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Cooking Stack Exchange

Questions tagged [texture]

183 questions
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Making drinkable yogurt

I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" yogurt. Another said to use kefir and just blend in fruits for flavoring. There was one…
ton.yeung
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Why did my steak marinade not make a difference?

I recently discovered the joy of cooking and I have no idea what I'm doing but I've been experimenting. Recently, I took two beef shoulder steaks, both just under 3/4" thick, both purchased at the same time from the same source. For the first…
Jason C
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Beef breakfast sausage

I found a beef sausage recipe using ground beef. The flavor is great, but it fries up kind of stiff. I was wondering if I could put oatmeal or something in it to give it a more spongy texture, like traditional pork sausage. My question is: How…
Blaine
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How to make modeling chocolate shiny?

I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had wanted to make them out of tempered chocolate but the shape made it problematic. I've…
ganache
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How to fix a sauce with overheated yogurt that has separated?

I was trying out some healthier recipes from the New American Plate cookbook, one was a Greek lamb casserole with lots of green beans and potatoes. The lamb was marinated in plain yogurt to which spices were added prior to being added to the pot and…
Charleen Chu
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How can I get a more homogenous Bavarian cream?

I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the juice while beating and add 2 slices of pineapple in…
Mien
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How to get very smooth, flat cooked potato pieces

For an upcoming party, my girlfriend and I have been discussing trying to create "potato jenga." The idea is to cook smooth, flat pieces of potato and stack them in a tower, so that everybody has to play a game of Jenga with the potato pieces. If…
wrosecrans
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What causes air pockets in crepes?

I am cooking crêpes using the basic recipe: 1 egg, 250 ml (8.5 oz) full-fat milk, 250 ml (8.5oz) water, 200 g (1.4 cup) regular wheat flour, a pinch of salt. I let it sit for an hour+ in the fridge before I start baking. The taste is fine, but the…
Yulia V
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How do i make bubbles on surface of chips?

I've never asked a question on here as i'm a new user, I was just wondering if someone could explain how to put bubbles into chips. Ours is a protein based chip and we had a batch that fried and had a lot of bubbles causing a different texture and…
Ilias Anastasiadis
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What is the advantage to crushed garlic over minced garlic beyond texture?

I use a lot of garlic in my cooking, especially minced garlic. But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could be better than minced garlic for the overall…
Mark Rogers
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Raspberry jam consistency

I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when further layers are scooped out they have a more spreadable consistency. it's been long…
Newtocookingandbaking
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Sugar Free Chocolate Cake Too Dense

Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something nice for his birthday. This recipe is good-tasting, but too dense, with a fudgy layer…
K. Crow
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Second quesadilla made on my panini press is not as crispy as the first

I like to make quesadillas on my panini press. I typically make two for a meal. Here is what I do: Preheat the panini press to medium-high. While heating, assemble the quesadillas. I typically add cheese, shredded chicken, bacon bits, and onions.…
user21524
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Are there any drawbacks to cooking with limp celery?

Crisp celery is important for salads and other recipes calling for raw celery, but what about when the celery is to be cooked, such as in a soup or stew? Celery loses its crispness when cooked so it doesn't seem to matter, but would I be missing…
juggler
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Can I make hard / crunchy food without sugar or fat?

I don't feel "optimal" after eating sweet or fatty foods, but I miss the crunch of a granola bar or a potato chip. I realize that binding with hard candy and deep frying are for different uses, so I guess I'm asking the more general question of what…
Nolan Hergert
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