Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum?
I'm not asking for ways to fix this, that's already asked here.
In most cases, curdling occurs because proteins in the sauce are denatured and bind up with each other forming clumps.
In cooking, proteins are denatured by excessive heat, acid, salt, or enzymes.
Heat and acid are the usual culprits for me. For example, when making a hollandaise sauce- the egg yolks are slowly cooked to allow them to set. In most recipes the lemon juice is added later. If the sauce is heated too abruptly or too high then the egg proteins will curdle.
To prevent curdling you have a few options-
It is difficult (but not impossible) to curdle the milk protein in cream based sauces with just heat because the high concentration of milk fat gets in the way. This is why reduction sauces can add cream to a very hot liquid and let it reduce. However, adding acid and heat can still be enough to curdle so be careful if your reduction sauce is very acidic.
Many otherwise fragile sauce recipes will call for a little bit of corn starch as an insurance policy. In the related question that you posted- yogurt sauces are particularly susceptible to this because low-fat yogurt is very high in protein and low in fat, and starch.
Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
still haven't really figured out what is meant by this. I have several questions: How can I tell that the oil is separating? I'm never quite sure whether I'm seeing oil or water coming out of the mixture while it's cooking. How long on average do you need to cook the mixture until the oil separates? What causes the oil to separate? Is it simply that all the water has been cooked out of the mixture? Why do you need to let the oil separate?
/cupcake pan (Including liners). So the question I have is what do I do to the cooking time? All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: Cupid's Cherry... for 30 minutes. I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight. I'm also planning on doing a water-bath below the muffin pan. What do you think?
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Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to subside? What's the difference if you don't wait, but just melt the butter and press forward?
centre of the pot. What causes this, and is it a problem? How long are soups meant to be cooked for? Mine is usually 1 hour 15 minutes. Sometimes I add more time but it doesn't still cook the insides properly. Could it be the temperature? Even if I don't go above a simmer, it still doesn't cook properly. Does stirring make a difference? I have tried this, but it doesn't seem to. Do you have any... cook it? e.g. should large pieces be cooked slowly while smaller pieces be cooked fast? Does the speed at which I bring to a boil affect the cooking? Should I bring it to a boil slowly or is it ok to do
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
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