Dairy and eggs
6 short explainers. Read them in order, or jump to the question you have right now.
- 91Peeling boiled eggsAs an egg ages, carbon dioxide leaks out through the shell and the white turns more alkaline, from about pH 7.6 toward 9. That makes the white cling less…
- 92Boiled egg yolk timingA yolk thickens around 65°C (150°F) and turns firm past 70°C (158°F), so a minute or two changes it a lot. In simmering water, 6 minutes gives a jammy…
- 93Clarified butter and gheeButter is about 80 percent fat, 16 percent water, and a little milk solids. The solids scorch near 150°C (300°F), so butter smokes early. Clarified butter…
- 94Heating milk without scorchingMilk proteins and sugars stick to a hot pot and burn if the milk sits still on high heat. On top, protein and fat dry into a skin. Heat on medium-low and…
- 95Serving cheese at room temperatureAroma compounds escape more easily from warm food, and the fat softens too. Straight from a 4°C (40°F) fridge, cheese is firm and barely smells. After 30…
- 96Cream fat and whippingCream whips when fat globules link up around air bubbles, which takes at least 30 percent fat. Heavy cream (36 percent or more) and whipping cream (30 to…
