sjk3 at cornell.edu
Mon Sep 20 06:36:33 PDT 2010
> Stefan quoted and wrote:
> >The one from Le Menagier de Paris says:
> <<< CREPES. Take flour and mix with eggs both yolks and whites, but
> >throw out the germ... >>>
> >What does the "throw out the germ" mean here?
> Since I get the digest, someone's probably answered, but I think it's
> the little firm, whitish bit that you find in the egg white. It doesn't
> melt or go away and would make a small lumpy bit in an otherwise flat crepe.
I believe that's the chalaza (that looks wrong, but it's close). I
suspect this is a case of describing something, then at the end adding
in a "oh yeah, and this bit more about stuff from the beginning." In
other words, I would have assumed that the "throw out the germ" meant to
sieve the flour to get out the bran/germ/husk and keep only the finest part.
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