Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [texture]

183 questions
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How to prevent eggplant having a tough or rubbery texture

I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had…
Era
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What factors affect collagen to gelatin conversion?

I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connective tissue to melt away and coat each fiber of meat with its succulent juices, but that…
Ray
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Why aren't my macarons as soft as professional ones?

I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a bite, it was still nice and soft. The cold temperature seemed to have had no effect…
user2323030
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How can I pan fry zucchini without making it soggy?

I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper. It always turns out tasting great, but it is often times really soggy. Is there any way to pan fry the zucchini without making it soggy?
jjnguy
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Why we use bronze die (and not steel) for pasta extrusion?

I found many research papers on differences between Teflon and bronze die for pasta extrusion but there are no comparisons between bronze vs steel/brass/any other metal dies. Why we still stick to bronze dies instead of using steel as cheaper…
infor7
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Bubble Tea - Instant or Traditional Pearls

Is there any evidence that instant or traditional tapioca pearls - for bubble tea - are a better choice if I'm looking for a pearl that is very soft with just a little bit of chew? I've tried traditional pearls and always have okay results - but…
Chad
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How can I reduce the sliminiess of okra?

I don't particularly mind the slime in okra, but my wife hates it. Is there a proven technique for reducing the sliminess? I do wish to make an Indian simmered curry (Bhindi) with it, so frying is out.
Jeff Axelrod
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How can I filter the solids out of my homemade pumpkin spice syrup?

I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with varying amounts of pumpkin puree, nutmeg, cinnamon,…
Wes Sayeed
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How can I make these cookies less sweet without ruining the texture?

I've finally found a snickerdoodle recipe that results in cookies with that perfect "bite": a crispy outside -- not crunchy, but an almost-infinitesimal stiffness that resists your teeth just a little before "letting them in" -- leading to a…
Marti
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Should I brown meat for stew?

I always look through the comments on recipes I find online that I want to try. The comments are usually helpful and give great tips on how to make the dish even better! I recently found a great crockpot beef stew recipes and in the comments, there…
Nicole Rae
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roasted garlic vs. raw

Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, tzatziki sauce, etc.). Cooking with friends…
MargeGunderson
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Trying to recreate my grandmother's buttermilk biscuits

My grandmother made the best biscuits in the world. She made them 7 days a week, and cooked them on a cast iron skillet without any sides. They were always perfectly browned and the bread inside was "stretchy" (they were not layered). I've been…
boatcoder
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UK Pork roast: why can't I make crisp crackling?

I have lived in Denmark for many years and made port roast many times with crisp crackling - never a problem. Then I moved to UK about 20 years ago, and now I just can't. I first tried buying in the supermarket, then I went to butchers, and I even…
j4nd3r53n
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Why isn't my homemade yogurt smooth?

Last week I successfully made my own greek yogurt! I was and am very excited that I finally got it to work. But now the problem is, the yogurt I am making is just not very smooth. Store bought greek yogurt (such as Dannon Oikos and Fage) is silky…
Stainsor
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Can texture affect taste?

I was about to write to a friend: "...but texture affects taste", when I stopped to wonder if this is in fact the case. After some research I'm still not sure of the answer. Wikipedia's article on taste tells the expected tale of taste, discerning…
Jeroen
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