Explore: Paste Dense

outdoors under the hot sun to dry the paste until it was thick enough, when it was scraped up and held together in a dense mass. Commercial production uses

until it reaches paste consistency. The term can be applied also to shellfish pastes, such as shrimp paste or crab paste. Fish paste is used as a condiment

rich, thick filling usually made from lotus seed paste (other typical fillings include red bean paste or mixed nuts) surrounded by a thin, 2–3 mm (approximately

Asia. The name refers to a broad variety of recipes, generally a thick paste made from flour, butter, oil, saffron, rosewater, milk, turmeric powder

manjū has a skin made of flour, and is filled with anko (sweet azuki bean paste). Some varieties use kudzu starch or buckwheat flour for the skin. Other

with parchment paper rounds, it becomes a relatively firm quince paste/cheese, dense enough to hold its shape. The taste is sweet but slightly astringent

documented in the 18th century, under names including Pate a la Royale or Paste Royal. Popelins were common aristocratic desserts in the 16th century, and

Sachertorte – and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling

Nougat refers to a variety of similar confections made from a sweet paste hardened to a chewy or crunchy consistency. The usual version in Western and

definitions vary, porcelain can be divided into three main categories: hard-paste, soft-paste, and bone china. The categories differ in the composition of the body