On 1/25/2014 5:04 AM, wrote:
> On Fri, 24 Jan 2014 22:20:55 -0800, sf > wrote:
>
>>>>>>
>>>>>> Thanks, Janet, I found a thread on chowhound that says the dehydrated
>>>>>> whites will whip up and you should read the label carefully if you
>>>>>> want to use liquid whites. http://chowhound.chow.com/topics/369475
>>>>>>
>>>>> Thank you, SF. I have often wondered about using the egg whites in a
>>>>> container. Now I know they won't work.
>>>>
>>>> RUBBISH!!!!!!
>>>> I used 2 cartons of pasteurised eggwhites over the xmas period making 6 or 7
>>>> dozen macarons (Bouchon Bakery recipe) and umpteen meringues.
>>>> Graham
>>>>
>>> Maybe your cooking technique was better than the chowhound poster. I
>>> am assuming that the usual applies. Room temp whites, absolutely
>>> clean and greaseless whipping equipment?
>>> Janet US
>>
>> I was disappointed to read that they wouldn't work, so it's good to
>> hear that someone has used pasteurized egg whites successfully.
>> That's little dichotomy is just another reason why you can't believe
>> everything you read on the internet. Which total stranger should I
>> believe? Graham or the Chowhound poster? Did Graham really use
>> pasteurized eggs or did the poster have other issues that hindered
>> whipping up properly?
>
> I can't understand why someone would use non-real eggs for this. When
> I make recipes more often they call for extra egg yolks, so when they
> do I simply freeze the egg whites in a little bowl then transfer it to
> a ziplock and keep in freezer until I want to make individual
> meringues or pavlova.
>
> If I didn't have any in the freezer, I would do the reverse although I
> never have. As someone said earlier in this thread extra egg yolks in
> scrambled eggs are great, also omelets.
>
> Sometimes we get too far away from the natural product and eggs are
> usually right there in any store, readily available.
>
> If anyone has any of the other product on their shelves, I would love
> to know if it is pure egg white dehydrated or whether it has
> 'preservatives' added ? Also, how does the cost compare ?
>
The "Just Whites" I have have no preservatives. Dehydrated egg white is
the only ingredient.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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