Show SAYS auld at alil obese common errors error in cooking it if you omit icam L of tartar or corn syrup from a boiled frosting a dry sugar crust will form orm on g these two ingredients aid in the prevention of crystal growth on standing when you brown hour flour for or gravy have to use more ot of it than lour flour or the gravy will be b thin and watery this happen lecause because the starch in flour dour loses thickening power on browning when equal amounts ot of coro corn are starch are e substituted for or flour in puddings pudding and a nd illings fillings the product li 13 too stiff because starch hns h a twice the thickening power of flour use only one halt half the amount of cornstarch souffles scuffles over baked at nigh high temperatures pera tures shrink and collapse when removed from rom the oven because protein shrinks and forces air out set souffle in pan of 0 hot water and cook only until set let this insures low and nd even temperature and pre vents over cooking |