Mark’s Kindle Notes & Highlights

The Food Lab: Better Home Cooking Through Science, by J. Kenji López-Alt

At 180°F: The main protein in the egg white, ovalbumin, will cross-link and solidify, giving you a totally firm but still tender white.

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The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science

by J. Kenji López-Alt

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