Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [dessert]

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.

Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify. These may contain a wide range of dishes as desserts vary widely across different cuisines.

248 questions
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How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed convincing. How do I do this?
yossarian
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3 answers

What is the difference between ice cream, gelato, and sorbet?

What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
Brian Willis
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What is the difference between butterscotch, caramel, and toffee?

I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in a while. Now my assumptions have been thrown to the wind. Is butterscotch essentially…
Doug T.
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Does authentic Italian tiramisu contain large amounts of espresso?

I see a lot of tiramisu recipes that soak savoiardi in pure undiluted espresso coffee. Usually the recipe asks for a cup or more of espresso. As a person who regularly makes and drinks espresso, this seems way too much. It's both too much to prepare…
Leonid Shevtsov
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4 answers

Is there a way to make delicious donuts with a small amount of oil?

I like donuts but I don't make them at home because for a bowl of donuts I consume a lot of oil. The oil gets a sweet taste to it afterwards and can't reuse it for cooking something else than cakes. I also don't cook sweets very often and if I…
John
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1 answer

How do you make Welch's fruit snacks?

The ideal goal is to replicate something similar to Welch's Fruit Snacks. We want something that is firm, flavorful, and not sticky. Has anyone come up with a delicious fruit snack recipe? Here is what has been attempted: Mix ingredients on medium…
ardavis
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8 answers

Is there a non-penetrative method for checking cake doneness?

Is there some way to check a cake is done without using a toothpick or other penetrative device? I like the thermometer idea, but no one seems to know how the heck to use them.
dassouki
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15
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11 answers

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking…
Googlebot
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15
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8 answers

How do I melt the chocolate in a s'more?

It is an age old question. How can I ensure that the chocolate in a s'more is properly melted. Even when assembling them quickly the marshmallow just doesn't have enough heat to melt the chunk of chocolate. Any solutions are welcome but I would…
Sobachatina
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14
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6 answers

Why do chefs use Gold and Silver Leaf?

I don't cook myself, but I watch a fair few cooking shows. Recently the theme of gold and silver leaf has been quite recurring. My first thought was "Well it can't be actual gold. Who would eat gold?" But it looked very shiny and metallic; like it…
WendiKidd
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14
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3 answers

Why do so many dessert/biscuit recipes have salt in them?

Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits. When I have asked a few friends or family who do a lot of cookery, the vast majority say pretty much the same thing "the…
wilhil
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14
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2 answers

How long can a virus (e.g. SARS-COV2) survive in food?

I was wondering how long a coronavirus (or viruses in general, because there's probably not that info available on coronavirus in food yet) inside food? When Googling this question I find a lot of answers stating "There's no evidence that a…
Opifex
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2 answers

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

I found this very interesting dessert online: How can I make this? In particular, how would you make the eggshell?
user1877600
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2 answers

What's the difference between a cobbler, crisp, crumble, buckle, and betty?

I've heard all these terms at different times but never really understood the differences. What distinguishes various fruit-and-topping desserts such as a cobbler, crisp, crumble, buckle, or betty -- or are they all the same dish but with different…
Erica
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12
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7 answers

Keeping the bubbles in sparkling gelatin desserts

I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique for doing this?
Ian G
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