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34 votes

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 ...
dbmag9's user avatar
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20 votes
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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 ...
Onyz's user avatar
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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 ...
franko's user avatar
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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, ...
FuzzyChef's user avatar
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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 ...
Stephie's user avatar
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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 ...
mbjb's user avatar
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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 ...
Ming's user avatar
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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 ...
csk's user avatar
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14 votes

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 ...
Air's user avatar
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13 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 ...
rumtscho's user avatar
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12 votes
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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 ...
rumtscho's user avatar
  • 139k
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/...
Joe's user avatar
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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, ...
rumtscho's user avatar
  • 139k
10 votes

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 ...
thelawnet's user avatar
  • 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 ...
Sneftel's user avatar
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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 ...
LightBender's user avatar
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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 ...
Mr Shane's user avatar
  • 666
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; ...
Chris H's user avatar
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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. ...
dlb's user avatar
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7 votes
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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 ...
kitukwfyer's user avatar
  • 5,229
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 ...
Chris H's user avatar
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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 ...
Chris H's user avatar
  • 44.4k
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 ...
rumtscho's user avatar
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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 ...
GdD's user avatar
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6 votes

How to achieve a flexible consistency on ice cream? (photos attached)

There are a few places that make 'ice cream' that is really frozen pudding -- especially the places that 'mix in' other stuff in front of you. It keeps it from turning into a complete liquid as they'...
Joe's user avatar
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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. ...
Megha's user avatar
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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 ...
remco's user avatar
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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 ...
myklbykl's user avatar
  • 5,084
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, ...
zetaprime's user avatar
  • 4,276
5 votes

How do you make the shell for this dinosaur egg dessert?

The eggshell is white chocolate with what looks like crushed cookie mixed in it to give the black speckles. The melted white chocolate mix is the poured into 2 molds (probably silicone) to give it ...
GdD's user avatar
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