Some cosmetic changes in preparation for larger site changes in the works.
|Barbara in VA||
Who knew? I had no idea that the whites helped with the texture...
Joined: Dec 15, 2005
Posted to Thread #20601 at 7:08 pm on Oct 1, 2011
Richard and Traca, can't thank you enough!! I will turn it tomorrow morning and let you know how it worked :)
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