Questions tagged [texture]

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Will freezing homemade brownies affect the texture and taste?

I have recently frozen two cakes and then served to positive feedback. I'm wondering if the same would be true for chocolate brownies, as well as blondies. I'm considering making them tomorrow (...
Jason P Sallinger's user avatar
0 votes
0 answers
48 views

We make fresh soymilk and gypsum How and why does my silken tofu turn mushy and not jelly like?

We make fresh soymilk and gypsum to make silken tofu or toffu pudding.How and why does my silken tofu turn mushy and not jelly like? What is the temperature the milk has to have for it to be ready to ...
user106785's user avatar
2 votes
1 answer
106 views

How to fix pancakey cookies after substituting yogurt for eggs?

I made a cardamom cookie batter using this recipe but using cardamom instead of lemon. I had no eggs, so I tried substituting Greek yogurt (non-fat, since that’s what I had). First batch I made have ...
Josie's user avatar
  • 21
1 vote
1 answer
111 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
2 votes
0 answers
120 views

Should substituting about half of the sugar with erythritol make cookies lose all crispness?

There are some chocolate chip cookies I've made a couple of times made of (clarified) butter, sugar, oatmeal plus (white or whole wheat) flour, (a small amount of) egg, chocolate chips, vanilla, salt ...
TLSO's user avatar
  • 281
9 votes
7 answers
3k views

How can I filter the solids out of my homemade pumpkin spice syrup?

I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with ...
Wes Sayeed's user avatar
15 votes
3 answers
5k views

Why does baking cooked rice not overcook it?

Many recipes like stuffed peppers call for baking already fully cooked rice for upwards of an hour at ~375 F. I’m surprised the grains come out intact and texturally not that different than before ...
Blythe Simmons's user avatar
1 vote
0 answers
180 views

Agar agar lumping too early

I decided to use agar agar for the first time, to make vegan kaki "golden latte" pots. Following the manufacturer's instructions, I mixed the agar agar powder into the liquid (at first only ...
rumtscho's user avatar
  • 139k
7 votes
2 answers
399 views

Firm vs. crisp vs. crunchy for apples

I see these terms used to describe apples on signage at markets and I'm wondering whether they are meant to imply different things and if so what? For example, this page uses the terms "firm"...
ChaseMedallion's user avatar
19 votes
1 answer
5k views

Why do I need sugar syrup for slush?

The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar. To my understanding, both water and sugar ...
Vladimir Cravero's user avatar
0 votes
2 answers
527 views

How can I make my baguette dough softer and more elastic?

I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations. My baguettes are OK but I'm looking ...
Quentin's user avatar
  • 123
21 votes
3 answers
6k views

Why do gelatin sheets have a diamond pattern?

Why do gelatin sheets have a diamond pattern? Are they perforations? Are they for measurement? Are they for brand recognition or marketing or just aesthetics?
Enkarht Khani's user avatar
10 votes
3 answers
1k views

Why we use bronze die (and not steel) for pasta extrusion?

I found many research papers on differences between Teflon and bronze die for pasta extrusion but there are no comparisons between bronze vs steel/brass/any other metal dies. Why we still stick to ...
infor7's user avatar
  • 111
8 votes
4 answers
2k views

Trying to recreate my grandmother's buttermilk biscuits

My grandmother made the best biscuits in the world. She made them 7 days a week, and cooked them on a cast iron skillet without any sides. They were always perfectly browned and the bread inside was ...
boatcoder's user avatar
  • 221
1 vote
0 answers
134 views

Could oat flour be the cause of gritty texture in chic chip cookies?

I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
Alison's user avatar
  • 11
2 votes
1 answer
2k views

Will substituting evaporated milk for whole milk change the flavor or texture of custard

When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
Mary Ellen's user avatar
3 votes
0 answers
231 views

How to improve the texture of popping/bursting boba spheres with reverse spherification?

I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "hard, plastic texture" that burst ...
Hayme's user avatar
  • 51
2 votes
2 answers
2k views

Why is meat sometimes tender and sometimes tough when cooked for a long time?

If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender. What determines whether meat becomes tough or tender when ...
Hawkings's user avatar
  • 121
1 vote
3 answers
208 views

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose?

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose? Is there a way to achieve a crunchy texture with a cheese by cooking it, or a ...
Need Inspiration's user avatar
-1 votes
1 answer
131 views

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?) ...
personjerry's user avatar
1 vote
1 answer
170 views

How can I improve the outer texture of my lemon poppy seed bundt cake? It is tender and moist in the inside but dry on the outside

My lemon poppy seed bundt cake ingredients: Plain flour 450g Baking powder 1 1/2 tsp Baking soda 1/2 tsp Salt 1/2 tsp Butter 198g Sugar 440g Large eggs 4 Vanilla 1 tsp Lemon juice 85g Lemon zest 2 ...
Laleh's user avatar
  • 11
0 votes
0 answers
210 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 ...
DateMate's user avatar
2 votes
2 answers
237 views

Cooking custard for crème brûlée macarons

I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar for the shatter-y effect, and a vanilla bean custard ...
JoDraX's user avatar
  • 123
2 votes
2 answers
2k views

Why did my cod turn into a hockey puck

I have a way of cooking cod loin which has never failed me before. This time, large parts of each loin became so rubbery as to be unchewable. I know several things that deviated from my usual recipe,...
user avatar
0 votes
1 answer
146 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
4 votes
1 answer
1k views

Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the ...
Timothy Ndichu's user avatar
1 vote
1 answer
589 views

Brisket been cooking for 4 hours and rock hard -- what am I doing wrong?

