Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [sweet]

12 questions
14
votes
4 answers

Reduce Sweetness in Fudge

I am currently living in an Asian culture where taste buds are apparently more delicate. Many first-time tasters of fudge almost gag due to the overwhelming sweetness of fudge. I have searched in vain for recipes that reduce the richness of fudge in…
Fudgehead
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10
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3 answers

Iranian Sweet Dish consisting of Lamb Paste

I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details in addition to the actual experience of the…
TheChymera
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7
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1 answer

Can I make a sweet hot water crust pastry?

I’ve been making lots of Hand raised pies recently and I’m wondering if it’s possible to do a sweet hot water crust pastry. What I’m wanting to attempt is a Christmassy Hand raised mince pie. My usual savoury pie pastry recipe for one pie with lid…
StartPlayer
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7
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1 answer

What replacement makes a good training material for shaping Japanese tea-ceremony sweets?

Many Wagashi are made from a mix of rice flour, Shiroan (white bean paste), sugar, and other ingredients. Of those Namagashi are among the most beautiful, shaped as little art pieces and then served in tea ceremony. The right mix can be kind of an…
Trish
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6
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1 answer

Why does sweetness reduce sourness?

I hope I'm not using the wrong word here, since I know the "acidic" quality to a food does not change by adding sugar (same amount of free hydrogen ions). But it's known that adding sweetness reduces sourness (the perception of acidity). For example…
user525966
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6
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1 answer

Does chocolate inhibit cornstarch gelatinization?

I recently made chocolate pudding by putting 25ml of cream, 410ml of 3% milk and 50ml of cornstarch (not a good way to measure cornstarch, I know) along with two handfuls of Callebaut milk chocolate into the bowl of my Kenwood Cooking Chef, set it…
mummy
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6
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2 answers

Are English scones savoury?

I know that scones are often seen as an unhealthy snack, but many English recipes don't actually include that much sugar and English scones contain much less sugar than American scones (why do Americans put sugar in everything?), so it got me…
Daemon Beast
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4
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2 answers

Is there a term for this distinction of sweet categories?

In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it will be easy to correlate what I mean if I list the…
JohnnyApplesauce
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2
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2 answers

Is there a sweet emulsion to put on oatmeal?

I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions I've been putting my savory mayo with various spices on rice and its quite nice so I'm thinking about trying to make a sweet…
user87639
0
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2 answers

sweet potato dish - what can i prepare ahead with my recipe

I made a recipe with fresh sweet potatoes last year - on Thanksgiving day. It was time consuming and I'd like to do what I can ahead. The recipe also has alcohol in the casserole. Can I peel, cut and freeze or refrigerate the slices ahead - and…
lsuel
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0
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1 answer

How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut?

How can I assess how sweet the water of a young coconut in husk will be before buying/opening the coconut? Example of a young coconut in husk:
Franck Dernoncourt
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1 answer

baking a Souffle to make it as much liquidish as possible

I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in other words, the direct heat of your oven should ideally be coming from below. Also, place the soufflé on…
asi
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