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a few randoms

post #1 of 2
Thread Starter 
hello all how is well is the cookery world...i have two questions that are bothering me one is when cooking sugar to a certain degree e.g soft ball hard ball ect is says u can add acid eg. lemon jucie ? as it acts as

wikis deafintion is "catalysis is the acceleration (increase in rate) of a chemical reaction by means of a substance, called a catalyst, that is itself not consumed by the overall reaction."

so i add acid to my sugar cooking what exacly happens?

and a simple one what is the difference between a mandrin and clementine?
post #2 of 2
Firstly, a clementine is what you get when you cross a mandarin and an orange.

Regarding adding an acid to a boiling sugar syrup, this is from Harold McGee's "On Food and Cooking":
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