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Author Question: Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until ... (Read 176 times)

hubes95

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on: Aug 2, 2018
Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the
 
  entire cooked starch mixture.

Question 2

Acid causes a mushy texture in cooked vegetables plus a loss of nutrients.
 
  Indicate whether the statement is true or false


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bdobbins

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Starch gelatinization requires a higher temperature than that appropriate for egg coagulation. One wants to avoid lumping or cooking of the raw egg as it is added to the hot starch mixture. Therefore, a spoonful of hot sol is quickly stirred into the egg and this procedure repeated about three times in order to raise the coagulation temperature a bit, making it possible to then stir the diluted mixture into the hot paste without forming lumps.

Answer to Question 2

F


hubes95

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Reply 2 on: Aug 2, 2018
Great answer, keep it coming :)

Mochi

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Reply 3 on: Yesterday
Gracias!

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