hey...
sorry to keep asking about albumen, but as i work through things, i
feel the need to ask questions.
my albumen is congealing after a few weeks/months of being a solution.
it is starting to sorta act like... a souffle. my current batch has
become 1/2 way to an omelette.
anyone know any suggestions for keeping albumen a totally aqueous
sol'n?
Received on Mon Feb 16 10:19:28 2004
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