Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [texture]

183 questions
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11 answers

How can I get chewy chocolate chip cookies?

My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks? Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill and rest the dough, however I also increased the…
Wizard79
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What makes a bread either close or open crumbed/textured?

What causes the texture of bread to be open, ie with lots of large holes, or close, ie a regular, uniform tender crumb with no large holes? How can I achieve either?
Sebiddychef
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How to make thick Asian sauces?

Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a recipe for a teriyaki chicken, and another for a…
GendoIkari
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Why do gelatin sheets have a diamond pattern?

Why do gelatin sheets have a diamond pattern? Are they perforations? Are they for measurement? Are they for brand recognition or marketing or just aesthetics?
Enkarht Khani
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10 answers

How can I melt cheese for dipping?

I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I try it, I get really thick, stretchy cheese with a…
Nathan G.
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Why do I need sugar syrup for slush?

The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar. To my understanding, both water and sugar do not add anything to the texture of the finished…
Vladimir Cravero
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How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is what has been attempted: Mix ingredients on medium…
ardavis
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Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
leiflundgren
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15
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3 answers

Why does baking cooked rice not overcook it?

Many recipes like stuffed peppers call for baking already fully cooked rice for upwards of an hour at ~375 F. I’m surprised the grains come out intact and texturally not that different than before they were baked. Why does the rice come out not…
Blythe Simmons
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6 answers

Effect of rice cooking techniques

I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump together, as opposed to the perfect individual…
Ray
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3 answers

Bell peppers become either crunchy or soggy

Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem hard, then they become soggy and/or bitter. Is there carry-over cooking that happens with…
Chefchab
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5 answers

Difference in cookie texture if we use melted vs softened butter

I would like to know the difference in the final result if we use softened butter or melted butter in an ordinary cookie recipe. A few days ago i baked chocolate chips cookies i waited for the butter to get the room temperature and then i smoothed…
Felissa
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4 answers

How to make tofu that is crispy and flavorful outside and soft inside?

I know how to fry tofu to make it firm, and also how to dry fry it and marinade it to make it flavorful. Neither of these cooking techniques mimics the tofu I get at my local Thai restaurant. When I order tofu there, it is perfectly fried to give…
morgueanna
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5 answers

Chocolate won’t harden up on my cookies

I melted chocolate chips and a small amount of oil and coated cookies. Here's the problem: the chocolate won't harden up. Is there anything I can do NOW to help the situation, or is this just a sticky, melty, lost cause?
Catherine
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Vegan patty binders

I am looking to understand the nature of how binders work. I made patties the other day. A potato, two carrots, a can of black beans, a bit of bread crumbs. It blended to a decent grainy slush and fried up nicely. Then I tried a sweet potato,…
JTP - Apologise to Monica
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