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Questions tagged [mixing]

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3
votes
2answers
67 views

How to spread dried blueberries evenly when using bread machine?

This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, they end up clustered at the bottom of the ...
1
vote
1answer
81 views

Irish Cream Manufacturing

What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys. Do you have to use a homogenizer, and is there alternatives so it doesn't ...
13
votes
2answers
1k views

What does it mean to overmix?

I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know ...
2
votes
2answers
76 views

When should I add red chili to an omelette?

Is there a proper time to add red chili to an omelette? How should it be mixed in?
3
votes
2answers
97 views

Mixing Ghee with Other Ingredients

I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried to cool it down some. I then combined ...
0
votes
1answer
235 views

If I mix rum, gin, vodka and scotch whisky, put it in a water bottle, and leave it for a month will it be safe to drink?

I mixed gin, vodka, rum and scotch whisky together, put it into a water bottle, and left it for about 1 month, would it make me sick If I drank it?
1
vote
0answers
75 views

shortbread brownie ingredient mistake

I accidentally added two eggs to a Ghiradelli premix shortbread cookie mix. (No eggs needed, just add melted butter.) This was supposed to be a base for shortbread brownies. What can I do??
2
votes
2answers
97 views

When you simmer certain spices in fat and water, where do the spices/nutrients go?

I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top. Will these ingredients and their ...
0
votes
1answer
247 views

Combining chicken and vegetables in sous vide

Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the veggies cook at 185F.
0
votes
1answer
122 views

Is onion good with leek?

I have onions and leek and I want to sautee the two together. Can I use both?
1
vote
1answer
3k views

Substitute for a Standing Mixer using a paddle

Many times I'll find a great-looking recipe that calls for a standing mixer. I haven't made buying one a priority yet. Usually I will make it anyway, using my hand mixer with beaters. I found one ...
-1
votes
0answers
57 views

How to prevent a tub of praline paste from hardening?

I'm asking this for the sake of my friend who is a patissiere and is developing tendonitis from the amount of day in, day out heavy lifting and stirring of viscous mixtures. Her worst adversary is ...
2
votes
1answer
155 views

Vegetable mill versus using a food processor for vegetables

What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an electric food processor for vegetables? The ...
-1
votes
1answer
331 views

Rubbery Naan bread

i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein level about 10.5% and absorbs more water. ...
1
vote
1answer
387 views

When making a sponge cake how does the method of combining ingredients effect the final product? [closed]

I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients such as milk, self-rising flour, plain flour and baking ...
1
vote
1answer
3k views

How to avoid flour lumps in the sponge cake?

I have a sponge cake recipe which has been in our family for a long time: 6 eggs 1.5 cups icing sugar 2.5 cups flour 1 cup milk 1 cup oil 1 tsp baking powder cardamom and saffron ...
1
vote
2answers
102 views

Is there a term for the blending of different recipies of the same type?

One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "B" and maybe even a unique ingredient ...
6
votes
1answer
179 views

Condensed milk doesn't mix well into iced coffee

I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk from a can or squeeze bottle, it never ...
2
votes
1answer
138 views

Dough getting into handheld mixer

Sometimes when baking the dough will quickly climb up one or both dough hooks of my handheld mixer and even end up in the machine if I'm not careful. Why is this? Is the dough too sticky, are the ...
4
votes
2answers
457 views

Material of my mixing bowl

I'm using a handheld mixer with a melamine mixing bowl. Lately I've noticed that the surface of the bowl at the bottom of the bowl feels irregular, and dark spots have begun to appear. Should I use a ...
4
votes
2answers
478 views

Is there such a thing as a tabletop conche?

Prompted by @JamesWilson's chocolate question, I am wondering if anyone makes a very small scale conche. I searched online but did not see anything obvious.
1
vote
1answer
182 views

Include salt in dry premix?

Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premixes will include any of the ff: flour, ...
2
votes
1answer
1k views

When and how much flour do I add when mixing dough?

I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing the hard work of kneading for me. My ...
4
votes
3answers
189 views

How to pump same amount of paste every time?

I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty (made of pepper flakes in an oil). The ...
1
vote
2answers
129 views

How to mix large amounts of sponge for bread?

I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an option because of time. Mixing by hand ...
2
votes
3answers
122 views

Where can I find an extremely slim wooden stirring spoon?

A friend of mine has this very slim wooden stirring spoon. It's handle is a little thicker than a pencil, and the spoon itself is about 1.5 inches wide. It does any amazing job of stirring and ...
1
vote
2answers
832 views

Putting raisins (etc) in bread, but avoiding the outside?

