Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
4
votes
2answers
132 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 ...
4
votes
1answer
261 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 ...
4
votes
1answer
387 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.
...
4
votes
2answers
243 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?
4
votes
2answers
742 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
3answers
325 views
Why boil milk in desserts
In desserts like Panna cotta and Crème brûlée, why do you always boil the milk/cream?
What does it do to the milk?
3
votes
5answers
980 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?
3
votes
1answer
221 views
What is the difference between Milk Chocolate and Dark Chocolate?
What is the difference between Milk Chocolate and Dark Chocolate?
Does Dark Chocolate not have milk? What are each made out of that make them different?
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 ...
3
votes
1answer
242 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 ...
3
votes
1answer
497 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 ...
3
votes
2answers
3k 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), ...
3
votes
0answers
63 views
I am wondering if I could interview you about different desserts for a feature article [closed]
I am doing a feature article for a school project and I was wondering if I could interview you about different deserts. PLEASE HELP!
Thank you.
2
votes
2answers
332 views
2
votes
3answers
162 views
Alcohol-optional desserts?
I am having a dinner / make-fancy-cocktails party, and trying to work out the menu. Since it's a cocktail party, having some sort of alcohol in the dessert seems appropriate.
The difficulty is, for ...
2
votes
3answers
1k views
Would almond flour work for macaroons?
I've been trying to make macaroons using almond meal, and they turn out very lumpy and grainy... Should I be using almond flour instead? Or doing something else to make the powder finner?
2
votes
1answer
103 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.
...
2
votes
1answer
967 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
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 ...
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 ...
2
votes
1answer
451 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
62 views
Peeling cupcake liner from chocolate mold
I am trying a new recipe that creates a chocolate mold by brushing chocolate inside a cupcake container. The challenge now is to get the paper off the chocolate mold. It seems to be sticking to the ...
2
votes
1answer
172 views
How many eggs in a Mille Crêpes Cake?
I've looked through a few recipes for Mille Crêpes and see that many use double as many eggs in the batter compared with most plain crêpe recipes (6 eggs per cup of flour compared to 3).
I'm not a ...
2
votes
1answer
158 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 ...
2
votes
1answer
231 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 ...
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 ...
1
vote
2answers
146 views
How to reduce the moisture when making tarte tatin
I've tried making pear and apple tarte tatin a couple of times, using different recipes, and the result is always the same.
When I take the pan out of the oven and flip it over, the pastry is moist, ...
1
vote
1answer
74 views
Cook a frozen cobbler in a microwave instead of oven
Here's my problem. We don't have access to a oven (we are out of town for a week and out hotel room only has a microwave and a 2 range stove top). I purchased a frozen Blackberry Cobbler and we want ...
1
vote
1answer
190 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 ...
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 ...
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 ...
1
vote
2answers
763 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 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 ...
0
votes
4answers
167 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 ...
0
votes
2answers
459 views
How much of what kind of chocolate should I add to vanilla frosting to make chocolate frosting? [closed]
I have a really good recipe for whipped vanilla frosting that I want to use, but I want to make a chocolate frosting. What kind of chocolate should I add to the frosting to make it a chocolate ...
0
votes
3answers
377 views
How can two pies made and baked identically have differing flavor qualities?
Two pies were baked at the same time, in the same oven, on the same cookie sheet. They seemed to be equally close to the center of the oven. There was a third pie on the rack beneath them. That pie ...
0
votes
2answers
182 views
Is there any dessert that needs a knife? [closed]
A friend of mine told me that there is no dessert that needs a knife to eat. I'm sure that this is not true, but I can't find a good example in the Internet. So is there any dessert that needs a knife ...
0
votes
1answer
803 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 ...
0
votes
2answers
709 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 ...
0
votes
3answers
423 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
356 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 ...
-1
votes
1answer
230 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 ...
