The consistency tag has no wiki summary.
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1answer
85 views
How to avoid cinnamon sludge in a beverage?
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge.
You can only prevent the sludge from forming if you leave it very course. Why does ...
2
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2answers
2k views
Should scones dough be sticky?
I decided to make scones for the first time and picked a high rated recipefrom allrecipes.com.
It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ...
3
votes
2answers
113 views
How can I prevent spices from lumping together?
I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm ...
2
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2answers
243 views
How to avoid fluffy pumpkin pie [duplicate]
Possible Duplicate:
How can I make my pumpkin pie thicker?
The pumpkin pie of my childhood was very dense, not like almost all pies I find today. I have tried a few recipes that claim to ...
3
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5answers
909 views
Why do my cookies fall flat and not cook on the bottom?
I'm fairly new to baking, but I've been attempting to make cookies lately. They taste good, but come out looking like this:
The bottom looks like this:
They spread out a lot in the oven (they ...
1
vote
1answer
104 views
How to reduce the chewiness of fruit leather
I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and chewy and I can't find any website ...
1
vote
1answer
144 views
Minimum liquid to make solid dough
About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of solid to liquid. If it matters what ...
2
votes
1answer
160 views
Thinning Tomato paste
I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct.
The tomato paste has a thicker grainy texture that is really not ...
4
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1answer
291 views
Troubleshooting my Bavarian Creme
Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out.
So I got this ...
0
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1answer
115 views
chestnut puree quantity
My recipe called for 250g of chestnuts, blended with 125ml of cream and 125ml of milk that you then blended together to make a puree. When i went to the supermarket I discovered they had tinned ...
5
votes
1answer
135 views
How can I thin out my ice cream mixture?
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that didn't seem to do much. The ice cream ...
3
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2answers
182 views
Why did my sauce get lumpy after being frozen?
Two months ago, I made a fish sauce (roux + milk + fish stock + lemon juice + cheese + mushrooms). I made way too much, so I decided to put a good amount (0.5 l / about 2 cups) in the freezer.
I ...
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2answers
195 views
How to recover jam that is too liquid?
I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very ...