I make a simple bread dough in a large bowl, cover with plastic, and let it rest overnight. In the morning, I want to put some chocolate morsels and raisins in the dough, and then bake it. No ...
4
votes
1answer
252 views

Can raw egg yolks gelatinized from being stored be saved by blending and for which uses?

I had a recipe that called for four egg yolks, and I was saving the yolks in a little dish over a couple days until I had all four. By the time I got the last, the first couple had dried a little and ...
4
votes
2answers
435 views

How can goat milk be prepared to reduce the 'hairy' after taste it has?

I have bought goat milk as an alternative to cow milk. Others and myself say that there is a strong 'hairy' after taste which makes it less pleasant. Adding sugar does not dilute/reduce that taste. Is ...
5
votes
2answers
45k views

Correct measurement for chicken broth powder to water

I have some concentrated chicken broth powder in a jar but no instructions that explains how it should be mixed with water. What is the standard chicken broth powder to water mixture? I know that ...
2
votes
1answer
225 views

How do I promade

I was following a recipe and it stated: In a mixing bowl add soft butter Make it promade. What does that mean?
15
votes
6answers
2k views

Is there a reason for storing ground spices separately (unmixed)?

I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason ...
1
vote
1answer
213 views

How to fully incorporate cream cheese with pumpkin puree?

I have tried to incorporate softened cream cheese with pumpkin puree and it's never fully incorporated - small bits of cream cheese are left in the mix. How can this be prevented? I've tried 2 ...
0
votes
1answer
97 views

Would Annatto mixed with oleoresin paprika cause an allergic reaction?

Is it safe to mix annatto powder with oleoresin paprika to get a better color.
3
votes
1answer
692 views

Shallower bowl or longer dough hook for Kitchen Aid 7qt Stand Mixer?

I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find that either the 7qt bowl is too deep or the ...
2
votes
1answer
879 views

Problem making cakes and pancakes

There is an issue I face whenever I try to make cakes or pancakes in which egg yolks and egg whites must be separated. I try to achieve the thickened creamy mixture by whipping egg yolks with a ...
3
votes
6answers
9k views

In order to mix the cocoa powder in water/milk, is it a good idea to put the cocoa powder in the milk while heating it?

The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid. Will it not be a good idea to put the Cocoa powder in the liquid while heating it so that ...
11
votes
5answers
68k views

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, ...
5
votes
2answers
323 views

term for the fact that's easier to mix 2 things if the amount are different

I am asking this for a friend because we cannot find the answer in google (but did learn a lot about cocaine, dj mixers, bread, concrete and ligers). Seems like there must be a term/principle/...
2
votes
3answers
2k views

Caffeine pills don't dissolve in hot tea

I'm drinking Rooibos Vanilla Tea and I like to dissolve an 80 mg caffeine pill in it. I hand press the pills myself from pure caffeine powder. However, the pill doesn't dissolve very well in the tea. ...
2
votes
4answers
2k views

Why does caffeine taste bitter when added to tea?

Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter. Why doesn't caffeine that is already in the tea or in an energy drink taste bitter and how ...
0
votes
1answer
193 views

recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean? [closed]

Recipe from Great Grandma say's to sponge on 2 cups warm milk and 1 cup warm water. What does this mean?
4
votes
1answer
376 views

What do I need to consider when upgrading to a 40 quart mixer?

I have a cookie business. Currently I'm using a Kitchenaid 7 quart mixer and can only make 50 cookies at a time. I'm thinking of upgrading to a Hobart HL-400 40 quart mixer. I selected this brand ...
3
votes
1answer
266 views

What is the correct mixing method for this kind of batter?

I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs with sugar until white and fluffy. Then, I ...
26
votes
2answers
7k views

Coca Cola's Secret Recipe

If only two executives know the secret recipe of Coca Cola at any one time, and it is so well guarded, then how do they manufacture Coca Cola in plants without giving away this secret to the workers?
4
votes
3answers
8k views

Can I make my crumble topping in a mixer?

I have a basic crumb topping that I use to top fruit crumbles. It consists of 1 cup brown sugar, 1 cup flour, and 1/2 cup margarine. I like to make it in big batches and freeze in individual bags in ...
0
votes
1answer
166 views

My dough is too brown

According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe. When the recipe calls for both white ...
2
votes
1answer
439 views

Mix a cake in a bag

I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to save washing up (and in my case lack of ...
1
vote
2answers
1k views

How does your hand/stand mixer's speed effect the texture of your cookies?

I've read many recipes asking to mix sugar and butter at medium speed for about 5 minutes. Can I use slower speed and mix it a little bit longer? Will it make any different in the end? One more ...
0
votes
3answers
3k views

Rocky road seized up?

I tried to make rocky road and stuck exactly to the recipe which called for butter and syrup to be added to melted chocolate..but very single time I added the butter to the chocolate it just seized up?...