Creams and Custard Recipes

III. For observation 1 and 2, pour 1 cup of water into a pan and place on stove on high heat. For observation 2 add

The proteins in the egg are broken down physically by denaturation which “breaks the chemical bonds that hold the chains in their tangles, allowing them to uncoil into long strands”(source: https://highered.mheducation.com/sites/0078616441/student_view0/food_science_activities/demystifying_meringue.html). The strands then start to coagulate which links the proteins together and stabilizes the meringue. Once the egg whites are light and frothy, sugar is added to stabilize the meringue by gathering proteins on the surface area of the air bubbles and to make it thick and glossy. Once the meringue is whisked to the point where it forms stiff peaks. The meringues are then piped onto a baking tray and baked in the oven for around 40 minutes to an hour, until they are pale, dry, puffy and delicate. Meringues are generally bakes at around 325 F so that the “air bubbles expand, the water evaporates and the proteins coagulate at an even rate throughout the meringue”

2.Heat stove at a medium-high heat (7/10 on most stove units); let it heat up for 3 minutes

Mix some sugar and 1 cup butter in a pan and boil it on full flame for 3 min.

Beat the eggs and milk and pour onto a hot pan. Scramble eggs until fluffy.

Gently set the egg into the corn syrup. Set the beaker aside. Rinse the

Now peel the eggs to pat dry with kitchen paper. This process will let the pork mince mix to fix to the egg very easily.

Add the lemon zest and lemon extract. Bring the milk and butter to boil. Remove from heat. Sift the dry ingredients together.

First, you must gather your materials. You will need butter, baking powder, sugar, eggs, vanilla extract, cocoa powder, flour, salt, and honey. You will also need an 8-inch square pan. Make sure you have access to an oven.

5.Wearing gloves, remove each egg from the cup, rinse with water, dry off with paper towels, and measure each egg’s final mass

First, preheat your oven to 325 degrees fahrenheit. After you have done this, open your packet of brownie mix and pour all of the packet’s contents into your mixing bowl. Next, measure out ¼ cup of water and ⅓ cup of vegetable oil with measuring cups. Add the liquids into the mixing bowl. Continue by taking 1 egg and tapping it onto the rim of your mixing bowl until it gets a crack in the shell. Then open it the rest of the way and add the yolk and egg white

Step #5 - Leave the mixture for 15 minutes. Again in another container, bring to boil 0.5 gallons of water at 172oF.

If you have utilized brown sugar, take a big skillet and preheat it on a medium heat.

Take two large eggs and the measuring cup and crack the first one into it. It is crucial to crack eggs in a separate bowl before adding them to the other ingredients, because if the egg happened to be rotten, it would ruin your entire batter, and unfortunately I speak from experience. For the second egg, separate the yolk from the whites and add both the yolk and the first egg to the empty mixing bowl. Once the butter has completely cooled, pour it in with the other wet ingredients along with 1 cup of brown sugar and 1 cup of white sugar. Mix

Add one to two of your homemade milk and honey bath melts when drawing your bath water. Soak in the hot bath water for 20 to 30 minutes. If you have trouble spots you want to treat, then use one