On Food and Cooking

or under the broiler — atop a pie, for example — the surface gets crisp while the interior remains moist. ...

are better choices. (Powdered sugar, which weighs half as much as the other sugars cup for cup, contains ...

possible consistency is obtained by first beating the whites to a firm foam and then gently fol ...

make firm meringues suitable for the pastry pipe on the kitchen equivalent of autopilot. They place all th ...

suitably colorful: except that the French writer Massialot had already published a recipe for “Meri ...

Then, when cooks from that region discovered the advantage of beating the eggs thoroughly with ...

prematurely limits the trapping of air. However, they offer several advantages. Because sugar is more ...

hold for a day or two before use, but is also light enough to blend into batters and creams. Because much ...

Meringue Problems: Weeping, Grittiness, Stickiness Meringues can go wrong in a number of ways. Under- ...

traditional decorative material in pastry work, is made by whipping a 4 to 1 mixture of powdered suga ...

dried meringues directly from the oven to an airtight container, and serve as soon as possible after ...

sugar — at around 100ºF/38ºC, combining it with raw egg yolks, and combining this mixture with 3 to 4 time ...

with an egg-white foam, then dramatically inflated above their dish by oven heat — have the reputa ...

mass of chilly ice cream: the baked Alaska, which derives from the French omelette surprise. This th ...

soufflée in restaurants. The great 19th century chef Antonin Carême called the reinforced soufflé “the queen ...

altered. Early Recipes for the Omelette Soufflée and Soufflé This 18th century recipe for the omelette ...

invert it onto the serving platter and put it on a small stove, so that it will rise up; when risen t ...

invention by — appropriately — a French scientist and balloonist, J. A. C. Charles. Charles’s law is this: ...

Down Side: It Must Fall Charles’s law also means that what must go up in the oven must come do ...

easily. A stiff foam can resist the overpressure. So the two critical factors that determine the behavior ...