Explain what caused this change in the cooled pie filling | Homework Help
Two Lemon Meringue Pies (Product V, Egg Lab) were prepared by the same lab section, but one pie had more time to cool. The students noticed that the filling of the pie which had time to cool completely formed a gel, while the filling of the other pie remained soft and fluid.
Explain what caused this change in the cooled pie filling.
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What type of starch should you use to thicken the gravy and why?
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