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As it can replicate the whipped structural loft as well as the moisture of egg whites, it enables egg-avoiding cooks to produce such elusive egg dishes as macarons, lemon meringue pie, or homemade mayonnaise. Tofu can be used as an egg substitute in recipes that use many eggs, like quiches or custards. Tofu doesn't fluff up like eggs or ...
1. Make sure your whisk or beaters are clean-as-a-whistle and completely dry. Be especially careful that they're free of greasy residue. 2. Use the right type of bowl, and make sure it's clean and ...
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French meringue, or basic meringue, is the method best known to home cooks. Fine white sugar (caster sugar) is beaten into egg whites. Italian meringue was invented by the French chef Lancelot de Casteau in 1604. It is made with boiling sugar syrup, instead of caster sugar. This creates a much more stable soft meringue which can be used in ...
Bird's Custard is the brand name for the original powdered, egg-free imitation custard powder, now owned by Premier Foods. Custard powder and instant custard powder are the generic product names for similar and competing products. The product is a powder, based on cornflour, which thickens to form a custard-like sauce when mixed with milk and ...
Baked Alaska, also known as Bombe Alaska, omelette norvégienne, omelette surprise, or omelette sibérienne depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue.
The first known written recipe from the 1878 Granite Iron Ware Cook Book uses baking powder for the sponge. Maria Parloa published several recipes for a cream pie, including one for a chocolate cream pie. Parloa's recipe is the closest to the modern Boston Cream Pie. [23]
Alfred Bird's gravestone at Key Hill Cemetery, Birmingham. Alfred Bird died on 15 December 1878 in Kings Norton, Birmingham and is buried at Key Hill Cemetery in Birmingham. . Famously his obituary in the journal of the Chemical Society (of which he was a fellow) discussed at length his skills and research but did not mention his other activity – the by then famous Bird's Custard and Bird's Jel