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Questions tagged [texture]

The tag has no usage guidance.

0
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2answers
30 views

How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...
5
votes
1answer
49 views

How to make rendang beef with a smooth and consistent texture?

New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly this BBC recipe. My end result was ...
3
votes
1answer
64 views

Plantain were not ready to puree, can they be saved?

I was planning in making plantain empanadas but the plantains were not really ready and after boiling them for a long time and trying to puree them they ended up being only a pile of crumbly plantain ...
3
votes
2answers
91 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
4answers
135 views

What kind of cookie breaks easily into multiple pieces when dropped?

Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies inside it. The kids will be dropping the ...
0
votes
2answers
184 views

How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite ...
3
votes
0answers
74 views

My Candy Apple is too brittle, how to prevent?

I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it. How can I prevent ...
2
votes
0answers
37 views

Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (...
1
vote
1answer
99 views

Can vinegar be used instead of alcohol in keeping sorbet soft/scoopable?

I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Would this actually work (is there ...
1
vote
1answer
411 views

Egg pasta vs. water+semolina pasta texture

I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs. Is it supposed to be like ...
13
votes
3answers
3k views

Bell peppers become either crunchy or soggy

Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem hard, then they become soggy and/or ...
2
votes
1answer
71 views

What actually happens if you pour a glaze over a loaf cake before it has cooled?

Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a glaze/coating over a still hot or warm cake?...
1
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0answers
47 views

Emulsifying homemade coconut milk? [duplicate]

I've been experimenting with fresh coconuts lately (they are amazing), but one thing I haven't figured out yet is how to make a nice creamy coconut milk. Mainly to make hot chocolate and eat with ...
1
vote
2answers
67 views

Are there negative effects of freezing for bread and cake?

Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in a layer then cool or freeze in the ...
2
votes
0answers
43 views

Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream maker. It is based on a recipe I found ...
0
votes
1answer
66 views

What are some make-ahead crunchy/crispy components that keep fairly well? [closed]

I'm wondering if you have any advice on crispy/crunchy components that keep fairly well (for a decent amount of time), either in the fridge/freezer or at room temperature. Occasionally, I'll make a ...
5
votes
1answer
105 views

What kind of frosting has similar texture to the major grocery brands?

I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar. Specifically, I like that the frosting ...
2
votes
0answers
61 views

How will this cookie crust consistency change if overworked?

My daughter is making pumpkin pie bars and the cookie crust instructions say the ingredients (listed below) need to be pulsed in the food processor until the mixture resembles coarse sand. She has ... ...
0
votes
2answers
334 views

water temperature affecting bread rolls texture!

I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that would be great : ) thank you!
3
votes
1answer
553 views

How to get Taiyaki crispy? Are they even supposed to be crispy?

My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluffy, chewy and soft, with molten Anko, the ...
2
votes
2answers
716 views

Why/when would grapes (and other fruits) have better flavor/texture when served chilled? [closed]

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a bunch of unrefrigerated, ...
1
vote
0answers
342 views

Grainy texture from creamed coconut

The other day, I made Tom Kha Gai (Thai coconut, chicken, mushroom, etc. soup) using creamed coconut and water, instead of coconut milk. That is, I dissolved/melted the creamed coconut in the hot ...
2
votes
0answers
139 views

What is the name of this peppermint stick candy?

I've had a hard time finding information online about peppermint candy sticks that are hard, but porous and brittle - the peppermint sticks of my youth. I believe the commercially available brand that ...
1
vote
2answers
5k views

Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steaks in the supermarket which I then cooked ...
2
votes
2answers
234 views

Applying a binder to chicken after wet marinating

I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm facing is that I'm not able to get nice and ...
2
votes
0answers
207 views

How to remedy rock-hard sugar-free ice cream

I am making sugar free ice cream, however I obviously have run into many issues. The first is that my ice cream is freezing hard as a rock when left overnight. When reading the forums on many ...
1
vote
2answers
1k views

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy texture when finished. I have tried mince ...
2
votes
2answers
2k views

My rhubarb pie is runny

I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.
3
votes
3answers
405 views

Sugar Free Chocolate Cake Too Dense

Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something nice for his birthday. This recipe is ...
0
votes
2answers
3k views

How to have flaky chicken breading [duplicate]

How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I also don't want to use breadcrumbs for this. Can anyone suggest ...
6
votes
3answers
2k views

How to make ridge structure of crispy chicken

In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the ...
5
votes
2answers
3k views

Homemade ice cream texture gritty, sandy?

