Jeni Wright, Eric Treuille, Le Cordon Bleu

Dropping consistency

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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This term describes a mixture, usually a cake batter, that is soft enough to be dropped by spoonfuls, yet firm enough to hold its shape.

© 1996 All rights reserved. Published by Le Cordon Bleu.