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Examples
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Nouveaux Pidan Recently, two Taiwanese food scientists devised a method for making a striking, toned-down version of pidan.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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A mild, soft-yolked version of pidan is sometimes made by adding some lead oxide to the cure.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Pine-Blossom Eggs An especially prized variant of pidan is one in which the aspic-colored white is marked throughout with tiny, pale, snowflake traceries.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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There are only two essential ingredients for making pidan, in addition to the eggs: salt, and a strongly alkaline material, which can be wood ash, lime, sodium carbonate, lye sodium hydroxide, or some combination of these.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Alkaline-fermented foods: A review with emphasis on pidan fermentation.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Alkaline-fermented foods: A review with emphasis on pidan fermentation.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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A mild, soft-yolked version of pidan is sometimes made by adding some lead oxide to the cure.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Nouveaux Pidan Recently, two Taiwanese food scientists devised a method for making a striking, toned-down version of pidan.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Creating Clarity, Color, and Flavor The real transforming agent in pidan is the alkaline material, which gradually raises the already alkaline egg from a pH of around 9 to 12 or more.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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They owe their popular name—the Chinese term is pidan, or “coated eggs”—to their startlingly decrepit appearance: the shell encrusted with mud, the white a transparent brown jelly, and the yolk a semisolid, somber jade.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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