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Baking

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

All Pleasure, No Guilt: Healthy Dessert Ingredient Swaps

OK, we're in favor of relishing the most decadent, oozy, rich dessert of your dreams, in all its fatty, sugar-laden glory. But don't indulge often, and keep your portion size moderate. Sounds reasonable...

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On a mission for perfect baked salmon

fldhkybnva
by fldhkybnva 6 years ago

I love salmon and as my very small Whole Foods now has wild King salmon more regularly, it is a staple of the Sunday night menu. I love it very simple in the oven and use the foil-wrapped method. ...

Pie weights--beans or rice?

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by blaireso 6 years ago

I've been making pies for 40 years, and have never had a set of pie weights or used beans or rice for blind baking, I've always just docked the crusts to prevent bubbles. I have another use for th...

Meatballs in the Oven: foil, parchment, nothing, time& temp?

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by Denis 6 years ago

I'm making meatball sandwiches for the Superbowl, and want to do them in the oven. I did this last time and it worked out OK, but can't recall what I did, and I see different advice on the issues ...

Making my way through Ken Forkish's "Flour, Water, Salt, Yeast"

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by ladybugthepug 6 years ago

What a great book. Every detail is clearly explained, and the photos are non-artsy, and very self explanatory. So far I've made the straight white bread, straight wheat bread, and pizza dough. Thes...

FEB/MARCH COTM - The Modern Baker by Nick Malgieri (all recipe discussions go here)

oakjoan
by oakjoan 10 years ago

This is the thread for discussion of all the recipes in The Modern Baker by Nick Maglieri. I list the chapters below. Please indicate the chapter and page number at the beginning of any post abou...

Oil v.s. Butter (or margarine) in baked goods

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by ijeny 9 years ago

Hi, 1) If a baking recipe calls for oil, can it be substitude with melted butter or melted margarine and vise versa?? If so, what will be proper portion, 1:1 or ?? 2) What kind of oil is con...

Sharing the Last Course

lilgi
by lilgi 8 years ago

[Note: We've split this discussion from a thread entitled Gramercy Tavern Lemon Lavender Pound Cake, found here: http://chowhound.chow.com/topics/782236 ]. I picked up some plums from the ma...

Ham cooking time at 250 F

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by jvanderh 7 years ago

We are cooking two 6-7 pound bone-in, smoked (not pre-cooked) butt portions. They need to be cooked at 250 because there's only one oven. The powers-that-be seem to have decided that 325 is the mag...

Meringue powder and other supplies?

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by gildeddawn 7 years ago

I'm looking for somewhere in the Cities that has meringue powder and some good pastry bags and icing tips. Or, alternatively, more than one place. Does anyone know a good shop, or a grocery store t...

Baking From My Home to Yours: Breakfast Sweets

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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 Breakfast Sweets chapter of Dorie Greenspan's Baking: From My Home to Yours here. Please mention the na...

Attention Holiday Bakers! corrugated gift baking pans and other supplies sale at KAF(June 2011)

greygarious
by greygarious 8 years ago

http://www.kingarthurflour.com/shop/sale?go=RT110624S&utm_source=RT110624&utm_medium=email&utm_content=

November/December 2010 BCTM: Maida Heatter's COOKIES- Drop & Icebox

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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 Dropped and Icebox Cookie recipes. When po...

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...

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