GASTRONOMİ TEKNİKLERİ DÜNYA MUTFAKLARI 🌎👨‍🍳FRANSA🇫🇷 Serinin devamı için takipte kalın 😇🤗👨‍🍳 Crème anglaise, yumurta sarısının 82–84°C’de kontrollü koagülasyonuyla koyulaşan, nişasta içermeyen ve akışkan yapıda bir sostur; ısı kontrolü tekniğin temelidir. Crème anglaise is a starch-free, fluid sauce thickened by the controlled coagulation of egg yolk at 82–84°C, where precise temperature control defines the technique. #tiktokviral #foodtiktok #yemek #kitchen #gastronomia
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