Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [crust]

105 questions
3
votes
4 answers

Crispier pizza crust. What surface to go for in a home oven?

After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a better and crispier crust. I am on a budget an hesitating between a pizza crispier such as:…
samyb8
  • 825
  • 9
  • 18
  • 26
3
votes
3 answers

Substitute for margarine in graham cracker crust

I have a recipe for cheesecake with a graham cracker crust, and the crust recipe calls for melted margarine. I'd like to make the recipe without hydrogenated oils/trans fats. I have butter and a non-hydrogenated oil shortening (palm oil). Can I…
Ben Miller - Remember Monica
  • 224
  • 1
  • 3
  • 10
3
votes
3 answers

How is baking bread in a ceramic pan different from using a metal one?

I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free surface that I'm wanting to avoid now to avoid toxicity. However, the sides and bottom of…
Dale
  • 31
  • 1
  • 1
  • 2
3
votes
2 answers

My pizza crust is very hard and tough and not light and crispy, why?

I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth and shiny and the dough hook doesn't appear to…
John
  • 41
  • 1
  • 1
  • 2
3
votes
3 answers

How can I make the crust of my chicken pot pie crunchy?

I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy. I know all the ingredients to make the topping in the first place. I just don't know what to add to give it that extra…
Ashlee McDonald
  • 31
  • 1
  • 2
3
votes
1 answer

When is it necessary to put foil over a pie's crust?

In the past, when I have made pumpkin pie, I have never put foil around the edge of the crust of the pie. Yesterday, I baked a pie with someone else, and they insisted that the foil was necessary to prevent the pie crust from burning. I have…
Dan
  • 155
  • 1
  • 2
  • 8
3
votes
1 answer

How to make pizza that has a fat outer rim?

Possible Duplicate: Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around... I'm finding it difficult to understand at which point I leave room for the outer rim... As I…
hizki
  • 1,163
  • 6
  • 15
  • 27
3
votes
4 answers

Pizza crust doesn't brown

I've tried several pizza recipes but the rim/crust always comes out white, no browning at all. I used all-purpose flour, salt, instant yeast, water and olive oil. I tried to set the temperature to maximum (230 degree celsius 230°C with my oven) and…
Sean
  • 280
  • 2
  • 12
3
votes
1 answer

Commercial part-baked baguettes

It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Does the dough or crust undergo any significant cooking (i.e. a chemical change in composition) in…
Mark Wildon
  • 2,406
  • 1
  • 8
  • 24
2
votes
4 answers

Is there a way to make this bread recipe's crust less crunchy?

This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let rise, braid, let rise, egg wash, and bake at 375°F for an hour. I like the flavor of…
Erica
  • 8,362
  • 9
  • 60
  • 89
2
votes
1 answer

How do I make my sourdough crust thinner?

I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner. Only things I do out of the ordinary are when baking I have a pot of hot water in the oven to increase humidity, I spray my dough with warm…
jbrahy
  • 137
  • 6
2
votes
3 answers

How do I maintain the crunchy crust of home baked bread?

When I bake artisan bread, the crust does not retain its hard consistency, and by morning of the next day is already soft. I use a Dutch oven and spray water. The taste is great but the crust loses its crunch.
Dave M
  • 21
  • 1
  • 1
  • 4
2
votes
4 answers

Greasy Pie Crust

I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze the crust after putting it in the tart pan. It went straight to baking. My crust while…
Guest
  • 21
  • 1
  • 2
2
votes
1 answer

Pyrex pie plate on hearthstone

I recently read that one of the methods for keeping the (non-blind-baked) bottom crust of a pie from getting soggy is to preheat a baking pan with the oven and bake the pie on it so the bottom crust essentially bakes before it has a chance to absorb…
JShweky
  • 317
  • 2
  • 3
  • 10
2
votes
1 answer

Graham Crust Cheesecake is so hard to cut?

How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I dont think I'm over cooking it and I alway chill it in the refrigerator overnite! Please…
Mandi
  • 21
  • 1
  • 2
1 2 3 4
5
6 7