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,


Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.