SC - Rice Flour?

[Susan Fox-Davis]

In a message dated Tue, 30 Jan 2001 12:20:12 AM Eastern Standard Time, Philip & Susan Troy <troy at asan.com> writes:


>> I see. I beat the eggs until they were foamy because >>that is what the author
>>suggested. I didn't know what beating the dough >>meant. I thought that it
>>might be similar to kneading, but my batter was too >>wet to do that with.

>Huh. Karen Hess said that? I'm surprised, because she >is a very
>experienced Southern cook; she would presumably know >about beaten biscuit.
 
Yes. In a portion of her notes she says that she believes that the eggwhites where beaten to just foamy, because they didnt have the whisk yet. I believe that she means foamy as opposed to being beaten stiff. I dont have the book in front of me right now, but I can try to find the refference tonight and post it. 



Ilia