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Questions tagged [sweet]

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2 votes
1 answer

How to make a nutella chocolate sauce that stays liquid at room temperature?

I am planning to startup a waffle store, for that I have bought a 750g jar of nutella. I also need to melt a chocolate bar. Now I am willing to make the nutella and chocolate bar less dense or liquify ...
Fahad Bin Abu Naser's user avatar
0 votes
0 answers

Wafer paper for nougat

I would like to make nougats, but it can be a messy affair if their is no wafer paper. Does anyone have any tips or can anyone give a recipe for making wafer paper for nougat?
user110185's user avatar
2 votes
5 answers

Which tomato product will give a very sweet, tangy result?

I’m trying to use a tomato product to make my food taste sweet and tangy and not just a mild tomato flavour. I have tried Holland and Barret tomato puree which I’m assuming is a puree as it states. ...
James Wilson's user avatar
  • 3,887
2 votes
1 answer

Dark sauce for beef with broccoli too sweet

I made a recipe for beef with broccoli that turned out fantastic. However- it is way too sweet for my family to eat much at once. Next time I will half the brown sugar, but is there a way to make our ...
Bree's user avatar
  • 21
0 votes
2 answers

sweet potato dish - what can i prepare ahead with my recipe

I made a recipe with fresh sweet potatoes last year - on Thanksgiving day. It was time consuming and I'd like to do what I can ahead. The recipe also has alcohol in the casserole. Can I peel, cut ...
lsuel's user avatar
  • 1
7 votes
1 answer

What replacement makes a good training material for shaping Japanese tea-ceremony sweets?

Many Wagashi are made from a mix of rice flour, Shiroan (white bean paste), sugar, and other ingredients. Of those Namagashi are among the most beautiful, shaped as little art pieces and then served ...
Trish's user avatar
  • 258
6 votes
1 answer

Why does sweetness reduce sourness?

I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions). But it's known that adding ...
user525966's user avatar
6 votes
1 answer

Does chocolate inhibit cornstarch gelatinization?

I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate ...
mummy's user avatar
  • 303
0 votes
1 answer

How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut?

How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut? Example of a young coconut in husk:
Franck Dernoncourt's user avatar
14 votes
5 answers

Reduce Sweetness in Fudge

I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain ...
Fudgehead's user avatar
  • 141
0 votes
1 answer

baking a Souffle to make it as much liquidish as possible

I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in other words, the direct heat of your oven should ideally be ...
asi's user avatar
  • 107
2 votes
2 answers

Is there a sweet emulsion to put on oatmeal?

I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions I've been putting my savory mayo with various spices on rice and its quite ...
user avatar
10 votes
3 answers

Iranian Sweet Dish consisting of Lamb Paste

I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details ...
TheChymera's user avatar
4 votes
2 answers

Is there a term for this distinction of sweet categories?

In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it ...
JohnnyApplesauce's user avatar
5 votes
2 answers

Are English scones savoury?

I know that scones are often seen as an unhealthy snack, but many English recipes don't actually include that much sugar and English scones contain much less sugar than American scones (why do ...
Daemon Beast's user avatar
7 votes
1 answer

Can I make a sweet hot water crust pastry?

I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wanting to attempt is a Christmassy Hand raised mince pie. My ...
StartPlayer's user avatar