molecules, and these starch molecules tend to get in the way of the egg yolk proteins and prevent
them from lumping together.
Quiches and creme caramels are other examples of baked egg yolk thickened sauces.
Mixtures of egg yolks and liquids that are cooked in the oven rather than heated on the stove like
custard will tend to form more solid gels than stove-prepared sauces such as custard. This is because
these preparations are not stirred during cooking so the denatured proteins are more likely to form
bonds with each other and coagulate, trapping the liquid molecules and forming a gel.
Use of eggs in cooking: how to use eggs for stock clarification
A mixture of raw eggs and flavours are often added to stocks to help clarify them.
As the egg whites present in the stock coagulate, and they capture within their coagulated network
ground meat and vegetable matter, as well as small impurities, which usually cause clouding of a
stock. This thick coagulated network rises to the surface of the stock and appears as a scum on the
surface, which should be removed as the stock is heated. The mixture should not be stirred, or the
scum will fall apart and fall back into the stock.
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More about culinary ingredients: Chocolate
Chocolate is made from cocoa beans. Naturally, these beans are bitter and lack taste. Chocolate
manufacturers tend to ferment the beans to generate taste, then roast them to ...
manufacturers tend to ferment the beans to generate taste, then roast them to increase flavours due to
the Maillard reactions, then the beans are ground, sugar is added, and then the mixture is shaped to
form chocolate. Grinding the beans serves to release its cocoa butter content (which represents about
55% of the beans weight) and to fragment the rest of the cell (i.e. the proteins, fibres and starch) into
Chocolate is therefore composed of an dispersion of solid particles (sugar crystals, proteins…) in fat.
The dispersion is made using lecithins during a process called conching.
Like butter, chocolate contains various different fat molecules, each of which melts at varying