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1
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1answer
59 views

What compound can make crunchy biscuits?

I want to make Belvita like biscuits. What ingredients do I need to put or not to obtain a crunchy texture (but not a really hard like biscotti). Is "height of the biscuit a important factor ? Here ...
2
votes
1answer
34 views

Making a dip ahead of time

I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the ...
0
votes
5answers
171 views

How can I thicken my smoothie without frozen ingredients?

I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)" Normally, I put in my smoothies a ...
0
votes
2answers
73 views

How to make Meatloaf bond?

I just made meatloaf by mixing 90% ground beef with shredded cheddar cheese, milk, an egg, and oats. I cooked it on 350 degrees for 50 minutes. It tastes fine but the mixture is kind of mushy and ...
1
vote
1answer
71 views

Flour Blend for Seoul Chicken?

The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would be optimal for getting a crispy wing?
2
votes
1answer
58 views

How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no ...
5
votes
4answers
3k 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
votes
3answers
7k 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 ...
4
votes
5answers
22k 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 ...
0
votes
1answer
64 views

Vegan ice cream has chalky texture

I made vegan ice cream for the first time. The recipe: 350 g peeled bananas, frozen 100 g raspberries, frozen 100 g coconut cream 50 g agave syrup I put everything through the high speed ...
3
votes
4answers
237 views

Why was my carrot cake very heavy?

I made carrot cake but it turned out very heavy. Is this normal? I followed this recipe: 2 cups all purpose flour 1/3 cup brown sugar 1 tsp each: cinnamon, salt, vanilla 2 tsp baking powder 2 eggs ...
3
votes
1answer
73 views

Are there any drawbacks to cooking with limp celery?

Crisp celery is important for salads and other recipes calling for raw celery, but what about when the celery is to be cooked, such as in a soup or stew? Celery loses its crispness when cooked so it ...
17
votes
7answers
93k views

How can I melt cheese for dipping?

I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I ...
2
votes
2answers
89 views

Can I make hard / crunchy food without sugar or fat?

I don't feel "optimal" after eating sweet or fatty foods, but I miss the crunch of a granola bar or a potato chip. I realize that binding with hard candy and deep frying are for different uses, so I ...
3
votes
1answer
249 views

How to make cornbread less crumbly?

I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more crumbly than I want. I've tried ...
3
votes
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 ...
18
votes
5answers
23k 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?
5
votes
3answers
4k 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 ...
4
votes
4answers
2k 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 ...
2
votes
1answer
5k views

What is the correct consistency of a cream soup?

Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...
12
votes
5answers
5k views

Effect of rice cooking techniques

I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump ...
0
votes
0answers
190 views

Why did my tiramisù cream become grainy?

Late Friday night, I prepared tiramis├╣ and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream layer seemed fine when I prepared it, but when I ...
8
votes
3answers
54k 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 ...
3
votes
3answers
798 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?), ...
1
vote
2answers
91 views

Remedy for Dry Chicken Yakhni pulao ?

My question is that today I prepared Chicken Yakhni Pulao,it tasted good but it is very dry, i mean the youghurt and the masala got absorbed in the rice very much. And i have made lots of it, it is ...
3
votes
2answers
1k views

What ingredient or method causes a mixture to be a bread versus cake?

Sometimes I try to make a bread but the texture comes out more like a muffin even when I use a loaf baking pan. I have even tried premixed bread (similar to premixed boxed cakes) and while the taste ...
2
votes
2answers
287 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 ...
1
vote
3answers
225 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 ...
1
vote
1answer
129 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 ...
4
votes
1answer
230 views

Making drinkable yogurt

I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" yogurt. Another said to use kefir and ...
-2
votes
2answers
125 views

Pork Belly - served with soft fat

I have been to two restaurant now and been really disappointed with their pork belly as I was expecting the fat would come crispy and when it didn't the waitress said Chef said its slow cooked so ...
9
votes
4answers
635 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 ...
2
votes
1answer
300 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 ...
1
vote
2answers
742 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 ...
4
votes
1answer
1k 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 ...
1
vote
1answer
139 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 ...
1
vote
2answers
2k 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 ...
2
votes
3answers
646 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 ...
3
votes
1answer
678 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 ...
3
votes
2answers
289 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 ...
10
votes
2answers
6k views

Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
6
votes
2answers
2k 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 ...
4
votes
4answers
6k 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) ...
8
votes
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 ...
2
votes
1answer
156 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 ...
0
votes
2answers
166 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). ...
1
vote
3answers
168 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 ...
1
vote
1answer
170 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
vote
1answer
656 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 ...
6
votes
2answers
9k 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 ...