How to make the perfect pavlova, according to chemistry experts
(Version anglaise seulement)
par Nathan Kilah, Senior Lecturer in Chemistry, University of Tasmania
Chloe Taylor, Research Fellow - PhD candidate, University of Tasmania
Why should you not beat your eggs in a plastic bowl? Can you save an over-beaten meringue? And is there a specific sugar you should use?
Lire l'article complet
© La Conversation
-
mercredi 21 décembre 2022
