In some formula, egg white is mentioned. Is it the same as albumen? Usually in
albumen formula, the egg white is supposed to be beaten and then filtered. In
just mentioned egg white, is the beating processed assumed?
Where can one buy dried albumen? Just a few weeks ago I believe Terry
mentioned in cake mix section in grocery stores. I don't see it. Since I don't
bake cake, I don't know what to ask. If they ask me what it is for, what
should I say?
If I get dried albumen, does it mean that I can skip the beating part? Or do I
still need to mix with water and beat and filter as the formula specified?
Thanks in advanced!
Dave