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 to avoid the rhubarb teeth effect?

I have a lovely rhubarb plant in the backyard. It grows like a weed, as rhubarb is wont to do. On occasion, I like to slice off some stalks and bake myself up a nice rhubarb crisp, or a rhubarb cobbler, or some rhubarb turnovers. …
goldPseudo
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Oatmeal used in apple crisp topping

The recipe I am looking at for Apple Crisp by Ina Garten calls for 1 cup of oatmeal. It doesn't say prepared oatmeal, or rolled oats, just "Oatmeal". Is the recipe asking for 1 cup of prepared oatmeal (rolled oats + water)? 1 cup of rolled oats…
s_hewitt
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What are "Honey Bubbles" and how are they made?

I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a large citrus fruit filled with jelly and topped with what the apprentice chef serving us…
pavja2
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Can I make panna cotta using a flavored, non-gelatin "Jell Dessert"?

I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Strawberry Jell Dessert) that is neither gelatin nor unflavored: It is a kosher-certified…
Isaac Moses
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What does an overnight chill do to cookie dough, that a 4 hour chill doesn't?

I have a high-fat cookie dough (see What ingredient changes will make this cookie dough more workable?) which wants to be chilled in the refrigerator overnight before shaping. I tried to cheat by chilling it for only 4 hours, which I figured would…
KatieK
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Which cuisines (besides Hungarian) have a tradition of serving savory desserts?

About 20 years ago my wife and I were poor, and we went on a very cheap coach trip to Hungary for a holiday. The hotel meals always finished with a rather uninteresting savoury dessert. I researched the matter and found that there is a tradition of…
klypos
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Identifying a type of Pizza Topping

I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, although I must say it looked rather…
Cryogen
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Chocolate Shot Glasses

I know, right? Sounds awesome. Here's what's up: For Christmas I got one of those do-it-yourself molds for making ice shot glasses. My idea is pretty simple: Melt chocolate and pour it into the molds and make chocolate shot glasses. I'm thinking…
Levi Hackwith
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How can I create a sweet pizza that looks like pizza?

Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I think. Got the starter and main nailed, but as neither of these will look much like a…
Mild Fuzz
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How to Prevent Apples from turning Brown

I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent…
Srikar Appalaraju
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Why aren't my macarons as soft as professional ones?

I recently bought some macarons made by professional bakeries. When I got home, I threw them into the freezer and, days later, I checked on them. When I took a bite, it was still nice and soft. The cold temperature seemed to have had no effect…
user2323030
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What is the difference between crème anglaise and crème pâtissière?

I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sugar and starch and tempered with milk (or occasionally fresh cream) previously boiled with…
Suhany
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How can I make my Chocolate Mousse fluffier?

I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I want it to look good. What I have looks something…
Chris Steinbach
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How to make caramel sauce for sundaes?

I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, stirring often, until it's sort of mixed together Mix in a…
MGOwen
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Tips for making caramel with palm sugar

The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel. Although palm sugar is better than white in a lot of ways, the melting point of the sugar seems to be a lot closer to the burning point.…
Andres
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