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17 votes

Pouring a second layer over flan

My suspicion is that the custard just wasn’t fully set yet. Custard sets slowly, particularly if it’s adroitly made (well clear of ‘scrambled egg’ temperatures). The fact that one cools it after ...
Sneftel's user avatar
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10 votes
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Pouring a second layer over flan

Assuming that the first layer is denser than the one that you’re adding, instead of pouring your next layer directly into the initial one, you should hold a large spoon over the existing layers, and ...
Joe's user avatar
  • 80.9k
6 votes

Presentation - How to make a Tiramisu to be photogenic?

Mind what you cut the tiramisu with - your knife might not be sharp enough, or even too sharp, or of the wrong kind, or using the wrong kind of technique (pull vs push vs rock cut give different ...
rackandboneman's user avatar
6 votes
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Preparing dishes for photos

What camera and what lighting? With plate only set up your shots so you are not messing around when the food is ready. Light, camera, and backdrop make a world of difference. Outdoor light ...
paparazzo's user avatar
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4 votes

Preparing dishes for photos

by the time I get around to taking the photo This seems to be the key part. have everything you need to take your photo set up before you start cooking. Prepare table, set up lamps, take test shots ...
Mołot's user avatar
  • 1,612
4 votes

Pastry not "sticking" to beef Wellington

I never find that the pastry actually "sticks" to the contents when making a wellington. The meat will shrink slightly as it cooks so the pastry you have wrapped around it will have a certain amount ...
Chomp Daddy's user avatar
4 votes
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Why does dried pasta say "Do not reheat" on the packet?

Consider this as not backed by authority, more opinion, but I believe this is a case of caution because once hydrated and warm pasta can become a prime breeding ground for bacteria. On reheating, you ...
dlb's user avatar
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3 votes
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How can you stop oil separating out from sauces and gravies?

For a curry, I'd say it's 'by design'. You can stir it last minute, but the glossy sheen of ghee on the top is a part of the experience, imo. For casseroles, stews, etc You could add a little ...
Tetsujin's user avatar
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3 votes

Presentation - How to make a Tiramisu to be photogenic?

One thing you could try is heating the knife. Use a sharp, smooth-edged knife and heat it in hot or boiling water just before cutting the tiramisu. Freezing the tiramisu beforehand may also help. But ...
Cerberus's user avatar
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3 votes
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Are there any types of food that have magnetic properties?

The reason why the full word is "ferromagnetic" is that magnetic substances are typically made out of iron. Iron is not really edible - you can (and have to) consume it as a trace element, ...
rumtscho's user avatar
  • 139k
3 votes

How to have a swiss roll keep its shape

Next time place the rolled swiss roll in a narrow container, as wide as the roll in its packaging, by preference with a round bottom. Otherwise fill the bottom corners of the container so that the ...
Willeke's user avatar
  • 2,131
2 votes

How to make modeling chocolate shiny?

You could try adding just a small amount (1/4-1/2 teaspoon per bag of chocolate) of Paraffin or gulf wax ( canning wax) to your chocolate as your tempering it. The result is a super shiny chocolate ...
K.m.'s user avatar
  • 21
2 votes

Make quinoa sticky like rice?

Cook it as usual nice and fluffy. No one appreciates doughy quinoa. Two choices: A.at holding-temp, weigh down with a plate to just fit inside pan. scoop out servings carefully. B. when just ...
Pat Sommer's user avatar
  • 5,462
2 votes

Make quinoa sticky like rice?

You could... maybe add some starch?
StevenXavier's user avatar
  • 1,708
2 votes
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What dough recipes are suitable for "shaping" with a piping bag?

I can't answer the question about piping so much (but see my comment about recipes meant for cookie presses), but I think I can help you with your problem. Depending on how firm the dough is, you ...
Joe's user avatar
  • 80.9k
1 vote

What dough recipes are suitable for "shaping" with a piping bag?

Cookie doughs are generally not soft enough to be piped, though there are some. For the recipe you link, however, which I have made several times, I would suggest a small bowl of water. Dampen your ...
moscafj's user avatar
  • 76k
1 vote

Why add a sunny-side up egg?

I don't know about "elegance", as that is a matter of opinion, but an egg with a runny yolk provides an instant sauce for the dish. It can be delicious.
moscafj's user avatar
  • 76k
1 vote

Is there somewhere I can see a diverse range of plating options?

The Art of Plating is pretty good. They have a website, but I recommend their twitter feed. Other than that, I would refer to plain google searches. Cookbooks are good inspiration. I think that ...
ades's user avatar
  • 131
1 vote

Make quinoa sticky like rice?

Wow, i was just googling the opposit. I was so happy to buy cheaper quinoa a costco (ottawa) yesterday and they have this new brand from canada. It happens to be "glutinous" quinoa. Best for hot ...
Lyanne Betit's user avatar
1 vote

Make quinoa sticky like rice?

To make it sticky, I would cook it with coconut milk. Try with different ratio of water and coconut milk to get the perfect consistency and taste (to you).
Max's user avatar
  • 20.4k
1 vote

What is the proper/most common way to serve curry?

I wanted to clarify some things about curry with regard to Indian and Japanese curries, because, while I don't know much about Thai curry, Jay's answer appears to suggest it is comprehensive. Indian ...
賢進ジェンナ's user avatar
1 vote

How to rice potatoes

You need a potato ricer to do this. This is one https://www.amazon.com/OXO-Grips-Stainless-Steel-Potato/dp/B00004OCJQ
willille's user avatar
1 vote

How to warm plates before serving?

We have a large toaster oven & pop them in there & put it on toast. If I'm using the toaster oven, I'll set the plates on top near the vent. We have since put a warming drawer in & I just ...
Valerie H's user avatar

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