Answered

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A chef is preparing a liaison to be added to a soup. She wants to ensure that the egg yolk does not curdle. How can she do this?

A. By adding it to the soup as early as possible
B. By maintaining the temperature under 180°F
C. By increasing the temperature of the soup or sauce to which it is added
D. By increasing the ratio of egg yolk to cream

Sagot :

GinnyAnswer

Final answer:

To prevent egg yolk from curdling in soup, maintain the temperature below 180°F and adjust the ratio of egg yolk to cream.


Explanation:

To prevent egg yolk from curdling when adding it to soup, maintaining the temperature below 180°F is crucial. If the soup or sauce is heated above this temperature, the proteins in the egg yolks can coagulate and lead to curdling. Increasing the ratio of egg yolk to cream, or any other fat content, can also help stabilize the mixture and prevent curdling.


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