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|Barbara in VA||
ISO: Sorbet experts. I want to make Apple Cider Sorbet this weekend and have questions..
Joined: Dec 15, 2005
Posted to Thread #20601 at 11:43 am on Oct 1, 2011
First, the recipe does not use an ice cream maker and I would like to use one
Second, you add whipped egg whites to the sorbet after it's been in the freezer for a couple of hours and is completely slushy
So, I've never used egg whites in sorbet, can I just leave them out since I am using a machine? or do I add them half way through? What is the purpose of them in sorbet?
Thanks for your thoughts!
Other messages in this thread:
- 20601. ISO: Sorbet experts. I want to make Apple Cider Sorbet this weekend and have questions.. - Barbara in VA - 11:43am on 10/01/11 (3)
- it's about texture and emulsification... - Richard in Cincy - 4:04pm on 10/01/11
- Agreed. It's about how the ice crystals are formed. Egg white = better texture (no "shards" of ice) [NT] - Traca - 4:22pm on 10/01/11
- Who knew? I had no idea that the whites helped with the texture... - Barbara in VA - 7:08pm on 10/01/11