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  1. Y

    Egg White / Yolk Separation

    Thanks to everyone especially to Rainee's very detailed and useful explanation, including my another post on sugar. I've successufuly made a Mascarpone Chocolate Charlotte today. Thanks for everyone's support! :D
  2. Y

    Different types of sugars

    Does anyone know 1) do different types of sugars (ie caster sugar, white sugar, brown sugar, muscovado sugar...) in recipes perform different functions in the cooking process beside taste or is there no difference in taste? In other words, can I replace the recipe's sugar with another type of...
  3. Y

    Egg White / Yolk Separation

    I'm a newbie. Does anyone know 1) why we need to separate the egg white from the egg yolk when making cakes? 2) why we need to whisk the egg white before pouring into the rest of the mixture? :shock:
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