A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a creamy popsicle.
The first recipes uses:
sugar, egg yolks, milk, heavy cream
1) Beat egg yolks and sugar until thicked and paled. Then put the milk and heavy cream on medium heat (not to boil). Then add 1 cup of the milky mixture in the egg yolks mixture and whisk; then put this in the milky mixture to cook whisking all the time until is ready.
The second recipes uses:
sugar, egg yolks, milk, corn flour
2) Whisk off the heat sugar, milk and corn flour. Add the milk gradually and whisk until the ingredients are dissolved, and then whisk in the egg yolks. Cook until ready.
Why in the first recipe we beat the egg yolks with sugar and at the second recipe type we just whisk them in? I would like to know the logic behind this and which recipe is better for the final result.
Because the recipe writers were used to those methods--seriously.
According to Harold McGee, in his On Food and Cooking (revised) beating eggs and sugar until they are pale--or even until they thicken--is only useful to indicate that the sugar is fully dissolved. Otherwise, it makes little difference to the outcome of recipes.
minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I
this recipe consisting of some egg yolks, sugar, gelatin, milk, heavy cream and some oil, syrup or liquor for flavor. The recipe states to whisk the yolks together with the sugar until the mixture is pale... to the yolks, whisk it together and then pour it back into the pan to the rest of the hot liquid. I think I've also done this right - I had no scrambled eggs. Now it says to cook it over low heat while..., but the consistency was still too runny, a bit like milk. Here are the two things that went wrong it guess: Maybe you noticed it, I haven't written anything about the cream, because the cream is listed
. What did I do wrong? Here are the steps to the recipe; boil equipment grease butter to the renakin, place into the freezer separate egg whites (no yolk mixed) add a little salt to egg whites add a little sugar to egg whites using a hand mixer, whip the egg whites adding more sugar during whip melt 40g butter (100C) Whisk 40g all purpose flour into melted butter pour 250g milk slowly and whisk util it mixed wait until it cools down re-grease butter to the renakin, place into the freezer beat the egg yolks to a creamy consistency, then pour into the milk mixture add 1/3 of the mixture
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(UK), while cream with 48% butterfat (US) is double cream in the UK. Half-and-half (US) is a mix of half cream, half milk (about 12.5% butterfat in the US, but 10% butterfat in CA). May be called..., but if made with sour milk is closer to cultured buttermilk. Sour cream (US) = soured cream (UK) Sugar: powdered sugar or confectioners sugar (US) is icing sugar (UK, CA, AU); contains cornstarch (~3...' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than
I tried to learn how to make brownies, searching this out i found out 2 ways: 1) Add the sugar and the eggs together and use a hand mixer to beat them until cream. Then add the mixture in the melted chocolate and butter mixture. And finaly add the flour. 2) Add in the melted chocolate and butter mixture the sugar, then add one by one the eggs and finaly add the flour. What changes in the brownie texture if we cream the eggs and the sugar first? Is this necessary? Or just by combining all the ingredients together using only a whisk we will get the same result. Of course something must
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