First
in the lemon filling there are very few ingredients, just eggs, lemon
juice/zest, and some sugar. This is
cooked in a double boiler, which is when you have a pot with simmering water
and a metal bowl above it that is being heated by the steam, which then evenly
cooks the filling until it is similar to custard. When it turns into custard, it becomes
thicker and more like Jell-O rather than a liquid.
In
a meringue a process called denaturation occurs. (Who knows what protein is?) It is a chemical that is found in meats,
eggs, and other natural products. In
this case the protein that is being denatured is the eggs. This is when proteins are broken down and
then build back together stronger with something, in this case, sugar. In this case certain proteins are changed
physically by beating it. When they build back together they become stronger
and more elastic making them grow to 8x the size of the original egg
white. It is then cooked at 375ºF to
make all of the air bubbles expand and make it the fluffy meringue.
The overall presentation went well, most of the kids liked the food and they are all really engaged throughout the presentation. To improve next time, I would have a sample of everything to show them before they were given the final product that I had made.
R
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