Egg yolks contain a starch-digesting enzyme, amylase, that is remarkably resistant to heat. Unless a starch-egg mix is brought to a full boil, the yolk amylase will survive, digest the starch, and turn the stiff cream into a pourable one.
During the development era, Koreans seem to have ignored the increase of risks and, at times, appear to have considered high-stakes risk-taking as heroic.
Beside us there was a big 'hopper sailing through the air.
The sinner of the first half cut in from the left wing, losing his marker to take a gentle pass from Ceri Sweeney and leave Bristol's Craig Morgan frozen in his tracks.
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