SC - what to do with extra egg yolks
Jeff Gedney
JGedney at dictaphone.com
Wed Mar 15 06:41:00 PST 2000
> Meringe Powder... period? hmmmmmmm... documentation, please.
thpbbbb! ;-)
1) I did NOT say it was period.
2) if a Cook is willing to use prepared foods that may be made in
non-period fashions like bottled vinegar, reconstituted orange and
lemon juice, packaged bread form a baker, etc, then they could
very well use reconstituted egg whites.
3) the albumen in rehydrated egg whites is chemically identical
to the albumen in regular egg whites, so what's the diff?
Egg white is freaking egg white.
(It is not in there for taste, anyway! it is inthere because it holds
air and the protein chains lock up when cooked)
brandu
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