I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it ...
nachime's user avatar
  • 111
0 votes
1 answer
439 views

Is it normal for parts of fresh ginger to be chewy?

I have been trying to select fresh ginger by buying hands which are not wrinkled, light brown, hand peel-able, etc. What I have found is that on some days eating raw ginger complete melts in my mouth ...
James Wilson's user avatar
  • 3,835
0 votes
1 answer
115 views

Plant-based lamb?

How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of lamb?"
Geremia's user avatar
  • 1,082
0 votes
1 answer
134 views

Can you bake or grill well done lamb chops that are also soft?

I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result ...
James Wilson's user avatar
  • 3,835
-2 votes
2 answers
249 views

Should canned fish be flaky?

Properly cooked fish is meant to be flaky and not tough or chewy. I just had some canned mackerel and noticed it was not flaky but rather a bit tough and chewy. Is it just a bad batch or does the ...
James Wilson's user avatar
  • 3,835
0 votes
2 answers
881 views

how to make fruit-juice flavored gelatin firm vs watery?

I have been mixing unflavored gelatin with fruit juice to make flavored jello dessert (to have a healthier and more natural, as well as cheaper fruit jello dessert). I mix the proportions of gelatin ...
Isabella Leonarda's user avatar
3 votes
1 answer
222 views

Why has my cold smoking stopped working?

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and ...
Mitzi Fox's user avatar
1 vote
2 answers
460 views

egg-wash role in having soft bread buns

As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash ...
Gigili's user avatar
  • 1,773
1 vote
2 answers
490 views

How to obtain the soft and pillowy texture in bread?

Here's a bread recipe (probably a type of Turkish bread): 1 cup of warm milk (200 ml) 1 tea cup of warm water (150 ml) 1 tea cup of oil 1 tea spoon of salt 1.5 tablespoons of sugar, half a pack of ...
Gigili's user avatar
  • 1,773
3 votes
2 answers
2k views

Cooking a mix of raw and cooked meat

I have cooked meat that is fully prepared, I like its taste but not its texture. I want to mince it, add it to some raw minced meat and prepare something from the entire mass. What is the correct way ...
SIMEL's user avatar
  • 629
2 votes
0 answers
91 views

Adding xanthin gum to regular flour containing gluten

I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional improvements to the texture when using ...
Avba's user avatar
  • 121
3 votes
3 answers
693 views

Why do my English muffins have such a tough crust?

I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for the 100% hydration of the starter, the ...
Brian K1LI's user avatar
2 votes
1 answer
838 views

What should the texture of meringue be in a lemon meringue pie?

After the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assuming it isn't supposed to be crispy, the ...
margalo's user avatar
  • 576
3 votes
1 answer
1k views

My cake is moist but crumbly

I have always used this recipe and this turns out really soft and moist, but also crumbly. How can I fix it? Here are the ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus ...
Geethika Ashok's user avatar
3 votes
2 answers
3k views

What causes dough made from coconut flour to not stick together?

I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a ...
user8714896's user avatar
1 vote
0 answers
387 views

Does beef round have a lot of collagen

I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I've read that beef rounds (some say all ...
fogeidaihok's user avatar
2 votes
0 answers
54 views

how to make sweet potato fries crunchy? [duplicate]

I wanted to make sweet potato fries but it was very disappointing and not crunchy at all. I put the first batch in a medium-heat oil and left them for a while, they got out all soggy. I turned up the ...
Sarah BDnO's user avatar
8 votes
2 answers
2k views

UK Pork roast: why can't I make crisp crackling?

I have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago, and now I just can't. I first tried buying in the ...
j4nd3r53n's user avatar
  • 436
13 votes
5 answers
13k views

Chocolate won’t harden up on my cookies

I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help the situation, or is this just a sticky,...
Catherine's user avatar
  • 131
2 votes
2 answers
310 views

Baking bread with a firm texture that doesn't grow mold

I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in three days. How can I get a firmer ...
s kessema's user avatar
5 votes
3 answers
3k views

What causes air pockets in crepes?

I am cooking crêpes using the basic recipe: 1 egg, 250 ml (8.5 oz) full-fat milk, 250 ml (8.5oz) water, 200 g (1.4 cup) regular wheat flour, a pinch of salt. I let it sit for an hour+ in the fridge ...
Yulia V's user avatar
  • 693
4 votes
2 answers
628 views

My black glutinous rice is not chewy at all?

I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights boiled it slow cooked it steamed it I ...
Amy's user avatar
  • 41
6 votes
1 answer
255 views

Why does refined coconut oil make cookies chewy?

I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did some research. I saw a lot of recipes ...
J007B's user avatar
  • 287
1 vote
1 answer
172 views

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 ...
Darth Pudden's user avatar