Cooking40°C56°C100°C165°C200°C Physico-chemical phenomena Rupture of the emulsion; taste close to that of butter butter not […]
Dairy products and eggs
Butter
Butter: Butter is a fatty substance (82% fat) obtained by churning cream from milk, […]
Benedict (eggs)
Benedict (Eggs): Eggs Benedict (or sometimes Eggs Benedict) is a dish consisting of two muffin halves, topped with a slice […]
Buttermilk
Buttermilk: Buttermilk (sometimes called buttermilk) or beaten milk is a white liquid with a sour taste, traditionally made from […]
Sour cream
Sour cream: Sour cream (or sour cream or sour cream) is fresh cream thickened by the addition of […]