34
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Does authentic Italian tiramisu contain large amounts of espresso?
A typical tiramisu will serve a good number of people, so each serving is unlikely to have more than about a shot's worth of espresso. There's a limit to what the savoiardi will absorb so you'd ...
- 12.1k
20
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Identifying a type of Pizza Topping
I can understand your confusion, but this is assuredly not a dessert pizza. The white circles of sauce, while they look like icing in appearance, are actually Ranch Dressing.
For comparison, here is a ...
- 1,234
19
votes
Plant-based alternative to isinglass/gelatin for glazing tarts or other desserts
It seems you've got a bit of a translation problem going on here. Looking at the italian wiki page for 'colla di pesce', it seems to say (emphasis mine):
Oggi sul mercato sono presenti principalmente ...
- 2,687
18
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How long can a virus (e.g. SARS-COV2) survive in food?
Kenji Lopez-Alt did a very in-depth article for Serious Eats about the coronavirus and food that is worth reading. There is no evidence of the coronavirus (or covid) being passed through food, because ...
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17
votes
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Does authentic Italian tiramisu contain large amounts of espresso?
As a suppliment, I'll address your questions regarding "authenticity":
Tiramisu is not a traditional dish; it's a modern restaurant dish dating back only to the 1960's (but see other answer, ...
- 65.5k
17
votes
Can I make lemon curd more sour/tart after it's cooked?
I have used both citric acid (food grade, sold for canning and jam making, not the descaler) and ascorbic acid (vitamin C) in similar cases when only the acidity of a dish was insufficient. Sometimes ...
- 60.4k
16
votes
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Iranian Sweet Dish consisting of Lamb Paste
As confirmed in comments, the dish is khoresht mast.
According to this recipe and this video, the main ingredients seem to be lamb or beef neck, yoghurt, sugar, saffron, rosewater, and garnishes of ...
- 1,759
15
votes
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What are "Honey Bubbles" and how are they made?
You can do this with an air pump, egg white powder and xanthan gum :)
http://www.molecularrecipes.com/culinary-foams-class/bubbles-air-pump/
The “bubbles with air pump” technique consists of ...
- 2,710
14
votes
Is there anything I can use in pumpkin custard to replace salt?
You can certainly omit salt from a pumpkin custard recipe. It's there as a flavor enhancer, to provide contrast to the sweetness. The texture of the custard will be just fine without it. Desserts ...
- 3,148
14
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Can I make lemon curd more sour/tart after it's cooked?
Yes, it is possible to make the curd more tart after the fact! I don’t know all the boundaries but this procedure worked for me with the specific recipe in the question:
Add 1/2 tsp corn starch to ...
- 2,143
13
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Selling mini crème brûlées
The question you are asking has no technological solution - you cannot put caramel on something wet and preventing from becoming wet. So you are looking at logistical solutions, and you have basically ...
- 140k
12
votes
Why does making a pasta require more yolks than whites?
It’s about what properties you’re looking for in the pasta. Serious Eats had a primer on fresh pasta a couple of years ago, and they discussed some of the differences:
https://www.seriouseats.com/...
- 81.7k
12
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Plant-based alternative to isinglass/gelatin for glazing tarts or other desserts
A very traditional shiny glaze would be an appricot glaze. Sometimes it's also found under the french name "nappage", for example on Wikipedia. You simply mix apricot jam with water and use ...
- 140k
11
votes
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Does chocolate inhibit cornstarch gelatinization?
The problem is not the chocolate, it is the temperature.
I don't know what exactly you refer to by "the temperature of starch gelatinization" - the gelatinization of starch is a long, ...
- 140k
10
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Does authentic Italian tiramisu contain large amounts of espresso?
There are in fact multiple versions of tiramisu, all of which are authentic. Some contain espresso and mascarpone, others cream, marsala but no mascarpone.
'Tiramisu' dates at least to the 1940s as a ...
- 1,103
9
votes
How to make profiteroles without a visible hole?
Fill from the bottom. Take a paring knife and cut a half-circle about the size of a dime near one end on the bottom, with the ends of the cut facing the end of the profiterole. This makes a sort of ...
- 30.2k
9
votes
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How to make best milk chocolate at home?
To really be considered chocolate, you need to use cocoa butter as your fat. Cocoa butter has a few properties that other fats don't have. Most notably, it is capable of forming a crystalline ...
- 1,897
9
votes
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What is this Spanish dessert?
This is a variation of "Polvito Uruguayo", which is a typical dessert of Grand Canary Island, that is made with cookies, dulce de leche (caramel), and chantilly cream, and which can also be ...
- 665
7
votes
Are there desserts which use whole eggs (not mixing them in)?
It's a cake rather than a dessert (always a tricky distinction) and traditionally uses the unbroken yolk rather than the whole egg, at but I offer you the Chinese moon cake. The egg isn't universal; ...
- 45.2k
7
votes
Are there desserts which use whole eggs (not mixing them in)?
I would contend that I have never seen Italian Easter bread served as anything but a dessert, but I am told by others they have had it as a main course side. Would seem very out of place there to me. ...
- 8,642
7
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Are there desserts which use whole eggs (not mixing them in)?
Korean gyeran-ppang is a small sweet cake with an entire egg cracked into each before baking. They might be an acquired taste, or maybe take some practice--my friend who studied abroad in South Korea ...
- 5,227
7
votes
Coconut Cookies have bitter underlying taste
Baking requires accurate measurements. In fact most people who bake seriously avoid volume measurements for anything but liquids, and use weight instead (with the exception of small quantities up to ...
- 45.2k
7
votes
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Getting some rum into a commerical fruitcake
When I feed a Christmas cake (home made, but it shouldn't make much difference) I simply prick holes all over it with a thin skewer and drizzle the alcohol over the top. A few days later I invert and ...
- 45.2k
6
votes
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What is the function of salt in chocolate?
Salt tends to enhance tastes, and make flavors pop, and is used in many foods for this purpose. Even most sweet foods, desserts or baked goods, will have some amounts of salt added for this purpose. ...
- 11.8k
6
votes
How can a Bavarian cream that includes orange juice thicken with so much liquid?
The egg yolks can thicken the liquid when you heat it, like in a standard egg custard (the home made version, not the one made from custard powder). But this is a fairly tricky procedure: if you heat ...
- 1,157
6
votes
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What is the difference between molasses and treacle?
Here is a good article explaining the different types of molasses.
Excerpt:
True treacle dates back to Victorian times. The pale, refined molasses
is notably sweeter and has a much more mellow ...
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5
votes
How can I make Turkish dondurma?
Salep is essentially glucomannan; you can subsitutue Salep with Konjac GM (not konjac flour as it might impart a fishy flavor). And this is the key ingredient in Dondurma.
When it comes to mastic, ...
- 4,276
5
votes
Tiramisu tastes bitter. How to fix this
Add salt. Sodium interacts with chemical pathways in the taste buds and affects how other flavours are perceived; one of these interactions is that it balances bitterness.
The interactions can be ...
- 1,994
5
votes
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Îles flottantes vs. oeufs à la neige
The short answer appears to be: îles flottantes and oeufs à la neige are two different names for one dish.
First of all, you can find some recipes, in English and in French, using the names ...
- 2,555
5
votes
Putting freeze dried strawberry into my soft cookies,the texture is more like cake -how to make it more chewy
I believe that by cooking the dry strawberry powder in your cookie mixture, you are inadvertently rehydrating the strawberry substance with the small amount of liquid available within your mixture, ...
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