Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [mixing]

101 questions
29
votes
2 answers

Coca Cola's Secret Recipe

If only two executives know the secret recipe of Coca Cola at any one time, and it is so well guarded, then how do they manufacture Coca Cola in plants without giving away this secret to the workers?
Alexandru
  • 401
  • 4
  • 7
17
votes
2 answers

What does beating eggs actually do (chemically speaking)?

When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example) is it really necessary?
calico-cat
  • 1,203
  • 5
  • 14
  • 22
16
votes
9 answers

How can I make macarons with "feet" in my oven at home?

I've tried many macaron recipes, and all have tasted very good. The problem is they always end up as a meringue, or looking like cookies. They usually don't have the "feet" that macarons are known for. My success rate on every recipe I've tried…
Adam A
  • 353
  • 1
  • 4
  • 8
15
votes
6 answers

Is there a reason for storing ground spices separately (unmixed)?

I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason not to do so? Shelf-life, aggregation, ..?
Sparkler
  • 317
  • 6
  • 10
15
votes
5 answers

Over-stirring muffin mixtures

In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much stirring?
zachary
  • 2,409
  • 9
  • 26
  • 40
13
votes
6 answers

What is the purpose of sifting dry ingredients?

What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from when flour used to still contain some chaff.…
Dinah
  • 4,929
  • 5
  • 34
  • 40
12
votes
2 answers

What does it mean to overmix?

I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mix it. What does that mean? How do I know how much mixing is too much? I did read the…
Sweet_Cherry
  • 373
  • 1
  • 2
  • 12
12
votes
5 answers

How does the order of mixing ingredients affect the resulting cake?

I wanted to bake a Devil's cake yesterday. I got my recipe from a trusted book and I was surprised to see that the order of mixing was as follows: sift together flour, sugar, baking powder and salt, then mix eggs one by one. Then butter, then other…
theodojo
  • 223
  • 1
  • 2
  • 6
11
votes
2 answers

Is folding with a spatula really necessary?

In most recipes involving whipped egg whites or whipped cream, you are instructed to fold a the whipped mixture in parts (thirds) into the non-whipped mixture using a spatula. For example, angel food cake or souffle. But, it is easy to deflate the…
mbjb
  • 1,739
  • 2
  • 11
  • 27
10
votes
4 answers

What to look for in a Stand Mixer?

I want to buy a stand mixer, a good one. Mainly for mixing dough, but also for mincing meat. I've seen that the KitchenAid has a mincing attachment. So, I've made a list of what to look for, and would like your input about what's missing. Steel…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
10
votes
5 answers

My hand mixer came with dough hooks, can I knead dough with it?

I bought a fairly inexpensive (<$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. I thought dough was too heavy for a hand mixer's tiny motor to knead, but if that's the case,…
Malfist
  • 530
  • 3
  • 7
  • 16
9
votes
4 answers

How to correctly use a whisk?

I've tried many times to whip some cream or egg whites with a simple whisk, but I feel tired after about a minute of whipping, and I do not obtain good results also after whipping for sometime. I suspect that I'm doing it wrong. Is there a correct…
pygabriel
  • 944
  • 1
  • 10
  • 14
9
votes
3 answers

Techniques for mixing bread dough with stand mixer

Can anyone tell me what the best technique is for using a stand mixer to make bread dough? I just got a stand mixer with a dough hook and have started using it for mixing and kneading bread dough. It seems that I have to add more flour than I would…
Jeff Hall
  • 291
  • 1
  • 2
  • 5
8
votes
6 answers

Can you overmix a gluten-free cake?

If you're making a regular cake, you add all the first ingredients (eggs, butter, sugar, ...) and mix everything well. When you add the last ingredient, the flour, you mix until it's just incorporated, since over-mixing can make the gluten form and…
Mien
  • 13,280
  • 37
  • 96
  • 139
7
votes
2 answers

Converting stand mixing time to hand mixing

For each minute of using a stand mixer on high, approximately how long (or how much effort, quantified) should a mixture be mixed (whisked/beaten) by hand to achieve similar results? Baking recipes are frequently encountered which only supply…
bakingwithadæmon
  • 203
  • 1
  • 3
  • 9
1
2 3 4 5 6 7