix. Problem: I don't speak French. How do I do this? [more inside]
If you were going to make garlic bread from scratch (flour, yeast, water, garlic, butter, olive oil, salt, maybe cheese) what kind of bread would you use as the base? [more inside]
Hand mixers! Can you recommend one? [more inside]
I've come into a pound of carob chips and a large tin of carob powder. My baking skills are elementary level. But I like carob for being carob and not just fake choc. Give me your fave recipes. Bonus if they can appeal to people unfamiliar with it so I can share my handiwork with them.
Vegetarian recipes filter: I have a box of "vital wheat gluten" sitting around my pantry. What can I do with it that is vegetarian (lacto-ovo; no other food restrictions) and tastes delicious? I am pretty decent at both cooking and baking, so complicated recipes are welcome alongside simpler ones.
I got suckered into buying coconut flour; now I'm moving in four weeks and want to use it up. What can I make with this stuff? [more inside]