.jpg&sa=X&ei=mKbyTMXYKYT6lwexnPCNCg&ved=0CAQQ8wc&usg=AFQjCNE8qghivg_YzMVI5ssiK__R_4PmZA)
Watch the video below and answer the questions below
1.What are the 3 main ingredients in creme anglaise?
2. There is a cooking term called “nappee’), that means to coat the back of the spoon, how is does this pertain to creme anglaise?
3.What would a practical application be for creme anglaise?
4. What does the terrm “tempur”mean when cooking this sauce?
5. What would happen if the liquid was allowed to boil after adding the eggs?
2. There is a cooking term called “nappee’), that means to coat the back of the spoon, how is does this pertain to creme anglaise?
3.What would a practical application be for creme anglaise?
4. What does the terrm “tempur”mean when cooking this sauce?
5. What would happen if the liquid was allowed to boil after adding the eggs?
