Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [texture]

183 questions
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Why has my cold smoking stopped working?

I bought a cold smoke generator for a small meat smoker last year and the first go with 3 dry brined mackerel worked GREAT! But the next 4 attempts have FAILED. The meat has come out translucent and oily like lox, and tough. Not opaque and…
Mitzi Fox
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Cooking a mix of raw and cooked meat

I have cooked meat that is fully prepared, I like its taste but not its texture. I want to mince it, add it to some raw minced meat and prepare something from the entire mass. What is the correct way to do it? Safety concerns, the meat will be…
SIMEL
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Why do my English muffins have such a tough crust?

I'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for the 100% hydration of the starter, the recipe calls for about 62% hydration. The procedure…
Brian K1LI
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My cake is moist but crumbly

I have always used this recipe and this turns out really soft and moist, but also crumbly. How can I fix it? Here are the ingredients: 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans 3/4 cup Dutch-process cocoa powder,…
Geethika Ashok
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What causes dough made from coconut flour to not stick together?

I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a crumbly mess until I added egg and even then it…
user8714896
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How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flour into nougat, or make it harder in other ways. I want to preserve soft and…
kelin
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Various ways to identify smoked foods and liquid smoke

What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats, veggies etc. What I already know: (in meats with fat) is the noticeable colour…
Jade So
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What actually happens if you pour a glaze over a loaf cake before it has cooled?

Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a glaze/coating over a still hot or warm cake? Does it soak it through, set up as it should, or…
FoxElemental
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Emulsifying homemade coconut milk?

I've been experimenting with fresh coconuts lately (they are amazing), but one thing I haven't figured out yet is how to make a nice creamy coconut milk. Mainly to make hot chocolate and eat with fruits like an yogurt, So I put the coconut water and…
Mojimi
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How will this cookie crust consistency change if overworked?

My daughter is making pumpkin pie bars and the cookie crust instructions say the ingredients (listed below) need to be pulsed in the food processor until the mixture resembles coarse sand. She has ... excessively pulsed it, so it resembles a paste…
Erica
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Why/when would grapes (and other fruits) have better flavor/texture when served chilled?

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes. I'm wondering "why?" I bought a bunch of unrefrigerated, room-temperature, grapes at the local market. I…
Leftium
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What is the name of this peppermint stick candy?

I've had a hard time finding information online about peppermint candy sticks that are hard, but porous and brittle - the peppermint sticks of my youth. I believe the commercially available brand that is what I'm thinking of is King Leo peppermint…
A Barron
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Applying a binder to chicken after wet marinating

I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm facing is that I'm not able to get nice and consistent bark. I was wondering if applying a…
Carl Edwards
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How to remedy rock-hard sugar-free ice cream

I am making sugar free ice cream, however I obviously have run into many issues. The first is that my ice cream is freezing hard as a rock when left overnight. When reading the forums on many websites I see that this could be due to a lack of…
Kareem Husaini
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How to cook ground turkey so it remains more clumpy and chunky?

I am trying to make a pizza with broccoli rabe and ground turkey, and I want to cook the ground turkey so it remains slightly clumpy (such as when sausage is cooked). How do I do that?
Meera McGlover
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