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34

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 struggle to get more coffee than that into a portion. Further, the flavour is diluted by the flavour already present in the savoiardi as well as the alcohol, ...


21

Donuts are a deep fried food. The texture of deep fried food is unique and cannot be duplicated by other methods. If you bake doughnut dough, you will get small rolls, which will have a similar aroma, but not the same combination of moist, soft inside and fat-crispy outside. You could bake it, as with any other yeast dough, only nobody will recognize it as a ...


20

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 pizza that someone made themselves on Reddit. While I wouldn't say it is common to put ranch on pizza, it is definitely something that people do, for better or ...


18

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 in general the virus would break down too quickly to be passed on. Viruses survive better on non-porous surfaces. The full article is here: https://www....


17

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, it may go back to the 30s). It's generally agreed that it was created at the restaurant Le Beccherie in 1969 (although based on a long tradition of Italian ...


16

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 mixture with scone or biscuit-like top crust. Cobbler crusts, notably "Texas cobblers" can also be made with thinner batters that soak into the filling more ...


16

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 pistachios and barberries. The lamb/beef is simmered with onion and turmeric then mashed and blended, and mixed with an egg yolk, yoghurt, and sugar. This is ...


16

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 lemons are just not sour enough. The powder comes in very fine texture and can even made finer with a mortar and pestle. A very small amount will go a long way ...


15

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 injecting air using a fish tank air pump into a liquid with some viscosity. It works great with light syrups and juices by just adding a little egg white powder and ...


14

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 listed them already. For eating on premises, you keep the custard in the fridge and add the sugar and torch just before serving, as you mentioned. This is so ...


14

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 without salt can sometimes seem insipid, but the mixture of spices in pumpkin custard should prevent that issue. I wouldn't add any additional spices. Sometimes I ...


13

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 the juice of 2 lemons in a small bowl and mix well. Over a double boiler, bring the finished curd back up to temperature while whisking occasionally. Add the ...


12

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 away the bottom so it can be placed over a scoop of ice cream. For the detailed process, see this video. This version seems to use white chocolate instead. It ...


11

Gravity is making the petals open. If you look at the shape of the petals their center of gravity is towards the outside of the bowl, but they are being held in place by something underneath. I suspect that it's simply one piece of chocolate melted onto another. When the custard (warm or hot) is poured on it melts the bonds holding the petals in place ...


11

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 not too leak out, and usually more flavourful, as it is the main flavour in the pastry. Crème Anglaise is what the English would call custard. It is usually ...


11

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, continuous process, that happens long after the starch has swollen and thickened. It is the process that is responsible for bread going stale - but not the process of ...


10

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 gets too sweet. So instead of using plain sugar, add some "inverted sugar": glucose syrup (aka corn syrup), which stays runny and doesn't crystalize. You could ...


10

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 name, and to the 1930s as a recipe (much earlier considering related desserts) Following documentary proof presented to the Italian government, the Protected ...


9

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 trap-door to get the filler tip into. Afterwards, you can use the paring knife tip to pull the trap door flush with the bottom.


9

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 structure which is what gives tempered chocolate its "snap" and—when tempered—it has a melting point above external body temperature but below internal body ...


8

Yes! I was able to make a panna cotta using this product in a standard recipe with some minor changes. Just incorporate the Jell Dessert powder where the gelatin is called for and subtract 1/4-cup from the prescribed sugar. I started with this recipe on JoyofBaking.com. The recipe, like most I've seen, calls for one standard 1/4-ounce packet of gelatin. ...


8

I think that it is doable, if the restriction doesn't require the dessert to be exactly a tiramisu. Many dairy-based cremes are interchangeable, similar in texture, and require no eggs at all. The alcohol in some tiramisu versions can be safely left out. The short time is the worst restriction. Thickeners like agar agar may not set in the short time. You ...


7

Oil can be re-used multiple times, especially of you have a deep fryer. Alternatively, you can use an oil filter to reclaim oil after usage. I'm not sure where the "waste" you speak of is coming from. [Edit] While I have never noticed a particular issue with oil carrying over a 'sweet' flavor after frying doughnuts I have not done a lot of doughnuts. If I ...


7

Place one of the take no tsuyu in a bowl then you pour boiling water over. The rice cake outer layer will soften and come apart as you stir it with your chopsticks and the red bean soup powder inside will hydrate and create a flavorful broth.


7

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 or poisonous in some ways; sour foods are often unripe, and thus harder to digest, and umami is a fairly neutral indicator. Salt can be dehydrating in large ...


7

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 thought I could easy answer the question, but a little bit of online research suggests it's pretty messy: Betty (aka Brown Betty) : Originally used a butter/sugar/...


7

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; neither is the cake being sweet. You certainly get sweet ones with egg. Apart from being a (rather poor) example, the Mooncake hints at something else: the ...


7

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. It is a sweet bread with an orange and anise glaze and dyed egg in the center or sometimes more than one. What we consider dessert or main is far more ...


7

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 loves them. I made them myself, and they were okay, but... Not my cup of tea in the end. I shouldn't have been too surprised; I dislike runny yolks. One of them ...


7

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 about a tablespoon, which affordable scales have only been able to measure accurately in recent years. That said, there aren't any particularly bitter ...


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