Meringue's texture results from beating egg whites, which causes some of the hydrogen bonds in the proteins to break, making the protein's structure unfold. There is debate over who invented this textural wonder. Some attribute meringue to an Italian living in Meiringen in the 18th century while others credit Lady Fettiplace for it in 1604. Her recipe book, compiled at a time when literacy was uncommon among women, preserved many traditional English dishes as well as one for 'white bisket bread'.
January 15, 2008
meringue
Ooooooh yea, I'd jump into a giant version of that. Then I'd sit in it and drink a Guinness, preferably with friends. 
Meringue's texture results from beating egg whites, which causes some of the hydrogen bonds in the proteins to break, making the protein's structure unfold. There is debate over who invented this textural wonder. Some attribute meringue to an Italian living in Meiringen in the 18th century while others credit Lady Fettiplace for it in 1604. Her recipe book, compiled at a time when literacy was uncommon among women, preserved many traditional English dishes as well as one for 'white bisket bread'.
Meringue's texture results from beating egg whites, which causes some of the hydrogen bonds in the proteins to break, making the protein's structure unfold. There is debate over who invented this textural wonder. Some attribute meringue to an Italian living in Meiringen in the 18th century while others credit Lady Fettiplace for it in 1604. Her recipe book, compiled at a time when literacy was uncommon among women, preserved many traditional English dishes as well as one for 'white bisket bread'.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment