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…
A dried Bay leaf Assumptions Growing up, my dad would always make stews, pot roasts, and soups using bay leaves. He would add them into…
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…
Recently we made Saffron Risotto, a traditional Italian rice dish. We started by heating the chicken broth for about 3 minuets in the microwave. While…
We made Risotto! Honestly, this was my favorite thing that we’ve made so far. It tasted like a real meal, not just a component of…
Recipe #11: Sformati Is there thickening/setting/solidifying due to protein denaturation and coagulation? The thickening agent is the eggs, which are beaten (or lightly agitated) and…
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…
Resource from:https://livingsweetmoments.com/easy-homemade-mascarpone-cheese/ Thickening/Setting/Solidifying due to Protein & Coagulation Is there thickening/setting/solidifying due to protein denaturation and coagulation? There is thickening in cream due…