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Understanding Mousseline Forcemeats
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
In order to successfully prepare mousselines—and to troubleshoot a mousse-line that is not looking successful—it is essential to have a basic understanding of what happens when mousselines are mixed and cooked. The structure of a mousseline depends on two interconnected processes: emulsion and protein coagulation.
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