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- What causes curdling and how can you prevent it?
Heat and acid are the usual culprits for me For example, when making a hollandaise sauce- the egg yolks are slowly cooked to allow them to set In most recipes the lemon juice is added later If the sauce is heated too abruptly or too high then the egg proteins will curdle To prevent curdling you have a few options-
- How can I prevent curdling when adding fruit to milk?
For those, you can keep the boiling procedure - they shouldn't curdle the milk anyway If you really don't want to use fresh fruit and want to add something, you can add more sugar Especially if you cook the fruit into a jam first (just standard sugar-and-fruit preserve, no pectin added), it won't curdle the milk when mixed with it
- How acidic does a mixture have to be for milk to curdle?
When we adjust the pH in smaller steps, we start to get a picture of the conditions that cause each milk to curdle Cold soy milk curdles at a rather mild coffee pH of 4 6 Meanwhile dairy milk is much hardier You need a very acidic pH 4 1 to curdle it In conclusion, soy milk is much more sensitive to acidity than dairy
- caramel - What causes curding in this case: heating milk with large . . .
More specifically, the molasses in the brown sugar Any acid will cause milk to curdle For example, cheese can be made by adding a few drops of lemon juice to milk Bleach left over from washing can have the same effect In our case, we have used this same recipe for our chai for 15 years now So why all of a sudden did it start to curdle, I
- cheese - Why does fondue sometimes curdle and what can I do to . . .
White wine has a pH of 3 to 4 and is acidic enough to curdle milk and the milk proteins in cheese The key to success is to choose a wine that is not too "dry", heat it first to drive off the volatile acids and then gradually add the grated cheeses while stirring constantly If the cheese curdles you're done I've never been able to reverse it
- How to properly mix lime juice with cream? - Seasoned Advice
I'd like to go with first variant as I think that will be more tasty However, I wasn't sure if lime juice won't curdle milk in custard And then I realized that I also have whipped cream there, so even if I go with the second variant, I don't know if lime curd won't curdle cream
- How Do I Fix Curdled Mascarpone Cheese? - Seasoned Advice
This is why in creamed butter cakes you will often see the instruction to 'slowly add the beaten egg as not to curdle the butter' or something similar to that In a cake it won't make to much difference, it will just be a bit denser, but in something that's not cooked like a buttercream frosting it will leave an unpleasant, watery, almost
- Why is cream curdled in coffee? - Seasoned Advice
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