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|Richard in Cincy||
it's about texture and emulsification...
Joined: Dec 12, 2005
Posted to Thread #20601 at 4:04 pm on Oct 1, 2011
frozen fruit juices can be grainy, the egg whites lighten it up and blend it all together. If you make it in the machine, add towards the end to blend.
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