pointsevenout 2 years, 2 months ago said: How to cook Eggs-tatically Do you really know how indispensable eggs are to cooking? Most cooks need eggs. It is not necessarily their flavor that make eggs so hard to do without. It's the cooking chemistry. The strong binding power of the proteins, as well as the ability to induce either expansion or thickening, is critical in perhaps thousands of recipes and has been for centuries. Eggs are also divisible---white and yolk---which allows you to draw on the strengths of whichever component you happen to need. And, of course, you can use the components together. Mastery of the egg ensures success in almost any culinary inclination.
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pointsevenout 2 years, 2 months ago said:
How to cook Eggs-tatically
Do you really know how indispensable eggs are to cooking? Most cooks need eggs. It is not necessarily their flavor that make eggs so hard to do without. It's the cooking chemistry. The strong binding power of the proteins, as well as the ability to induce either expansion or thickening, is critical in perhaps thousands of recipes and has been for centuries. Eggs are also divisible---white and yolk---which allows you to draw on the strengths of whichever component you happen to need. And, of course, you can use the components together. Mastery of the egg ensures success in almost any culinary inclination.