Re: KITCHEN TIPS
Too many egg whites? They freeze very well and after defrosting, they whip up just like fresh.
Too many yolks? They are trickier to freeze; they need to be stabilized by mixing in a small amount of either sugar or salt. After defrosting you may use them in baking or cooking. They behave almost like fresh if you gently warm them up first to about 110 degrees.
Last edited by Ron-Douglas; December 29th, 2008 at 06:31 PM.
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