Questions tagged [moisture]
The moisture tag has no usage guidance.
41 questions
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Does fully frozen food (bread) give off any moisture?
Or "does bread benefit from being in a sealed bag once frozen?"
I bake bread rolls regularly and freeze them in sealed plastic bags, and then I thaw one or two at a time. Sometimes I don't ...
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4
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1
answer
151
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How do I keep French bread loaves from drying out while in the Couche?
When rising my french bread loaves or baguettes: how do I keep them moist enough to expand without making a mess of the couche?
Ciabattas for instance have short proofing times as they still have ...
- 43
4
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4
answers
6k
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Miracle whip vs. Mayonnaise for Pasta or Potato salad
I am wondering if anybody knows if Miracle whip adds more moisture to your pasta salad vs Mayo. Mine always seems to be swimming in liquid a day later. Also I was thinking that boiling the pasta a ...
- 41
2
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3
answers
8k
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Is it safe to put silica gel packets in spices?
I know it's pretty safe (even recommended) to store food in cabinets that have silica gel packs. I'm wondering if it is safe (and a good idea) to put the sealed silica gel packets directly into the ...
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4
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My roasted vegetables turned out soggy, can I roast them again to make them crispy?
I was attempting to roast a head of cauliflower with olive oil and seasonings so it comes out crispy. Following the instructions, I roasted it for 35 minutes at 450°F (the recipe said 30 minutes, but ...
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1
answer
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What determines if something is easy to chew? A lot of liquid or totally dehydrated?
On one hand, we have foods like jelly or melted cheese which are primarily liquid and seem very easy to eat and swallow. On the other hand, we have astronaut food or some pastries (or cotton candy?) ...
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2
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0
answers
242
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Dehydrate Jaggery
I want to use jaggery powder in a recipe which is meant to be long stored. I am unable to find how to dehydrate jaggery block and then form powder to remove moisture content from jaggery. Any ideas?
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2
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1
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Condensation between parchment paper and cake pan
I tried the following recipe for making Basque Burnt Cheesecake.
430g cream cheese, room temperature
120g caster sugar
3 large
eggs, room temp (approx 150g of eggs without shell)
270g heavy
cream/...
- 1,583
1
vote
1
answer
190
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How do I convert a British biscuit recipe to a moister American style cookie?
I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea.
My partner enjoys American style moist cookies. She ...
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6
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What's the best way to keep cover of a pan slightly opened?
If you need to keep cover of pan or bowl slightly opened during cooking, what's the best way to do this. May be there is devices for that, if so preferably non-metal. Specifically glass bowl like ...
- 449
2
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2
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How do you fat into meat when grilling or is there a better cooking method?
I want more of the fat to stay in the meat when grilling. It seems grilling is the best way to do this since wet heat methods boil the fat out, frying takes it out then puts it back in however I ...
- 4,113
3
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2
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How does sous vide cooking time affect moisture (final weight) of meat?
I know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F will lead to a much drier steak than ...
- 1,902
17
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2
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Why does my banana bread have a moist top?
My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it!...
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2
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How to remove moisture from cheese that is stored in a liquid?
Certain cheeses, such as halloumi and mozzarella, are often stored in sealed packages that are filled with liquid rather than air (I'm assuming to help to preserve it for longer).
However, this tends ...
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4
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2
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What causes deviled eggs to 'weep'?
I've made deviled eggs hundreds of times over the years. On rare occasion, after being refrigerated, they weep.
I always follow the same procedure, making sure that the egg whites are completely dry ...
- 18.3k
10
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6
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Cooked or raw mushrooms on pizza?
Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollection they're more thinly sliced than the ...
- 4,959
2
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1
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Best way to cook rice to serve cold later?
I thought it wasn't possible to find a prepared rice that is worth being eaten cold, but I tried a prepared meal from a catering which came with tender and moist rice (even without reheating). Mine ...
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1
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3k
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Can I reuse dessicant?
I was wondering if I could reuse dessicants from storebought goods. I throw a lot of dessicant packets in the bin from seaweed (dried). I also found some in packets of tortillas, but threw them in the ...
- 163
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1
answer
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How does ambient humidity of flour storage influence dough?
