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Home Q & A Board Humanities Art and Culture Culinary Arts
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SinanToma SinanToma
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6 years ago
When making a liaison, the standard ratio of egg yolks to cream is:
a. 2:200 mL
b. 2:90 mL
c. 1:120 mL
d. 1:60 mL
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KHVTKHVT
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#1
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6 years ago
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SinanToma Author
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6 years ago
Good timing, thanks!
7.prime7105
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Yesterday
Just got PERFECT on my quiz
Danivalda
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2 hours ago
This calls for a celebration Person Raising Both Hands in Celebration
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