By Ron Douglas

ISBN-10: 1451623372

ISBN-13: 9781451623376

New York Times bestselling writer Ron Douglas serves greater than two hundred copycat dessert recipes out of your family's favourite eating places!

More than one million domestic cooks around the kingdom have loved America's so much sought after Recipes, extra of America's so much sought after Recipes, and America's such a lot sought after Recipes with out the Guilt, during which writer Ron Douglas uncovers the simplest of the simplest recipes from hundreds of thousands of renowned eating places, together with Applebee's, Arby's, Baskin- Robbins, The Cheesecake manufacturing unit, Chili's, IHOP, and extra. in the pages of his superb cookbook sequence, they've stumbled on the reply to that day-by-day, nagging query: What am i able to cook dinner at domestic that might style simply nearly as good and be simply as a lot of a deal with as consuming out?
America's such a lot sought after Recipes simply Desserts positive aspects extra copycat recipes, this time for the sweetest treats from the most deliciously decadent menus to be had.
Ron has perfected his models of recipes from greater than seventy-five various billion-dollar institutions. imagine Applebee's lethal Chocolate Sin, The Cheesecake Factory's Banana Cream Cheesecake, and Cracker Barrel's Banana Pudding. Just Desserts will disguise what Ron's quickly turning out to be fan base craves: reasonably cheap, effortless, and scrumptious dishes that the total relatives can get pleasure from. excellent for gratifying candy tooths—at domestic and minus the price of consuming out. vacation trips, birthday events, and impromptu dinner events might be much more enjoyable to arrange and extra memorable. candy!

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Extra resources for America's Most Wanted Recipes Just Desserts: Sweet Indulgences from Your Family's Favorite Restaurants

Sample text

Optimising manufacturing procedures for milks of varying compositions Rennet-curd cheese is a product created through controlled enzymatic destabilisation and aggregation of colloidal calcium phosphate casein micelles in the form of a calcium phosphate para-casein gel, enclosing fat and moisture. g. breaking/cutting, pH reduction, temperature elevation) to induce expulsion of whey and transition from a low-solids gel to a high-solids cheese curd. During this dehydration, involving breakage and shrinking of the gel, the gel/matrix structure continually rearranges, resulting P1: SFK/UKS P2: SFK Color: 1C c01 BLBK264-Law April 5, 2010 16:40 Trim: 244mm X 172mm The Quality of Milk for Cheese Manufacture 19 in further aggregation and fusion of the para-casein.

The moulded curd may be consumed fresh (shortly after manufacture, for example within 1 week) or matured for periods of ∼2 weeks to 2 years to form a ripened cheese. e. 6 to ∼90◦ C. 1 Rennet-induced gelation On treatment of milk with chymosin (rennet), the ␬-casein is hydrolysed, with the primary cleavage point being the peptide bond phenylalanine105 –methionine106 , and the liberation of the highly charged, hydrophilic methionine106 –valine169 caseinomacropeptide into the milk serum (whey). This results in an effective ‘shaving’ of the hairy layer from the micelle surface, a marked reduction in the negative surface charge to ∼−10 mV, and an increase in the attractive forces between, or ‘stickiness’ of, the para-casein micelle surfaces.

This results in an effective ‘shaving’ of the hairy layer from the micelle surface, a marked reduction in the negative surface charge to ∼−10 mV, and an increase in the attractive forces between, or ‘stickiness’ of, the para-casein micelle surfaces. , 1978; Dalgleish, 1979), resulting in the formation of clusters/aggregates of para-casein micelles that fuse gradually and eventually ‘knit’ into a restricted, periodic repeating, solid-like viscoelastic gel network (Fig. 1). The enzymatic stage of rennet coagulation and the aggregation of enzymatically altered sensitised para-casein micelles overlap.

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America's Most Wanted Recipes Just Desserts: Sweet Indulgences from Your Family's Favorite Restaurants by Ron Douglas


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