Questions tagged [texture]
The texture tag has no usage guidance.
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Will freezing homemade brownies affect the texture and taste?
I have recently frozen two cakes and then served to positive feedback.
I'm wondering if the same would be true for chocolate brownies, as well as blondies.
I'm considering making them tomorrow (...
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We make fresh soymilk and gypsum How and why does my silken tofu turn mushy and not jelly like?
We make fresh soymilk and gypsum to make silken tofu or toffu pudding.How and why does my silken tofu turn mushy and not jelly like? What is the temperature the milk has to have for it to be ready to ...
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How to fix pancakey cookies after substituting yogurt for eggs?
I made a cardamom cookie batter using this recipe but using cardamom instead of lemon. I had no eggs, so I tried substituting Greek yogurt (non-fat, since that’s what I had). First batch I made have ...
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How to remove goop/slime from powdered tomato soup?
I bought "Professional Tomato Soup Mix" and it comes out slimy when prepared according to package instructions. Specifically, after 10 minutes cooling, a film forms on the surface. When ...
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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 ...
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How can I filter the solids out of my homemade pumpkin spice syrup?
I'm a big fan of pumpkin spice lattes, and I've been experimenting with a few recipes for making my own pumpkin spice sauce at home. It's pretty simple; simmer equal parts sugar and water with ...
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Why does baking cooked rice not overcook it?
Many recipes like stuffed peppers call for baking already fully cooked rice for upwards of an hour at ~375 F. I’m surprised the grains come out intact and texturally not that different than before ...
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Agar agar lumping too early
I decided to use agar agar for the first time, to make vegan kaki "golden latte" pots.
Following the manufacturer's instructions, I mixed the agar agar powder into the liquid (at first only ...
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Firm vs. crisp vs. crunchy for apples
I see these terms used to describe apples on signage at markets and I'm wondering whether they are meant to imply different things and if so what?
For example, this page uses the terms "firm"...
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Why do I need sugar syrup for slush?
The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar.
To my understanding, both water and sugar ...
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How can I make my baguette dough softer and more elastic?
I've been practicing making french baguettes at home and am currently exploring the poolish method. I've collected numerous recipes and tried different variations.
My baguettes are OK but I'm looking ...
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Why do gelatin sheets have a diamond pattern?
Why do gelatin sheets have a diamond pattern?
Are they perforations?
Are they for measurement?
Are they for brand recognition or marketing or just aesthetics?
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Why we use bronze die (and not steel) for pasta extrusion?
I found many research papers on differences between Teflon and bronze die for pasta extrusion but there are no comparisons between bronze vs steel/brass/any other metal dies. Why we still stick to ...
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Trying to recreate my grandmother's buttermilk biscuits
My grandmother made the best biscuits in the world. She made them 7 days a week, and cooked them on a cast iron skillet without any sides. They were always perfectly browned and the bread inside was ...
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Could oat flour be the cause of gritty texture in chic chip cookies?
I use the creaming method with electric mixer. I bought oat flour (did not make it). I’ve tried adding egg yolk and sifting. I don’t want anyone to tell that I’m not using regular flour by the texture....
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