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curdling    
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乳凝聚

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  • What causes curdling and how can you prevent it?
    To prevent curdling you have a few options- Don't expose the sauce to as much heat Be careful to not overcook egg rich sauces If possible add the protein rich ingredient later in the process- for example adding yogurt to a sauce just before serving Heat the sauce gently Heating too fast will also make proteins denature
  • How can I prevent curdling when adding fruit to milk?
    When you are adding the acidic ingredient is not clear from your description, but curdling usually happens when the acidic ingredient is added to a dessert base that is 145F (63C) or hotter Either add the acidic ingredient when everything is cold or cool the heated ingredients below the indicated temperature That should keep things from curdling
  • Custard curdling splitting - Seasoned Advice
    The most common cause for curdling is the wrong temperature At no point should you heat the custard to over 87 Celsius, and due to heat inertia, and for a generally better texture, you should stop heating earlier I have found 83 Celsius to be an optimal target temperature for my taste
  • sauce - What to do when curdling occurs? - Seasoned Advice
    Add 1 4 cup boiling water to the curdled sauce, wisk gently, and repeat until sauce is smoothed out Re-season and serve promptly
  • How Do I Fix Curdled Mascarpone Cheese? - Seasoned Advice
    Mascarpone is very prone to curdling in mixtures like this if any of the ingredients are different temperatures Generally, you whip the cheese to soften it and it warms up a bit in the process, then if the milk you added is colder than the cheese, the fats in the cheese will solidify again, causing it to appear curdled
  • 1 ltr Milk is not curdling even after squeezing 2 lemons; What could . . .
    Tips: Before you add the acid, stir the milk so that the milk is moving when you add the acid Don't stir the milk after you add the acid Turn off the heat and wait up to 15 minutes for the curdle It doesn't happen immediately Different types of milk will take more or less time to curdle, but the curdling opportunity is complete at 15 minutes
  • How acidic does a mixture have to be for milk to curdle?
    sour curdling of milk: fresh raw milk has 6 5 - 7 5 °SH > 7 5 - 8 5 °SH curdling begins with small aggregates > 8 5 - 10 5 °SH curdling goes small flakes -> flakes > 10 5 - 12 °SH flakes -> thick flakes (these flakes are not yet the big flakes blobs that visually separate from whey, though) some products:
  • Why does milk curdle after being boiled with ginger?
    If you want to prevent the milk from curdling when adding ginger, you have to boil the ginger or at least add it to boiling milk Ginger protease (the curdling agent in fresh ginger) is rapidly destroyed at temperatures above 70°C It does not matter if the milk has been boiled in advance if you add ginger to cold or room-temperature milk, it
  • If Im using milk as an ingredient in soup, how can I prevent it from . . .
    This will cause the protein in the milk to change in a way that curdling won't result in as bad a final result--it may in fact appear that the milk hasn't curdled at all You can also "temper" the milk (as mentioned by Ocaasi): add a bit of the soup to the milk first; then add the milk-soup mixture to the soup at large
  • Why does salt prevent soy milk from curdling in hot coffee?
    How to prevent curdling in a local vegan coffee creamer- aka- Post Apocalypse hippy coffee creamer? One day, I tried adding salt to my coffee, knowing that it is said to reduce bitterness That day, my soy milk didn't curdle On each day thereafter, if I added a pinch of salt to my coffee before adding the soy milk, it wouldn't curdle





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