I have two ideas about problems: 1. Did you use organic milk? If so, check to see if it was ultrapasteurized (it’ll say UP somewhere). UP milk doesn’t make cheese, because the heat denatures the casein. If you want to...

Wll now let’s get technical: when you render marrow, which is in fact probably 80% fat, the fat all just renders into beef fat which equals tallow (or unrendered suet). The remaining protein, water and sugars denature,...

the proteins in egg might denature when frozen. With my pies, I do a milk wash followed by sugar (the coarse kinds, if you have it). This freezes well. Also, re soggy crusts, this is more a function of juice soaking into the...

I don’t think soaking the over brined bird in fresh water will do any good. Part of the magic of brining is that the protein molecules are "denatured" during the process. This changes the structure of the cell walls and...

If your recipe had very much acid or used high heat, I would guess that is your problem. Cream, exactly because of the high fat content, is able to resist curdling by emulsifying the mixture and preventing the denatured (messed...

pound. A brine does a couple of things that a marinade won’t do, first it replaces the fluids in the bird thru basic chemistry, a higher concentration of salt water replaces the lower concentrations of salt in the chicken...

leaner — without scorching or denaturing it or cooking the meat. Low heat and removing the fat soon after it’s rendered is thus the only way to go.

Yeah, that’s a standard restaurant trick to denature the proteins. I never do it though as it makes the meat less flavorful. If you buy cuts of meat like flap meat or flank steak you can just cut it correctly and velvet it...

yes, anyone who ingests heavy metals should immediately drink milk. the metal ions will immediately act on the milk proteins, denaturing them instead of damaging the proteins in the tissues of the mouth, esophagus & stomach. you...

Actually, the primary reason it works is because the sodium denatures the proteins.

or bacterium (or a bacterium-produced toxin). It’s the ‘shape’ of the protein that makes it dangerous, and normal cooking temperatures will not 'denature' it (i.e., change the shape of the protein), so having...

Ethanol is, from the NIH databse: Synonyms: Alcohol, ethyl; Denatured alcohol; Distilled spirits; Ethyl alcohol, undenatured; Ethanol; Ethyl alcohol; Methylcarbinol The thing is...you don’t have to tolerate it. You...

Off the top of my head: Lime juice is fairly acidic, not generally as low a pH as lemon, but acidic enough to ‘cook’ the proteins in cerviche. Merinque powder has a lot of protein from egg. Denatured protein = runny...

Time in brine doesn’t just improve taste, it improves texture. it does so by "denaturing" protiens. The result is a more tender bird. Injecting the bird will season it, but it won’t help with the texture if there...

Some sort of wine, however the rice will contribute little or no fermentable sugar to the concoction. The sugar in rice is tightly bound up as starch molecules, you need both physical denaturing (accomplished by boiling or...