The science of cooking has always intrigued me, and I've come to a point where I want to discover the "hows" of cooking and all that.
Are there any food science book that anyone can specifically reccomend?
And also, I...
The more egg yolks you add, the richer it becomes?
Here's a Link to your question, and maybe more.
Adding in the eggs seperately, ie: egg yolk, folding in egg white caused my cheesecake to rise alot, then collapse, resulting in a...
Oh wow, that's awesome Keva, thanks for the nudge to that link.
They were very comprehensive with the whole recipe, and sure did put in alot of work.
Once again, thanks.
Deltadoc, now that you've mentioned frosting, it does have a frosting consistency, and it is a butter cream frosting!
I did a search, and found one I liked.
Thanks again.
Hmm, I can't exactly remember if there were any cream cheese in it, but I'd give that combination a shot. I do however, remember that my doctor wouldn't certainly not approve of it.
