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Cooking Stack Exchange

Questions tagged [texture]

183 questions
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How can I keep streusel topping from getting soggy?

I make this Sweet potato casserole for Thanksgiving, it has a streusel like topping. Usually I can bake this at the destination, but this year I need to bake at home and take. I have a baking dish that has a heat resistant plastic cover and an…
Debbie M.
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How smooth is peanut butter?

I want to make 'cookie butter' (cookies, oil, powdered sugar, Xmas spices). My food processor doesn't grind the cookies fine enough. It still feels gritty on the tongue. So I am looking at buying a grinder, but I want to make sure it will do the…
DarcyThomas
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Making a dip ahead of time

I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the texture and flavours fresh?
Wendy
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How to keep savory biscotti crunchy?

I've made several batches of this recipe for savory biscotti. They are a pleasant crunchy texture after baking and cooling. The next day, after being stored in an airtight container, they are no longer crunchy! They are made with eggs, whole milk,…
luckynumber3.com
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How do I tell if a rutabaga is fresh?

I recently bought a rutabaga from the store, having never done so before, and every single one on display had an oily feel to it - not sticky, but slick like it had been coated in a soft wax. Is this how a rutabaga should feel when it is…
Zibbobz
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Flank steak came out chewy this time. What's to blame?

I have stir fried flank steak about 5 times now, but this time it came out really chewy. Is this because I may have cooked it longer than usually? Or is it the meat or some other factor? Here is the procedure I followed: Cut it across the fibers…
Bradford
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Why is my bread so dense and moist?

I have been trying to make bread using a bread mix and my mixer. I read that the amount of water you should add can vary on the humidity at the time. The mix instructions say that I should add 300ml of water to the mix but I find that by the time…
normandygal
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what determines the texture of cookies

so the question is pretty much straight forward.. I ate all kinds of cookies, some of them are soft and fluffy, other chewy (like granola bars or choc chip cookies) and others really crispy and hard (like some gingerbread). I tried to compare the…
Mike94
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Low-fat quark plus blended blueberries -- texture changes over night?

I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to taste with sugar. The result is nice -- but not after a night in the fridge! The next…
Raphael
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My chutney is too thick

I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual spices, sugar, vinegar etc. but I tried one of the jars and it is way too thick. Could I…
lucy pugh
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How to reduce the chewiness of fruit leather

I have found out quite a lot on fruit leathers. I have researched on Google about them but from my research it appears everyone loves the fact they're nice and chewy and I can't find any website which explains why they're chewy. My issue is, when…
Dave
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How can I make my crinkles less dry?

I just made chocolate crinkles for the first time and I really like them, but they are a bit too dry, making them slightly crumbly. It's possible I over-baked them a little bit, I'll try to bake them a minute less next time. Is there something else…
Mien
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gooseberry "turnover" filling very thick

We got a lot of gooseberries from the garden, so I decided to make some gooseberry turnovers. I found a simple recipe online: puree the berries, add bread-crumbs, cornstarch and sugar. Mix it, and fill some puff pastry. In the over, done! But, the…
Joris
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What is the difference between a wilted salad and a massaged salad?

What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients…
mfg
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Texture issue in homemade powdered sugar

The other day I was making marshmallows and ran into a multitude of problems -- broken candy thermometers, overheated mixers, syrup spill, you name it. I thought I'd escaped the clutches of fate and made decent marshmallows until I realized I ran…
TheSpatulaQueen
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