GIFU--A locally produced “watery custard pudding” called Mizu Purin scooped championship honors at the first Japan Pudding Award contest held here Nov. 5-6. Made by Shiwakawago House of ...
Egg whites contain long string-like, protein molecules. Heating too quickly or too long causes these protein molecules to change shape, toughen and shrink. When overcooked, custard looks curdled and ...
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