What is coagulation culinary?

MENUMENU. Coagulation indicates a change from a fluid to a solid or semisolid (gel) state. The success of many cooked foods depends on the coagulative properties of proteins, particularly the irreversible coagulative properties of egg proteins.

What are the three types of bases for chiffon pie fillings?

After the pie is chilled to set the gelatin, the filling should be firm enough to hold a clean slice….Bases for chiffons include the following three main types:

• Thickened with starch.
• Thickened with egg.
• Thickened with egg and starch.

Why is coagulation important in cooking?

As the meat is heated, the proteins coagulate and shrink. The heat causes the muscles fibres to lose water, solidifying them. If the meat is cooked for too long the meat can become chewy. Coagulation is irreversible, the proteins cannot be turned back into their liquid form.

What are the two main categories of pies?

6 Types of Pie

• Open-face pies only have a bottom crust and are typically sweet.
• Double-crust pies have a bottom crust and a top crust.
• Lattice pies have a bottom crust and decorative top crust made with strips of dough.
• Deep-dish pies do not have a bottom crust—just a single crust on the top.

What makes a chiffon pie light and airy?

The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue.

What is the meaning of the word chiffon?

Meaning and definition of chiffon : (1) A light, fluffy dessert or pie filling containing gelatin and beaten egg whites. (2) A type of cake made with an egg-white foam and with oil as a shortening. The meaning and definition indicated above are indicative not be used for medical and legal purposes.

Which is an example of coagulation in cooking?

Coagulation is the setting of protein when heat or acid is added. An example of this is raw egg to cooked egg. Coagulation is easily seen in cooking an egg. The process where the ‘clearish’ egg white turns actually white under heat is protein coagulation.

Who was the inventor of the chiffon pie?

Origin. The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.