Fix it, part two
6 short explainers. Read them in order, or jump to the question you have right now.
- 163Rescuing a broken sauceHollandaise and mayonnaise hold tiny fat droplets in water, with the lecithin in egg yolk keeping the droplets apart. Too much heat tightens the yolk…
- 164Rescuing a lumpy sauceStarch granules swell and turn gluey in hot liquid. Drop in flour or cornstarch dry and the outside of each clump gels at once, sealing a core of dry…
- 165Rescuing gummy riceEach grain of rice is coated in loose starch. Cooked in water, that starch turns sticky and glues the grains together. Short-grain rice has stickier starch…
- 166Rescuing tough meatChuck and shoulder are full of collagen, a tough connective protein. Over hours of gentle heat in liquid, above about 70°C (160°F), it slowly melts into…
- 167Rescuing dry chickenAs chicken heats, its muscle proteins tighten and squeeze water out. Lean breast has little fat to make up for it. Safe is 74°C (165°F) at the thickest…
- 168Rescuing soggy friesA crisp fry has a dry, browned crust over a soft center. Water left on the surface turns to steam in the oil and keeps that crust from setting. Wet…
