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1answer
50 views

Why does Black Gram Batter turn fluffy only when stone ground?

Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food processor makes idly and vada hard and ...
2
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1answer
46 views

How do I tell if a rutabaga is fresh?

I recently bought a rutabaga from the store, having never done so before, and every single one on display had an oily feel to it - not sticky, but slick like it had been coated in a soft wax. Is ...
3
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1answer
108 views

How do I make sure spice mixes don't make my curry grainy?

I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder. When I've used it before though it's ended up grainy. Have I been ...
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2answers
99 views

Flank steak came out chewy this time. What's to blame?

I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor? Here is ...
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2answers
118 views

What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand ...
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1answer
176 views

Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the ...
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0answers
176 views

How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), ...
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3answers
306 views

Baked beans still firm after soaking and hours of cooking

I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked ...
2
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2answers
143 views

Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact ...
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2answers
452 views

How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little ...
2
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3answers
218 views

Why is my bread so dense and moist?

I have been trying to make bread using a bread mix and my mixer. I read that the amount of water you should add can vary on the humidity at the time. The mix instructions say that I should add 300ml ...
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2answers
108 views

What is the inside texture of a Japanese croquette?

I made croquettes the other day using http://www.japanesecooking101.com/potato-korokke-recipe/ recipe but it was really dry inside. I'm not sure where I made the mistake. Is it expected to be dry or ...
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1answer
73 views

what determines the texture of cookies

so the question is pretty much straight forward.. I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip cookies) and others really crispy and hard ...
2
votes
1answer
91 views

Low-fat quark plus blended blueberries — texture changes over night?

I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice ...
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2answers
104 views

Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). ...
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1answer
62 views

How to prepare summer squash without the peel becoming rubbery

I occasionally prepare summer squash as a side item, and typically fry it as it is both easy and flavorful. Recently I tried various ways of baking squash by hollowing out the soft center, adding a ...
1
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1answer
323 views

How do I keep ground turkey or chicken from clumping when I cook it?

When I sautee ground turkey or chicken for tacos or sloppy joes, I want the chunks of meat to be smaller and more like ground beef which breaks up easily. But the ground turkey or chicken tends to ...
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3answers
142 views

Why my banana sauce is not smooth?

here is my recipe 100g banana * 1 egg * 1 tbsp. corn starch * 3 tbsp. granulated sugar * 150ml milk I use folk to beat bananas. Then put everything together and then strain. then put it on stove ...
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2answers
2k views

Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great ...
4
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2answers
132 views

Beef breakfast sausage

I found a beef sausage recipe using ground beef. The flavor is great, but it fries up kind of stiff. I was wondering if I could put oatmeal or something in it to give it a more spongy texture, like ...
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4answers
1k views

How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered ...
3
votes
2answers
228 views

Raspberries too wet in muffin

I made white chocolate raspberry muffins the other day after being inspired by these muffins at a cafe near work. They were absolutely delicious (warmed up in a microwave for 5 seconds), however, the ...
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3answers
83 views

What kinds of apples are suited to be filled with cranberries and baked?

During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year, but I'm not sure which kind of apple ...
0
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1answer
755 views

Gritty texture in cookies

I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mouth. This was more of an issue since the ...
4
votes
2answers
315 views

What are proper methods of cooking stovetop lentils?

I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance. What's the origin of each type of preparation, and when is it ...
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3answers
312 views

How can I reduce the sliminiess of okra?

I don't particularly mind the slime in okra, but my wife hates it. Is there a proven technique for reducing the sliminess? I do wish to make an Indian simmered curry (Bhindi) with it, so frying is ...
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2answers
578 views

My chutney is too thick

I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual spices, sugar, vinegar etc. but I tried ...
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votes
3answers
9k views

How to fix a sauce with overheated yogurt that has separated?

I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which ...
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1answer
2k views

How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is ...
4
votes
1answer
2k views

How can I save crumbly cookie dough?

I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly ...
4
votes
3answers
795 views

How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten

I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup ...
7
votes
2answers
31k views

Difference in cookie texture if we use melted vs softened butter

I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocolate chips cookies i waited for the ...
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4answers
2k views

How could buffalo chicken dip be stabilized?

I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) ...
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2answers
1k views

What factors affect collagen to gelatin conversion?

I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each ...
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3answers
2k views

Why is my toffee grainy in cracker-toffee “Crack”?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes ...
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4answers
4k views

roasted garlic vs. raw

Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, ...
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2answers
2k 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 ...
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1answer
407 views

Why does chewing gum sometimes change its texture

Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?
4
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2answers
6k views

Why isn't my homemade yogurt smooth?

Last week I successfully made my own greek yogurt! I was and am very excited that I finally got it to work. But now the problem is, the yogurt I am making is just not very smooth. Store bought greek ...
4
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3answers
2k views

Can texture affect taste?

I was about to write to a friend: "...but texture affects taste", when I stopped to wonder if this is in fact the case. After some research I'm still not sure of the answer. Wikipedia's article on ...
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4answers
11k views

What makes a bread either close or open crumbed/textured?

What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
1
vote
1answer
144 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 ...
2
votes
2answers
672 views

How can I make my crinkles less dry?

I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them ...
2
votes
1answer
190 views

gooseberry “turnover” filling very thick

We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and ...
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votes
2answers
5k views

How to make a New York cheesecake with a super creamy, silky texture?

I've been baking New York cheesecake for a few years now and, with the help of various recipes and some experimentation, I've been able to get pretty close to the flavor and texture of the best New ...
5
votes
1answer
213 views

How can I get a more homogenous Bavarian cream?

I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the ...
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2answers
2k views

How to prevent pureed blueberries from gelling?

I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but ...
2
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1answer
220 views

What is the difference between a wilted salad and a massaged salad?

What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad ...
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3answers
1k views

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 ...
2
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2answers
249 views

Texture issue in homemade powdered sugar

The other day I was making marshmallows and ran into a multitude of problems -- broken candy thermometers, overheated mixers, syrup spill, you name it. I thought I'd escaped the clutches of fate and ...