Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [texture]

183 questions
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What is the correct consistency of a cream soup?

Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of consistencies. Others don't give instructions at…
rumtscho
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Can I adjust soup texture right before serving?

I'm terrible at getting the right texture for soups and stews. Adding boiling water to adjust the texture right before serving is my usual response. Would this work as a long-term solution, or does it affect other aspects of the taste?
user4697
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Should substituting about half of the sugar with erythritol make cookies lose all crispness?

There are some chocolate chip cookies I've made a couple of times made of (clarified) butter, sugar, oatmeal plus (white or whole wheat) flour, (a small amount of) egg, chocolate chips, vanilla, salt and baking powder, and it's crunchy and…
TLSO
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Will substituting evaporated milk for whole milk change the flavor or texture of custard

When making custard if I substitute evaporated milk for whole milk will it change the flavor or texture of the custard?
Mary Ellen
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Why is meat sometimes tender and sometimes tough when cooked for a long time?

If you overcook a steak it will end up tough and hard to chew. If you cook ox tail for a few hours, however, it will become extremely tender. What determines whether meat becomes tough or tender when cooking it for a long time? How can I maximize…
Hawkings
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Cooking custard for crème brûlée macarons

I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar for the shatter-y effect, and a vanilla bean custard filling. However, I'm unsure of the best way to cook…
JoDraX
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Why did my cod turn into a hockey puck

I have a way of cooking cod loin which has never failed me before. This time, large parts of each loin became so rubbery as to be unchewable. I know several things that deviated from my usual recipe, but I'm wondering which thing was the…
user73902
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Adding xanthin gum to regular flour containing gluten

I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough. Will adding xanthin gum provide any additional improvements to the texture when using flour containing gluten?
Avba
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What should the texture of meringue be in a lemon meringue pie?

After the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assuming it isn't supposed to be crispy, the way meringue cookies are. But should it be…
margalo
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how to make sweet potato fries crunchy?

I wanted to make sweet potato fries but it was very disappointing and not crunchy at all. I put the first batch in a medium-heat oil and left them for a while, they got out all soggy. I turned up the heat for the second batch, it got a bit better…
Sarah BDnO
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Baking bread with a firm texture that doesn't grow mold

I bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy in three days. How can I get a firmer texture and delay mold growth? The ingredients I use…
s kessema
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How can I make moong dal crepe crispy?

I'm making a north Indian snack for my toddler, he likes crispy textures. Moong dal ground with water, added chopped onion and cilantro. The batter was thin like a crepe batter and cooked in frying pan. The edges were crispy. The interior was like a…
Chefchab
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Crispy cold fried chicken

James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the chicken out of the fryer, encase it in tupperware, and refrigerate it overnight, you'll…
Sneftel
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Can vinegar be used instead of alcohol in keeping sorbet soft/scoopable?

I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Would this actually work (is there something in vinegar that would have this effect)? If so,…
FoxElemental
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Egg pasta vs. water+semolina pasta texture

I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs. Is it supposed to be like that? If not, should I knead it more? Or add more…
isagalaev
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