Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

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11
votes
3answers
2k views

How to avoid the rhubarb teeth effect?

I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up a nice rhubarb crisp, or a rhubarb ...
5
votes
1answer
147 views

How prepared should a baked dessert be before a long transport?

I need to make a ~2.5-hour drive with a baked dessert (most likely a crisp/cobbler) but am unsure how prepared it should be beforehand. I suppose I have three options: Prepare ingredients at origin ...
10
votes
2answers
464 views

Is it possible to have chocolate chunks in ice cream that aren't waxy?

My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become ...
5
votes
5answers
301 views

What kinds of frostings have a lighter texture?

It seems like the frosting is either an inch of sweetened shortening or just simple whipped cream. The recipes for frosting that I have tried have always been sickeningly fatty and sweet. I do find ...
13
votes
8answers
3k views

How do I melt the chocolate in a s'more?

It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of ...
6
votes
3answers
17k views

What is the correct flour, sugar, butter ratio for crumble?

Looking through a number of fruit crumble recipes I see that there is a wide range of ratios used for crumble topping. Some use equal amounts of flour (or other dry ingredient), sugar and butter. ...
5
votes
1answer
210 views

How can I get a more homogenous Bavarian cream?

I recently made a pineapple Bavarian cream using this recipe: Put a soaked gelatin sheet in warm (60°C) 75 ml pineapple juice. Beat half a yolk and 20 g sugar together until creamy. Put in the ...
4
votes
2answers
159 views

How do beets bake up in flour?

I am thinking about incorporating some raw shredded beets in a vegan chocolate sheet cake. Since it is vegan, I will be substituting with Ener-G, chia, or flax egg substitutes and earth balance ...
6
votes
6answers
12k views

Lard(or other) as a subsitute for butter in desserts for someone with a dairy allergy?

My wife is currently unable to consume any dairy as our breast-fed baby has a milk protein allergy. When reading many dessert recipes, many of them call for butter. For example: ...
8
votes
2answers
2k views

What is the ideal coffee temperature for tiramisu?

When making tiramisu, I usually make a fresh batch of strong coffee. I just don't know how long to wait to use the coffee (for dipping the cookies). In my opinion, room temperature coffee tastes ...
2
votes
1answer
204 views

What was wrong with my Ohio Shaker Lemon Pie?

Last Thanksgiving I tried a pie from the Joy of Cooking that sounded amazing. Called an Ohio Shaker Lemon Pie it consisted of lemons sliced paper thin and macerated in sugar. This recipe is similar. ...
3
votes
1answer
2k views

How can I make Turkish dondurma?

Turkish ice cream is called dondurma. Besides milk and sugar it also contains: Salep- a flour made of ground orchids and Mastic- a resin that produces a gum. Because of these ingredients dondurma has ...
7
votes
1answer
2k views

Why pressure cook rasmalai?

My wife loves rasmalai and we make it often. I have used several different recipes and both made the paneer from scratch as well as using paneer purchased at a local Indian grocery store. Some ...
4
votes
1answer
140 views

How to chill a compote?

Our apricot tree is overloaded with apricots this year so I have been trying out a variety of different apricot recipes. I am particularily enjoying an apricot compote recipe, however I am having ...
4
votes
1answer
829 views

Troubleshooting my Bavarian Creme

Yesterday I tried to make Bavarian Cream for the first time - it was a disaster. I think I know where I went wrong, but maybe someone with a bit of experience can still help me out. So I got this ...
4
votes
2answers
401 views

Marron glacé / Candied chestnuts breaking up. How to avoid this?

I always use frozen chestnuts to make marrons glacés since I can find those all year long (and not only during winter) and because they're already pealed. I can cook them in simmering water without ...
0
votes
1answer
377 views

Name of a Chinese sweet

In the past I have bought this Chinese sweet which name I cannot recall. It is shaped in little cubes of some sort of trasparent dark jelly (not sure if it is actually gelatine, but it has a ...
4
votes
1answer
764 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 ...
2
votes
1answer
1k views

What fruits have a low sugar content?

I like to make fruit salads for desert. However, a few people I know can't eat that much sugar, so I would like to create a fruit salad which has a low sugar content. Typically, as a base for the ...
2
votes
1answer
3k 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 ...
5
votes
1answer
2k 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 ...
4
votes
3answers
550 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 ...
4
votes
2answers
10k views

Is it possible to make kataifi dough (by yourself or starting from filo dough)?

I really like the thready structure in this dish. But when I look for recipes, they all ask for a box of kataifi dough. I haven't found this in regular supermarkets (I haven't been to greek stores), ...
2
votes
1answer
724 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
319 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 ...
3
votes
5answers
2k views

What is an easy-to-make dessert that goes well with Indian food? [closed]

We are making vegetable curry with rice and need a dessert to go well with it. Does anyone have any suggestions?
2
votes
1answer
1k 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 ...
4
votes
2answers
456 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?
1
vote
2answers
3k views

Saving a pavlova that didn't form a crust

I have cooked my pavlova the same way I normally do, however it hasn't formed a nice crust like it usually does. I've heard that it may have something to do with the humidity? (It did rain here today ...
0
votes
2answers
2k 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 ...
2
votes
2answers
562 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 ...
1
vote
3answers
11k 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 ...
1
vote
2answers
5k views

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separate into two distinct layers after a ...
7
votes
4answers
6k 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 ...
2
votes
1answer
182 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
267 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
188 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 ...
14
votes
2answers
2k 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
4k 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
307 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 ...
9
votes
3answers
3k 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 ...
10
votes
4answers
455 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 ...
15
votes
3answers
18k views

What is the difference between ice cream, gelato, and sorbet?

What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
1
vote
2answers
323 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 ...
6
votes
1answer
3k views

How could I keep one-ingredient “ice cream” soft?

According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from leaving the ice cream. We have tried ...
4
votes
2answers
867 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.
3
votes
1answer
346 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 ...
6
votes
2answers
160 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 ...
11
votes
4answers
5k 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 ...
8
votes
2answers
302 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 ...