New answers tagged chemistry
One obvious reason is that eggs are a leavening agent, and they rise better when they are not cold.It's the same reason you make a souffle with room-temperature eggs. Not essential, but better in terms of lightness.
Protein degrading protease is is many fruits. There is no simple test for it other than holding some in your mouth and seeing if it "eats" your flesh away after a few minutes Commercial test are not practical or portable as they require maceration, heating, centrifuging and using florescent dye markers A quick list would be: Fig - Ficin Kiwi fruit - ...
This often happens when the tomatoes used are not fully mature. Although apparently are completely red, the parties less red lighten the sauce. Alternatively, depends on the quality of tomatoes. The Native Americans tomatoes were yellow (hence the Italian name "golden apple" = "pomo d'oro" = "pomodoro"). Through the selections have become red. But remaining ...
Maillard reaction research proves that much of the flavor is indeed a bunch of different molecules created from high heat, low water, combination of amino acids and sugars
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