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3
votes
2answers
322 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
1answer
103 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
79 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 ...
3
votes
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 ...
-2
votes
2answers
89 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 ...
5
votes
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 ...
9
votes
4answers
359 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
65 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
202 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 ...
3
votes
1answer
213 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 ...
2
votes
3answers
778 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 ...
17
votes
4answers
13k 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
96 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
254 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
254 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
301 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 ...
2
votes
2answers
183 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
4k 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
675 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 ...
17
votes
6answers
59k 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 ...
4
votes
4answers
3k 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 ...
1
vote
2answers
128 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 ...
2
votes
1answer
104 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
125 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
150 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 ...
3
votes
3answers
11k 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 ...
1
vote
1answer
88 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
367 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
3k 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
votes
2answers
7k 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
votes
2answers
147 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 ...
55
votes
9answers
9k views

How can I get chewy chocolate chip cookies?

My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to ...
12
votes
4answers
3k 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 ...
3
votes
2answers
269 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 ...
2
votes
3answers
84 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 ...
4
votes
2answers
327 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 ...
0
votes
1answer
868 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
3answers
868 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 ...
5
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 ...
2
votes
2answers
632 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 ...
14
votes
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 ...
3
votes
3answers
3k 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 ...
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 ...
7
votes
2answers
34k 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 ...
6
votes
4answers
5k 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, ...
1
vote
1answer
445 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?
2
votes
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 ...
1
vote
9answers
453 views

Looking to add some texture to my tomato soup recipe

I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far ...
8
votes
3answers
43k views

How can I pan fry zucchini without making it soggy?

I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper. It always turns out tasting great, but it is often times really soggy. Is there any way to pan fry the ...