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Questions tagged [texture]

183 questions
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Could adding oil to boil benefit the taste and texture of the pasta?

Note to mods: this is not a duplicate. I am not concerned about pasta sticking. Note to anyone who wants to stand on their heritage and say only their way is best: I am Italian, I am 45, I have been cooking for my family for my entire adult life,…
Jason P Sallinger
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Chewy, Moist & Bit Uncooked Bread

I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolling it , rising again over 2 hours. Till here all was going well with dough puffing , rising…
Nidhi Mishra
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Why was my carrot cake very heavy?

I made carrot cake but it turned out very heavy. Is this normal? I followed this recipe: 2 cups all purpose flour 1/3 cup brown sugar 1 tsp each: cinnamon, salt, vanilla 2 tsp baking powder 2 eggs 1 cup each: grated carrots, sweetened coconut,…
EJ Taylor
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What ingredient or method causes a mixture to be a bread versus cake?

Sometimes I try to make a bread but the texture comes out more like a muffin even when I use a loaf baking pan. I have even tried premixed bread (similar to premixed boxed cakes) and while the taste is nice, the texture is not what I am looking to…
Lyn
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What is a mealy tomato, and how would one use one?

When people say a tomato is or isn't mealy, what does that really mean? I've never had a tomato that was grainy, as it's sometimes described. Is that even possible? That sounds like a tomato with sand in it. How would you personally describe the…
Brōtsyorfuzthrāx
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Baked beans still firm after soaking and hours of cooking

I decided I would make baked beans for a BBQ at my MIL's this past weekend. I've never made baked beans but decided that it was time since I love them so much! I found a recipe for Southern Baked Beans (using Navy beans). It was from a food blog.…
Brooke
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Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter how hard I try I can't emulate the exact texture of the pasta of the store-bought salad. At…
seeker
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Raspberries too wet in muffin

I made white chocolate raspberry muffins the other day after being inspired by these muffins at a cafe near work. They were absolutely delicious (warmed up in a microwave for 5 seconds), however, the only problem was that the raspberries were a…
Divi
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What kinds of apples are suited to be filled with cranberries and baked?

During the holidays, an apple cut in half and filled with cranberries or cranberry sauce is a commonly served item in Belgium. I want to make this too this year, but I'm not sure which kind of apple works best here. I can imagine that this is…
Mien
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Why is my toffee grainy in cracker-toffee "Crack"?

I have made this recipe to good results (creamy, chewy toffee), and more often, to disappointing results texturally (grainy toffee). It is : 1 cup butter 1 cup brown sugar Cook for 2-3 minutes stirring constantly. pour over saltine crackers on a…
Deb
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How to avoid fluffy pumpkin pie

Possible Duplicate: How can I make my pumpkin pie thicker? The pumpkin pie of my childhood was very dense, not like almost all pies I find today. I have tried a few recipes that claim to make dense pumpkin pie, but they just don't seem right. In…
Homer
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How can I make the crust of my chicken pot pie crunchy?

I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy. I know all the ingredients to make the topping in the first place. I just don't know what to add to give it that extra…
Ashlee McDonald
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Alternatives to halloumi?

Are there other cheeses which have similar properties to halloumi, like the fact that it doesn't melt easily and can be grilled, fried or barbequed?
Sam Holder
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Is it possible to "tidy up" chocolate fondant?

I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any trick to fix up these defects and generally make it…
Luke Quinane
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How to improve the texture of popping/bursting boba spheres with reverse spherification?

I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "hard, plastic texture" that burst in your mouth. The ones I make only result in a soft outer…
Hayme
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