My scrambled eggs and custards often end up with a grainy, curdled texture. I thought I was cooking them gently. What causes eggs to curdle?
Problembeschreibung
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10 LösungenCreate a Warm Proofing Environment
Place the dough in a warm spot, such as a slightly warmed oven (turned off), near a sunny window, or on top of the refrigerator.
Increase Proofing Time
Allow the dough to proof for a longer duration, typically 1-2 hours, or until doubled in size.
Purchase Fresh Yeast
Buy a new, unopened package of active dry yeast from a reputable source.
Check Expiration Date
Verify the expiration date on your yeast package. If it's past due, it's likely the cause.
Use Correct Water Temperature
Ensure your water is between 105-115°F (40-46°C) for optimal yeast activation. Use a thermometer if unsure.
Test Yeast Activity
Before mixing into dough, dissolve yeast in warm water (105-115°F or 40-46°C) with a pinch of sugar. If it doesn't foam within 5-10 minutes, it's likely dead.
Consider Spice Intensity
Some spices are more potent than others. Research the typical usage of the primary spices in your specific curry type.
Adjust Spice Ratios
When remaking, consider increasing the quantity of key spices by 10-25% and taste as you go.
Toast Whole Spices
Dry-toast whole spices in a pan over medium heat until aromatic before grinding them for use.
Bloom Ground Spices
Sauté ground spices in hot oil or ghee for 30-60 seconds until fragrant before adding other ingredients.
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What temperature was the water you used to activate the yeast?
How old are the spices you used?
What was the internal temperature of the short ribs when you removed them from the oven/cooker?
What type of tomatoes did you use?
What was the approximate baking time and temperature?
What was the exact recipe you used, and can you share a link or list the ingredients and their quantities?
What was the exact internal temperature the chicken reached?
What ingredients did you use to make the sauce creamy (e.g., heavy cream, milk, cheese, butter)?
What size and type of baking pan did you use?
What specific units are you having trouble converting (e.g., grams to cups, milliliters to ounces)?
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