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our site too.
Is it really true? I don't ...
- 141k
1
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2
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Flourless cookies form "skin" that seals in moisture
I've developed a sort of recipe for flourless low-cal cookies which, so far, actually works pretty well, resulting in a soft scone-type confection, but I'm having one problem with it: upon baking, the ...
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Moisture of the product
I noticed that after some time the gummy bears are really sticky after eating one of the packets of gummy bears and having them glued to my hands. Where does that moisture comes from and what is the ...
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3
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1
answer
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How do I make this quick-bread recipe less moist?
I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it helps, but is there something I'm ...
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1
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Difference between brown sugar and white sugar?
While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...
4
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3
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10k
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How can I remove moisture from my onions?
Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use.
However, the onions have been too ...
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1
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4
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how to regain moisture into already made cold rolls/spring rolls
I made some cold rolls with carrot, cucumber, capsicum and chicken in rice paper rolls. we ate some yesterday but had some leftover. We put damp kitchen towel into the bottom of a container and one on ...
1
vote
1
answer
712
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Pizza dough texture and workability
I make my pizza dough with the following ingredients:
2 cups bread flour
1 cup whole wheat flour
2 teaspoons instant yeast
2 teaspoons coarse kosher salt
2 tablespoons extra virgin olive oil
1 cup ...
- 383
9
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4
answers
1k
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How can I make sugarless chocolate brownies more moist
I am making chocolate brownies without sugar using the following ingredients:
cocoa nibs, 1 & 1/4 cups
carob powder, 1/4 cup
margarine, 125 g
flour, 50 g
stevia, 1 tablespoon
vanilla essence, 2 ...
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vote
4
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888
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What is the inside texture of a Japanese croquette?
I made croquettes the other day using http://www.japanesecooking101.com/potato-korokke-recipe/ recipe
but it was really dry inside. I'm not sure where I made the mistake.
Is it expected to be dry or ...
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1
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2
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The quantity of which ingredients should be increased to raise the moistness of a cake?
I tried this recipe and found the result to be quite dry for my taste.
It contains milk, oil, and eggs.
Which among the three should be increased to how much amount in order to raise the moistness ...
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3
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2
answers
172
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Adding moisture to gluten free muffins
I am using the following list of ingredients in trying to make gluten free, grain free, egg free, sugar free muffins. The texture turned out a bit too dry. Increasing which ingredient would give a ...
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0
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2
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Is Microwaving considered dry heat or moist heat and why?
I am wondering if microwaving food is considered dry heat or moist heat.
It has a similarity to frying in oil as it doesn't heat it in water. And I know frying in oil is dry heat.
But if I put bread ...
- 307
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1
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brown sugar has gained some moisture, want to remove
I assume this question generalizes to items such as flour.
I kept brown sugar in the plastic bag it came in, in the refrigerator. Due to frequent use, it has built up clumps due to moisture. I've ...
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2
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2
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10k
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cake undercooked or too wet?
I recently tried this recipe:
http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/
with the following modifications:
I didn't have any butter, so I substituted 1/3c olive oil and 2 pureed ...
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2
votes
2
answers
367
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Refrigerated lunchboxes turn soggy
When I steam vegetables or boil rice I leave it to cool off for a few hours and then put it into a plastic lunch box and then into the fridge. After a day the vegetables get very soggy with a pool of ...
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2
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How can I make zucchini bread less moist?
I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe ...
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2
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Can I make sweetened coconut from dried coconut?
In my pantry, I have a bag of dried & shredded coconut. I want to use it, but all recipes I come across ask for sweetened coconut. That coconut also looks a lot more moist than mine.
Is there a ...
- 13.4k
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2
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why is cooking in oil or fat considered dry heating?
Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
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3
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What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, softness, moisture of bread based desserts ...
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6
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How do I ensure my cooked meat turns out moist?
I don't cook meat very often, however when I do it often turns out "dry" rather than moist and juicy.
How do I ensure my cooked meat turns out moist?
thermometer?
braise the meat?
cook less time?
...
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26
votes
15
answers
156k
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How to quickly soften hard, dried out brown sugar
I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an ...
- 1,648
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How to keep thin sponge bases moist?
I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of ...
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