Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [texture]

183 questions
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How to make cornbread less crumbly?

I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more crumbly than I want. I've tried backing off the milk a bit because I'm adding liquid…
BowlOfRed
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How do I make sure spice mixes don't make my curry grainy?

I'm making a curry, with an unknown dry mix of spices (smells remind me of cumin, turmeric and cinnamon) in the form of a powder. When I've used it before though it's ended up grainy. Have I been using to much spice mix? It have I not cooked the mix…
AncientSwordRage
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Home made Rice Milk that's not slimy or chalky?

I'm wondering if it's possible to make rice milk at home that's similar in texture/taste to Rice Dream rice milk. Most recipes online are really similar to each other, essentially being, blend some rice with some water, and (either after straining…
Ezekiel
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What are proper methods of cooking stovetop lentils?

I've had lentils that are cooked through but retain their form, as well as lentils that are cooked down into an almost blended substance. What's the origin of each type of preparation, and when is it best used? Are certain kinds of seasoning better…
virginia
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How can I save crumbly cookie dough?

I found a recipe online that required making cookie dough from scratch and then wrapping the cookie dough in wax paper and refrigerating for 2 hours. I made the cookie dough and it was way too crumbly and dry for me to be able to put it in one piece…
courtney
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How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten

I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup TVP ¾ cup Vegetable broth 2 tbsp. Tamari 2…
lemontwist
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How to make sweet-tasting noodles?

I've never made noodle dough before, and I want to try it today. However, I'd like to make the noodles more sweet. Is the base ingredient ratio for making the noodle dough one egg per 100g flour? How can I make it sweeter? Would I just add sugar or…
thejh
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What determines sweet potato softness?

I often make stews with sweet potato. I prepare it by cutting it about 1/2 to 1 inch every time, and stewing it for about 30-45 minutes. I make sure to keep everything consistent but sometimes it ends up as hard as apple, and other times it turns to…
Rachael
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Why is my cake sinking after baking with a soggy-like line in the middle?

I've lately been facing an issue with my cakes whereby they sink and have a soggy-like line near the bottom. It's strange since I am using the same ingredients, same oven, same recipe however the cakes are turning out like this.. It's quite…
Timothy Ndichu
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My black glutinous rice is not chewy at all?

I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights boiled it slow cooked it steamed it I have tried various times from 1 hour up till 6…
Amy
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Plantain were not ready to puree, can they be saved?

I was planning in making plantain empanadas but the plantains were not really ready and after boiling them for a long time and trying to puree them they ended up being only a pile of crumbly plantain little pieces that will not hold together to make…
Sergio Romero
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What kind of cookie breaks easily into multiple pieces when dropped?

Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies inside it. The kids will be dropping the vehicle from a height of about 6ft. The kids will…
Paul
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My Candy Apple is too brittle, how to prevent?

I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it or try and bite into it. How can I prevent this? I am using the following ingredients: 3…
Kam G
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How to get Taiyaki crispy? Are they even supposed to be crispy?

My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluffy, chewy and soft, with molten Anko, the crust is not like at street-stalls in Japan: Crunchy,…
NebuK
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My rhubarb pie is runny

I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.
Zola
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