Eggs Have a Temper. Here’s How to Control It
Eggs have a temper too. Here’s how to control it. 🥚
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sooooo
What would happen if you did the egg yolks and surgar mixture and then added it to the milk mixture and started out in a cold pan and let the entire mixture come to temp instead of tempering?
Thanks for this bit of food science.
Thank you! I love that ATK lessons not only show how, but also explain why–that allows me to apply the knowledge to additional recipes.
The chef has a perfect narrating voice
You know what? I think I'm suddenly realizing why my souffle didn't work out 😅
leave the animals alone.
"I start adding the hot liquid" Oh okay I'll just pop off to the hot liquid store and buy a gallon of that.
I seriously love this channel. Thanks, ATK!
I have been enjoying these videos filmed in front of the window. It creates a coziness and makes it feel more like the filming occurred in a home rather than a test kitchen.
That first shot of scrambled eggs on fruit was the first time I hoped something was AI 😂
I wonder how this is done commercially..
How much faster is this than just binging the heat up on the whole mix slowly?
not the clearest explanation of tempering I've seen.
I really hate that you define tempering by tempering eggs. it's like if I defined a park by a skate park.
If you're making carbonara or any other pasta sauce that requires mixing in egg yolk like this, the most foolproof way is to set aside some pasta water, and then use the remaining pan of water as a double boiler to toss it with your pasta.
It's consistent, gentle heat, and I've never screwed it up that way (it also works really well for avoiding nasty clumps of rubbery cheese when you're making cacio e pepe for that matter)
❤👍❤️👍
What liquid? Pretty sure I'm either missing something or just dense
Eggs today are useless foods and dangerous. Worthless. No matter what they're labeled as, "organic", "free-range", etc.
Thank you!