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54 votes
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Why do gelatin sheets have a diamond pattern?

I think it is a side effect of the drying process. If you look at about the 5m50s mark, the drying conveyor is a diamond pattern. YouTube video of the process
UnhandledExcepSean's user avatar
54 votes
Accepted

Why do I need sugar syrup for slush?

It's a bit more complex than you think. You need the right amount of sugar for the correct texture. Harold McGee (1990) clarifies this in his excellent book, The Curious Cook." He writes, &...
moscafj's user avatar
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30 votes
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How to make thick Asian sauces?

Thickening agents To thicken, you would mix in an agent designed to do so. There are many options, but here are some that are directly applicable to Asian cooking: Corn starch - Works well in small ...
kingledion's user avatar
30 votes
Accepted

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

Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number ...
user141592's user avatar
  • 10.6k
26 votes

Chocolate won’t harden up on my cookies

The problem is the “small amount of oil”. If you measured wrong or just eyeballed it, you now have a chocolate spread instead of a solid coating. Storing the cookies in the fridge may or may not be ...
Stephie's user avatar
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24 votes

Bell peppers become either crunchy or soggy

There is a slight carry over with most things you cook. However I think the answer to most "Why is my stir fry not like the restaurant's?" questions, has to do with heat. Their stoves are much, much ...
talon8's user avatar
  • 11.2k
24 votes

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

Straining Use cheesecloth. You don't describe your process with cheesecloth in much detail, but I would suggest line a colander with a couple of layers of cheesecloth, and place that colander over a ...
Xander Henderson's user avatar
23 votes

How to make thick Asian sauces?

Many such sauces include a thickening starch, like corn starch. This can either be mixed with some of the cold liquid and stirred into the hot, or used to coat ingredients prior to adding liquid (with ...
Chris H's user avatar
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20 votes

Why do gelatin sheets have a diamond pattern?

The same reason why toilet paper is quilted. The pattern is there to ensure that the sheets do not stick together. Small amounts of moisture will always be there during packaging. If the sheets of ...
Adrian Hum's user avatar
  • 1,095
19 votes
Accepted

Why does baking cooked rice not overcook it?

Rice does taste a little different after baking, and its texture is also a little different, but the reason it is not mushy or overcooked is that the recipe controls the moisture levels. Totally ...
dbmag9's user avatar
  • 12.1k
19 votes

Why does baking cooked rice not overcook it?

There are several factors involved here. Being stuffed This plays quite a big role. My mother would usually run out of peppers and place the extra stuffing in the pan alongside the peppers. The ...
rumtscho's user avatar
  • 139k
12 votes

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

Using whole spices is the way to go, as they will filter out with your metal sieve. You may need to cook the mixture or steep the spices in longer if you use whole spices, you'll want to taste as you ...
GdD's user avatar
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10 votes
Accepted

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

Whilst I do not know about the practices in Denmark that would make the achievement of crispy crackling there, I can comment upon the Chinese and UK angle, and, offer some tips for you to get good ...
Handy Andy's user avatar
9 votes
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Can I make hard / crunchy food without sugar or fat?

Blah ... this is getting to be a bit long for a comment, so I might as well reformat & expand more, even though it might not be an appropriate answer. (and I should note that this is mostly from ...
Joe's user avatar
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9 votes
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Homemade ice cream texture gritty, sandy?

It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty ...
Cascabel's user avatar
  • 58.3k
9 votes

Trying to recreate my grandmother's buttermilk biscuits

Miscellaneous thoughts: Egg whites are not going to give you "stretch" in a biscuit. The fat will interfere with that. The elasticity will come from the gluten. That means at least a little ...
Sneftel's user avatar
  • 29.5k
9 votes

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

If the spices sink to the bottom of the container, it may be better to decant the mixture: Remove the liquid on top without disturbing the sludge at the bottom. You can attempt to ladle the liquid ...
Joe's user avatar
  • 80.9k
8 votes

How to prevent eggplant having a tough or rubbery texture

Make sure your initial cooking is reasonably fast and hot, and from there just cook it until it's soft enough for your tastes. Many vegetables firm up when cooked at lower temperatures, especially in ...
Cascabel's user avatar
  • 58.3k
8 votes

Bell peppers become either crunchy or soggy

Bell Peppers have a very fast change from crisp to soft This is why you usually encounter them either raw or fully roasted and peeled. They change quickly. In a stir fry, cook them just a couple ...
MarsJarsGuitars-n-Chars's user avatar
8 votes

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

From PrimalPal: Because it doesn't contain gluten like many flours, coconut flour doesn't stick together as well as traditional flour – this means you'll have to use extra eggs. Also note that ...
Anastasia Zendaya's user avatar
7 votes
Accepted

How to prevent eggplant having a tough or rubbery texture

You need a minimum cooking time and water for it to be cooked thoroughly. You mentioned that once they turned out tough and chewy: then they were not cooked fully through. Vegetables are not like ...
Vanpram P's user avatar
  • 621
7 votes
Accepted

Firm vs. crisp vs. crunchy for apples

'Firm', 'Crisp', and 'Crunchy' are not standardised labelling/marketing claims and will vary between vendors. The marketing or procurement teams, or the grower of each variety, may have given the ...
borkymcfood's user avatar
  • 5,361
6 votes

How smooth is peanut butter?

Madehow.com discusses the entire process of making peanut butter. Peanut butter is usually made by two grinding operations. The first reduces the nuts to a medium grind and the second to a fine, ...
Jon Takagi's user avatar
6 votes

How to make ridge structure of crispy chicken

In many places cornflakes are very cheap, I am assuming where you are they are expensive because they are imported. You aren't going to be able to get the ridged structure without something like ...
GdD's user avatar
  • 76.7k
6 votes

How to make ridge structure of crispy chicken

It's not that difficult to make flakes out of starch, if taste is not your major concern, as you are going to season and fry them and not eat with milk. All you need is flour of your choice and water....
John Hammond's user avatar
  • 3,114
6 votes

Chocolate won’t harden up on my cookies

It may have something to do with the temperature that the coated cookies are stored at, I mean, some room temperatures can be significantly higher than others. Perhaps the chocolate will harden in the ...
Anastasia Zendaya's user avatar
6 votes

Chocolate won’t harden up on my cookies

In addition to Stephie's answer, when melting and re-cooling chocolate, it needs to be tempered properly. That refers to how the chocolate is cooled and "seeded". The fats in chocolate can ...
aswine's user avatar
  • 383
6 votes
Accepted

Should canned fish be flaky?

Fresh fish is considered ready for serving at 60-65°C (plus minus a bit, depending on what kind of fish, cut, personal preference etc.). At that point, fish will fall apart into moist flakes if ...
Stephie's user avatar
  • 60.1k
5 votes

How to fix a sauce with overheated yogurt that has separated?

Did it and rescued it - important extended family meal and I took a curds and whey disaster to a great sauce! I cooked up chicken with its yoghurt base marinade, the yoghurt split. It tastes fine it's ...
Markash's user avatar
  • 51
5 votes
Accepted

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

It's very unlikely that adding oil is improving the taste or texture of the pasta, the amount people added is incidental to the process. Olive oil is mildly acidic, and if your water alkaline that ...
GdD's user avatar
  • 76.7k

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