Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [moisture]

39 questions
26
votes
15 answers

How to quickly soften hard, dried out brown sugar

I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the clumps? Folks have suggested leaving an apple with it in a bag overnight; any suggestions…
notpeter
  • 1,648
  • 2
  • 16
  • 15
17
votes
2 answers

Why does my banana bread have a moist top?

My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it! Hers is the only banana bread that I've seen…
sgbrown
  • 273
  • 1
  • 2
  • 5
15
votes
6 answers

What's the best way to keep cover of a pan slightly opened?

If you need to keep cover of pan or bowl slightly opened during cooking, what's the best way to do this. May be there is devices for that, if so preferably non-metal. Specifically glass bowl like Pyrex in a microwave.
R S
  • 449
  • 5
  • 9
12
votes
3 answers

What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?

I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
bmillare
  • 241
  • 1
  • 2
  • 6
10
votes
6 answers

Cooked or raw mushrooms on pizza?

Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollection they're more thinly sliced than the supermarket pre-sliced variety. Is that the key?…
Jeff Axelrod
  • 4,940
  • 29
  • 60
  • 81
10
votes
4 answers

My roasted vegetables turned out soggy, can I roast them again to make them crispy?

I was attempting to roast a head of cauliflower with olive oil and seasonings so it comes out crispy. Following the instructions, I roasted it for 35 minutes at 450°F (the recipe said 30 minutes, but it didn't seem done), stirring once halfway…
Melissa
  • 611
  • 6
  • 9
9
votes
4 answers

How can I make sugarless chocolate brownies more moist

I am making chocolate brownies without sugar using the following ingredients: cocoa nibs, 1 & 1/4 cups carob powder, 1/4 cup margarine, 125 g flour, 50 g stevia, 1 tablespoon vanilla essence, 2 teaspoon baking powder, 1/2 teaspoon 2 eggs How can I…
rachel
  • 91
  • 2
8
votes
2 answers

why is cooking in oil or fat considered dry heating?

Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?
barlop
  • 307
  • 4
  • 10
7
votes
1 answer

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? And can we use brown sugar instead of white sugar…
The Hungry Dictator
  • 787
  • 2
  • 10
  • 21
5
votes
2 answers

How to remove moisture from cheese that is stored in a liquid?

Certain cheeses, such as halloumi and mozzarella, are often stored in sealed packages that are filled with liquid rather than air (I'm assuming to help to preserve it for longer). However, this tends to cause a problem when it comes to cooking, as a…
Mike.C.Ford
  • 776
  • 1
  • 8
  • 16
5
votes
1 answer

How does ambient humidity of flour storage influence dough?

Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our site too. Is it really true? I don't doubt that the actual flour moisture content…
rumtscho
  • 134,346
  • 44
  • 300
  • 545
5
votes
4 answers

How to keep thin sponge bases moist?

I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of having an undercooked sponge or having one that is…
Dibstar
  • 561
  • 2
  • 6
  • 12
5
votes
3 answers

Miracle whip vs. Mayonnaise for Pasta or Potato salad

I am wondering if anybody knows if Miracle whip adds more moisture to your pasta salad vs Mayo. Mine always seems to be swimming in liquid a day later. Also I was thinking that boiling the pasta a little over and not rinsing like someone said and…
Philip B.
  • 51
  • 1
  • 2
4
votes
2 answers

What causes deviled eggs to 'weep'?

I've made deviled eggs hundreds of times over the years. On rare occasion, after being refrigerated, they weep. I always follow the same procedure, making sure that the egg whites are completely dry inside and out. I let my diced pickles drain…
Cindy
  • 18,331
  • 12
  • 52
  • 92
4
votes
3 answers

How can I remove moisture from my onions?

Currently, I prepare onions to put on a pizza by using a food processor to chop them, then strain them and let them dry. Then, I put them in containers before use. However, the onions have been too moist lately, and make the pizzas soggy when…
Randi
  • 41
  • 1
  • 2
1
2 3