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Author Question: When making puddings and other cooked dishes, flavor extracts should be added (Read 85 times)

dbose

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Question 1

What ingredients and proportions are typical in a mirepoix?
◦ 33% onion, 33% carrots, 33% celery
◦ 50% onion, 25% carrots, 25% celery
◦ 25% onion, 25% carrots, 50% celery
◦ 25% onion, 50% carrots, 25% celery

Question 2

When making puddings and other cooked dishes, flavor extracts should be added
◦ at the beginning of cooking to cook off the alcohol.
◦ at the end of the cooking for better flavor.
◦ whenever desired because it does not make a difference.
◦ mixed with oil or cream before adding to the hot dish for better stability.


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Marked as best answer by dbose on Aug 1, 2020

popopong

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dbose

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Reply 2 on: Aug 1, 2020
Excellent


samiel-sayed

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Reply 3 on: Yesterday
:D TYSM

 

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