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-2

Tart usually consists of egg yolk and powdered sugar. Pie usually consists of only castor sugar. Quiche usually consists of shortening but no sugar. Tart can be sweet and savoury. Pie can be sweet which filled with fruit fillings. Quiche can be savoury only. All of these pastry can be shaped from small to big. About the topping, it is up to you.


1

Make sure you add the Hot sugar syrup while still whisking and whisk the whites till they are cool the sugar syrup cooks the egg and kills any salmonella in the eggs


4

There are a few places that make 'ice cream' that is really frozen pudding -- especially the places that 'mix in' other stuff in front of you. It keeps it from turning into a complete liquid as they're working. Although many assume the trick is from American industrialization, it's possible that it's derived from techniques used in warmer climates. ...


5

Ice cream is smooth because churning breaks up ice crystals, and sugar, fat and egg yolks prevent the ice crystals from re-forming. Pure ice cream can be relatively elastic when frozen just by having lots of sugar, fat, and egg yolks in it. However, you cannot achieve this sort of elasticity in ice cream when it's above freezing without stabilizers like ...


0

The temperature of the caramel when you stop cooking will make a significant difference in the texture/solidity of the caramel product. This is what candy thermometers are for. For example, if you want: caramel sauce that remains soft when frozen : thread stage chewy caramel at room temperature : firm-ball stage caramel for popcorn : hard-crack stage It'...


1

There is no "extra step". The recipe proportions determine which type you get. Standard caramel is just chewy. If you add fat or milk proteins (insider tip: try milk powder), it becomes soft. The more fat, the softer. Also, if you add liquid, it becomes liquid, and can be used as a sauce. The more liquid, the lower the viscosity. Also, it is a continuum, ...


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There is an obligatory steps when making italian meringue: Eggs with 1 week shelf life and less is better to make a great foam from it; Add some lemon juice to the egg white before whipping (not too much, just a little squeeze). Or you can add a half a teaspoon of tartar cream; Your sugar syrup should be from a range of 118 C to 121 C, and the egg white ...



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