U of S | Mailing List Archive | alt-photo-process-l | RE: conservation of albumen

RE: conservation of albumen

Yes, I wondered that too as I'm making my first steps into albumen. In
cooking, albumem, (as well as yolks and beaten eggs), can be frozen and
doesn't affect the food.


-----Original Message-----
From: Alberto Novo [mailto:alt.list@albertonovo.it] 
Sent: 20 January 2009 07:09
To: alt-photo-process-L@usask.ca
Subject: Re: conservation of albumen

Thanks for the suggestions, Eric.
Your first reply was not to freeze the solution. What happens if it is 
frozen? At first, it seems there is nothing that might be destroyed by the 
growth of ice crystals. 


> Coated paper will last indefinitely.  Sensitized paper, at most 24 hours
> you will see it start to fog. 
> Determining whether your albumen solution has gone bad is a subjective
> process looking for a bad smell, as opposed to the normal smell of the
> albumen, and if you see anything floating in the solution it is usually a
> good clue to dump it. 
> I've never used a solution more than a couple weeks or so old with the
> starting once the fermentation process has completed, according to the
> Reilly timetable.  I keep the solution refrigerated for the entire time
> not in use as well as the fermentation time, and not frozen. 
> Eric