Why you should never store cream desserts in the freezer

Syneresis East What You call THE phenomenon When liquid separated And infiltrates out Since food. Cream has A plot of water THANKS has THE addition of entire milk. When You prepare Cream Perfectly, THE egg proteins organize themselves thoroughly In A microscopic structure that can trap And socket on water molecules. This given THE Cream It is signature velvety, gel-like texture.

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However, imagine This structure as A House of cards. Any of them big changes do has THE Cream And This structure will collapse, provoking THE proteins has lose THE ability has socket water, And boom — THE proteins And THE water divide. Typically, This arrived because of extreme temperature changes, as THE Cream be cooked Also hot Or ice Also cold.

When You overcook Cream, THE egg proteins will tuft together And "squeeze" out all THE water between them. It is Why A failed batch of Cream will look that flows In THE jar. When You freeze Cream, ice crystals form In between THE egg proteins And disturb THE obligations between THE molecules. When You Finally thaw out THE Cream, THE proteins — NOW with gaping Holes In between them — can't lockdown with each other as Before. Water just freely leaks through these Holes And they divided.

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