On Wednesday, February 5, 2014 11:01:51 PM UTC-6, graham wrote:
> "sf" > wrote in message
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> ...
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> > On Wed, 5 Feb 2014 20:07:52 -0700, "graham" > wrote:
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> >
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> >>
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> >> "sf" > wrote in message
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> >> news
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> >> > On Wed, 5 Feb 2014 13:51:49 -0800 (PST), Kalmia
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> >> > > wrote:
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> >> >
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> >> >> I had one of those Campbell Soup Cookbooks years ago before I learned
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> >> >> that a. the soups were saltmines
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> >> >> b. one could duplicate the soup at home for a lot less money and more
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> >> >> nutrition.
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> >> >
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> >> > The $64 question is: Did you ever use it? I had them... but none of
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> >> > the recipes appealed to me, so I didn't cook from them.
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> >> >
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> >> Well you wouldn't as you don't like to follow recipes as written!
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> >>
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> > That was back in the days when I did... the first time. Some people's
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> > cooking skills mature, others (like yours) don't.
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> >
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> I can assure you they have. But, as Emeril was fond of saying, baking is
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> chemistry! If egg yolks are specified by a pastry chef, don't use whole eggs
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> or egg whites!

That doesn't only apply to baking. Subbing whole eggs or egg whites for
yolks is bad cooking. Period.
>
> Graham

--B