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Author Question: A neighbor brings you a chocolate meringue pie. The meringue is high and lightly browned, with small ... (Read 106 times)

james

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on: Aug 2, 2018
A neighbor brings you a chocolate meringue pie. The meringue is high and lightly browned, with small drops of amber-like droplets on the surface. What are these droplets called, what caused them, and how can they be prevented?
 
  What will be an ideal response?

Question 2

It is impossible to convert anthoxanthins to anthocyanins by adding acid.
 
  Indicate whether the statement is true or false


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moormoney

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

This is beading, the result of over-coagulation of protein at the surface of a baked meringue. Beading is caused by over-baking of the meringue, caused by placing the meringue on a hot pie filling. One technique to prevent this is to bake in a hot oven (425oF.) for a short time (4 minutes).

Answer to Question 2

T


james

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Reply 2 on: Aug 2, 2018
:D TYSM

Laurenleakan

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

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