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 wa
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 su
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 exhausti
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 t
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
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
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 swe
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:
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 tw
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 i
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, shape