Author Question: What ingredient(s) contribute(s) fat to the cooked dressing? ... (Read 135 times)

rayancarla1

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What ingredient(s) contribute(s) fat to the cooked dressing?

Question 2

Why is there little danger of breaking the cooked dressing emulsion as it is heated?



yasmin

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Answer to Question 1

Butter, egg yolks, and milk.

Answer to Question 2

Heating the dressing stabilizes the product due to the change in composition that occurs. For example, proteins will denature and coagulate when heated.



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rayancarla1

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yasmin

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