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Questions tagged [texture]

183 questions
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How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite further into it. Not crispy crunchy like short crust…
user69529
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What are some make-ahead crunchy/crispy components that keep fairly well?

I'm wondering if you have any advice on crispy/crunchy components that keep fairly well (for a decent amount of time), either in the fridge/freezer or at room temperature. Occasionally, I'll make a batch of breadcrumbs or fried quinoa, which do work…
Ontic
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water temperature affecting bread rolls texture!

I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that would be great : ) thank you!
anon
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How to have flaky chicken breading

How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I also don't want to use breadcrumbs for this. Can anyone suggest something?
binsnoel
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My posset curdled, is it salvageable?

Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
David Montijo
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How to make Meatloaf bond?

I just made meatloaf by mixing 90% ground beef with shredded cheddar cheese, milk, an egg, and oats. I cooked it on 350 degrees for 50 minutes. It tastes fine but the mixture is kind of mushy and losses its shape. How do I make the meatloaf bond…
appleLover
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Troubleshooting: Kitchen Sink Vegetable Soup

One of my newbie goals is to be able to make a kitchen sink vegetable soup that doesn't default to tomatoes and packs a punch in flavor. (Cleaning out the fridge and being healthy are nice goals too). Assumptions & Procedure Almost all the…
user21142
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How can I make my baguette dough softer and more elastic?

I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations. My baguettes are OK but I'm looking for a way to improve all of my steps to make the…
Quentin
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Date bars are too sticky

I am making date bars very similar to nakd bars but keeping running into the same problem when making them. The bars are way too sticky! I used the following ingredients Dates Freeze dried raspberries Salt Vanilla extract Anyone know what I am…
DateMate
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Hard and brittle fat as cocoa butter alternative

What are some hard and brittle fats, similar to cocoa butter, that could be used as an alternative? Taste is secondary but the more neutral the better. Preferably the fat should also be reasonably easily accessible and not extraordinarily expensive.
Linus
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Is it normal for parts of fresh ginger to be chewy?

I have been trying to select fresh ginger by buying hands which are not wrinkled, light brown, hand peel-able, etc. What I have found is that on some days eating raw ginger complete melts in my mouth and an other days bits of it remain chewy. Some…
James Wilson
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Plant-based lamb?

How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of lamb?"
Geremia
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Can you bake or grill well done lamb chops that are also soft?

I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result was tougher meat with a not soft surface. Is it…
James Wilson
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how to make fruit-juice flavored gelatin firm vs watery?

I have been mixing unflavored gelatin with fruit juice to make flavored jello dessert (to have a healthier and more natural, as well as cheaper fruit jello dessert). I mix the proportions of gelatin to liquid according to instructions. I use hot…
Isabella Leonarda
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Is horse meat supposed to be chewy?

I just had horse meat for the first time and found it rather chewy. When asked what I thought of it, I said I found it a bit chewy. I then got a new portion, which was just as chewy. Is this simply how it is supposed to be? The waiter suggested…
Toothrot
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