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Author Question: What ingredient(s) contribute(s) fat to the cooked dressing? ... (Read 118 times)

rayancarla1

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on: Aug 19, 2018
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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Reply #1 on: Aug 19, 2018
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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Reply #2 on: Aug 19, 2018
Thanks


yasmin

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Reply #3 on: Aug 19, 2018
Welcome :)


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