ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Egg White Answer!

Misc.

Dear Linda,

Another alternative is to torch the
egg whites before tucking into frig.
Sounds weird, I know, but I saw it
demonstrated on "Cooking with Julia".
Gail Glan is the chef; she made an
unbaked lemon merinque pie with
lemon curd, phyllo "crust" and egg
whites. She did whip the eggs in
a semi-hot water bath, then torched
them with her kitchen torch.

Re torch: Williams-Sonoma sells a very
small torch in the shape of a "gun"
fueled by butane. It's under $40, so
"torching" is becoming more reasonable.

This is a scary one: according to the
latest findings, all those "antibacterial"
products on the market are doing us all
more harm than good. They wash away the
good stuff as well as any bad, setting
up a environmentally perfect setting
for dangerous bacterial to florish.

I've become ill dining in restaurants
many times, but I've never become ill
after consuming any home-made dishes
(heart-burn doesn't count!). Best
judge, of course, are one's own
precautions regarding home safety.

Best of luck on your pie; I know you'll
make a winner!

Cheers!



MsgID: 1546
Shared by: Sarah
In reply to: Re: Soul Food
Board: Gab About Books at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Soul Food
  Lisa, UK
2 Re: Soul Food
  Linda
3 check the store for powdered egg whites..perfectly safe!
  Jane/OH
4 Egg White Answer!
  Sarah
ADVERTISEMENT
Random Recipes
  • German Dark Rye Bread (Illinois State Fair)
  • GERMAN DARK RYE BREAD 3 cups flour, sifted 2 packages active dry yeast 1/4 cup unsweetened cocoa powder (preferably dutch process) 1 tablespoon caraway seed 2 cups water 1/3 cup molasses 2 tablespoons butter or margar...
  • Sausage Bread (using frozen bread dough)
  • SAUSAGE BREAD 2 loaves (1-pound each) frozen white bread dough, thawed 1/2 pound mild pork sausage 1/2 pound hot pork sausage 1 cup sliced mushrooms 1/2 cup chopped onion 3 eggs, divided use 3 cups mozzarella cheese 1...
  • Skinny Hoppin' John
  • SKINNY HOPPIN' JOHN 1 cup dried black-eyed peas 2 1/2 cups cold water 1 (about 14 oz.) can seedless diced tomatoes, drained 2 scallions (white and green), finely chopped 1 rib celery, finely diced 1/2 cup finely cho...
  • Cheesy Broccoli and Chicken Casserole
  • CHEESY BROCCOLI AND CHICKEN CASSEROLE This is a wonderful recipe that can be frozen and thawed on those nights you do not want to do much for supper. This will serve between 5-7 people. 2 boneless skinless chicken br...
  • Princess Diana's Stuffed Bell Peppers - have to try this
  • I’ve been wanting to try this recipe for months now and I kept putting it off because I was concerned I’d screw it up and / or it’d take too long. I’m not the best cook to say the least. This recipe was easy and it taste...
ADVERTISEMENT
  • How I Cook Asparagus
  • I have not tried Fatz asparagus, however, I make asparagus using fresh asparagus, cleaned and woody stems removed. Then simply heat a pan add olive oil, as the olive oil is heating mince 1-2 cloves of garlic and add a It...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Egg White Answer!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!