the major players, including the advantages and disadvantages of each as well as special points of consideration in terms of usage and technique. swiss meringue buttercream swiss buttercream is the workhorse of a pastry chef's kitchen, a cheap and easy frosting made from egg whites. with a bit of sugar...
. there are three kinds of meringue: to make a soft meringue, egg whites and sugar (usually tablespoons or ml sugar per egg white) are beaten together until stiff peaks form. the mixture is spread over a dessert such as a pie, pudding or baked alaska and baked just until the peaks are golden brown. usually...
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infobox references barium sulfate (or sulphate) is the inorganic compound with the chemical formula ba so . it is a white crystalline solid that is odorless and insoluble in water . it occurs as the mineral barite , which is the main commercial source of barium and materials prepared from it. the white...
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the goodness of walnuts and pistachios, this recipe uses ragi flour along with whole wheat flour. this recipe is gets it indian touch with the addition of muscovado sugar aka khaand. ingredients: ghee or white butter khaand (replacement sugar) ragi flour whole wheat flour corn starch salt cardamom (...