SC - Steaks UN-flambee

[RichSCA@aol.com]

> If you have a mind to take the time to find one, restaurant supply
> companyies DO carry egg whites that have already been separated.  

Another Idea you might consider is Meringe Powder, which is available 
wherever you buy cake supplies ( it is used for making some Icings )
It is essentially dehydrated egg whites, keeps forever, and with the 
addition of a little water reconstitutes perfectly well to make any 
recipe calling for beaten egg whites.

It is a good Pennsic supply, because it does not spoil, if kept dry.
We have used it to make desserts at Pennsic with great success.

Brandu