> When using the dried albumen, after reconstitution following the
> instructions on the cardboard canister, it should be treated as one would
> egg white. I use the albumen arrowroot method so I beat the egg until it
> has 'peaks' or will remain in the bowl when it is turned upside down,, to
> 'denature' it, that is break down the long chain protein molecules. I then
> leave it the fridge over night for the egg white to settle out. It is then
> ready to use.
Since you called this the "albumen arrowroot method" do you add any
arrowroot to the mix? I also seem to recall acetic acid being added to
the beaten egg white to help "denature" it. Do you do this, or simply let
the mixture set?
- Wayde
(wallen@boulder.nist.gov)