Sweet science
6 short explainers. Read them in order, or jump to the question you have right now.
- 67Why cookies spreadIn the oven, the butter melts first and the dough slumps outward. Then the eggs and flour set and lock in the shape. Cold dough, extra flour or a hotter…
- 68Browning butterButter is about 80 percent fat and 16 percent water, plus a little milk protein and sugar. Over medium heat the water boils off with foam. Then the milk…
- 69Creaming butter and sugarBeating soft butter with sugar drags sharp crystals through the fat and traps tiny air pockets. In the oven, steam and baking powder gas fill those pockets…
- 70Setting custard gentlyEgg proteins set at about 65 to 80°C (150 to 175°F), and that's the silky zone. Past about 85°C (185°F) they clench and squeeze out water. Hello, curdled…
- 71Making stable meringueWhisking unfolds egg-white proteins, and they link into a net around air bubbles. Add sugar slowly, about 50 g (1/4 cup) per white for a firm meringue. A…
- 72Melting chocolate gentlyCocoa butter melts near body temperature, which is why chocolate melts in your mouth. Keep dark chocolate under 50°C (122°F) and milk or white under 45°C…
