Category "texture"

Hard and brittle fat as cocoa butter alternative

What are some hard and brittle fats, similar to cocoa butter, that could be used as an alternative? Taste is secondary but the more neutral the better. Preferab

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 t

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

Date bars are too sticky

I am making date bars very similar to nakd bars but keeping running into the same problem when making them. The bars are way too sticky! I used the following in

How can I improve the outer texture of my lemon poppy seed bundt cake? It is tender and moist in the inside but dry on the outside

My lemon poppy seed bundt cake ingredients: Plain flour 450g Baking powder 1 1/2 tsp Baking soda 1/2 tsp Salt 1/2 tsp Butter 198g Sugar 440g Large eggs 4 Vanill

What determines if something is easy to chew? A lot of liquid or totally dehydrated?

On one hand, we have foods like jelly or melted cheese which are primarily liquid and seem very easy to eat and swallow. On the other hand, we have astronaut fo

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose?

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose? Is there a way to achieve a crunchy te

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 wh

How to improve the texture of popping/bursting boba spheres with reverse spherification?

I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "har

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?

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

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 pe

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 oth

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?

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 variatio