If you’ve watched anything on the Food Network in the past few months, you’ve probably seen ads for one of the network’s newest shows, Ask Aida. Aida Mollenkamp is an extremely well-rounded chef who answers viewer’s questions while she prepares food on her show, giving the program a much more interactive feel than most others. She usually takes questions submitted via e-mail and video, but she has an upcoming show about baking and I’ve been asked to take questions from my readers to be answered on the show!
From now until Tuesday night (11/25, a 11:59pm), post all your baking questions in the comments section of this post. Unfortunately, only one question will be picked to appear on the program, but I’ll answer all the others here at Baking Bites. Be sure to include your e-mail address with your question so I can let you know if your question has been chosen and that you’ll be mentioned by name when the show airs.
Update: Thanks for playing, everyone. The winning question has been chosen. Stay turned for updates on the air date of the show. If you have further questions, feel free to leave them here and I’ll try to answer them in future posts.
Update #2: The episode has aired. You can see the featured question answered on Ask Aida here.
The Peanut Butter Boy
November 21, 2008I have a baking question. How can you incorporate peanut butter into a baked good such as a cookie, muffin or brownie without adversely affecting the texture? What can it replace?
– Nick
Laura
November 21, 2008I tend to have mammoth days of baking where I make multiple recipes at once. However, I only have limited oven space, so often uncooked cake batter will have to sit out on the bench for awhile as the first batch bakes. Is it okay to leave cakes sitting unbaked for an hour or more, or is it true that the leavening agents will start to act as soon as they are mixed into the liquid ingredients and will that have any effect on the final result?
Beth Ellen
November 21, 2008Simple question: Is there a good formula for changing regular baking recipes when cooking in high altitude (above 5000 feet)?
Thanks.
AF
November 22, 2008I’d like to use recipes that call for different sorts of flours: pastry, bread, cake, etc. But I don’t always find them in my local stores (except cake flour). Are there any substitutions?
Coline
November 22, 2008Is there a standard conversion to turn pancake batter into waffle batter?
Rocco
November 22, 2008Hi Aida,
What is the best method to brine a 20 turkey?
Thanks….Rocco
Rocco
November 22, 2008…sorry…that was a 20 POUND turkey 🙂
Mo
November 23, 20081. How often should I replace baking power and baking soda?
2. What is a good substitute for eggs in a recipe, I often find myself out when the urge to bake strikes me.
Pam
November 24, 2008Why is is that my quick breads look great in the oven, but when I test them with a toothpick and they appear done, they fall during the cooling process?
Alyssa Kimball
November 24, 2008Of all the pastries out there, I hear the most old wives’ tales about pie crust – as in exactly how to handle the ingredients to achieve a flaky, crispy, buttery crust. What is your preferred method?
Shannon
November 25, 20081.) When can margarine be used in place of butter in a recipe? Are there instances where margarine is better to use than butter?
2.) Can dark brown sugar be substituted for light brown sugar?
3.) Is there a substitute for cream of tartar?
4.) What’s the difference between a butter cookie and a shortbread cookie?
5.) What’s the difference is taste/texture of chocolate cookies made with cocoa powder and those made with melted chocolate?
6.) When making fruit-filled pies, what’s the difference between using flour and using cornstarch in the filling?
7.) Any tips for making and storing soft, chewy cookies?
Rina
November 25, 20081. Do you prefer to use insulated cookie sheets or a normal cookie sheet with a silpat or parchment liner?
2. Do you have tips for stabilizing whipped cream beyond using a stabilizer that changes the tint of the cream?
3. Have you tried the new All-Clad line of baking pans, and if so, is it worth the investment?
4. Is there a good substitute for instant espresso powder?
5. Are there any baking gadgets (besides a stand-mixer) that you can’t live without?
Laura
November 25, 2008What exactly is the difference between the effects of baking powder and baking soda?
M. Carroll
November 25, 2008What is the best point (if any) at which to freeze a yeast dough? I have a favorite recipe for cinnamon rolls that makes two 9×13 pans of rolls, which is way too many for just my husband and I … would it be best to freeze it after the first rise, second rise, or after they’re shaped/cut/placed in pan and risen again (yes, the recipe calls for letting the dough rise twice).
Thanks and regards,
M. Carroll
Springfield VA
Courtney
November 25, 2008How do you change the baking time on a cake if you are using a different shaped pan than the directions state? 2 round cake pans vs. a 9×13 vs. a loaf pan etc.
Samreen
November 26, 20081- What is the best alternative for cake decoration instead of using buttercream icing as it has so much sugar and shortening..
2- What would be the reason of the dome appear on top of the cake when baked,and how can i fix this.
3- I baked white bread at home but it’s not light like the readymade one,can you help me please to make it lighter not dense.
Thankyou so much,
Samreen.
Nicole
November 26, 2008Thanks for playing, everyone. The winning question has been chosen. Stay turned for updates on the air date of the show. If you have further questions, feel free to leave them here and I’ll answer them in future posts.
Roxanne
November 26, 2008How long can homemade pie pastry stay fresh in the refrig? Is 24 hrs too long?
angie gonzales
January 7, 2009I’ve made chocolate cookies before but I can’t get them to stay soft they get hard with in a couple of minutes. How can I keep them soft?
nicole
February 18, 2009I have something you can try take pancake mix and cook them in the oven until there nice and brown on both sides.And when you taste them they should taste like blueberry muffins.
nicole
February 18, 2009Ad this to that first reply cook them flat on an a baking sheet.
nicole
February 18, 2009I have something you can try take pancake mix and cook them in the oven until there nice and brown on both sides.And when you taste them they should taste like blueberry muffins.Butt make sure they are flat on a baking sheet when you are cooking these I CALL THEM (BLUEBERRY MUFFINS IN A FLAT VERSION)
Pauline Cave
February 20, 2009why does my sponge cake go hard on the ege and stay soft in middle.
fiflefen
August 3, 2009I tried the soda bread receipe, it did not raise much; be it said that not having found any buttermilk in french shops I have used yogourt instead. Would that be the reason? Thank you for any reply.
Michael
July 19, 2011Compare pour batters with drop batters?
What is the baking procedure for biscuits?