Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [crust]

105 questions
2
votes
2 answers

Why did the crust get too hard on my Blueberry Cheesecake?

I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After keeping the cake overnight in the refrigerator, the crust turned out to be too solid, so…
Aamir185
  • 23
  • 1
  • 1
  • 3
2
votes
1 answer

Can I put a layer of almond paste in my tart that will not be baked?

All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to blind bake my pie shell, lay down the almond paste, add pastry cream and top with fresh…
Di Bar
  • 229
  • 1
  • 4
  • 13
2
votes
2 answers

Pie Crust -- Cutting to mix

Why is cutting in butter the right way to make pastry dough?
Escoce
  • 6,324
  • 1
  • 16
  • 21
2
votes
3 answers

When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?

I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe: 1 Container Cool Whip 1 Can Sweetened Condensed Milk 1/2 (or 1/3) C. Lime Juice 1 Graham Cracker Crust Mix first 3 ingredients, pour into…
Chad
  • 2,350
  • 2
  • 24
  • 28
2
votes
1 answer

How to set cookie crumbs

When a receipe uses cookie crumbs mixed with melted butter for a base, it usually requires it to go into the oven for about 10 minutes. I am wondering why it needs to go into the oven as opposed to the fridge. I'm thinking that the fridge will help…
Hutchette
  • 1,039
  • 6
  • 16
  • 25
2
votes
1 answer

Gluten Free Thin Crust Pizza - Tips and Explanation?

we have a gluten-free pizza crust recipe that works out pretty well. Since I'm relatively new to GF (we recently found out that my wife has Celiac), I'm curious as to how the recipe works and what difference some of the changes we've made have on…
phatskat
  • 123
  • 7
2
votes
2 answers

Why do I need to put sablé dough in the fridge?

I made a sablé base for a cake last night. It was the first time I made this, so I used a basic recipe containing butter, flour, sugar, salt, baking powder and egg yolks. After everything is mixed the recipe says to put the dough in the fridge for…
Sven
  • 1,959
  • 11
  • 30
  • 39
2
votes
3 answers

How can two pies made and baked identically have differing flavor qualities?

Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie was pretty much in the center of the oven, also on…
Dr George Waxter
  • 69
  • 1
  • 4
2
votes
2 answers

Why does my German nut strudel fall apart?

I have a recipe for nut strudel, which calls for the following: 2 cups flour 1 stick butter 8 oz cream cheese. I have made it twice, and both times the crust is all crumbly and does not roll well. Tastes great but looks like a mess. Why wouldn't…
fran
  • 21
  • 1
2
votes
1 answer

Can I use traditional pie crust to make ice cream pies

For the past 2 weeks I have been working on an ice cream pie recipe and I’ve been running into a few issues(I have less than 2 months of baking experience). I would like to know if I can use traditional pie crusts(for nut pies, cream pies etc) to…
Abdulhamid
  • 123
  • 4
2
votes
2 answers

Why does my pizza crust turn out too hard?

I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It was stretchy and not too dry or wet. I let it sit and then proof in the fridge before…
Pizza Help
  • 21
  • 3
2
votes
1 answer

Are they the two main reasons why I never got a good steak crust?

I always pat dry my steaks(often about an inch thick or close to that) and get my pan really hot but every time I cook a steak on the stovetop I either get a steak with mostly gray look but has my desired doneness, or a steak with a great crust but…
Steak Destroyer
  • 21
  • 2
2
votes
0 answers

No bake s’morse peanut butter bars

I made this s’more peanut butter bars and I did not have Ritz crackers to make the crust that said I could use graham cracker crumbs which turned out to be three cups. I would like to know what I could use to make it pack down again because it came…
Yvonne Mcwilliams
  • 21
  • 1
1
vote
1 answer

How to prevent crust forming during frying, baking and grilling?

I do not like the crust that forms on the surface of meat when frying, baking and grilling. It seems to me this is caused by oil being on the surface of the meat. In the case of baking and grilling I imagine oil comes out of the meat, sits on the…
James Wilson
  • 3,815
  • 15
  • 62
  • 110
1
vote
2 answers

Why slow ferment after shaping?

Many people say you have to slow ferment your bread after shaping to give it better flavor, but I can never understand that. Why not just slow ferment the whole batch then shape it when it is done fermenting? This way is way safer as you can't…
Maliohammad Jaafar
  • 41
  • 5
1 2 3 4 5
6
7