Seasoned Advice
Seasoned Advice

Questions tagged [powder]

23 questions
13
votes
3 answers

Why is my Taiyaki (Cake that looks like a fish) too hard and dry?

I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1 cup of milk 1/3 cup water. I use an electric whisk to combine the dry first, then add…
Fish Cake
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1 answer

Chocolate cake recipe requires both baking powder and baking soda?

Here is the recipe I am using. For batter: 2 cups Sugar Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp Boiling Water 1 cup For icing: Butter 1 cup…
Sakha
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4
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2 answers

How to move powders to avoid spillage?

I always have trouble pouring coffee or cocoa powder. The containers are never designed with a spout so I use a spoon or pour it from tiny plastic container and my fine motor stability isn't fantastic. How can I avoid spillage?
user2617804
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4
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2 answers

Baking Powder, Baking Soda, and Yeast

I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that commercial yeast needs to reproduce well, resulting in a somewhat dense, poorly risen loaf.…
Julie Ham
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3
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1 answer

How to make good quality onion powder at home?

I chopped some onion and put it in an old gas oven. It had 3 issues: Some pieces or parts of pieces are burned while other pieces are still not dehydrated. It sticks with the bottom of the aluminum plate. It has a bitter taste. How can I solve the…
user2824371
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3
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2 answers

Would it be possible to brew cacao powder using a pour over method à la coffee grounds?

I see that one similar question has already been asked, but it was rather vague on specifics. Essentially, I wish to place a fine mesh strainer over a cup, pour around 1 tbsp of cacao powder (Navitas Organics brand) into the strainer and pour 8 oz…
Alex Wang
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3
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5 answers

Hardened Milo powder: How to break/soften it back to powder?

YouTube video illustrating problem. Someone (Facebook video) suggests using a food processor but I don't have a food processor. (Also, her Milo doesn't seem to be nearly as hardened as mine or in the above YouTube video, where a knife is more…
user182601
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2 answers

Which method to use when making fruit powders?

Searching online I found a lot of videos/ articles about making fruit powders, some of them dried the fruit itself then ground it. While other juiced the fruit, then ground it. I am wondering which method will give me a better result regarding: 1)…
Maliohammad Jaafar
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2
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3 answers

How do I make plain chocolate powder?

I'm working on a little project and need chocolate powder. Not the one you can drink, it should be real chocolate but grinded. I tried using a coffee grinder, it gets to warm and starts sticking together. It has to be about as fine as sugar. Does…
RomanTenger
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2 answers

Why doesnt curry powder completely dissolve when heating in oil?

When I grill store bought sheek kebabs I notice the oil drips out and it is coloured while being free of any curry powder though I imagine curry powder is added to the mince before they make it. I wanted to create the same thing directly so got some…
James Wilson
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How much onion/garlic/ginger power can I add in 1kg of broiler chicken?

Because of bachelor life and storage issues, I must use onion, ginger, and garlic in powder form. However, I am failing to find the correct amount I should add to 1 kg of poultry chicken. What is the maximum amount of onion, ginger, and garlic…
user366312
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2 answers

Measuring powder vs non powdered (e.g. sugar) with measure spoon and precision scale

I bought a scale to measure very small quantities in 0.01 increments. The scale has a calibration weight of 50 grams and it measures so +/- an error as expected. My intention for the scale is to measure powder/herbs. To try it I have a measuring…
Jim
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1 answer

Spices very powdery when cooking

This is a constant problem I have when cooking chicken dishes with low water content. I add my spices and a bit of water so that everything mixes. The problem exists in the end result. When I taste the curry the taste is very powdery. I could go as…
Clemens Bartholdy
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3 answers

Milk powder doesn't dissolve

I'm following some recipes making chocolate, candies and cookies that use milk powder to enhance the flavor. I tried several milk powder brands, different types skim vs full cream, but I never can dissolve milk powder completely. My dough/batter…
Sean
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1 answer

fried garam masala tastes watery

Recently I've been frying garam masala because I want some tasty oil(which should not be watery). At first it was kind of working however it now seems the oil is watery and not thick or oily if you know what I mean. The problem is I'm not adding…
James Wilson
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