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Cooking Stack Exchange

Questions tagged [texture]

183 questions
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Firm vs. crisp vs. crunchy for apples

I see these terms used to describe apples on signage at markets and I'm wondering whether they are meant to imply different things and if so what? For example, this page uses the terms "firm", "crisp", and "crunchy" for different varieties.
ChaseMedallion
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How to make ridge structure of crispy chicken

In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the butter, then shake, dip and re shake. But in…
Abdullah Mamun-Ur- Rashid
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How can I get my chocolate cake to taste less like a brownie?

I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, moist chocolate cake (doesn't everyone?), but the cake currently has the same texture and…
cinnamonscribe
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How could buffalo chicken dip be stabilized?

I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) What could be done to stabilize the dip so it…
Ray
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How to make a New York cheesecake with a super creamy, silky texture?

I've been baking New York cheesecake for a few years now and, with the help of various recipes and some experimentation, I've been able to get pretty close to the flavor and texture of the best New York cheesecakes I remember (or, at least think I…
eipi10
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How to prevent pureed blueberries from gelling?

I have a sparkling new ice cream machine. The first batch, Philadelphia-style plain vanilla ice cream, worked perfectly. I decided to try a sorbet, and made Lebovitz's Blueberry-banana sorbet, but used less blueberries than in the recipe, because I…
rumtscho
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How long after baking do American chewy cookies get their normal texture?

I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, except for the chocolate - I had no chocolate chips, so I used chopped milk chocolate (I…
rumtscho
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Why does refined coconut oil make cookies chewy?

I've made this recipe for Chewy Vegan Tahini Chocolate Chip Cookies and they are indeed chewy and delicious. I never used refined coconut oil before so I did some research. I saw a lot of recipes claiming "chewy" when they called for refined coconut…
J007B
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Achieving 'glossy', ultra smooth pudding texture

I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding cups (at least in the U.S.) whereas this isn't quite as smooth. It's definitely not…
Auden Young
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How to make rendang beef with a smooth and consistent texture?

New to Malaysian cuisine, I recently tried rendang beef and really liked it. In my attempt to reproduce it at home, I followed several online recipes, mostly this BBC recipe. My end result was somewhat disappointing, being very chunky. How can I…
Eddie Kal
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Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream maker. It is based on a recipe I found online, only difference is the online recipe contained…
Shiri
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What kind of frosting has similar texture to the major grocery brands?

I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar. Specifically, I like that the frosting is dense and becomes a bit stiff as it sets,…
David Z
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Homemade ice cream texture gritty, sandy?

Made my own ice cream today using one of the Cuisnart ice cream machines. Followed the recipe down to a T and after trying out the ice cream it had this disgusting sandy, gritty texture to it. Recipe: 1½ cups whole milk 1 cup plus 2…
yuritsuki
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What will happen if you bake seized chocolate into a batter?

Melted chocolate is known to seize badly if it comes into contact with small amounts of water. Ideally, when wetted more and mixed, it should get better again, although I think I remember cases where this didn't work. I wonder what would happen if…
rumtscho
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Why did my tiramisù cream become grainy?

Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream layer seemed fine when I prepared it, but when I served it, it was grainy. It still tasted normal…
NadjaCS
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