SC - Rice Flour?
Susan Fox-Davis
selene at earthlink.net
Wed Jan 31 08:23:22 PST 2001
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
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