The tag has no usage guidance.

learn more… | top users | synonyms

56
votes
9answers
13k 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 ...
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?
17
votes
7answers
92k 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 ...
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 ...
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 ...
12
votes
4answers
4k views

How to make tofu that is crispy and flavorful outside and soft inside?

I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I get at my local Thai restaurant. When I ...
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?
9
votes
3answers
57k 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 ...
9
votes
4answers
634 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 ...
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 ...
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 ...
8
votes
2answers
2k views

Bubble Tea - Instant or Traditional Pearls

Is there any evidence that instant or traditional tapioca pearls - for bubble tea - are a better choice if I'm looking for a pearl that is very soft with just a little bit of chew? I've tried ...
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 ...
6
votes
4answers
8k 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, ...
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 ...
5
votes
5answers
852 views

How to get very smooth, flat cooked potato pieces

For an upcoming party, my girlfriend and I have been discussing trying to create "potato jenga." The idea is to cook smooth, flat pieces of potato and stack them in a tower, so that everybody has to ...
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 ...
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 ...
5
votes
2answers
6k 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
231 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 ...
4
votes
2answers
4k views

What is the advantage to crushed garlic over minced garlic beyond texture?

I use a lot of garlic in my cooking, especially minced garlic. But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could ...
4
votes
2answers
210 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 ...
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 ...
4
votes
2answers
4k views

How long after baking do American chewy cookies get their normal texture?

I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had no ...
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) ...
4
votes
2answers
9k 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
3answers
1k 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 ...
4
votes
2answers
358 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 ...
4
votes
1answer
227 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 ...
4
votes
1answer
3k 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
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 ...
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 ...
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 ...
3
votes
2answers
388 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 ...
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 ...
3
votes
4answers
231 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
671 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
1answer
2k views

What determines sweet potato softness?

I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes. I make sure to keep everything consistent but sometimes it ...
3
votes
2answers
14k views

Alternatives to halloumi?

Are there other cheeses which have similar properties to halloumi, like the fact that it doesn't melt easily and can be grilled, fried or barbequed?
3
votes
1answer
234 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
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 ...
3
votes
3answers
795 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?), ...
3
votes
1answer
1k views

How to make sweet-tasting noodles?

I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? ...
3
votes
1answer
243 views

Is it possible to “tidy up” chocolate fondant?

I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any ...
3
votes
3answers
4k 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 ...
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 ...
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 ...
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 ...
2
votes
3answers
91 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 ...
2
votes
2answers
3k 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 make ...