and must be stored as cooled as possible. For preparing of Frischkäse, contrary to other cheese, fewer labs, a smaller coagulating temperature and a longer coagulating time are necessary. Sometimes herbs and spices are added to...

the cajeta (some six definitions) in Central America and Mexico is a dish of sweetened milk and flavorings, and sometimes fruit, that is cooked until it coagulates (cuajar). In this sense it comes from cuajar. It can be from any...

Hi all, I picked a bunch of huckleberries last night. I want to make jam, and looked on the internet for recipes. Some have a little butter in them. I had never seen butter in a jam recipe before. What’s its function?...

at low heat so it was barely simmering. The smell from the kitchen was wonderful! My question is how to make the poached salmon look good? Let’s just say my salmon didn’t look quite appetizing. It had white coagulated...

, and the hydrophobic fat all coagulates together presenting a unified front against the onslaught of water-based milk, and this agglomerated fat is butter. Whipped cream is very much the same, except the whipping action forces...

pushed my luck with a $5.00 plate of lasagna from Three of Cups and barely had two bites before I was completely full, plus cold lasagna and coagulated cheese & hardened pasta doesn’t have the same alure.

A caution for the vegetarian among us: true “no gelatin” marshmallows appear to be no more. When I was younger, I remember agar agar being the coagulent, but all the (several) brands I looked at recently at the kosher...

sweetbreads. The garlic/herb chimmichuri sauce complemented the innards especially well. They put the meats on a metal try with candles under it, and I was scared that it would overcook them, but the candles weren’t warm...

suggest myriad tests for done-ness. The protein in the egg whites should coagulate between 145 and 160, but all the fats in the yolks and dairy will impact it- you really do have to test. In culinary school, I learned a test that...

to drop inside and put weights on top. For coagulant, hydrated food-grade CaSO4 is available in both Super 88 and Kam Man if not others also; food-grade MgCl2 is available on Amazon if you choose to use that. Cheesecloths are...

The Japan Konnyaku Association (http://www.konnyaku.or.jp/) ships their kit worldwide. Their 300-yen kit includes 50 grams of konjac flour and 2 grams of coagulant, and you can make 6 slabs (6-cho) of fresh konjac. I wrote to them...

Tough call as I don’t know of anyone actually slaughtering pigs in the immediate Boston area. There are places in Chinatown that sell already coagulated pigs blood, but that would not do for what you want. Gotta think this...

Meat doesn’t leak out of the shells either. You potentially saw some protein coagulation but you don’t lose meat into thin air.

. The acid coagulates the egg faster....setting the cake’s structure [faster]. ....[and] a decrease in sugar....enables the egg to coagulate faster and for the starch in the flour to gelatinize faster, also strengthening...

Have started making cheese at home and have come across a few American recipes that use buttermilk as the coagulant. Alas, I can’t find it in the neighborhood stores. Any ideas of where it might be? Or what it is called in...