Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
4
votes
1answer
262 views
Different techniques in making creme brulee
What is the difference between stirring the egg yolks and sugar then adding the heated cream and heating the cream and sugar together then add the mixture to beaten egg yolks? Also some recipes call ...
10
votes
4answers
349 views
Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
About 20 years ago my wife and I were poor, and we went on a very cheap coach trip to Hungary for a holiday. The hotel meals always finished with a rather uninteresting savoury dessert.
I researched ...
0
votes
1answer
811 views
Why didn't my lemon tart set?
I am using this Smitten Kitchen recipe for lemon tarts.
I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
4
votes
2answers
245 views
Should syrup or pastry be cooled when pouring on to Baklava?
When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
5
votes
1answer
694 views
How can I flambé ice cream?
For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bit since and have come to think it was to ...
2
votes
2answers
333 views
4
votes
2answers
308 views
Meat and fruit dessert
I'm having an event where one of the rules is that every dish has to contain both fruit and meat. I've spent the last half hour pondering as to what should I prepare as dessert.
Question: What makes ...
0
votes
3answers
439 views
Seasonal rhubarb flavour pairings [closed]
I'm creating a Valentine's Day dessert using forced rhubarb. Can you give me any flavour paring or suggestions? They must be seasonal as strawberries in Winter just won't cut it!
Thanks in advance.
0
votes
0answers
357 views
How can I make something tasty with protein powder? [closed]
Is it possible to make something with protein powder that is actually tasty? Like a protein brownie or cookie or muffin or something? A dessert that is good for you would be perfect.
I've looked ...
2
votes
1answer
387 views
Why does boiling cream have such a drastic effect on my salted caramel?
We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth ...
1
vote
1answer
191 views
Scaling problems with a cake - mousse layer increases more than other layers
We've come up with a recipe for a cake that has four different layers (a dough base plus fillings) and is then covered in chocolate mousse. We tested that recipe as a small sample and concluded that ...
2
votes
1answer
455 views
Beating eggs & sugar when making gelato
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk mixture - until "it thickens enough to ...
2
votes
2answers
429 views
How to make chocolate fondant?
I am willing to add a 2-3mm thick chocolate fondant coating to my home made biscuits. I believe this is very common, but I have no idea how to do this.
The fondant should be pretty solid (not liquid ...
0
votes
2answers
723 views
How do I get the flaky top on ooey gooey butter bars?
I'm making Paula Deen's Ooey Gooey Butter Bars (also known as Ooey Gooey Butter Cake) for holiday goodie baskets. I'm having trouble getting the top to be flaky like it is on the bars sold at the ...
1
vote
3answers
4k views
How long will Tiramisú made with raw egg keep?
Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making people ill. What would you say is the min/max ...
7
votes
4answers
2k views
How to do creme brulee 'to go'?
I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular desserts when I make it for friends and ...
1
vote
1answer
130 views
What are the proper steps to add the vermicelli in making dessert shemai?
I am trying to make lachchha shemai. Should I put the vermicelli after taking the boiled milk away from the burner or should I put the vermicelli when the milk is being boiled over the burner?
1
vote
2answers
141 views
How do I squeeze gelatine?
Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just squeezed it in my hand, but I was ...
0
votes
4answers
168 views
Which Dessert fit a Thai dish? [closed]
I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras.
I moved the drink part of the question here. Sorry for ...
13
votes
2answers
981 views
Why do so many desert/biscuit recipes have salt in them?
Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many deserts or biscuits.
When I have asked a few friends or family who do a lot of cookery, the ...
8
votes
2answers
2k views
Culinary uses for honeycomb?
On a whim, I bought real honeycomb (not the cookie type dessert) from a local shop. I tried eating it plain, but the wax makes it unpleasant and chewy.
What can I do with it?
2
votes
1answer
232 views
How to get those professional looking peaks on top of tiramisu?
Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface.
I've seen ...
8
votes
3answers
2k views
How to fake salmon roe using jello
A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange jello. I made my own mould from plasticine ...
4
votes
2answers
744 views
How do you make 'Rabri'?
It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed.
6
votes
4answers
359 views
Can I filter out vanilla bean seeds?
When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to ...
24
votes
4answers
2k views
How can I make a chocolate cup that looks like the seaweed on a sushi roll?
I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed ...
8
votes
3answers
4k views
How do I prevent cream puff shells from deflating?
Every time I try to bake cream puffs the shells deflate before I can fill them with the cream.
I have tried poking a hole in the shell with a toothpick in the last few minutes of baking. I have ...
9
votes
2answers
544 views
Tips for making caramel with palm sugar
The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel.
Although palm sugar is better than white in a lot of ways, the melting point of the sugar ...
1
vote
2answers
290 views
Panna Cotta Recipe Ideas [closed]
I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I ...
8
votes
3answers
3k views
How to Make the perfect French Custard?
I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard.
Some of the issues with previous custards:
Egg taste ( I ...
8
votes
4answers
2k views
Tiramisu tips tricks and variants
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :)
What are tips to have a compact mousse instead of a soft/liquid cream?
Do you have any special derivative from ...
3
votes
1answer
225 views
Making corn bread pudding from corn bread
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ...
8
votes
2answers
228 views
Carrot Pie: custard or stew?
So I have a plan to experiment with making a carrot pie. I can think of two approaches to this.
One would be to create a custard. Carrots aren't very starchy, so that may be a bit of a problem, but ...
11
votes
4answers
4k views
Chocolate Shot Glasses
I know, right? Sounds awesome. Here's what's up:
For Christmas I got one of those do-it-yourself molds for making ice shot glasses.
My idea is pretty simple: Melt chocolate and pour it into the molds ...
6
votes
2answers
137 views
How to avoid 'fake tasting' fruit
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries which were used instead.
The cherries ...
6
votes
1answer
2k views
What is the maximum temperature at which cream will still whip successfully?
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and ...
5
votes
2answers
409 views
What is the difference between sorbet and sherbet
From my [limited] exposure, it seems like sorbet is merely sherbet with a higher price tag.
Is that a fair understanding?
If not, what is a better way of understanding the difference(s)?
11
votes
2answers
530 views
Oatmeal used in apple crisp topping
The recipe I am looking at for Apple Crisp by Ina Garten calls for 1 cup of oatmeal. It doesn't say prepared oatmeal, or rolled oats, just "Oatmeal".
Is the recipe asking for 1 cup of prepared ...
7
votes
2answers
917 views
Where to get or how to make hollow sugar balls?
I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers of it on a "sugar scaffold". I can then ...
3
votes
1answer
243 views
How do I make vanilla sauce without air bubbles?
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of ...
6
votes
2answers
711 views
What went wrong with my Chocolate Chantilly (Hervé This' recipe)
I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what ...
7
votes
3answers
1k views
Chocolate mousse without eggs
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse.
...
4
votes
1answer
388 views
Homemade taffy turned out too thick and hard
I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy.
...
