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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3
votes
0answers
59 views

How to make a cover for a molten cake?

I recently visited a restaurant called Zuma, and they had this unbelievable chocolate molten cake. As you can see they have a cover on top, like a sheet of chocolate. How would one make this? I am ...
4
votes
4answers
6k views

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy ...
9
votes
2answers
1k 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
1answer
136 views

How to keep graham cracker crust from falling apart

Whenever I make any type of square using a graham cracker crust, it always falls apart upon slicing. No matter what I try, either following the receipe exactly,increasing or decreasing the amount of ...
3
votes
1answer
68 views

Adjusting dessert recipes to accomodate a larger slow cooker

I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?
0
votes
1answer
80 views

How do you get this pie top?

So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this done in general?
0
votes
1answer
165 views

Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?

A common dessert in my family is a mix of crushed biscuit, chopped walnuts, coconut, cocoa, and condensed milk. It's mixed, flattened into a square dish and placed in the fridge for a couple of hours, ...
15
votes
3answers
10k 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?
17
votes
3answers
49k 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 ...
4
votes
1answer
115 views

Dehydrating cake?

I've recently purchased a book on desserts. Many recipes involve baking a cake and then dehydrating it over night (at 50° C) using the appropriate equipment. I wonder: What kind of kitchen equipment ...
9
votes
4answers
4k 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 ...
13
votes
6answers
2k 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 ...
14
votes
6answers
2k views

Why do chefs use Gold and Silver Leaf?

I don't cook myself, but I watch a fair few cooking shows. Recently the theme of gold and silver leaf has been quite recurring. My first thought was "Well it can't be actual gold. Who would eat gold?" ...
1
vote
0answers
46 views

What should I do with 100% cacao square? [closed]

I received a fancy box of chocolate squares as a gift. One of the squares is 100% cacao (no sugar). It is very small, but I would like to make something with it to share. Any ideas how I can use this ...
4
votes
2answers
138 views

Cheesecake Reincarnation

I significantly over-baked my cheesecake today (I forgot to check the temp extra early to compensate for the fact that there was a baking stone in the oven). Now I'm trying to decide if it is ...
2
votes
1answer
164 views

Quick tiramisu with many restrictions

My wife helps organize a vegetarian community kitchen. She recently had a request for tiramisu-like dessert but there are a number of restrictions: The time frame of the kitchen means they only have ...
10
votes
1answer
457 views

Can I make panna cotta using a flavored, non-gelatin “Jell Dessert”?

I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Strawberry Jell Dessert) that is neither ...
13
votes
4answers
3k views

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. ...
1
vote
1answer
203 views

Fried Dough Balls Too Doughy [closed]

I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. ...
4
votes
3answers
431 views

What are the crunchy bits on top of Thai mango with sticky rice?

My favorite Thai restaurant makes a fantastic mango and sticky rice dessert, and it seems like it'd be pretty simple to recreate at home. I've searched around the internet for mango and sticky rice ...
4
votes
2answers
321 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 ...
1
vote
1answer
179 views

How to make a smooth crème brûlée top

I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoother crust on top. I use a thin layer of turbinado sugar and ...
5
votes
1answer
85 views

How to eat/serve take no tsuyu (たけの露)?

A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how to eat it. It's served with some hot water, then crushed, then ...
-1
votes
1answer
184 views

How to stuff Brown Sugar croissants?

When looking at a recipe about Brown Sugar croissants I found a slight problem. These are supposed to be desserts. However I can't find a way to place the sugar in the roll without the croissant ...
0
votes
2answers
134 views

Should “Magic Mousse” be grainy?

For a treat for my lunch, having bought a bunch of Jell-o brand instant flavored gelatin mixes, my husband decided to follow a recipe for "magic mousse", as printed here, involving "Cool-whip" whipped ...
14
votes
1answer
1k 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
263 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
2k 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 ...
2
votes
0answers
96 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.
10
votes
8answers
9k 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
2k 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
194 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
240 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
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 ...
5
votes
1answer
6k 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
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
239 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
1k 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
3k 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
1k 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?
9
votes
8answers
8k 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
466 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, ...
9
votes
3answers
7k 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 ...
1
vote
2answers
4k 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
124 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
1k 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
333 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
2k 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
2k 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?
11
votes
3answers
1k 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 ...