22 votes

What does it mean to overmix?

Mixing strengthens the gluten structure in recipes that use wheat flours. In breads, for example, this is a good thing, as that structure is what allows gasses to be trapped inside, and provides the ...
moscafj's user avatar
  • 74.9k
18 votes

Is folding with a spatula really necessary?

The mechanism of a whisk is very different from a spatula. One is able to very gently fold the ingredients with a spatula while minimizing mixing. A whisk's tines will cause much more damage to the ...
myklbykl's user avatar
  • 5,084
8 votes

Can you overmix a gluten-free cake?

I run a gluten free bakery and yes, over mixing is a concern for many cake batters, cookie doughs, pie crusts, etc. I find, what makes overmixing an issue is the gums used in the recipes. This being ...
Matthew's user avatar
  • 81
7 votes
Accepted

Is there such a thing as a tabletop conche?

Stone based electrical wet grinders (not to confused with "wet/dry grinders", which are a type of blender), as are used in indian cuisine, have been used/modified by some chocolate enthusiasts as ...
rackandboneman's user avatar
7 votes
Accepted

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

The point of overnight oats is to allow the oats time to hydrate slowly at a cool temperature, rather than cooking them in water. So it's best to have them well-mixed with the liquid they'll be ...
Sneftel's user avatar
  • 29.1k
6 votes
Accepted

Substitute for a Standing Mixer using a paddle

A paddle mixes denser ingredients vs a wisk attachment that will aerate light ingredients. Things mixed with a paddle are always intended to be completely mixed- as opposed to folding or cutting which ...
Sobachatina's user avatar
  • 47.5k
6 votes

Is folding with a spatula really necessary?

While the conventional wisdom is to fold with a spatula, several online resources suggest that folding with a whisk actually deflates less. Epicurious prefers a balloon whisk to a spatula That ...
2cents's user avatar
  • 752
6 votes

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

Even when kept refrigerated, milk gradually spoils due to micro organisms. In case the first day's milk was on the threshold of spoiling, you are effectively bringing the third days milk also to that ...
AJN's user avatar
  • 183
6 votes

Making how much batter will result in over-mixing?

The amount is only restricted by the capacity of the tools you have at hand. The point is, don't mix too much. If you have a bowl, filled to the brim, you will have to mix a lot more to get all of ...
moscafj's user avatar
  • 74.9k
5 votes

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

Fusion is a great word for a thorough mixing of things, conveying the idea of almost welding them together. So I see what your friend means when she describes your fusing together of different recipes ...
Lorel C.'s user avatar
  • 7,112
5 votes
Accepted

Condensed milk doesn't mix well into iced coffee

It definitely works if everything is room temperature or a bit warmer, maybe 20-30C (68-86F), and it definitely won't work if it's all pretty cold. It sounds like you may be a little too far on the ...
Cascabel's user avatar
  • 58.2k
5 votes

Is there such a thing as a tabletop conche?

Yes, there are small scale conches available - e.g. this 8kg machine1. Whether this qualifies as "very small scale" is for you to decide. 1 No endorsement, just a random example.
Stephie's user avatar
  • 59.6k
5 votes

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

Rolling it up with the stuff inside is not only a reasonable way to do this, it's a really common kind of bread. Try searching for "raisin swirl bread" - usually this means cinnamon-raisin swirl bread,...
Cascabel's user avatar
  • 58.2k
5 votes

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

Finally reporting back, once I noticed I hadn't written this up yet. The reconstituted egg yolks work, with a few quirks. After blending them with water, I had let them sit for a while - to make ...
Megha's user avatar
  • 11.8k
5 votes

Combining chicken and vegetables in sous vide

Cook the vegetables, chill and refrigerate. Cook the chicken, toss in the vegetables to reheat...or, use two circulators.
moscafj's user avatar
  • 74.9k
5 votes

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?

Gin, vodka, rum and whisky are all distilled spirits, so you'd be essentially mixing up essentially four versions of same thing and get to a different version of the same thing. Individually the ...
Ross Ridge's user avatar
  • 2,176
5 votes

Mixing Ghee with Other Ingredients

There's two methods for this, which can also be combined. The first, as several people have mentioned, is to make sure that the eggs and water are slightly above room temperature. At 27C/80F ghee (...
FuzzyChef's user avatar
  • 64.3k
5 votes

Making how much batter will result in over-mixing?

The question in your title has no answer, even though the information you found is, by itself, correct. The article is correct in that, when attempting to make too large batches of cake batter, you ...
rumtscho's user avatar
  • 139k
5 votes
Accepted

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

This is a little speculative, but I'd use the taller one for larger depths, and the more spherical one for shallower work. You could use the elongated one for everything, except if you have a small ...
Chris H's user avatar
  • 44.1k
4 votes
Accepted

Correct measurement for chicken broth powder to water

While I totally agree with the other answer that this is depending on what you like, I have googled and found directions from two different well-known brands. Knorr and Maggi actually have very ...
Mien's user avatar
  • 13.3k
4 votes

Correct measurement for chicken broth powder to water

The amount is totally subjective. In general, I prefer lighter amounts in soups and heavier amounts in any flavorings (I.e collard greens or broth powder used as spice.) Cooking is really more art ...
user43493's user avatar
4 votes

How to pump same amount of paste every time?

This thought came to me, and is so different from my first answer I don't think it makes a good edit to that... If the product is really made of pepper flakes in an oil rather than mix a batch ...
Ecnerwal's user avatar
  • 17.6k
4 votes
Accepted

Material of my mixing bowl

Melamine is quite a soft material and wears quickly. Not only would metal and hard plastic mixing utensils wear it down, abrasive ingredients like sugar, oats and so on would take little bits off the ...
user110084's user avatar
  • 2,756
4 votes
Accepted

Include salt in dry premix?

I say, go ahead and include the salt with the dry ingredients. Polar or non-polar may be critical if you are in a chem lab, but in the kitchen this is my reasoning: 1) Most recipes I have seen for ...
Lorel C.'s user avatar
  • 7,112
4 votes
Accepted

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

I don't know that there's really a name for it beyond "combining recipes" or more generally "modifying/changing/tweaking recipes." If your goal is to get the best of both worlds, then you could ...
Cascabel's user avatar
  • 58.2k
4 votes

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

Generally speaking, a sponge cake recipe needs to create and trap a bubble structure in a mixture of protein, sugar, and starch. Since there are a number of ways to do this, there are a number of ...
ChefAndy's user avatar
  • 3,063
4 votes

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

Chemically fat and water are much different. Fat is an organic with very little polarity. Water is a non-organic and very polar. Polar means one side is positive and another side is negative. In ...
paparazzo's user avatar
  • 6,308
4 votes

Can I make drinking milk with evaporated milk?

You can make something approximately 'milk-like' though it will taste more like that revolting UHT stuff they put in hotel rooms with the tea & coffee. It will never go back to being 'fresh milk'. ...
Tetsujin's user avatar
  • 29.7k
4 votes

Is there any benefit to mixing bread dough by hand?

You can achieve great results by hand or using a machine, it's a matter of technique. I prefer kneading by hand as it has the advantage that you can feel the texture of the dough change, and through ...
GdD's user avatar
  • 76.2k
3 votes
Accepted

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

I'll convert my comment into an answer, based on your request for help or suggestions. Bread formulas are created using the "Baker's Percentage Method". It is expressed in the amount of liquid in ...
moscafj's user avatar
  • 74.9k

Only top scored, non community-wiki answers of a minimum length are eligible