Huevos frescos vs viejos | Esto cambia TODO en tus recetas

If you want to know what I have planned for June 30th, click here: chefsdecorazon.com/registro?utm_source=youtube&utm_medium=social&utm_campaign=lead_magnet&utm_content=r4 Not all eggs work the same… and that can completely change your results. In this episode of Science in the Kitchen, you'll understand how eggs influence the texture, volume, and structure of your desserts, so you can stop guessing… and start cooking with intention. ✨ Welcome to *Science in the Kitchen*, a new section where you'll not only learn recipes… you'll learn to understand what you eat. 🧠🍰 Here we'll discover how ingredients really work, why certain mistakes happen in baking, and how to make better choices in the kitchen from a nutritional perspective. Because when you understand what an egg, flour, sweetener, or even the oven temperature does… you stop cooking by chance and start cooking with intention. 💛 Healthy desserts, science, emotions, and nutrition… all connected to help you transform the way you cook and your relationship with food. [00:00] Katia explains that the type and condition of the egg can completely change the outcome of a dessert, even when following the recipe correctly. [00:56] She points out that eggs not only provide nutrients but also transform texture, structure, and moisture in baked goods. [01:22] She warns that using cold eggs affects the emulsion and can leave batters heavy or dense instead of fluffy. [02:17] She shares a practical tip: if you forgot to take the eggs out of the refrigerator, you can warm them by placing them in warm water for a few minutes. [00:00] [02:44] He explains that even a small amount of yolk in the white prevents the meringue from whipping properly, which is crucial in gluten-free recipes. [03:09] He differentiates between fresh and older eggs: fresh eggs provide more structure, while older eggs help incorporate more air into meringues. [04:27] He describes the function of each part of the egg: the white provides volume and firmness, while the yolk provides moisture, softness, and flavor. [05:43] He concludes that cooking the egg is key, since overcooking it hardens the protein and can dry out healthy desserts. healthy baking, healthy desserts, science in the kitchen, healthy cooking, nutritional awareness, how to bake, baking mistakes, sugar-free desserts, gluten-free desserts, dairy-free desserts, healthy eating, healthy recipes, healthy brownies, healthy cheesecake, mindful cooking, nutrition and cooking, healthy ingredients, cooking from scratch, Katia Brambila, chefs at heart, emotional cooking, relationship with food, easy healthy desserts, food science, baking techniques, cooking and emotions, fit desserts, healthy cooking for women, healthy cooking, nutritional education, real cooking, healthy homemade desserts, mindful baking, baking tips, nutritious cooking, healthy baking, intuitive cooking, wellness and nutrition, healthy desserts for children, anti-inflammatory cooking