Made my own ice cream today using one of the Cuisnart ice cream machines. Followed the recipe down to a T and after trying out the ice cream it had this disgusting sandy, gritty texture to it. Recipe:...
0
votes
1answer
387 views

My posset curdled, is it salvageable?

Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
3
votes
2answers
298 views

Could adding oil to boil benefit the taste and texture of the pasta?

Note to mods: this is not a duplicate. I am not concerned about pasta sticking. Note to anyone who wants to stand on their heritage and say only their way is best: I am Italian, I am 45, I have been ...
4
votes
1answer
382 views

Second quesadilla made on my panini press is not as crispy as the first

I like to make quesadillas on my panini press. I typically make two for a meal. Here is what I do: Preheat the panini press to medium-high. While heating, assemble the quesadillas. I typically add ...
3
votes
2answers
422 views

How to cook ground turkey so it remains more clumpy and chunky?

I am trying to make a pizza with broccoli rabe and ground turkey, and I want to cook the ground turkey so it remains slightly clumpy (such as when sausage is cooked). How do I do that?
1
vote
2answers
2k views

How to improve the texture of frozen yogurt?

I made some frozen yogurt for the first time yesterday. It turned out better than I feared, but had two problems: It had some ice crystals, and was more sorbet-like than ice-creamy. Once served, it ...
12
votes
4answers
714 views

Vegan patty binders

I am looking to understand the nature of how binders work. I made patties the other day. A potato, two carrots, a can of black beans, a bit of bread crumbs. It blended to a decent grainy slush and ...
2
votes
1answer
334 views

How can I keep streusel topping from getting soggy?

I make this Sweet potato casserole for Thanksgiving, it has a streusel like topping. Usually I can bake this at the destination, but this year I need to bake at home and take. I have a baking dish ...
11
votes
2answers
1k views

Why aren't my macarons as soft as professional ones?

I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a bite, it was still nice and soft. The ...
4
votes
1answer
813 views

Chewy, Moist & Bit Uncooked Bread

I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolling it , rising again over 2 hours. Till ...
9
votes
4answers
9k views

How to prevent eggplant having a tough or rubbery texture

I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("...
2
votes
1answer
415 views

How smooth is peanut butter?

I want to make 'cookie butter' (cookies, oil, powdered sugar, Xmas spices). My food processor doesn't grind the cookies fine enough. It still feels gritty on the tongue. So I am looking at buying a ...
5
votes
1answer
571 views

What will happen if you bake seized chocolate into a batter?

Melted chocolate is known to seize badly if it comes into contact with small amounts of water. Ideally, when wetted more and mixed, it should get better again, although I think I remember cases where ...
1
vote
1answer
432 views

What compound can make crunchy biscuits?

I want to make Belvita like biscuits. What ingredients do I need to put or not to obtain a crunchy texture (but not a really hard like biscotti). Is "height of the biscuit a important factor ? Here ...
2
votes
1answer
72 views

Making a dip ahead of time

I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the ...
0
votes
5answers
980 views

How can I thicken my smoothie without frozen ingredients?

I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)" Normally, I put in my smoothies a ...
1
vote
1answer
84 views

Flour Blend for Seoul Chicken?

The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would be optimal for getting a crispy wing?
2
votes
1answer
96 views

How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no ...
0
votes
2answers
2k views

How to make Meatloaf bond?

I just made meatloaf by mixing 90% ground beef with shredded cheddar cheese, milk, an egg, and oats. I cooked it on 350 degrees for 50 minutes. It tastes fine but the mixture is kind of mushy and ...