Going crazy is a term referring to an inconvenience that can occur during the preparation of a sauce or cream. It happens when the ingredients separate and give the preparation, which should be homogeneous and velvety, a grainy appearance. Sauces more susceptible to this risk are those emulsified, hot or cold, such as mayonnaise and Dutch, which, in fact, because of a whisk error or an excessive heat the fat separates from the eggs. Even some sweet creams, such as pastry, English and eggnog, can go crazy if overcooked with high heat.
Recipes made in Italy by Italians in Italian. Translated for You with Love