For Dessert

The sensory-specific satiety phenomenon is not limited to savory food, however. It proves to be true for desserts, as well. After feeling full from indulging in that warm chocolate lava cake, you may crave something salty, like potato chips, popcorn or pretzels.

for dessert

According to Russell Keast -- a professor in sensory and food science and the director of the Centre for Advanced Sensory Science at Deakin University -- there's a scientific reason for the phenomenon called sensory specific satiety, or 'dessert stomach'.

"Then you present a dessert, a new flavour experience, a different profile to what we are bored with. It may look and smell good and (from experience) we know sweet is appealing. No more boredom with the food and the anticipation creates appetite -- hence the dessert stomach."

In layman's terms, dinner is boring compared to the treat that is various ice creams, cakes, cookies, chocolate and lollies. And our brains recognise this and even override satiety signals (that 'full' feeling) for pleasure (i.e. dessert).

"As the sweet dessert has relaxed the stomach and allowed greater capacity, when it decides to constrict it can create uncomfortable feelings. Your body is doing what it can to push through digestion and the uptake of nutrients, but they are also sending signals to the brain to stop eating.

You have gone out with your family for dinner to your favourite restaurant. You have eaten to your stomach's content, and no amount of force feeding by your parents can make you eat more. Suddenly, the waiter appears with the dessert menu, and without thinking twice, you grab the menu and get ready to order your favourite dessert. Your parents are staring at you in awe, and wondering how someone who is so well satiated has room for more food. Well, here is some interesting news - there is a scientific reason as to why you can feast on a dessert even after a heavy meal.

Apart from sensory-specific satiety, there is another factor that could explain why you always have enough room for dessert. Sugar stimulates a relaxing effect in the stomach, which reduces the sensation of being full, explaining why you can consume dessert even after eating to your stomach's content.

I love incorporating savory flavors into my baking. One of the recipes I love in the book is this banana sesame cream tart. People are accustomed to the combination of banana and sesame now, but rather than using tahini, which would be the first thing I would think of when I hear banana and sesame, it's toasted sesame oil. There's a pungent bitterness to it. I love that. That's a great sweet-savory combination. It works so well. It's a lovely spin on a banana dessert.

Once you have that base, you can play around with topping it with seasonal fruit, like a compote. Even though I don't think about rice pudding as a summer dessert, you could do a blueberry compote or macerated strawberries, or if you're making a less sweet rice pudding, a little dollop of high-quality jam. Roasted plums or stone fruit [are] really nice.

It is a bit of a heavier dessert. Balancing it out with some seasonal fruit that's bright and brings in a different texture is nice. Toasted nuts can also bring a crunch, because the dish is not exactly a multi-textured dish. It's very soft, which is what I like about it, but it's nice to have a little crunch in there.

I'm not a huge fan of the apple cider donut thing. It's mostly because people go crazy for it. It's not what I think of when I think of fall desserts that I want to eat. That one is a trend that I'm a little skeptical of. The excitement tends to be more about the apple-picking season than it is about the actual food itself, because I'm not so sure that it's as deserving of all the praise that gets heaped on it.

I kept finding that the bottom of the biscuit topping was staying undercooked and staying doughy and unappealing. Starting with a hot filling was counterintuitive because I think of biscuits as being something you want to keep cold, and to put it on a hot filling felt very counterintuitive to me. But it does help to bake the biscuits full, from the bottom up as well as from the top down. It is a bit tricky and almost technical in that sense. We think of it as being an easy dessert, but like so many things, what's simple or easy can also be quite precise at the same time.

There's many, actually. There are a lot of single-use tools that I don't find to be necessary. I don't think you need a blender ... When you're making dessert or doing pastry, an immersion blender is great, and it's so convenient because you're often trying to blend something that's already in a bowl or a saucepan or something. I don't think that you need a high-powered blender. I have a Vitamix at home, but I don't use it that often. I will only use it for smoothies, but not in pastry and baking because an immersion blender is more than sufficient.

I don't use a lot of individual molds. I don't think that those are necessary. Ramekins are great. Custard cups are great. Those are convenient and inexpensive. I don't think you need fancy molds to make most desserts. I did inherit a big tin of all of these wonderful, fancy French molds, but I never use them and they're on a shelf way up high, so I never get them out.

