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Questions tagged [texture]

183 questions
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Gritty texture in cookies

I made this recipe last weekend and while it came out very tasty, there was the occasional gritty texture/crunch similar to sand at the beach getting in your mouth. This was more of an issue since the recipe produces a more cake-like cookie, so the…
JWiley
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Why does chewing gum sometimes change its texture

Although this is more a general food related question, I wonder why chewing gum sometimes changes its texture and looses its chewy quality?
Besi
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How can I marinate meatballs without making them "mushy"?

I like to marinate my meatballs in a sauce on the stove for several hours, but they always seem to be "mushy" after cooking for so long. Is there a way to marinate the meatballs without having them cook? Will the meatballs marinate while sitting in…
Luke Shaheen
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Why is the texture of my chocolate chip cookies foamy?

The last couple of batches of my chocolate chip cookies went from delicous to foamy tasting although I was using the same recipe and ingredients and sam measuring methods. I'm confused as to why the texture changed so drastically.
Terry
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Looking to add some texture to my tomato soup recipe

I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far I've decided on a dollop of creme fraiche and a…
Derek Hunziker
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How to remove goop/slime from powdered tomato soup?

I bought "Professional Tomato Soup Mix" and it comes out slimy when prepared according to package instructions. Specifically, after 10 minutes cooling, a film forms on the surface. When stirred, the film does not dissolve, and instead separates into…
hawk
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Agar agar lumping too early

I decided to use agar agar for the first time, to make vegan kaki "golden latte" pots. Following the manufacturer's instructions, I mixed the agar agar powder into the liquid (at first only spiced almond milk) and brought it to a boil. Then I added…
rumtscho
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Could oat flour be the cause of gritty texture in chic chip cookies?

I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture. I use room temperature butter. I put in frig…
Alison
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How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose?

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose? Is there a way to achieve a crunchy texture with a cheese by cooking it, or a certain technique to drying it out?
Need Inspiration
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How can I improve the outer texture of my lemon poppy seed bundt cake? It is tender and moist in the inside but dry on the outside

My lemon poppy seed bundt cake ingredients: Plain flour 450g Baking powder 1 1/2 tsp Baking soda 1/2 tsp Salt 1/2 tsp Butter 198g Sugar 440g Large eggs 4 Vanilla 1 tsp Lemon juice 85g Lemon zest 2 tblsp Buttermilk 250g Poppy seeds 4 tblsp I have…
Laleh
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Brisket been cooking for 4 hours and rock hard -- what am I doing wrong?

I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hours. It's still super hard. Did I ruin it already?
nachime
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egg-wash role in having soft bread buns

As a follow-up question, I keep following the recipe to the letter and thank goodness I get pillowy and soft buns each and every time. The thing that bothered me a bit was the smell of the egg-wash when the buns are still hot. I read here that you…
Gigili
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How to obtain the soft and pillowy texture in bread?

Here's a bread recipe (probably a type of Turkish bread): 1 cup of warm milk (200 ml) 1 tea cup of warm water (150 ml) 1 tea cup of oil 1 tea spoon of salt 1.5 tablespoons of sugar, half a pack of fresh yeast (21 grams) 1 egg white 5 cups flour 50…
Gigili
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Does beef round have a lot of collagen

I think it is well accepted that beef round, which comes from a working part of the cow, is thus tough and needs to be handled properly. From various sources, I've read that beef rounds (some say all three top, bottom, eye, some say just the bottom…
fogeidaihok
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How do I convert a British biscuit recipe to a moister American style cookie?

I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjoys American style moist cookies. She prefers the gooey texture it provides. I was…
Darth Pudden
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