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tag: emulsion

One egg at a time

TheFoodGeek, contributor | January 29th, 20102 comments

A standard step with the creaming method of cake preparation is to add the eggs one at a time and fully incorporate before adding the next egg. But… why?

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Too Hot for Hollandaise

TheFoodGeek, contributor | September 24th, 20091 comment

How temperature, ingredients, and technique interact in distinguishing a hollandaise from a mess of scrambled eggs, butter, and lemon.

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The Buttercream Nemesis

TheFoodGeek, contributor | January 22nd, 20097 comments

What, precisely, is buttercream frosting, why is it hard to make, and is there something that can be done to make it more easily?

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