Cooking temparature Jeni Britton base mix


A small question on the cooking temperature of Jeni Britton's base mix:
At a certain point Jeni's white base mix is to be put on a rolling boil during four minutes on a medium heat.
Egg-based mixes are only to be heated to +-170/175°F.
She's mentions that timing is of the utmost importance.

Why is that so, from a chemical point of view? Why does this mix require longer and stronger heating?

Thanks for any comment,



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