### Instruction:
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date: September 12, 2022
participants: Alice, Bob, Carol
platform: Slack
channel: #baking-science-art
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Alice: Hey everyone! I just read an interesting article about the science behind baking. It mentioned that the Maillard reaction is responsible for the browning and flavor development in baked goods. Fascinating stuff!

Bob: Oh yeah, I've heard of that before. It's a chemical reaction between amino acids and reducing sugars, right? And it happens at temperatures above 140°C (284°F)?

Carol: That's correct, Bob! The Maillard reaction is essential for creating complex flavors in many foods, not just baked goods. For example, it also occurs when you sear meat or roast coffee beans.

Alice: Speaking of temperatures, did you know that using cold butter instead of room temperature butter can make a huge difference in your pastry texture? Cold butter creates steam pockets as it melts during baking, which results in flakier pastries.

Bob: Wow, I didn't know that! I'll have to try using cold butter next time I bake something. Thanks for the tip, Alice!

Carol: Another cool fact I learned recently is that adding a small amount of vinegar to pie dough can help tenderize the crust. The acid in the vinegar inhibits gluten formation, making the dough easier to work with and producing a more tender final product.

Alice: Ooh, I'll definitely give that a try next time I make pie. Baking really is a fascinating combination of science and art!
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date: October 4, 2023
author: @BakingMastermind
platform: Twitter
tweet_id: 1234567890
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Just discovered that using beet juice as a natural food coloring in red velvet cake not only adds a vibrant color but also enhances the flavor! 🍰🌈 #bakingtips #redvelvetcake #naturalfoodcoloring
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date: August 15, 2022
author: Jane Dough
title: How to Achieve Perfectly Whipped Egg Whites for Meringue
source_url: https://www.bakingexpert.com/whipped-egg-whites-meringue/
category: Baking Techniques
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Whipping egg whites into stiff peaks is an essential skill for any baker. Whether you're making meringue, soufflé, or angel food cake, perfectly whipped egg whites are key to achieving the desired texture and volume. Follow these steps to ensure success:

1. Start with room temperature eggs: Cold egg whites do not whip as well as those at room temperature. Allow your eggs to sit out for about 30 minutes before separating the yolks from the whites.

2. Use a clean, grease-free bowl: Any trace of fat or oil can prevent the egg whites from whipping properly. Make sure your mixing bowl and whisk are completely clean and dry before starting.

3. Add a pinch of cream of tartar: This acidic ingredient helps stabilize the egg whites and makes them easier to whip. If you don't have cream of tartar on hand, you can substitute a small amount of lemon juice or white vinegar.

4. Whip at medium speed: Begin whipping the egg whites at medium speed until they become frothy. Gradually increase the speed to high as the egg whites begin to form soft peaks.

5. Gradually add sugar: Once the egg whites have reached soft peak stage, slowly add sugar while continuing to whip. Adding the sugar too quickly can cause the egg whites to deflate.

6. Continue whipping until stiff peaks form: Keep whipping the egg whites until they hold their shape when the whisk is lifted. Be careful not to over-whip, as this can cause the egg whites to become dry and grainy.

7. Gently fold in other ingredients: If you're adding additional ingredients such as cocoa powder or fruit puree, gently fold them into the whipped egg whites using a rubber spatula. Avoid stirring or mixing vigorously, as this can deflate the egg whites.

By following these steps, you'll be well on your way to mastering the art of whipping egg whites for meringue and other delicious baked goods.
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What is the purpose of adding cream of tartar when whipping egg whites?
How does cold butter affect pastry texture compared to room temperature butter?
Please provide references.
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### Response:

The purpose of adding cream of tartar when whipping egg whites is to help stabilize the egg whites and make them easier to whip. This acidic ingredient assists in achieving the desired texture and volume for baked goods like meringue, soufflé, or angel food cake.

Cold butter affects pastry texture compared to room temperature butter by creating steam pockets as it melts during baking, which results in flakier pastries.

Reference(s):
date: August 15, 2022
author: Jane Dough
title: How to Achieve Perfectly Whipped Egg Whites for Meringue
source_url: https://www.bakingexpert.com/whipped-egg-whites-meringue/
category: Baking Techniques

date: September 12, 2022
participants: Alice, Bob, Carol
platform: Slack
channel: #baking-science-art