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cooking_eggs [2008-12-22 16:12] – nikcooking_eggs [2011-08-12 11:00] – nik
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 +
 +=== temperatures ===
  
 | **Proteins** | **Denaturation temperature (°C)** | | **Proteins** | **Denaturation temperature (°C)** |
 | **From the egg white** || | **From the egg white** ||
 | Ovotransferrine |  61 |  | Ovotransferrine |  61 | 
-| Ovomucoïde |  70  |  +| Ovomucoïde |  70 |  
-| Lysozyme |  75  |  +| Lysozyme |  75 |  
-| Ovalbumine |  84,5  |  +| Ovalbumine |  84,5 |  
-| Globuline |  92,5  | +| Globuline |  92,5 | 
 | **From the yolk** ||  | **From the yolk** || 
 | LDL |  70 |  | LDL |  70 | 
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 (Table 3. in  "Molecular gastronomy: a scientific look to cooking", (Table 3. in  "Molecular gastronomy: a scientific look to cooking",
 Hervé This) Hervé This)
 +
 +=== poaching ===
 +  * field testing several ways to poach an egg > http://www.b3ta.com/features/howtopoachanegg/
 +
 +=== Some Science ===
 +  * "The Science of Boiling an Egg" http://newton.ex.ac.uk/teaching/CDHW/egg/
 +  * ...and derivations http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf
  
  
  • cooking_eggs.txt
  • Last modified: 2015-01-27 10:25
  • by 85.234.213.168