{"id":1575,"date":"2026-05-18T20:40:49","date_gmt":"2026-05-18T18:40:49","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1575"},"modified":"2026-05-19T01:12:43","modified_gmt":"2026-05-18T23:12:43","slug":"egg-curd","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1575&lang=en","title":{"rendered":"Egg Curd"},"content":{"rendered":"<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-image-fill\" style=\"grid-template-columns:45% auto\">\n<figure class=\"wp-block-media-text__media\" style=\"background-image:url(https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/Cagliata-duovo-1.png);background-position:50% 30%\"><img loading=\"lazy\" decoding=\"async\" width=\"591\" height=\"595\" src=\"https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/Cagliata-duovo-1.png\" alt=\"Egg curd \u2014 cooking in ethyl alcohol\" class=\"wp-image-1218\" srcset=\"https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/Cagliata-duovo-1.png 591w, https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/Cagliata-duovo-1-298x300.png 298w, https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2021\/04\/Cagliata-duovo-1-150x150.png 150w\" sizes=\"auto, (max-width: 591px) 100vw, 591px\" \/><\/figure>\n<div class=\"wp-block-media-text__content\">\n<h1 class=\"wp-block-heading\">Egg Curd<\/h1>\n<p>Egg curd is a preparation devised by Davide Cassi. The egg is cooked in 95\u00b0 ethyl alcohol: the proteins denature through the effect of the alcohol rather than heat, producing a semi-solid, soft and malleable cream.<\/p>\n<p>After cooking, a rinse under running water removes the smell of alcohol. The texture is unlike any other egg-based preparation: uniform, firm yet yielding, workable cold. It can be cut into regular shapes, used as a base for canap\u00e9s, formed into discs or incorporated into other preparations.<\/p>\n<\/div>\n<\/div>\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<div class=\"wp-block-group has-white-color has-text-color has-background\" style=\"background-color:#1a1a1a;padding-top:2.5rem;padding-bottom:2.5rem;padding-left:2rem;padding-right:2rem\">\n<div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading has-text-color\" style=\"color:#faaf40\">How it works<\/h3>\n<p class=\"has-white-color has-text-color\" style=\"line-height:1.8\">Egg proteins denature both through heat and through organic solvents such as ethyl alcohol. In the absence of heat, denaturation proceeds more slowly and uniformly: the protein chains unfold and aggregate without contracting the structure, producing a softer and more uniform texture than conventional cooking. The alcohol concentration and the temperature of the cooking liquid determine the rate of denaturation and therefore the final properties of the preparation.<\/p>\n<\/div>\n<\/div>\n<div style=\"height:32px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n<p style=\"font-size:0.9em;color:#888\">Technique described in <em>Il gelato estemporaneo e altre invenzioni gastronomiche<\/em> (Davide Cassi, Ettore Bocchia \u2014 Sperling &amp; Kupfer, 2005) and in <em>La ciencia en los fogones<\/em> (Ediciones Trea, 2005).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Egg Curd Egg curd is a preparation devised by Davide Cassi. The egg is cooked in 95\u00b0 ethyl alcohol: the proteins denature through the effect of the alcohol rather than heat, producing a semi-solid, soft and malleable cream. After cooking, a rinse under running water removes the smell of alcohol. The texture is unlike any [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-1575","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1575"}],"version-history":[{"count":1,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1575\/revisions"}],"predecessor-version":[{"id":1599,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1575\/revisions\/1599"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}