Guide

Yes, you can bake with rolled oats; they add chew, nutty flavor, and structure to cookies, breads, and bars.

Yes, baking with liquid egg whites works for many cakes and cookies; they’re pasteurized, low-fat, and whip if labeled for whipping.

Yes, marinated tofu bakes well; press it dry, then roast at 400–450°F until edges turn golden and the centers stay tender.

Yes, you can air fry tofu without pressing; choose dense blocks, pat dry well, cut small, and cook hot for a crisp bite.

Yes, thin chicken breasts cook well in an air fryer—go 375–400°F for 6–10 minutes, and verify 165°F in the thickest spot for safe doneness.

Yes, air frying tofu yields a crisp crust when you press, season, and cook at 375–400°F with a light oil and starch coating.

Yes, you can cook raw chicken breasts in an air fryer; just reach 165°F (74°C) in the thickest spot.

Yes, baked tofu turns crisp with firm tofu, a light cornstarch coat, enough oil, and high heat on a preheated pan.

Yes, baking with only egg whites works for many recipes; adjust fat, sugar, and moisture to keep structure and tenderness.

Yes, baking with cornstarch works; it tenderizes doughs, limits spread, and lightens cakes when mixed with all-purpose flour.