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If you over cook corn starch, it makes filling watery instead of making it thick. First you mix corn starch, sugar and pinch of salt, and add milk and water little by little. After all ingredients dissolved, then you put the pot on the stove, and as soon as it gets thick, mix with yolk, then you won't heat more than three min. afterward.
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Is lemon juice added to lemon pie filling after the starch has thickened the water?
Yes, lemon juice is typically added to lemon pie filling after the starch has thickened the water. This allows the lemon juice to retain its bright, fresh flavor, as cooking it for too long can diminish its tartness. By adding it at the end, the filling achieves the desired balance of sweetness and acidity.
Should you refriigerate lemon meringue pie?
I assume you agree asking about pie that is made from lemon flavored made from scratch pudding containing eggs in the filling and in the Meringue. Unless pasteurized eggs are used the meringue may contain bacteria harmful to humans. To have a beautiful mounded meringue with only the peaks turning light brown, the interior of the meringue is not cooked to the necessary 165 degrees F. Although the lemon in the filling increases the acidity compared to other cream pies, Unless the pie is consumed within 4 hours of preparation, it should be refrigerated. If you left the egg whites out of the refrigerator to warm because they will then whip to a greater volume, All that time out of the refrigerator counts as part of the 4 hours. The USDA says it is necessary to refrigerate cream pies such as your Lemon. When cooking only for your own family or a few guests, the more lenient standard of 4 hours at room temperature is used. Refrigeration can greatly decrease the quality of your pie. The filling may become too stiff and rubbery. The Meringue will suffer from the humid environment causing syrupy droplets. I love lemon meringue pie. I buy pasteurized eggs (available in the shell), prepare the crust ahead of time, and measure all the ingredients. Then I can successfully prepare the pie very close to serving time.
Why are my tamales mushy when I cook them?
Your tamales may be mushy when you cook them because they are not cooked for long enough or because there is too much moisture in the filling. Try cooking them for a longer period of time and ensure that the filling is not too wet.
Can you marinate fish the day before cooking in a lemon marinade?
Yes, you can marinate fish in a lemon marinade the day before cooking, but it's important to be cautious with the marinating time. The acidity in lemon juice can start to "cook" the fish, potentially making it mushy if left too long. Ideally, marinating for 30 minutes to 2 hours is best, but if you do choose to marinate overnight, consider using a less acidic marinade or adding the lemon juice closer to cooking time.
What is the best type of cake to make on an anniversary but which isn't too rich?
Lemon drizzle cake is really good. A basic sponge is covered in a sugared lemon juice topping with lemon peel strands as soon as it comes out of the oven. It spreads over the top of he cake and runs down the sides,no filling is necessary.
How do you keep pie crust from pulling away from filling?
Before baking the pie, make sure the meringue is spread over the filling all the way to the crust and over the inside edge of the crust. If it isn't anchored to the crust, it pulls away when it's browned. Be sure the oven is hot enough to brown the meringue quickly - you're putting the pie into the oven to brown the meringue, not to "cook" anything. Additionally, according to Alton Brown, when the meringue is spead, the filling must be hot. He says this will cook the meringue slightly. If the filling is cool, a layer of water forms in between and the meringue slides around. Answer: Forgive me but Alton Brown is incorrect. The statement "when the meringue is spread, the filling must be hot. He says this will cook the meringue slightly." Is scientifically inaccurate. Hot filling is what causes the sugar in the meringue to liquefy when condensation occurs due to the heat. The filling must be cooled first. Then, the meringue, when made should incorporate cream of tarter which is often left out during its preparation. This stabilizes the mixture and prevents the egg whites from separating. Also, excessive whipping can cause the meringue to separate, as does an inaccurate amount of sugar added to the egg whites. Here is a recipe for meringue: Rule of thumb: one cup of sugar for every 3 large egg whites. (for medium sized eggs, use four eggs and for jumbo sized eggs, add ¼ cup of sugar) Rule of thumb,: 1/4 teaspoon of Cream of Tartar for every 3 egg whites. (for meringue only) Egg size in this case doesn't matter. 1 teaspoon of vanilla for every cup of sugar. The whipping time varies. Room temp, size of eggs and speed of mixer are dependent on how fast the eggs whip. Always start on a low speed until the eggs start to foam. Then finish on medium speed. High speed on the mixer causes the egg whites to separate and the formation of the meringue can occur too quickly and control of the meringue is lost. The idea is to slowly incorporate air into the mixture, not breaking down the egg whites. The chemical properties of the sugar are what "cook" the egg whites. Not heat. During the browning stage of the meringue, the oven will tend to cause the sugar to further absorb the moisture from the eggs and cause it to become "syrup-like" Low temps on the oven are the culprit. Pre-heat and set your oven to "broil" then place the pie on the shelf lowest to the heating source. With the door open, watch the pie brown. It only takes a minute or two to do so. If you have to, rotate the pie for even browning and quickly remove it. Allow it to cool to room temp before putting it in the fridge. In a professional kitchen, I some times use a propane torch to brown the tops, but it takes a skilled hand. Source: La vie du Boulanger, Marcel Neau cir;1984
Is lemon good for you?
no cuz lemon is like salt my dad told me salt is not good and lemon too so no lemon is not good for you
What if the baked Alaska cake is left in the oven for 3 minutes?
If baked Alaska is left in the oven too long, the meringue will burn and the ice cream center will melt. If it is not left in long enough, the meringue will be raw.
Why does the meringue split?
Meringues split because- One- because you didn't mix it well to the right consistency. Two-maybe you set the temperature too high, (that's what happened to me). ---OR--- Did the mixture go all foamy? Did the mixture go all watery? Did the mixture go too hard? Did you not put enough sugar in? ---If you got these--- That's the problem... Use a electric whisker or something. You don't need to take much work with that! ---OR--- It tends to happen sometimes, that's what makes the meringue not look nice... Happy cooking!
How do you keep the merigue crispy?
Store in an airtight container. If the meringue is too big for that, wrap tightly in clingfilm and refrigerate.
How can I prevent enchiladas from becoming soggy while cooking them?
To prevent enchiladas from becoming soggy while cooking, make sure to lightly fry the tortillas before filling them. This creates a barrier that helps to keep the sauce from soaking into the tortillas too quickly. Additionally, try to avoid overfilling the enchiladas with too much sauce or cheese, as this can also contribute to sogginess.
How does lemon juice prevent rotting?
it doesnt the lemon juice its self will mold too.
