The most important factor in succeeding in making my recipes
is gaining a good understanding of the point in the recipe where
you need to add "enough" of something -- usually it's a
liquid, sometimes it's a dry mix -- to get the right consistency.
Consistency, From Thin to Thick
- Liquid. This is amazingly thin. It won't make a puddle
that stands up much if it spills on your counter.
- Liquid. Just as thin as water.
- Liquid. A little thicker than water.
- half & half
- Liquid. Thicker than milk, thinner than cream.
- heavy cream
- Liquid. As thick as refrigerated heavy cream. Still
liquid but a little on the sluggish side.
- whipped cream
- Semi-solid. Fluffy and soft, meeting almost no resistance
when you move a spoon through it.
- Liquid. About as thick as heavy cream but beginning to
meet some resistance.
- Semi-solid, like refrigerated pudding. A little softer than soft ice cream, and a
bit more airy.
- soft ice cream
- Semi-solid. Very easily mashed but meets some resistance
if you try to stir it.
- new playdough
- Solid. Easily dented with a finger. Mashing it around
won't strain your hands. A pleasure to work with.
- playdough (medium)
- Solid. Dents but meets a little resistance. Can be
squashed around but doing so for long periods will tire
- old playdough
- Solid. Does dent when you push a finger in but you meet a
lot of resistance and trying to knead it for a long time
will strain your hands.