35
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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 ...
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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 ...
- 1,224
18
votes
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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
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What's the difference between a cobbler, crisp, crumble, buckle, and betty?
Some of the terms may be regional but they do generally describe variations on a theme.
My general understanding of the differences are as follows:
Cobbler - A cobbler is generally a thickened fruit ...
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17
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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, ...
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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 ...
- 57.7k
16
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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 ...
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15
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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
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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 ...
- 135k
14
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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 ...
- 3,118
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 ...
- 2,133
12
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What is the difference between crème anglaise and crème pâtissière?
Crème Pâtissière is a thicker mixture, and is usually used for filling a pastry. It would be rolled into, or injected into something that would then be baked. As such, it needs to be thicker, so as ...
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12
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How do you make the shell for this dinosaur egg dessert?
This seems to be a version of the chocolate ball, only not intended for melting.
The standard chocolate ball is made by covering the inside of a spherical mold with tempered chocolate, then melting ...
- 135k
12
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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/...
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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, ...
- 135k
10
votes
How to make soft popsicles
The main factors are a gelling agent, alcohol, sugar and air/stirring.
Sugars may decrease the freezig point - add enough sugar and your ice remains soft-ish. Unfortunately this can mean your ice ...
- 57.7k
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 ...
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9
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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 ...
- 1,907
9
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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 ...
- 661
7
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Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone?
There's also probably a bit of biology involved: sugars are calorie-dense, and thus good sources of calories when you're struggling to survive on what you can forage. Bitter foods are often dangerous ...
- 8,776
7
votes
What's the difference between a cobbler, crisp, crumble, buckle, and betty?
This one's tricky, as there are some differences, but because different regions prefer one over the other, it's possible that some regions might conflate concepts under their preferred term. I ...
- 79.2k
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; ...
- 43k
7
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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. ...
- 8,663
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 ...
- 5,204
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 ...
- 43k
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 ...
- 43k
6
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What went wrong with this bundt cake?
I did some googling as you suggested and found a few things:
One blog made the exact recipe and the top shows a deep "trench" between the outer rim and the middle chimney. As if the cake didn't rise ...
- 57.7k
6
votes
How would you restore sweetness and moisture in this bundt cake?
My suggestion would be to just go with the sugar increase, it might be sufficient to increase moisture. You can combine it with less baking time, if you want to - try using a thermometer and bake to ...
- 135k
6
votes
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How to achieve a flexible consistency on ice cream? (photos attached)
Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having ...
- 74.1k
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