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05-26-2006, 02:07 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 24
| |  Rose Flower Water?
Hello,
New hear. Have a question, and hope I have placed this in the correct forum.
I acquired a bottle of Rose Flower Water. It is a blue bottle with attached label having photo of flowers upon it. (Am sure this is a commonly sold form.)
Anyway, I tasted it. Tasted like plain ole' water to me. I freely admit I cannot distinguish fine differenciations in taste. However, I was wondering if in a cake recipe, (say one which calls for 1 1/4 cup water, I replaced 1/4 with rose water?) would this change the taste dramatically? Will rose water act upon the ingredients and change their chemical behavior in some way?
I seriously doubt it, but wanted to ask anyway.
Making a White Cake with White Chocolate Raspberry Ganache
Thought 1/4 of the water used in the cake recipe would be replaced with Rose Water.
What do you think? |
05-26-2006, 02:18 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 843
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Ooh, lucky you. I believe rose water (and orange water etc) were used for cooking in times gone by. These days, I think it's found in Indian food. I had some Indian candy the other day that I think had rose water in it and it tasted lovely. I have a feeling the raspberry flavor will overpower ithe rosewater though. |
05-26-2006, 02:23 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,746
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Hi, sky! Welcome to ChefTalk!
Your bottle of rose water might not taste like much, but step back and take a whiff of it. Makes you think of perfume or gardens or cold cream, right?
Rose water is used a lot in Middle Eastern and South Asian sweets and desserts. It's used more as you would use vanilla or some other extract, rather than like regular plain water. It adds aroma more than it adds flavor, and it's actually very concentrated.
So instead of using it to replace water, try using it instead of the vanilla in the cake (if there is any). But before you do, check with the other people who might eat it -- some folks (and I'm one of them) don't like the aroma of rose water in food.
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05-26-2006, 10:56 PM
| | Registered User Culinary Experience: At home cook | | Join Date: May 2006
Posts: 1
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another Great use for rose water is in cocktails. Add a little to a margarita and enjoy a really unique drink. |
05-27-2006, 12:16 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2006 Location: Form BDA, imported local to Virginia Beach, for now
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if it IS rose water, you WILL know it. It makes GREAT sorbets, and does wonderfully with ANYTHING sweet. If you can't taste in in essence, take something to clear the sinuses, cause you are in for a good treat.
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06-04-2006, 11:11 PM
|  | Registered User | | Join Date: May 2003 Location: Melbourne, Australia
Posts: 127
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Rosewater also features in Greek biscuit (cookie) and cake making at times -- probably reflecting historical influences from the Middle East. Just be careful with it if you don't know your audience... i know depressingly many people who find rose-scented food revolting  Probably bad memories of bathsoaps  |
06-20-2006, 04:23 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Apr 2006 Location: Northern, NJ
Posts: 293
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This ingredient is used in baking only. I have used it a few times but like you said, its just like water. I think its got a different smell to it. We dont use it often but when we do its in baking.
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06-20-2006, 11:28 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Oct 2005
Posts: 582
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Quote: |
Originally Posted by Quinn01 This ingredient is used in baking only. | Not really true. It's used in Indian cookery to add a perfumey (sp?) note to some dishes. Plus, it's used in mixology. |
06-21-2006, 09:41 AM
| | Registered User Culinary Experience: Culinary Student | | Join Date: Apr 2006 Location: Northern, NJ
Posts: 293
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 Shut Up.
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06-22-2006, 10:37 AM
| | Registered User Culinary Experience: Restaurant Manager | | Join Date: Jan 2006
Posts: 46
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I had lunch yesterday at an Afgan restaurant and they had a Rose Water rice pudding that was absolutely delightful. From what I could tell they just added rose water to a regular rice pudding, but the taste was enhanced greatly. |
06-29-2006, 08:38 PM
| | Registered User Culinary Experience: Culinary Student | | Join Date: May 2006
Posts: 3
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yes rose water is used for desserts and it is usaly used to finish it | |
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