Timeline for Is it possible to prevent a japanese cheesecake from deflating or sinking?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Dec 30, 2011 at 5:11 | comment | added | issy | Aaronut, what kind of stablizer would be suitable and how much do I put in? I've heard people use gelatin in souffle | |
| Dec 9, 2011 at 15:35 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
deleted 3 characters in body
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| Dec 9, 2011 at 15:24 | vote | accept | issy | ||
| Dec 9, 2011 at 15:24 | |||||
| Dec 9, 2011 at 15:23 | comment | added | Aaronut | This tends to be the case with almost any baking recipe using beaten egg whites as a leavener or stabilizer. Unless the whites are permanently stabilized (e.g. an Italian meringue), they'll break apart and deflate if cooled too fast. | |
| Dec 9, 2011 at 15:12 | history | answered | soegaard | CC BY-SA 3.0 |