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How to Correctly Beat Eggs By Jenny Styles
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Monday, January 19, 2009 |
In the beating of eggs, it should be remembered that for some purposes, such as in some kind of sponge cake, they were beaten until almost frothy. This is also good to observe that the white eggs should always be in the same direction and the same movement that should continue throughout the beating, to change the direction of movement or cause loss of air. A final to take precautions so that never stood a white egg beaten after. If this is done, the leavening power of eggs is reduced, because the air immediately escapes from the beaten eggs and leaves them under a clear liquid that never can be beaten up. For example, eggs used for boiled icing should not be beaten up boiling syrup. However, eggs that have been separated, but not beaten in May stood for several hours, covering them and stored in a cool place. As previously stated, the substance in eggs that require special attention in the process of cooking is a protein, which occurred on this food in the form of albumen. Therefore, some points about the treatment of albumen need to be kept in mind. In a raw egg, albumen which occur in the form of semiliquid, but coagulates at a temperature lower than that is not yellow, which contain a high percentage of fat. After freezing, the consistency of two parts that are very different. White is less resilient and more difficult, while yellow, after a really mature, a powdery, or pale, and rest up to the minute particles. Egg white coagulate at the start of 134 degrees Fahrenheit, and a white jellylike in 160 degrees. Bring an egg as the temperature is more desirable than the high temperature in the cooking - boiling point, for example - because albumen, not be difficult, because the temperature is not high, acquires a soft, smooth consistenc in the whole egg. Eggs are cooked in a manner that is more digestible and taste of a boiled up into a hard and difficult.
The low temperature in the cooking of eggs in the shell will also apply to the eggs when they are combined with other food. Sometimes, however, where the egg mixture is one of the ingredients must be cooked at high temperatures because it is mixed with the materials they need. This difficulty can be overcome if the eggs are combined with foods that contain starch, starch such as corn, rice, and tapioca, which require long cooking. In this case, all ingredients except eggs cooked May period that they need, after the eggs that can be added so that they will cook just long enough to be frozen. More cooking is responsible for spoil the texture. Often contain a mixture of starch still hot enough to set the eggs without added after cooking.
A highly nutritious ways to prepare the eggs when they will be used for dessert is to combine them with milk to form a custard, which, after the sweet and the feeling, which is baked. The proportion that has been accepted as the ideal dessert for the right thickness is one for each egg cupful of milk, whole eggs, but not always necessary, as one of the substance is often enough to thicken 1 cupful of milk. Care must be taken in the cooking, such as custards, as if cooked too long or too high a temperature they will be the curds and whey, while the right cooked custard - that is, one is cooked slowly and at low temperatures for the required length of time - there will be a smooth, jellylike consistency. A slight variation in a dish such as this is guaranteed by reducing the number of eggs and corn starch with starch or some other material. However, not a custard mixture is correct, that it makes very good dessert.
In the cooking of a mixture containing eggs, does not have enough evidence, so as a double boiler, which has been described and illustrated. In fact, this is almost impossible to cook an egg mixture directly through the fire because of the difficulties faced in preventing the eggs from curdling. The low temperature in the cooking in a double boiler can make a relatively simple matter to bring the right mix for consistency with the formation of curds. However, some precautions should be taken even with a double boiler. If the degree of heat achieved in this tool is used too long, the result will be better than not mix when faced with direct heat and cooked at high temperatures. While every effort should be made for cooking the mixture that contains eggs, such as custards or mayonnaise, so that prevent the formation of curds, sometimes they will form even though all that can be done. However, sometimes impossible to fix this by placing the container at a time in cold water and beating the mixture rapidly with Dover egg beater until curds disappear. Cold water cools the mixture and prevent the establishment of more buttermilk, beating and break up those who have been established, provided that they are not too hard.
In addition to the already mentioned, the eggs have a lot of other uses of cooking in the home that should be familiar. For example, slightly beaten eggs used to make up a large crumbs or food in accordance with the croquettes, meat, shellfish, and others who will sautéd or deep fried in fat, such as this layer that prevent food from becoming soaked with grease. In addition, the egg is used to keep together for several types of flour dough, such as noodles. Then, again, is now widely used to mix and inflate the cavity in them, such as in cream puffs and popovers. However, do not require a mixture of beating, elastic mixture, such as omelets and sponge cake, do. In this case, the egg is an important factor, and they must truly beaten to enter the small air bubbles in the resulting texture is desired. Depending on which way to serve eggs, of course, in the way in which they cooked. One point, but that should not be overlooked, so far as the eggs will be served hot is concerned, is that they must be served immediately after being prepared, so that they will not have the opportunity to become cold before being eaten. This applies to all, especially elastic mixture, such as straw and omelet soufflé, because the food stand at the top of the shrink and become less appetizing in both look and texture. Some ways to serve soft-cooked eggs, in practice, but probably the most satisfying is the way to serve them in the egg cups. In the case of cups used, they must be placed before the hot water on the table, because the heat helps to keep their eggs warm. Eggs may be removed from the shell into the cup and eat from the cup, or the eggs unbroken can be placed at the bottom of the cup final small point, little damage from the wide end of the shell, and egg, which was then eaten from the shell through the opening made in it. If the egg cups are not available, the eggs may be removed from the shell and served in small dessert plates, which must also be heated. Many egg dishes are made more interesting and with a taste of some type of decoration. Strip or a small triangle of toast, spray of parsley, celery leaves, lettuce, and strips of pimiento very satisfactory for this purpose. If there is no other decoration is desired, only a sprinkling of paprika add a touch of color.
In connection with the serving of eggs will be good to note that they have the tendency to comply with china and silver black. Therefore, in the washing and cleaning of china silver that have been used in a little serving of raw or cooked eggs, a lot of care must be done. Egg dishes such as this which have been the first must be washed in cold water to remove all the eggs, and then they really should be washed in hot water. If hot water is applied, the heat will cause the eggs to freeze and cling to the plate. Silver that comes in contact with eggs or tarnishes become discolored through the action of sulfur that is found in them, if only because they were not exposed to air. Dark spots that appear on the silver from this source can be removed with a fine silver net.
Cheese Facts visit a web site to find out the type of cheese, cheese and greek |
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by neptunus @ 8:51 PM
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