From my [limited] exposure, it seems like sorbet is merely sherbet with a higher price tag. Is that a fair understanding? If not, what is a better way of un
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for t
So I have a plan to experiment with making a carrot pie. I can think of two approaches to this. One would be to create a custard. Carrots aren't very starchy,
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: M
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries wh
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the reci
It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the
According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from
What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
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 unint
A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange je
Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So
On a whim, I bought real honeycomb (not the cookie type dessert) from a local shop. I tried eating it plain, but the wax makes it unpleasant and chewy. What ca
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 o
I plan to cook a thai dish this weekend and I search for a dessert that fits to that. In particular it will be a chicken dish with lemon gras.
Every recipe I've seen which uses gelatine says to soak and squeeze it, but none of them say how to squeeze it. I've only cooked once with gelatine, and I just
I am trying to make lachchha shemai. Should I put the vermicelli after taking the boiled milk away from the burner or should I put the vermicelli when the milk
I used to sell desserts and baked goods - I'm thinking about 'reopening'. I would like to offer creme brulee as an option since its one of the more popular des
I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started to visibly separ
Tiramisú tastes better the longer is kept. But it is made with raw eggs, so there must be a limit to how long you can keep it for without risking making