How to Cook the Perfect Lemon Meringue Pie: The Science of Stable Foam
Автор: The Perfect Food Recipe
Загружено: 2026-02-08
Просмотров: 96
Описание:
Learn how to cook the definitive Lemon Meringue Pie by understanding the science behind the ingredients. In this video, we break down the physics of a stable Italian meringue and the chemistry of a silky, emulsified lemon curd.
Achieving the perfect balance between tartness and sweetness isn't just art; it's engineering. We explore protein denaturation, starch gelatinization, and the Maillard reaction to create a dessert that holds its shape and delivers perfect texture in every bite.
🔬 In this video: 0:00 - The Perfect Slice (The Hook) 0:15 - The Blueprint: Exact Ingredients 0:45 - The Crust: Inhibiting Gluten Formation 1:20 - The Curd: Emulsification Science 2:00 - The Meringue: Thermodynamics of Sugar Syrup 2:45 - The Maillard Reaction (Torching)
👨🍳 Key Techniques:
Emulsification: How to incorporate butter into the curd for a velvet mouthfeel.
Protein Coagulation: Cooking egg yolks without scrambling them.
Italian Meringue: Using hot sugar syrup (118°C) to stabilize egg whites.
Ingredients Blueprint:
250g Pastry Flour
300g Unsalted Butter (Cold)
400g Caster Sugar
150ml Fresh Lemon Juice + Zest
6 Large Organic Eggs
If you enjoyed this scientific approach to baking, please LIKE and SUBSCRIBE for more deep dives into the chemistry of cooking.
#LemonMeringuePie #FoodScience #Baking #HowToCook #PastryChef #Gastronomy #ItalianMeringue
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