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Questions tagged [consistency]

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Watery Gummies - Yuk!

I have a similar problem as another post but after reading through the suggestions, I think I found part of what I did wrong but not everything. My recipe was simple: 1 tbsp sugar 2 tbsp Gelatin ...
KEH's user avatar
  • 11
6 votes
2 answers
5k views

After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut

Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I ...
September's user avatar
1 vote
1 answer
115 views

How to remove goop/slime from powdered tomato soup?

I bought "Professional Tomato Soup Mix" and it comes out slimy when prepared according to package instructions. Specifically, after 10 minutes cooling, a film forms on the surface. When ...
hawk's user avatar
  • 113
4 votes
1 answer
4k views

How can I fix a liquidy choux pastry (Gougères) dough for piping?

Last week, I attempted to bake Gougères for the first time. It was my first attempt at baking with Pate a Choux. The recipe I followed called for six large eggs, but I knew adding the last egg would ...
Chris Nace's user avatar
5 votes
1 answer
285 views

When whipping cream, what is “custard-like consistency”?

I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step. ...
Jerry Stratton's user avatar
1 vote
1 answer
509 views

Why is my soft serve too stiff?

Is there an intelligent commercial machine soft serve calculator? I'm a noob at this, bag powder mixes taste like crap, can't find any fresh dairy mixes here in central Florida. So far, the best I can ...
Twisty Express's user avatar
0 votes
1 answer
320 views

Making a cremeaux lighter with whipped cream. Is there a name for this?

Making a cremeux lighter with whipped cream. Is there a name for this? I used this method to make a lighter filling and it was great. I know diplomat cream is similar but I was just wondering if there'...
Jane Wilkie's user avatar
6 votes
1 answer
447 views

Advice to making Boba Pearls

Today, I tried 3 different ways to make boba/tapioca pearls from scratch, and while the third time sort of worked I never got a "dough" that was of a playdoh consistency. In reading several ...
John's user avatar
  • 329
0 votes
1 answer
153 views

Hard and brittle fat as cocoa butter alternative

What are some hard and brittle fats, similar to cocoa butter, that could be used as an alternative? Taste is secondary but the more neutral the better. Preferably the fat should also be reasonably ...
Linus's user avatar
  • 133
6 votes
1 answer
223 views

Does starch thickened custard get thinner after a few days?

A few days ago, I did a crème pâtissière (thick vanilla custard), using milk (300ml/1.25 cup) egg yolks (2) sugar (15g/1tbsp) potato starch (10g/1tbsp). The end result had a relatively thick ...
Lescurel's user avatar
  • 454
6 votes
7 answers
6k views

bread dough always too sticky

I have two recipes for bread; one is Julia Child's Sandwich bread and the other is honey wheat bread using the recipe on the back of the King Arthur wheat flour bag (can't find the recipe online for ...
Tori's user avatar
  • 69
1 vote
1 answer
131 views

Poured fondant that stays liquid

I need help regarding poured fondant - to be precise, I would like to have it more on the liquid side. I plan to use it as a chocolate bar filling, that is why I am asking :) The recipe I use in ...
anna's user avatar
  • 11
0 votes
0 answers
144 views

How do I keep my chocolate ganache in the right consistency?

I made a chocolate ganache and after a few hours in the fridge it was in the perfect consistency. I left it out of the fridge so it would be room temperature, and an hour later it became much harder. ...
MBEllis's user avatar
  • 123
-1 votes
2 answers
333 views

Thickening cream in a blender to increase fat content?

I've established that it's not possible(or a compromise at best) to mix other things in single cream to increase its fat content. I have 25% and 30%(rarer) cream available where I'm at, and I'd like ...
cst1992's user avatar
  • 121
2 votes
2 answers
178 views

Reason(s) for poor bread results

This past weekend I was fortunate enough to be gifted a standing mixer. My first project was James Beard's white bread. The end characteristics that I wish to improve on were: When attempting to de-...
Jason P Sallinger's user avatar
2 votes
1 answer
99 views

help with consistency of dough being made in bread machine

If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle is mixing it? Is there a finger test or ...
Toby's user avatar
  • 29
14 votes
1 answer
2k views

Why does cooking oatmeal starting with cold milk make it creamy?

I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that calls for adding the oatmeal to cold ...
StoneThrow's user avatar
2 votes
1 answer
2k 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 ...
Newtocookingandbaking's user avatar
4 votes
2 answers
579 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 ...
Newtocookingandbaking's user avatar
3 votes
1 answer
305 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 ...
Jason P Sallinger's user avatar
13 votes
1 answer
34k 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 ...
Bruder Lustig's user avatar
1 vote
0 answers
540 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 ...
Paul's user avatar
  • 131
4 votes
1 answer
1k 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 ...
Ruben van Bergen's user avatar
2 votes
0 answers
1k 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 ...
user2649681's user avatar
3 votes
3 answers
3k views

How to make a passion fruit mousse without gelatin?

I am Brazilian amateur cook. I wonder if there is any original recipe to make passion fruit mousse. Every time I do it, consistency is too runny and slightly aerated. Maybe the consistency to stay ...
Suhany's user avatar
  • 687
2 votes
2 answers
9k 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 ...
mathgenius's user avatar
4 votes
3 answers
817 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 ...
Kris's user avatar
  • 41
3 votes
2 answers
3k 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 ...
DominicM's user avatar
  • 133
1 vote
1 answer
795 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 ...
seeker's user avatar
  • 899
0 votes
1 answer
610 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 ...
user28762's user avatar
  • 119
0 votes
2 answers
65k 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 ...
Renae Lider's user avatar
2 votes
1 answer
2k 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 (...
チーズパン's user avatar
6 votes
6 answers
16k 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 ...
Brh's user avatar
  • 1,596
2 votes
1 answer
129 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 ...
user23699's user avatar
3 votes
2 answers
5k 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 ...
ahsteele's user avatar
  • 2,608
3 votes
7 answers
14k 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 ...
Jarede's user avatar
  • 507
4 votes
2 answers
2k 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 ...
Sam's user avatar
  • 41
8 votes
8 answers
72k 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 ...
bobobobo's user avatar
  • 444
8 votes
5 answers
103k 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 ...
Mien's user avatar
  • 13.4k
3 votes
2 answers
8k 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 ...
Homer's user avatar
  • 153
4 votes
5 answers
18k 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 ...
Tom Smilack's user avatar
2 votes
1 answer
348 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 ...
Dave's user avatar
  • 1,166
2 votes
1 answer
1k 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 ...
austinbv's user avatar
  • 121
4 votes
1 answer
5k 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 ...
Sven's user avatar
  • 1,969
0 votes
1 answer
390 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 "...
scottishpink's user avatar
5 votes
1 answer
333 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 ...
user avatar
1 vote
2 answers
1k 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 ...
Double AA's user avatar
  • 343
3 votes
2 answers
5k 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 ...
Mien's user avatar
  • 13.4k
6 votes
2 answers
623 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 ...
Mien's user avatar
  • 13.4k
4 votes
4 answers
48k 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 ...
rumtscho's user avatar
  • 139k