Questions tagged [consistency]
49 questions
14
votes
1 answer
Why does cooking oatmeal starting with cold milk make it creamy?
I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that calls for adding the oatmeal to cold liquid first, then bringing the mixture to boil -…
StoneThrow
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13
votes
1 answer
Why has my recently bought peanut butter such a liquid consistency?
The title says it basically all. Below you see a glass of peanut butter of which the content is partly so liquid you could easily drink it. The label on the glass says "Creamy" but I have never had a glass with such a liquid peanut butter, may it be…
Bruder Lustig
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8
votes
8 answers
How to avoid cinnamon sludge in a beverage?
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge.
You can only prevent the sludge from forming if you leave it very course. Why does it turn to sludge? I swear I once had a…
bobobobo
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8
votes
5 answers
How can I prevent spices from lumping together?
I notice that sometimes, some of my spices become one hard block. I have this especially with my garlic powder, in a smaller degree with my chili powder (that contains the same garlic powder). I'm pretty sure it can happen to other spices as…
Mien
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6
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6 answers
How to get spongy slightly chewy pancakes?
One of my favorite restaurants makes these amazing pancakes that are wide (12+ inches), pretty thin (1 cm?, fairly spongy/chewy and fried crispy on the outside edges.
I'm wondering what steps one must take in order to create batter that produces a…
Brh
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6
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2 answers
How to recover jam that is too liquid?
I made redcurrant jam some months ago, with sugar/pectin-mix. I used the appropriate amount. However, the mix was very old (+5 years). I tried it anyway. The jam turned out like a syrup, it is very liquid, but the taste is fine.
If I heat my…
Mien
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6
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2 answers
After putting something in my oven, the temperature drops and is super slow to increase back up despite keeping the door shut
Some details that may help: my gas oven averages 10 degrees off when I heat it up to a set temperature with nothing in it. Also it says it has reached the set temperature before it actually has so I wait until it averages my desired temp before…
September
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6
votes
1 answer
Advice to making Boba Pearls
Today, I tried 3 different ways to make boba/tapioca pearls from scratch, and while the third time sort of worked I never got a "dough" that was of a playdoh consistency.
In reading several articles/recipes on the internet:
Joshua Weissman…
John
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6
votes
1 answer
Does starch thickened custard get thinner after a few days?
A few days ago, I did a crème pâtissière (thick vanilla custard), using
milk (300ml/1.25 cup)
egg yolks (2)
sugar (15g/1tbsp)
potato starch (10g/1tbsp).
The end result had a relatively thick consistency, fit for my purpose. I had a bit left over,…
Lescurel
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6
votes
7 answers
bread dough always too sticky
I have two recipes for bread; one is Julia Child's Sandwich bread and the other is honey wheat bread using the recipe on the back of the King Arthur wheat flour bag (can't find the recipe online for some reason).
I've made both breads twice and I…
Tori
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5
votes
1 answer
How can I thin out my ice cream mixture?
I'm trying to make a McFlurry/Blizzard-like dessert in my blender, but the ice cream isn't coming out at the consistency I'd like. I tried adding milk, but that didn't seem to do much. The ice cream doesn't pour well out of the blender and is kind…
challen
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5
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1 answer
When whipping cream, what is “custard-like consistency”?
I have a 1934 Borden pamphlet with a recipe for Frozen Egg Nog. The directions say to “whip [½ cup whipping] cream to custard-like consistency” before folding it into the mixture as the final step.
Not only have I never seen this phrasing before…
Jerry Stratton
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4
votes
2 answers
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 have a more spreadable consistency. it's been long…
Newtocookingandbaking
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4
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1 answer
Why does honey prevent porridge congealing?
I like my porridge cold so I typically prepare it in the evening and store it in the fridge for breakfast the following morning. My recipe normally includes 1/2 tbsp of honey for sweetening. When I remember to put it in, the cold porridge next…
Ruben van Bergen
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4
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3 answers
How to replicate this bakery's bread
A local bakery is going out of business and they sell the most delicious bread. The pretzel bread is my favorite. All of their loaves tend to be heavy and dense, they stand up well to slicing, and the bread is soft and chewy when you bite into it.…
Kris
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