Binding Agent
Rachel Schurter
What does it do?
coagulates proteins and thickens mixtures
examples: Angel Food Cake, Pudding, Soufle
Vanilla Breakfast Pudding
Ingredients 1/2 cup sugar 1/4 cup cornstarch 1/4 tsp. salt 3 cups milk 4 EGG YOLK 2 Tbsp butter 2 tsp. vanilla Granola, fresh fruit OPTIONAL Directions Step 1 1. MIX sugar, cornstarch and salt in heavy saucepan. Gradually WHISK IN milk and egg yolks until smooth. Step 2 2. COOK over medium heat, stirring constantly, until mixture thickens and comes to a boil, about 6 minutes. REDUCE HEAT; simmer, stirring constantly, 1 minute. Remove from heat. STIR IN butter and vanilla. Step 3 3. PLACE six 6-oz. custard cups. SERVE warm or refrigerate until cold. http://www.incredibleegg.org/recipes/recipe/vanilla-breakfast-pudding
Angel Food Cake
12 EGG WHITES, room temperature 1-1/2 tsp. cream of tartar 3/4cup granulated sugar 1-1/2tsp. vanilla 1/2 tsp. almond extract, OPTIONAL 1-1/4 cups powdered sugar 1 cup sifted cake flour 1/4tsp. salt Directions Step 1 HEAT oven to 375°F. BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD granulated sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. BEAT IN vanilla and almond extract, if desired. Step 2 SIFT powdered sugar, flour and salt together twice. SIFT about 1/2 cup of the flour mixture over egg whites. FOLD gently just until flour disappears. Do not stir. REPEAT sifting and folding in flour mixture 1/2 cup at a time. Step 3 POUR batter into ungreased 10 x 4-inch tube pan. Gently CUT THROUGH batter with metal spatula to release any air pockets. BAKE in center of 375°F oven until top springs back when lightly tapped with finger, 30 to 40 minutes. INVERT cake in pan, with tube resting on a bottle. COOL completely, about 1-1/2 hours. http://www.incredibleegg.org/recipes/recipe/angel-food-cake?from=/recipes/collection/baking/cakes
Hot Chocolate Souffle
Ingredients 1/2 cup sugar, DIVIDED 1/3 cup unsweetened cocoa powder 1/4 cup all-purpose flour 1/8 tsp. salt 1 cup milk 1/2 tsp. vanilla 4 EGG WHITES, room temperature 1/2 tsp. cream of tartar 4 EGG YOLKS Directions Step 1 HEAT oven to 350°F. MIX 1/4 cup sugar, the cocoa powder, flour and salt in medium saucepan; gradually whisk in milk until smooth. COOK over medium heat, stirring constantly, until mixture thickens and boils. STIR IN vanilla. Remove from heat. Step 2 BEAT egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, ADD remaining 1/4 cup sugar, 2 Tbsp. at a time, beating after each addition until sugar is dissolved. (Rub a bit of mixture between thumb and forefinger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Step 3 STIR egg yolks into reserved sauce until blended. Gently but thoroughly FOLD yolk mixture into whites until no streaks of white remain. Carefully POUR into ungreased 1-1/2 to 2-qt. soufflé dish. For a "top hat", hold metal spatula upright and make a ring in top of the soufflé mixture, 1 inch from side of dish and 1 inch deep, if desired. Step 4 BAKE in 350°F oven until soufflé is puffy, delicately browned and shakes slightly when oven rack is moved gently back and forth, 30 to 40 minutes. SERVE IMMEDIATELY http://www.incredibleegg.org/recipes/recipe/hot-chocolate-souffle?from=/recipes/collection/baking/souffles