Smieglitz@aol.com
Date: 06/20/01-05:37:04 AM Z
In a message dated 06/20/2001 1:45:57, juicebox@my-deja.com wrote:
<<I was told i could use regular white vinegar with the egg whites and salt?
What would be a good starting point? How critical is the Acid?>>
This online version of Reilly's classic text should answer any questions you
have on the albumen process:
http://albumen.stanford.edu/library/monographs/reilly/
Joe
This archive was generated by hypermail 2b30 : 07/12/01-11:41:54 AM Z CST