Mouth-watering food, delightful atmosphere, and the warmth around the table from friends, family, and loved ones, of course, all contribute to a special occasion. It is also undeniable that beverages are key to adding sparkle to the ambiance and to enhancing the flavours of every dish.Pairing wines with meals isn\u2019t uncommon, but most people stop at desserts, switching to coffee or tea. However, wine can go well with desserts, and it doesn\u2019t have to be a sweet wine to make a perfect pairing.Three sommeliers \u2013 Chris Simons, Beverage Director of Cadence by Dan Bark (one MICHELIN Star); Rapatporn Thongdee, Restaurant Manager of La Scala (MICHELIN-listed); and Antoine Simonnet, Chief Sommelier of Le Normandie (two MICHELIN Stars) \u2013 share their tips and techniques on picking the right wine for your desserts so that you can add a sophisticated flair to your next party.

Thongdee: \u201cDessert and wine pairings are ideal for creating an indulgent dining experience. When it comes to matching food with wine, the secret is to consider the wine as an ingredient. \"Desserts are no different. Making the perfect dessert and wine pairing can be an incredible way to end a memorable evening.\u201d

Simonnet: \u201cPairings with dessert is of course crucial as it represents the finale, the accumulation of the experience, and thus the clearest memory that will leave with the guest. The flavours need to be fresh, balanced, and memorable, creating emotive feelings which will enhance the exquisite food and elegant service.\u201cA sweet wine should often deliver a velvety texture, and certainly not be too syrupy in nature. This can linger negatively on the palate, becoming heavier and uncomfortable. Thus precision is key as we balance and enhance the flavour combination.\u201d

Simonnet: \u201cI was brought up in the southwest of France, a region famous for traditional creamy desserts during the festive season. Two of my all-time favourites are the classic chocolate yule log and choux \u00e0 la cr\u00e8me, elegant morsels of puff pastry and sweet whipped cream. These desserts are as heavy as they are sweet and complement beautifully the cold winter. Their unctuous flavours and fatty texture pair perfectly with Champagne, which cuts the richness for a wonderful balance to end any family festive feast.\u201cChampagne\u2019s natural acidity helps cut through the creaminess and offsets the natural heaviness of the dairy products. Aromas of nuts, delicate white flowers (honeysuckle, jasmine), and freshly baked pastries, along with soft, heavenly bubbles can match any creamed-based or vanilla-flavoured dessert.\u201cAnother stand-out experience from when I was a young man was a delicious selection of citrus fruits oven-baked at a low temperature. This seemingly simple selection was paired with a Ch\u00e2teau d\u2019Yquem 1996, from the famous Sauternes appellation, and remains one of the best pairings of citrus I have ever tried.\u201cTo balance the acidity with a little sugar, we need a sweet wine with a bit of age (5-10 years), which helps to develop the saffron and quince paste aromas we seek. Soft spices will help soften and balance the acidity and bitterness from the citrus as well as the sugar from the botrytis (a fungus that intensifies the sweetness in the grapes).\u201d

Simonnet: \u201cGolden Plum Souffl\u00e9 is a signature dessert served for decades at three MICHELIN-Starred Waterside Inn in the UK. Alain Roux is famous for his souffl\u00e9, thus, as a tribute, we serve this in our tasting menu here as well. A souffl\u00e9 is based on egg whites and accompanied by delicious homemade ice cream. Our Golden Plum Souffl\u00e9 pairs fabulously with a wine that drives peach, cherries, strawberries, and red paprika notes, with a mineral finish.\u201cMy goal with this pairing is to allow the guest to enjoy their last course of dessert with a refreshing and unusual drink, such as an Austrian sweet ros\u00e9 that is a blend of chardonnay, pinot gris, and pinot blanc. This small winery is very famous for their sweet wines, mastering the late harvest as well as botrytis. The unique climate in Austria allows for sweet wines on a superior level equal to the quality of our souffl\u00e9s.\u201d

Growing at a 4.4% CAGR from 2022-2027, the global Cake and Pastry could reach valuations of $170.2 billion by the end of the forecast period. This is an enormous opportunity to for anyone selling desserts like cakes, gelatins, cookies, custards, or confection.

Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adrià, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces. 041b061a72