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Questions tagged [mixing]

101 questions
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How do I promade

I was following a recipe and it stated: In a mixing bowl add soft butter Make it promade. What does that mean?
Paula Wiser
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Problem making cakes and pancakes

There is an issue I face whenever I try to make cakes or pancakes in which egg yolks and egg whites must be separated. I try to achieve the thickened creamy mixture by whipping egg yolks with a portion of sugar and I make sure I am doing it right…
Gigili
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Caffeine pills don't dissolve in hot tea

I'm drinking Rooibos Vanilla Tea and I like to dissolve an 80 mg caffeine pill in it. I hand press the pills myself from pure caffeine powder. However, the pill doesn't dissolve very well in the tea. Instead, it either breaks into smaller pieces…
bytecode77
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Why does caffeine taste bitter when added to tea?

Black tea contains about 40 mg of caffeine. When adding 80 mg of caffeine powder, the tea tastes bitter. Why doesn't caffeine that is already in the tea or in an energy drink taste bitter and how should caffeine be added to drinkable fluids so it…
bytecode77
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Mix a cake in a bag

I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to save washing up (and in my case lack of a mixing bowl!) I was looking to make cakes…
AncientSwordRage
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Flan recipe calls for a blender; how can I make it in a mixer instead?

Cream cheese flan recipes seem to all call for a blender: you just put all the ingredients (possibly minus the evaporated milk) into the blender, kind of willy-nilly, and whizz it up. Problem is, I don't own a blender. Obviously, wildly throwing…
Marti
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Over mixing, when do I have to be aware of it? (Baking cookies)

I'm struggle with making my cookies spread out so I can have thin and chewy cookies. I've tried almost every possible solution but one thing that I can't get my head around is when mixing ingredient together. I've often heard of the term "don't over…
Sukanok Donot
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Is there any benefit to mixing bread dough by hand?

A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the dough from this method? Or is it just a tradition?
mthorp
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How is mixing time influenced when using a sourdough starter?

I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment, I have observed the resulting dough looking much less smooth than a standard yeast dough.…
Adam Mazzarella
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Can I make drinking milk with evaporated milk?

Can I mix evaporated milk with water to make milk to drink? I am finding it hard to get to the store to get milk.
Bette Eakin
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What gives the sponginess of a Chiffon Cake?

I tried baking this receipt and followed the instructions https://www.youtube.com/watch?v=nYQ5uc6plCs The cake turns out ok but it's not a sponge like shown, its a bit more compressed and droopy. Any ideas what on which step was the problem? It's…
erotsppa
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Combining chicken and vegetables in sous vide

Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the veggies cook at 185F.
fhungolfer
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Substitute for a Standing Mixer using a paddle

Many times I'll find a great-looking recipe that calls for a standing mixer. I haven't made buying one a priority yet. Usually I will make it anyway, using my hand mixer with beaters. I found one where I would be mixing cream cheese, sour cream, and…
Jason P Sallinger
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How to avoid flour lumps in the sponge cake?

I have a sponge cake recipe which has been in our family for a long time: 6 eggs 1.5 cups icing sugar 2.5 cups flour 1 cup milk 1 cup oil 1 tsp baking powder cardamom and saffron Separate the eggs. beat egg whites until soft peak…
Gigili
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Is there a term for the blending of different recipies of the same type?

One of the things I do when cooking is I look at several different recipes for the same dish. I take a "base" recipe "A" and add these ingredients from recipe "B" and maybe even a unique ingredient from recipe "C." By doing this I often get the best…
Jesse Cohoon
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