Category "texture"

How to have flaky chicken breading [duplicate]

How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I

Sugar Free Chocolate Cake Too Dense

Yes, I know it's almost impossible to get a good sugar-free chocolate cake, but I won't give up trying,as my husband is a diabetic, and I want to make something

My rhubarb pie is runny

I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy text

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

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 faci

Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steak

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 belie

Grainy texture from creamed coconut

The other day, I made Tom Kha Gai (Thai coconut, chicken, mushroom, etc. soup) using creamed coconut and water, instead of coconut milk. That is, I dissolved/me

Why/when would grapes (and other fruits) have better flavor/texture when served chilled? [closed]

I thought fruit would be more flavorful if served at room temperature. However, recently I had the opposite experience with a bunch of grapes.

How to get Taiyaki crispy? Are they even supposed to be crispy?

My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluf

water temperature affecting bread rolls texture!

I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that

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 mi

What kind of frosting has similar texture to the major grocery brands?

I have a frosting conundrum. I like the texture of the major brands of frosting one might buy in a grocery store, like Duncan Hines or Betty Crocker or similar.

What are some make-ahead crunchy/crispy components that keep fairly well? [closed]

I'm wondering if you have any advice on crispy/crunchy components that keep fairly well (for a decent amount of time), either in the fridge/fr

Improving texture of yogurt based ice cream- stabiliser?

I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream mak

Are there negative effects of freezing for bread and cake?

Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in

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 gla

Bell peppers become either crunchy or soggy

Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem

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 ma