@fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish • 2 days ago150 Years of Cookingmander.xyzimagemessage-square62fedilinkarrow-up1666arrow-down16
arrow-up1660arrow-down1image150 Years of Cookingmander.xyz@fossilesque@mander.xyz to Science of Cooking@mander.xyzEnglish • 2 days agomessage-square62fedilink
minus-square@A_Union_of_Kobolds@lemmy.worldlinkfedilinkEnglish28•2 days agoI wonder if farm-raised chickens’ eggs are the exception to the last point? They’re pretty superior in most ways from what I know. Which, regarding baking, is nothing, to be fair.
minus-square@Rai@lemmy.dbzer0.comlinkfedilinkEnglish19•2 days agoMy chickens’ eggs have GIANT dark orange yolks inside of a plethora of different colored shells!
minus-square@Albbi@lemmy.calinkfedilinkEnglish15•2 days agoMake a custard and report back how many eggs it took!
minus-square@Rai@lemmy.dbzer0.comlinkfedilinkEnglish10•2 days agoI’ve never made a custard before! Maybe I’ll do that!
minus-square@Jiggle_Physics@lemmy.worldlinkfedilinkEnglish2•16 hours agoIt is simple, and the concept behind it is used in a million different ways, other than custard.
minus-square@CobblerScholar@lemmy.worldlinkfedilinkEnglish10•2 days agoI think that’s mostly incidental, more related to the time supermarket eggs spend in storage before they make it to your plate
minus-square@A_Union_of_Kobolds@lemmy.worldlinkfedilinkEnglish7•2 days agoThat has a part in it for sure, but chickens raised on small farms are handled way better too. Better fed, better rested, better exercised. I’d have trouble believing that doesn’t have any impact on the final result.
minus-square@Revan343@lemmy.calinkfedilinkEnglish3•1 day agoI wouldn’t be surprised if the difference in feed is the biggest thing
I wonder if farm-raised chickens’ eggs are the exception to the last point? They’re pretty superior in most ways from what I know.
Which, regarding baking, is nothing, to be fair.
My chickens’ eggs have GIANT dark orange yolks inside of a plethora of different colored shells!
Make a custard and report back how many eggs it took!
I’ve never made a custard before! Maybe I’ll do that!
It is simple, and the concept behind it is used in a million different ways, other than custard.
I think that’s mostly incidental, more related to the time supermarket eggs spend in storage before they make it to your plate
That has a part in it for sure, but chickens raised on small farms are handled way better too. Better fed, better rested, better exercised. I’d have trouble believing that doesn’t have any impact on the final result.
I wouldn’t be surprised if the difference in feed is the biggest thing