Questions tagged [mixing]

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7 votes
1 answer
600 views

When should I use a rounded balloon whisk attachment vs a bulb-shaped balloon whisk attachment

Many electric whisks come with two balloon whisk attachments: A bulb-shaped whisk and a rounded whisk. Is there a specific reason I should prefer one or the other? Both seem to yield similar results.
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  • 191
0 votes
0 answers
63 views

Date bars are too sticky

I am making date bars very similar to nakd bars but keeping running into the same problem when making them. The bars are way too sticky! I used the following ingredients Dates Freeze dried ...
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0 votes
2 answers
83 views

Making how much batter will result in over-mixing?

This page, tip #9 "Don’t Double the Recipe" suggests that making too much batter results in over-mixing, and, consequently, in a dense (as opposed to fluffy) cake. Is it correct? Could you ...
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  • 693
0 votes
1 answer
157 views

Why it is not recommended to mix the milk of different days?

A vendor supplies a half liter of milk daily. Some times, due to variety of reasons, I arrive at a situation that I need to handle milk of 3 consecutive days i.e., 1.5 liter. Elder and experienced ...
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  • 203
1 vote
1 answer
276 views

Lentils and barley used together

In Polish Sausage Lentil soup, can I use some barley to replace some lentils - can I mix the two? Same question only opposite - in Turkey, Tomato, Barley soup, can I also use some lentils?
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4 votes
1 answer
839 views

Should I have been able to melt white chocolate and marshmallows together?

My daughter and I were making cake pops, and were a little short of white chocolate for the coating. We thought we'd try a white chocolate/marshmallow coating instead. I didn't weigh the marshmallows ...
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  • 38.6k
2 votes
1 answer
168 views

Is there any benefit to mixing bread dough by hand?

A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it ...
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  • 607
2 votes
0 answers
76 views

How is mixing time influenced when using a sourdough starter?

I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough ...
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0 votes
2 answers
254 views

How to calculate mixing ingredients to a certain fat percentage?

Given two ingredients, one with 42% fat and one with 3% fat, how can I calculate how much I will need of each to get 9% fat?
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1 vote
0 answers
149 views

Binding oil to glucose in candy

I'm trying to mix (coconut) oil into glucose using sunflower lecithin as an emulsifying agent, this is being mixed into a candy (vegan) mix that consists mainly of glucose syrup, pectin, colouring and ...
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11 votes
2 answers
4k views

Is folding with a spatula really necessary?

In most recipes involving whipped egg whites or whipped cream, you are instructed to fold a the whipped mixture in parts (thirds) into the non-whipped mixture using a spatula. For example, angel food ...
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  • 1,729
2 votes
2 answers
4k views

Can I make drinking milk with evaporated milk?

Can I mix evaporated milk with water to make milk to drink? I am finding it hard to get to the store to get milk.
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3 votes
1 answer
115 views

Should you layer Greek yoghurt on porridge oats or mix it in with the porridge oats?

I am experimenting with creating overnight oats with Greek yoghurt. However, I was not sure whether to layer the yoghurt on top of the oats with multiple layers of oats and yoghurt, or to mix in the ...
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0 votes
1 answer
102 views

Mixing vegetables in a blender (e.g. for soup) - does the percentage of fiber decline?

Imagine you have some food (e.g. 100g of mushrooms) and you mix them to a soup. To what degree the percentage of (insoluble) fiber is affected? I don't mean the question "raw" vs. "cooked", just the ...
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  • 101
2 votes
1 answer
83 views

What gives the sponginess of a Chiffon Cake?

I tried baking this receipt and followed the instructions https://www.youtube.com/watch?v=nYQ5uc6plCs The cake turns out ok but it's not a sponge like shown, its a bit more compressed and droopy. Any ...
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  • 193
3 votes
2 answers
2k views

Mixing cheesecake batter with an immersion blender

I have read various recipes suggesting that when adding eggs to cheesecake batter, it is better to incorporate them with as little mixing as possible, to avoid aerating the mixture. The idea is that ...
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0 votes
1 answer
146 views

Is it just as effective to mix fat in at the end of a curry?

I usually cook low fat curry i.e with fat removed. Since we still need fat before eating the curry I melt a bit of premade tallow in the microwave then I add the curry to it and mix. I'm wondering ...
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  • 3,757
4 votes
1 answer
806 views

Incorporating Italian meringue into mousse

Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue last. However, the Italian meringue was a ...
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0 votes
1 answer
582 views

Why is honey and mustard mixed together runny?

When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey. When I pour mustard, it's also ...
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  • 109
3 votes
2 answers
127 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 ...
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3 votes
1 answer
620 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 ...
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  • 31
12 votes
2 answers
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 ...
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2 votes
2 answers
421 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?
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  • 111
3 votes
2 answers
408 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 ...
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0 votes
1 answer
2k 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?
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2 votes
2 answers
296 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 ...
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  • 3,757
0 votes
1 answer
362 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.
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0 votes
1 answer
161 views

Is onion good with leek?

I have onions and leek and I want to sautee the two together. Can I use both?
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1 vote
1 answer
13k 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 ...
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2 votes
1 answer
349 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 ...
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0 votes
1 answer
2k 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. ...
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2 votes
1 answer
896 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 ...
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1 vote
1 answer
10k 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 ...
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1 vote
2 answers
565 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 ...
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5 votes
1 answer
433 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 ...
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2 votes
1 answer
568 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 ...
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4 votes
2 answers
2k 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 ...
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4 votes
2 answers
538 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.
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  • 2,708
1 vote
1 answer
449 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, ...
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  • 1,380
2 votes
1 answer
3k 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 ...
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  • 123
3 votes
3 answers
221 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 ...
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  • 131
1 vote
2 answers
234 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 ...
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2 votes
3 answers
439 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 ...
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1 vote
2 answers
2k 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 ...
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  • 499
4 votes
1 answer
647 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 ...
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  • 11.6k
4 votes
2 answers
1k 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 ...
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  • 807
5 votes
2 answers
93k 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 ...
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  • 174
2 votes
1 answer
497 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?
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15 votes
6 answers
3k 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 ...
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  • 317
1 vote
1 answer
311 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 ...
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