Experimental Cookery From the Chemical And Physical Standpoint
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In our eReader you can find the full English version of the book. Read Experimental Cookery From the Chemical And Physical Standpoint Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Experimental Cookery From the Chemical And Physical Standpoint
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To quickly assess the difficulty of the text, read a short excerpt:
Add approximately % of the sugar, sprinkling it over the top of the beaten egg. Fold 5 times with a spatula. Repeat for each % of the sugar. This gives a total of 20 strokes for folding in all the sugar.
Sift approximately 1/5 of the flour over the egg and sugar mixture. Fold with 5 strokes of spatula. Add another 1/5 of the flour and fold a total of 10 strokes with the spatula. Add 1/5 of the flour and fold a total of 15 strokes. Add 1/5 of the flour and fold a total of 20 strokes. Add the las...t 1/5 of the flour and fold a total of 40 strokes.
2. Repeat 1 but fold each *4 of the sugar 10 times with the spatula.
3. Repeat 1 but fold each ^ of the sugar 15 times with the spatula.
4. Repeat Al, but fold each % of the sugar 20 times.
5. Repeat Al, but fold each % of the sugar 30 times.
6. Repeat Al, but fold each *4 of the sugar 45 times with the spatula. What is the effect on the size of the cells and cell walls when the sugar is sufficiently mixed? When it is over-mixed? When it is insufficiently mixed?
What to read after Experimental Cookery From the Chemical And Physical Standpoint?
You can find similar books in the "Read Also" column, or choose other free books by Belle Lowe to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Add approximately % of the sugar, sprinkling it over the top of the beaten egg. Fold 5 times with a spatula. Repeat for each % of the sugar. This gives a total of 20 strokes for folding in all the sugar.
Sift approximately 1/5 of the flour over the egg and sugar mixture. Fold with 5 strokes of spatula. Add another 1/5 of the flour and fold a total of 10 strokes with the spatula. Add 1/5 of the flour and fold a total of 15 strokes. Add 1/5 of the flour and fold a total of 20 strokes. Add the las...t 1/5 of the flour and fold a total of 40 strokes.
2. Repeat 1 but fold each *4 of the sugar 10 times with the spatula.
3. Repeat 1 but fold each ^ of the sugar 15 times with the spatula.
4. Repeat Al, but fold each % of the sugar 20 times.
5. Repeat Al, but fold each % of the sugar 30 times.
6. Repeat Al, but fold each *4 of the sugar 45 times with the spatula. What is the effect on the size of the cells and cell walls when the sugar is sufficiently mixed? When it is over-mixed? When it is insufficiently mixed?
What to read after Experimental Cookery From the Chemical And Physical Standpoint?
You can find similar books in the "Read Also" column, or choose other free books by Belle Lowe to read onlineMoreLess
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