Custard making

Figure 10.6 Set-up for custard making on the SDR showing (left to right) 3.5 kW bath for disc pump for slurry custard slurry pumps for dye spinning disc reactor and SDR bath for walls (photograph courtesy of Protensive).

PLACE CUSTARD CUP OVER ALCOHOL BURNER. ADD 10 g MORE SALTPETER. SOON ALL SALTPETER IS DISSOLVED. AT HIGHER TEMPERATURES IT TAKES MORE SOLUTE TO MAKE A SATURATED SOLUTION. (AT BOILING, 20 ml H,0 DISSOLVES 49 g SALTPETER.)... 

PER CENT) SOLUTION MEASURE 40 ml WATER INTO A CUSTARD CUP. ADD 5 g OF THE CHEMICAL. STIR. (TO MAKE IT DISSOLVE QUICKER, YOU MAY WANT TO HEAT THE WATER SLIGHTLY.) POUR SOLUTION INTO 50 ml GRADUATE. ADD WATER TO THE 50 ml MARK. 

TO MAKE SODIUM ACETATE, ADD WASHING SODA TO Vi CUSTARD CUP VINEGAR UNTIL NO MORE CO, IS GIVEN OFF. EVAPORATE MIXTURE AT LOW HEAT TO GET WHITE POWDER OF SODIUM ACETATE. 

The BurStds thermometer and other thermometers calibrated for total immersion should be used only for detn of sp of TNT by the Specification Method, while for routine tests the thermometers calibrated to partial immersion should be used. F or calibration of such thermometers proceed as follows a)Make a mark ca 5cm from the bottom of the bulb and at least lcm above the upper (small) mercury bulb on each special thermometer graduated in 0.1 or 0.05° b)Tie thermometers together in pairs (with a strip of rubber tubing) and be ready for calibration by custard cup method c)Wash and dry a Pyrex custard cup ca 2.5 in diam and ca 2.5 deep. In order to hold the cup and thermometers in place, use a wooden stand as shown in Fig... 

Make the custard filling In a standing mixer fitted with the whisk attachment, mix the cream cheese and sugar on medium speed until smooth, 3 to 5 minutes. Add the egg and vanilla, and mix until... 

For example, the custard used to make ice cream does not freeze until the temperature reaches -15 to -18 °C. With ice, it will only go down to 0 °C. In order to reach the lower temperature needed to freeze the custard, sodium chloride, NaCI, is added to the ice. Each sodium chloride particle dissociates into a Na+ ion and a CP ion, making two solvated ions present for every one NaCI particle present. So, NaCI has an / value of 2. The sodium and chlorine ions lower the temperature at which the solution will freeze. How much lower, depends on how many ions are present. 

Now and Zen Bistro and Bakery is a place for the creative. Crayons and a paper tablecloth give you something to do while you wait for your creamy carrot flan appetizer - an unusual, non-dairy custard made with carrots and served over leeks. The filet of soul with lemon caper sauce - delicate seitan and nori fillets breaded and sauteed, then topped with shallots, capers, red bell peppers and a lemon sauce - raised eyebrows. Now and Zen s unusual take on this traditional plate makes you happy that you ve left one more fish in the ocean. 

In illustration we can consider a custard dessert topped with cherries. Many appearance factors may be important to the selling success of such a product. There are the visual properties of the dish as a whole including the container, the visual properties of each component of the dish, and the contrasts and relationships between each component. That is, the custard and cherries have complementaiy as well as individual attributes. These include the perceived volume of the whole dish and the perceived volume contrast of each component, the symmetry or randonmess of position of the cherries, their nnmber, size, wholeness and defects, the perceived colour and colonr nniformity of each component and their colonr contrast, the perceived and contrast translncency and gloss of each component, and the perceived textnre and textnre contrast of both cnstard and cherries. In such cases, an APA reveals the properties of the product as a whole as well as of each component in sufficient detail to make disciplined comparative jndgements between two prodncts or between prodnct and concept. These are the basic perceptions. 

The consequences of concentration, 0, are scaled by flowing liquid. In simple dispersions this becomes true for phase volumes above 50 %. 

When cooking eggs, the same basic principle for all protein dishes applies. They should be cooked at low to medium temperatures high temperatures produce a hard, leathery product. The whites coagulate at a lower temperature than the yolks—a point to remember when making custard sauces. 

For desserts. Milk may be used in making many desserts, such as custard, junket, bread pudding, rice pudding, parfaits, cornstarch puddings, and ice creams. 

Winter squash—A bush-type, semivining, or vining cucurbit that is harvested in the fall when fully mature. The flesh of these squashes is usually less coarse and less fibrous, darker in color, milder flavored, and sweeter than that of pumpkins. They are often used in baked vegetable dishes and are sometimes used instead of pumpkin in making custards and pies. 

Sweet potatoes may be cooked in much the same ways as Irish potatoes, but they require only about half as much cooking time. In addition, they are good in casseroles when accompanied by apple slices or pineapple rings and seasoned with spices such as allspice and cinnamon. Finally, mashed cooked sweet potato may be used to make biscuits, breads, cakes, cookies, custards, muffins, and pies. 

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