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A sour is a traditional family of mixed drinks. Sours belong to one of the old families of original cocktails and are described by Jerry Thomas in his 1862 book How to Mix Drinks. [1] Sours are mixed drinks containing a base liquor, lemon or lime juice, and a sweetener (simple syrup or orgeat syrup). [2] Egg whites are also included in some sours.
Eggs or egg whites, powdered sugar, brandy, rum: Preparation: Separate eggs. Beat egg whites until stiff. Mix egg yolks with powdered sugar. Put a spoonful of yolk mixture in cup, and mix with brandy and rum. Fold in some egg white, then add hot milk and top with more egg white. Stir gently to fold in the egg white. Top with Nutmeg.
It is the egg white cocktail of choice and an absolutely beloved one by most." [ 57 ] Australian journalist Kate Schneider writes that the pisco sour "has become so famous that there is an International Pisco Sour Day celebration on the first Saturday in February every year, as well as a Facebook page with more than 600,000 likes."
In a separate bowl, whip the egg whites and nutmeg until you have peaks. Dump the mixture into the larger bowl and stir to incorporate. Seal and refrigerate until ready to serve.
“Once you add the fresh juice, the mix won’t last longer than a day, as the fresh citrus tends to oxidize and change the flavors of the drink,” he says. Step 2: Customize it
Egg white can also be added to shaken cocktails to create a delicate froth. Some protein powders also use egg whites as a primary source of protein. The albumen from egg white was used as a binding agent in early photography during an 1855-90 period; such prints were called albumen prints .
“Egg white coagulates at 144°-149°, yolk coagulates at 149°-158° and whole eggs at 144°-158°. It's important to check temperatures by using an instant-read thermometer,” Rivera says ...
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3] Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York ...