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Author Question: What is the compound found in egg yolks that aids in emulsification? What will be an ideal ... (Read 33 times)

jayhills49

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on: Aug 10, 2018
What is the compound found in egg yolks that aids in emulsification?
 
  What will be an ideal response?

Question 2

What do you call the traditional French bread made with a rich dough that has a large quantity of eggs and butter?
 
  What will be an ideal response?
On Cooking: A Textbook of Culinary Fundamentals ¦ Labensky, Martel, Hause ¦ 6th Edition
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Danny Ewald

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Reply #1 on: Aug 10, 2018
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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jayhills49

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Reply #2 on: Aug 10, 2018
Both answers were spot on, thank you once again


Danny Ewald

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Reply #3 on: Aug 10, 2018
Great! Please up vote :D


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