The Food Lab: Better Home Cooking Through Science

them    more

tender.

Cream Not as

fluffy, but

rich,   with    an

almost

cheesy

flavor  and

texture

The high    fat

content of

cream

greatly

reduces the

bonding

power   of

egg

proteins.

Cold

butter

Ultracreamy

and dense

Cold    cubes

of  butter  not

only    add fat,

for

tenderness,

but also

help

regulate

temperature,