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1/ 2 cup whites of scallions, finely chopped.

Remove from heat; whisk in butter until melted and smooth.Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.. Make the cake layers.

Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside..Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.Transfer to a medium bowl, and set aside..

Wipe mixer bowl clean.Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes.

Reduce speed to medium; gradually add milk.

Add lemon zest and juice, beating until combined, stopping to scrape down sides of bowl as needed.It pays to understand the differences between them.

This is a guide to many of the most common varieties, with notes on how to cook them, so that you too can participate in this essential culinary tradition that stretches back to the earliest days of human civilization.. Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey.Long-grain rice.

There are two principle starches in rice — amylose and amylopectin — that along with the processing method influence how a grain behaves when cooked.Rice grains with a high proportion of amylopectin become sticky and soupy when cooked.