Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
14
votes
1answer
256 views
How do you make Welch's fruit snacks?
The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe?
Here is ...
2
votes
2answers
65 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 ...
6
votes
1answer
1k 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 ...
12
votes
6answers
803 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 ...
3
votes
0answers
64 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.
9
votes
8answers
5k views
How can I make my Chocolate Mousse fluffier?
I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I ...
4
votes
1answer
278 views
Pie VS Tart VS Quiche
Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far:
Pies can be either sweet or savoury.
Quiches must ...
1
vote
1answer
79 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 ...
2
votes
3answers
167 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
1answer
977 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 ...
4
votes
1answer
345 views
What is the difference between cheesecake and NY cheesecake?
I believe it's density but I'm not sure. What make cheesecake a NY style? Is there different ingredients. Some people call their recipe NY Cheesecake and they are not.
13
votes
2answers
19k views
What is the difference between butterscotch, caramel, and toffee?
I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been ...
12
votes
8answers
2k views
Is there a non-penetrative method for checking cake doneness?
Is there some way to check a cake is done without using a toothpick or other penetrative device?
I like the thermometer idea, but no one seems to know how the heck to use them.
5
votes
5answers
173 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 ...
8
votes
2answers
606 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 ...
0
votes
2answers
495 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 ...
3
votes
1answer
233 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?
8
votes
8answers
4k views
How to Prevent Apples from turning Brown
I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't ...
1
vote
2answers
151 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, ...
8
votes
3answers
967 views
What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?
I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight before shaping. I tried to cheat by ...
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 ...
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 ...
6
votes
1answer
100 views
How to make stronger colors in three part pannacotta?
This weekend I tried to make a three part pannacotta. It was one layer of rasberry pannacotta, one layer of vanilla and one layer of mango/lime.
The taste was a positive surprise but I was not very ...
0
votes
3answers
381 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
184 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 ...
1
vote
2answers
767 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 ...
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?
10
votes
3answers
468 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 ...
6
votes
1answer
191 views
Coating to make waffle cones withstand hot liquid?
I'd like to use a waffle cone, like used for ice cream, to hold hot liquids. I assume without modification, the liquid would soften the cone and break through.
Is there an edible coating I could put ...
4
votes
2answers
156 views
Is the caramel recipe wrong, or is it my technique?
Twice now, I've made the "Ultimate Tarte Tatin" recipe from the Food Network site. In both cases, the crust and apples worked out perfectly.
And in both cases, the caramel seemed to come together ...
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 ...
5
votes
1answer
154 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 ...
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
3answers
337 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?
14
votes
2answers
2k 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?
2
votes
1answer
173 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 ...
6
votes
6answers
1k 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:
...
7
votes
1answer
1k 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 ...
10
votes
1answer
2k views
Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes?
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas.
My latest was:
Microwave brown sugar and butter, ...
10
votes
2answers
260 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
1answer
96 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 ...
4
votes
3answers
3k 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. ...
3
votes
1answer
519 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 ...
10
votes
4answers
637 views
Keeping the bubbles in sparkling gelatin desserts
I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique ...
2
votes
1answer
104 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.
...
4
votes
1answer
91 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 ...
8
votes
10answers
1k views
How can I create a sweet pizza that looks like pizza?
Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think.
Got the starter and main nailed, but ...
4
votes
1answer
295 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 ...
3
votes
5answers
992 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?
-1
votes
1answer
233 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 ...
