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Baking

Chowhounds offer the definitive guide to baking, with recipe tips, discussion on techniques like making a baguette, and more.

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The Last Course by Claudia Fleming (Report Thread)

JoanN
by JoanN 10 years ago

There are many different threads that reference this book, but none that consolidates people’s reports on the recipes, so I thought I’d start one in the hope that others who have cooked from this b...

Craving something sweet and salty?

theproverbs31abe
by theproverbs31abe 8 years ago

The craving for something sweet, yet salty, remains a mystery to me. Yet it happens. My rather odd craving is easily satisfied with a chocolate and toffee cookie type concoction our family commonl...

November/December 2010 BCTM: READY FOR DESSERT: Cakes

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by smtucker 8 years ago

Our baking cookbook for November/December 2010 is READY FOR DESSERT, by David Lebovitz. Please use this thread to discuss Ready for Dessert Cake recipes. When posting your review, include the so...

Bake times for skinless boneless chicken breasts

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by lothlorien 8 years ago

I'm going to be marinading them in some store bought marinade, and then bake them. I've been seeing bake times as varied as 10 minutes and 1 hour on the internet, and I'm not sure what to believe. ...

November/December 2010 BCTM: READY FOR DESSERT: Cookies and Candies

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by smtucker 8 years ago

Our baking cookbook for November/December 2010 is READY FOR DESSERT, by David Lebovitz. Please use this thread to discuss Ready for Dessert Cookies and Candies recipes. When posting your review,...

November/December 2010 BCTM: Maida Heatter's COOKIES- Rolled

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by smtucker 8 years ago

Our baking cookbook for November/December 2010 is Maider Heatter's COOKIES, anyhwhere you can find them. Please use this thread to discuss Maider Heatter Rolled Cookie recipes. When posting your...

November/December 2010 BCTM: READY FOR DESSERT: Pies, Tarts and Fruit Desserts

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by smtucker 8 years ago

Our baking cookbook for November/December 2010 is READY FOR DESSERT, by David Lebovitz. Please use this thread to discuss Ready for Dessert Pies, Tarts and Fruit Desserts recipes. When posting y...

November/December 2010 BCTM: Maida Heatter's COOKIES- Macroons, Tartlets, Crackers, Biscotti, Zweiback, Et Cetera

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by smtucker 8 years ago

Our baking cookbook for November/December 2010 is Maider Heatter's COOKIES, anyhwhere you can find them. Please use this thread to discuss Maider Heatter Macroons, Tartlets, Crackers, Biscotti, ...

Does parchment paper burn at 400 degrees F?!

t
by TiffanyN 8 years ago

Does parchment paper burn at 400 degrees F? How about greaseproof paper? If I want to make choux pastry then what kind of paper should I use to prevent burning?

Banana Bread in Mini Loaf Pans - How Long and How Much?

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by HolidayBaker 12 years ago

In a few hours, I am planning on baking banana bread for the bake sale. I saw a thread that recommended this recipe for a 9x5 pan: http://www.leitesculinaria.com/recipes/cookbook/banana_bread.h...

How to bake Sweet Potato in a toaster oven?

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by phillr 8 years ago

Hello, I'm looking at trying to eat healthier during my office lunch break :D. What better way than a baked sweet potato? The office has a toaster oven and a microwave. From what i've read elsew...

Baking From My Home to Yours: Spoon Desserts

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by redwood2bay 12 years ago

December 2006 Cookbook of the Month: Please post your full-length reviews of recipes from the Spoon Desserts chapter of Dorie Greenspan's Baking: From My Home to Yours here. Please mention the name...

May/June Dessert COTM: CHOCOLATE AND THE ART OF LOW FAT DESSERTS - All Recipes

oakjoan
by oakjoan 11 years ago

Here's the place to discuss, inform, argue, praise, etc. Alice Medrich's Chocolate and The Art of Low Fat Desserts. Please feel free to post links to info and recipes, etc.

How to tell when scallops are done?

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by denverkate 9 years ago

I've decided to make scallops gratin for a dinner party tonight. According to the recipe I chose (Ina Garten's), the scallops will be done at 425 after 10 - 12 minutes. The recipe calls for bay sca...

Baking Bone In Chicken Breasts

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by Philly Ray 9 years ago

I have 4 rather large (total weight approx. 7 lbs) bone in chicken breasts that I want to bake. Should I go with 350 degrees for about 45 min-1 hour or a higher heat for less time? Which meth...

Sept 2009 COTM: SOUTHERN Baking

yamalam
by yamalam 9 years ago

September 2009 Cookbooks of the Month: SCREEN DOORS AND SWEET TEA: Recipes and Tales from a Southern Cook, by Martha Hall Foose (SDST) & BON APPETIT Y'ALL: Recipes and Tales from Three Genera...

Feb-March Dessert COTM: ART AND SOUL OF BAKING by Cindy Mushet

oakjoan
by oakjoan 10 years ago

FEB/MARCH 2009 DESSERT Cookbook of the Month: The Art and Soul of Baking by Cindy Mushet Please post all comments, responses, etc. about The ART AND SOUL OF BAKING by Cindy Mushet on THIS THREAD...

How to heat a frozen pie?

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by Eujeanie 10 years ago

I bought a fully baked cherry pie. We did not have time to eat it so I froze it intact. How do I heat it up without overcooking it or having the crust be soggy? Do I thaw it out first, or co...

Help with baking banana bread

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by Dark Wanderer 10 years ago

I don't know what should I do but this is the 2nd time that I came up with a burnt top of banana bread. I bake it the 1st time at 350F for 55 mins but at around 40mins, it was almost burnt out so I...

February-March DESSERT COOKBOOKS OF THE MONTH: The Art and Soul of Baking by Cindy Mushet and The Modern Baker by Nick Maglieri

oakjoan
by oakjoan 10 years ago

February-March DESSERT COOKBOOKS OF THE MONTH: The Art and Soul of Baking by Cindy Mushet and The Modern Baker by Nick Maglieri. Both these books got about the same number of votes, so I decided t...

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