On Food and Cooking

Finally, a fact that follows from both the up and the down sides of the soufflé principle: a fallen s ...

the bubble walls viscous enough that they won’t ooze down again. Usually the base is precooked ...

the equivalent of the omelette soufflée, often called soufflé à la minute because it can be made qu ...

of a starchy base is that of a medium-thick sauce, and produces a moist, fairly light soufflé. Double t ...

The trick is to mix the two materials as evenly as possible while losing as little air as possible. Typically, ...

The result is minimal grating of bubbles against mix, and maximal bubble survival. Despite the usual cookbook direct ...

grated cheese for a savory one. The butter supposedly helps the soufflé mix slide up the side as it ...

again when it heats up again. Most soufflés are placed directly on a rack or baking sheet in the oven ...

determined by probing the interior with a toothpick, and is a matter of taste; some people like a creamy i ...

protein-rich, emulsifier-rich yolk is deficient in water. Not only does it contain about half the water that ...

principle of zabaglione and sabayon sauces. Medieval Precursors of Zabaglione and Sabayon Our modern Italian and Fren ...

in a pot on a fair fire, and throw in the yolks, and stir it well, but let it not boil, till it be thi ...

root meaning “mixed,” “confused” — was an Italian yolk-thickened spiced wine in the 15th century, and by 1800 ...

whip for several minutes until the mix becomes foamy and thick. During the mixing and initial foa ...

copper bowl over a water bath; the mix thickens at such a low temperature that direct heat can quick ...

Pickled and Preserved Eggs Until the recent developments in breeding and artificial lighting, domesticated bir ...

is bactericidal. These treatments were rendered obsolete by the advent of refrigeration and year-round egg prod ...

much of the shell’s calcium carbonate, penetrates the eggs, and lowers their pH sufficiently to prevent the growth ...

Though the average Chinese consumes only a third as many eggs as the average American, and though most of ...

liquid, but the yolk at its center becomes solid. The high levels of positive sodium and negative ...