Answered step by step
Verified Expert Solution
Question
1 Approved Answer
Q37: When baking items such as egg custards, creme caramels and some types of souffles, terrines and cakes, why do you bake them in a
Q37: When baking items such as egg custards, creme caramels and some types of souffles, terrines and cakes, why do you bake them in a bain-marie of water in the oven
Step by Step Solution
There are 3 Steps involved in it
Step: 1
Get Instant Access with AI-Powered Solutions
See step-by-step solutions with expert insights and AI powered tools for academic success
Step: 2
Step: 3
Ace Your Homework with AI
Get the answers you need in no time with our AI-driven, step-by-step assistance
Get Started
Entrepreneurship
Authors: Andrew Zacharakis, William D Bygrave
5th Edition
1119563097, 9781119563099
