FND 100 Lecture Notes - Lecture 5: Bain-Marie, Coagulation, Nipple
29 Apr 2018
School
Department
Course
Professor
Method of heating
o Direct and indirect heat
o Bain-marie (indirect way of heating, bottom double boiler and upper saucepan
o Upper saucepan is not in contact with water in lower compartment (Indirect)
• Method of agitation (Stirring)
o Slow and uniform coagulation (wooden spoon or whisk)
o Liquid, soft stirred custard
o Unfolding the PRO and letting them binding the moisture results in thickening
o This agitation → leads to a liquid known as soft stirred custard and has …
compared to baked product
• Other ingredients and additives
o These ingredients will influence the coagulation temperature required for
denaturation
o Sugar - ^T required for denaturation - bc of sugar binding to moisture - protective
effect on the protein and because of that it ultimately requires a higher
temperature to denature
o Salt - Enhances denaturation - Simply because you can ionize the salt Na and
Cl-
o They can interact with polypeptides and enhance/encourage denaturation to
occur
Custards
Soft Custards
• Want the use of double boiler for indirect heating
• Want to use sugar in the mixture, increase temp. For denaturation
• Egg PRO Function: give the thickening power in this kind of product
• Soft custard Reason for the Name: bc it’s still liquid (just thickened)
• Low constant coagulation and slowly increasing the heat : smooth texture
• Slow denaturation and heating: is going to allow the PRO to thicken and coagulate
things at 82 degrees C; gives you 5 degrees safety before things start curdling
• Curdling at only 87 degrees C
o Bc of slow heating
• Quickly heating the custard = coagulation happening at 87 degrees - when you hit that
temperature it goes bad rapidly bc of curdling at 90 degrees.
o Slow heating with custard = 5 degrees safety before curdling
o Quick heating with custard = 3 degrees safety
Baked Custard
Soluble form of PRO >>> Gel (basis of coagulation to give us a semi-solid …WHAT DID SHE
SAY structure)
• Basis of creme caramel and creme brulees
• NO stirring - allows gel to form all the time
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