When I stay in China, I never realize the wine can be used on cooking. I believed that there are only one way to enjoy…
Category: CHM114
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Let’s not kid ourselves here. That’s what it is. To begin making the Panna Cotta, we bloomed the gelatin by putting it in milk and…
we mix the baking power, flour and sugar in a bowl and add water slowly. Then, we add egg yolk and wine. The wine has…
we put the egg white on a bowl and use the mixer to mix the egg white until it get a peak. We put some…
The thickening and setting of the meringue is due to protein denaturation and coagulation of the ovalbumin in the egg whites. First, the protein is…
The name of these made me laugh, because it literally translates to “ugly but good.” These meringues are fairly simple, even in their scientific makeup.…
Amisha, Rachel, Jessica, David Is there thickening/setting/solidifying due to protein denaturation and coagulation? The thickening agent is the eggs, which are beaten (or lightly agitated)…
Last week Katie and I made saffron risotto! It was delicious, but it took some work. We started by heating a quart of chicken broth…
Check out the delicious dessert we made! Meringa con Zabiglione Come back soon to hear about our risotto! Powered by WPeMatico
Part 1 : Making Meringa tarts Materials used: electric mixer or stand mixer measuring spoons and cups liquid measuring cup parchment paper regular spoon baking sheets…