I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 10
I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows ye
One of the best desserts I've ever tasted came from a restaurant which no longer exists, and I am trying to identify what it might be called and how to prepare
I made some fresh tofu fa following this recipe: http://ieatishootipost.sg/how-to-make-tau-huay-tofu-fa-almost-everything-you-need-to-know/ When I eat the tofu
In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separ
I made apple crumble in small ramekins earlier today. I tasted one and the crumble felt a bit dry and not sweet enough, so I added white sugar on top and put it
A friend recently went to Ireland and had a banoffee pie with the bananas somehow made into the caramel. How would one go about replicating this? The only rec
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
Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
Can I roast nuts for flavor before I make my maple candied walnuts? The recipe says raw nuts. I want to roast the nuts before I put in the maple candied walnuts
I'm trying to make "chickpea blondies" However, my brothers won't eat them because chickpeas are estrogenic. In the recipe, you have to puree the chickpeas, ad
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 la
I followed the Pierre Hermé éclairs recipe: 60mL water 75mL whole milk 3g salt 3g caster sugar 56g butter 75g flour A little
I made Tiramisu but the expresso was too strong. It tastes bitter. Is there anything I can do to counteract this?
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup t
Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before ba
It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a
A dietician I was working with recommended eating 3 tbsp a day of black sesame seeds. If I can't do that, I'd at least like to do 1-2. Are there any snacks that
Baked desserts from home and fine restaurants leave no bad taste in my mouth. But catered deserts at my workplace or those purchased from a gr