Author Question: Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until ... (Read 188 times)

hubes95 · **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

bdobbins · **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