Stack Exchange Network

Stack Exchange network consists of 174 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [consistency]

The tag has no usage guidance.

2
votes
1answer
46 views

Seedless blueberry jam - consistency

I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the consistency is always a bit runny. I use ...
3
votes
2answers
92 views

Raspberry jam consistency

I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when further layers are scooped out they ...
2
votes
1answer
124 views

Broccoli Cheddar soup coming out pasty

I made such a soup this weekend (my first attempt) that was very pasty and gritty as an end result. I believe this is due to the preparation of the roux. I sauteed onions in a stick of butter then ...
13
votes
1answer
4k views

Why has my recently bought peanut butter such a liquid consistency?

The title says it basically all. Below you see a glass of peanut butter of which the content is partly so liquid you could easily drink it. The label on the glass says "Creamy" but I have never had a ...
1
vote
0answers
218 views

Butterscotch Sauce consistency

I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in it, or simply clumps to the side of the ...
4
votes
1answer
173 views

Why does honey prevent porridge congealing?

I like my porridge cold so I typically prepare it in the evening and store it in the fridge for breakfast the following morning. My recipe normally includes 1/2 tbsp of honey for sweetening. When I ...
2
votes
0answers
571 views

Ratio of liquid/glucomannan/xanthan gum for flan or Walden Farms dip

I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w/o thickeners) into a result that has a ...
2
votes
3answers
1k views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original version to make passion fruit mousse. Every time I do it , consistency is too runny and slightly aerated. Maybe the consistency to stay ...
2
votes
2answers
4k views

What should the consistency of pudding be?

Like the title suggests, I'd like to know what should the consistency of a (chocolate) pudding be. We don't actually have "pudding" where I am from, so I am having trouble deciding if I have made a ...
4
votes
3answers
564 views

How to replicate this bakery's bread

A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the ...
2
votes
2answers
880 views

Getting correct baking consistency when using stevia as sugar substitute

When replacing sugar fully or partially with stevia powder it seems that baked goods like biscuits do not spread as much and are often dryer. Is there anything that can be done to make the dough with ...
1
vote
1answer
374 views

What should the consistency of the meat filling of moussaka be like?

I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka seems to be it's most integral element ...
0
votes
1answer
453 views

Pavlova Roll failure

Why did the meringue in my pavlova roll turn out rubbery in consistency. Was it baked for too long. It was baked at 170 deg for 10 min then at 150 deg for an hour. then switched off the oven and let ...
0
votes
2answers
38k views

Runny Cookie Dough

Roasted Peanut Cookies It is raining outside and the water drops are pelting my window.Warmed some milk and gathered some pots to bake some cookies Flour (1 1/2 cups) White & Brown Sugar (1/2 ...
2
votes
1answer
863 views

How to achieve more solid consistency when preparing seitan from wheat flour?

I'm making my own seitan from wheat flour, rather than using vital wheat gluten. I usually do about 4-5 washing steps when preparing my seitan. It is good, but I would like it to be more stiff/solid (...
5
votes
3answers
5k views

How to get spongy slightly chewy pancakes?

One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges. I'm wondering what steps one ...
2
votes
1answer
109 views

Will lowfat cream cheese keep filling from setting?

I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did use lowfat cream cheese and wonder if ...
3
votes
2answers
2k views

What consistency should flan have when it is removed from the oven?

I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan before I am unsure what the flans ...
3
votes
7answers
11k views

what is the correct consistency for cream cheese frosting

I'm having an issue making decent cream cheese frosting. I have a recipe that says to use: 1 pound (450g) cream cheese, at room temperature 4 oz (110g) unsalted butter, at room temperature 2-3 ...
4
votes
2answers
1k views

How to thicken garlic dressing

Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out ...
7
votes
6answers
30k 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 ...
6
votes
5answers
36k 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 ...
3
votes
2answers
5k 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 ...
4
votes
5answers
9k 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 went ...
1
vote
1answer
206 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
1answer
878 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
votes
1answer
3k 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
votes
1answer
308 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
222 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 ...
1
vote
2answers
706 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 ...
3
votes
2answers
2k 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 ...
6
votes
2answers
525 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 ...
4
votes
4answers
27k 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 ...