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I suspect the foam is because turkey breakfast sausages have listed as their main ingredients 'turkey, water and then potato extract - the amount of protein per 2 sausage serving appears to be only 13g, along with 7 g of fat. Calcium and salt are added, along with other nameless 'flavourings' and probably preservatives. If a sausage bursts, it's likely to ...


5

That foam is perfectly natural. The foam is the result of meats natural protein composition. If you've ever poached eggs, or boiled lobster, or cooked a stock, you'll know that the water can become a little scummy. If you leave the pot on, that scum makes a white-ish or grey-ish foam that forms lovely looking rafts. That foam is made of water soluble ...


5

Good Yorkshire pudding is not an art, it's a science. You need three things: Hot fat A hot oven Batter of the right consistency The only raising agent in Yorkshire Pudding is steam from the water in the liquid ingredients. You need to convert that water into steam fast to get a good rise, and you need the batter to crisp up quickly so it doesn't ...



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