foams,gelatin,fatsandemulsionsfst109kitchen：泡沫，明膠，脂肪乳劑fst109廚房(編輯修改稿)
2025-02-08 07:52 本頁(yè)面
【文章內(nèi)容簡(jiǎn)介】 Foams, Fats, Gels, Emulsions *Sweet or savory ? Sugar and acids weaken gels ? Use a larger amount of gelatin for acid or sugar products ? Large pieces of product can also weaken the protein matrix ? Incorporate foams at the syrup stage ? Cool over ice bath – rewarm if necessary Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Some examples of products that include fats are: ? Fried foods of all kinds ? Buttercream ? Hollandaise sauce ? Mayonnaise ? Vinaigrette ? Cakes ? Almost everything has some fats Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Hard fats ? Those that stay hard or semisolid at room temp ? Saturated fats ? Usually from an animal source or hydrogenated by heat and chemical treatment ? Tropical oils such as coconut and palm Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Liquid fats Lipids ? Oils ? Plant sources ? Olive, corn, canola ? Liquid at room temp ? Semisolid if refrigerated Culinary Foundations Session Seven: Foams, Fats, Gels, Emulsions Tips on fat use in culinary
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