Custards: Crystalline sugar delays coagulation of egg proteins in custards and similar ... For a meringue tart or pie shell that is to be filled with ice cream, ... Dessert sauces, chocolate pudding, lemon, butterscotch and other pie fillings ... It helps browning to occur and adds flavor. When making yeast dough, ...
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February 22, 2010
Custards: Crystalline sugar delays coagulation of egg proteins in custards and similar ... For a meringue tart or pie shell that is to be filled with ice cream, ... Dessert sauces, chocolate pudding, lemon, butterscotch and other pie fillings ... It helps browning to occur and adds flavor. When making yeast dough, ...
June 16, 2013
What is coagulation?