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Chiffon cakes are moist, light and airy, with a springy texture similar to a sponge cake and the rich flavor of a butter cake. Although prepared similarly to a butter cake, a chiffon cake uses oil instead of butter. The dry ingredients are mixed together. Then, the oil, egg yolks, water and any flavorings are added. Whipped egg whites, used for leavening, are beaten until stiff, then folded into the batter.
Infused with a solution of sugar, salt and nitrite to enhance flavor and shelf life. A cured ham…
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To cook for a few minutes in boiling water. This technique is used to help remove peels, to…
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